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Yasuhiko Maeda

Utsunomiya University

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Publication

Featured researches published by Yasuhiko Maeda.

Agricultural and biological chemistry | 1990

Formation of Yellow Pigment by the Reaction of 4-Methylthio-3-butenyl Isothiocyanate with L-Ascorbic Acid and Some Dihydroxyphenolic Compounds

Yoshio Ozawa; Yasushi Uda; Takashi Ohshima; Kouji Saito; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Stability and Antimicrobial Property of 4-Methylthio-3-butenyl Isothiocyanate, the Pungent Principle in Radish

Yasushi Uda; Hiroki Matsuoka; Hitomi Kumagami; Hideki Shima; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Antimicrobial activity of water-soluble products derived from radish mustard oil and identification of an active component therein

Yasushi Uda; Hiroki Matsuoka; Hideki Shima; Hitomi Kumagami; Yasuhiko Maeda

Agricultural and biological chemistry | 1990

Isolation and identification of a novel β-carboline derivative in salted radish roots, Raphanus sativus L.

Yoshio Ozawa; Shunro Kawakishi; Yasushi Uda; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1988

Volatile Constituents of Pickled Cruciferous Vegetables, Brassica campwstris var. rapa and B. campesitris var. pekinensis

Yasushi Uda; Kenji Suzuki; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Effects of Maturity of Ume Fruit and Amounts of Calcium Hydroxide in Brine on Shrinking of Hardened Brined Ume Fruit

Chikao Otoguro; Kentaro Kaneko; Sachiko Odake; Kyoko Tsuji; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1988

Free and Soluble Bound Phenolic Acids in Some Cruciferous Vegetables

Yasushi Uda; Yoshio Ozawa; Midori Takayama; Kenji Suzuki; Yasuhiko Maeda

NIPPON SHOKUHIN KOGYO GAKKAISHI | 1982

Precursor of Yellow Substance in Fresh Radish Root and Some Factors Affecting the Yellowing Thereof

Yasuhiko Maeda; Yoshio Ozawa; Yasushi Uda

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1993

Effect of Calcium Hydroxide and Calcium Lactate on Hardness and Tissue Structure of Brined Small Type Ume Fruit.

Chikao Otoguro; Kentaro Kaneko; Sachiko Odake; Kyoko Tsuji; Yasuhiko Maeda

Journal of Food Science and Technology-mysore | 1993

Effect of Ashed Egg Shell and Ashed Oyster Shell on Hardness, Chemical Components and Tissue Structure of Brined Ume Fruit

Kentaro Kaneko; Chikao Otoguro; Masahiko Hihara; Kyoko Tsuji; Sachiko Odake; Yasuhiko Maeda

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Yasushi Uda

Utsunomiya University

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Kenji Suzuki

Utsunomiya University

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Hideki Shima

Utsunomiya University

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Hiroki Matsuoka

Utsunomiya University

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Hitomi Kumagami

Utsunomiya University

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Hiroyoshi Ikawa

Utsunomiya University

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Kouji Saito

Utsunomiya University

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Midori Takayama

Utsunomiya University

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Shunro Kawakishi

Nagoya University

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Takashi Ohshima

Utsunomiya University

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