Kazuko Nanayama

Changes in Caffeic Acid Derivatives in Sweet Potato (<i>Ipomoea batatas</i>L.) during Cooking and Processing

Makiko Takenaka, Kazuko Nanayama, Seiichiro Isobe et al. · Bioscience Biotechnology and Biochemistry · 2006 · 61 citations · Full text

Agriculture, Biochemistry, Food Science +16

Distribution of Major Xanthones in the Pericarp, Aril, and Yellow Gum of Mangosteen (<i>Garcinia Mangostana</i>Linn.) Fruit and Their Contribution to Antioxidative Activity

Udomlak Sukatta, Makiko Takenaka, Hiroshi Ono et al. · Bioscience Biotechnology and Biochemistry · 2013 · 49 citations · Full text

Agriculture, Food Science, Food Analysis +15

Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables.

Nipat Limsangouan, Makiko Takenaka, Itaru Sotome et al. · Witthayasan Kasetsat Witthayasat · 2010 · 20 citations

Agriculture, Food Science, Nutritional Sciences +15

Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways

Makiko Takenaka, Kazuko Nanayama, Isamu OHNUKI et al. · Food Science and Technology Research · 2004 · 14 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Effect of Extraction Method on Yield and Quality of Citrus depressa Juice

Makiko Takenaka, Kazuko Nanayama, Seiichiro Isobe et al. · Food Science and Technology Research · 2007 · 13 citations · Full text

Agriculture, Food Science, Food Processing +14