Hirofumi Akano

Preparation of Silica Gel-Bonded Amylose through Enzyme-Catalyzed Polymerization and Chiral Recognition Ability of Its Phenylcarbamate Derivative in HPLC

Naoki Enomoto, Sachiko Furukawa, Yasushi Ogasawara et al. · Analytical Chemistry · 1996 · 143 citations

Engineering, Glycobiology, Polysaccharide +18

Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids

Yuta Mutaguchi, Taketo Ohmori, Hirofumi Akano et al. · SpringerPlus · 2013 · 69 citations · Full text

Engineering, Amino Acids, Food Analysis +16

Phenolic Compounds Responsible for the Superoxide Dismutase-like Activity in High-Brix Apple Vinegar

Kozo Nakamura, Yasushi Ogasawara, Kiyoshi Endou et al. · Journal of Agricultural and Food Chemistry · 2010 · 53 citations

Bioorganic Chemistry, High-brix Apple Vinegar, Redox Biology +19

A Bod Sensor Using<i>Klebsiella Oxytoca</i>AS1

A. Ohki, Ken‐ichi Shinohara, Osamu Ito et al. · International Journal of Environmental & Analytical Chemistry · 1994 · 42 citations

Biomanufacturing, K. Oxytoca Sensor, Engineering +14

Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar

Masahiro Koyama, Yasushi Ogasawara, Kiyoshi Endou et al. · International Journal of Food Properties · 2016 · 27 citations · Full text

Polyphenolics, Oxidative Stress, Food Chemistry +17