Hiroyuki Tomotake

Physicochemical and Functional Properties of Buckwheat Protein Product

Hiroyuki Tomotake, Iwao Shimaoka, Jun Kayashita et al. · Journal of Agricultural and Food Chemistry · 2002 · 159 citations

Silkworm Pupae (Bombyx mori) Are New Sources of High Quality Protein and Lipid

Hiroyuki Tomotake, Mitsuaki Katagiri, Masayuki Yamato · Journal of Nutritional Science and Vitaminology · 2010 · 147 citations · Full text

Biology, Nutrition, Food Chemistry +15

A Buckwheat Protein Product Suppresses Gallstone Formation and Plasma Cholesterol More Strongly than Soy Protein Isolate in Hamsters

Iwao Shimaoka, Hiroyuki Tomotake, Jun Kayashita et al. · Journal of Nutrition · 2000 · 145 citations · Full text

Food Chemistry, Animal Physiology, Nutrition +11

High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility

Hiroyuki Tomotake, Naoe Yamamoto, Noriyuki Yanaka et al. · Nutrition · 2006 · 131 citations

Obesity, Metabolic Syndrome, Nutrition +11

Research Communication: A Buckwheat Protein Product Suppresses 1,2-Dimethylhydrazine–Induced Colon Carcinogenesis in Rats by Reducing Cell Proliferation

Norihisa Katô, Zhihe Liu, Wakako Ishikawa et al. · Journal of Nutrition · 2001 · 94 citations · Full text

1,2-Dimethylhydrazine–induced Colon Carcinogenesis, Chemoprevention Strategy, Medicine +8