Akiko Ohara‐Takada

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Chie Matsuura‐Endo, Akiko Ohara‐Takada, Yoshihiro Chuda et al. · Bioscience Biotechnology and Biochemistry · 2006 · 103 citations

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Akiko Ohara‐Takada, Chie Matsuura‐Endo, Yoshihiro Chuda et al. · Bioscience Biotechnology and Biochemistry · 2005 · 84 citations · Full text

Effects of Physiological Changes in Potato Tubers (<i>Solanum tuberosum</i>L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Yoshihiro Chuda, Hiroshi Ono, Hiroshi Yada et al. · Bioscience Biotechnology and Biochemistry · 2003 · 78 citations · Full text

Food Chemistry, Low Temperature Storage, Acrylamide Level +9

Hydrolysis of the potato glycoalkaloid α-chaconine by filamentous fungi

Yuji Oda, Katsuichi Saito, Akiko Ohara‐Takada et al. · Journal of Bioscience and Bioengineering · 2002 · 35 citations

Fungal Cell Biology, Glycobiology, Biochemistry +1

Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea

Mitsuru Yoshida, Hiroshi Ono, Yoshihiro Chuda et al. · Advances in experimental medicine and biology · 2006 · 33 citations

Food Chemistry, Edible Packaging, Food Analysis +6