Yasuhiko Maeda

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

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

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

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

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

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

Free and Soluble Bound Phenolic Acids in Some Cruciferous Vegetables

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

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

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