Lekh Raj Juneja - Concepedia

Author

Lekh Raj Juneja

Also Known As

L Juneja, L. Juneja, L. R. JUNEJA, L. R. Juneja, L.R Juneja, L.R. Juneja, LEKH RAJ JUNEJA, Latika Juneja, Lekh Juneja, Lekh R Juneja

208

Publications

Citations

H-Index

192

Concepts

All Affiliations

Takara (Japan)Taiyo Yuden (Japan)University of Shizuoka Nagoya University Toyota Central Research and Development Laboratories (Japan)

About

Lekh Raj Juneja is an author at Takara (Japan) specializing in medicine, biochemistry, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	32	48	3.3K
2	Engineering	15	17	752
3	Health Sciences	12	13	954
4	Natural Sciences	12	12	612
5	Education	2	2	146

Lekh Raj Juneja

Publications

7.1K

Citations

H-Index

Page 1

	Year	Citations
L-theanine—a unique amino acid of green tea and its relaxation effect in humans Lekh Raj Juneja Trends in Food Science & Technology Food ChemistryMolecular PharmacologyFood Bioactive CompoundBiochemistryMedicine	1999	355
l-Theanine reduces psychological and physiological stress responses Kenta Kimura, Makoto Ozeki, Lekh Raj Juneja, Biological Psychology Stress HormonePsychiatryL-theanine ReducesStressAffective Neuroscience	2006	339
Anti-obesity effects of three major components of green tea, catechins, caffeine and theanine, in mice. Guodong Zheng, Kazutoshi Sayama, Tsutomu Ōkubo, PubMed NutritionAnti-obesity EffectsIpat WeightExperimental NutritionPolyphenolics	2004	302
Occurrence of a sialylglycopeptide and free sialylglycans in hen's egg yolk Akira Seko, Mamoru Koketsu, Masakazu Nishizono, Biochimica et Biophysica Acta (BBA) - General Subjects BiochemistryPathologyFree SialylglycansEgg YolkPoultry Science	1997	237
Tea Catechin Supplementation Increases Antioxidant Capacity and Prevents Phospholipid Hydroperoxidation in Plasma of Humans Kiyotaka Nakagawa, Manabu Ninomiya, Tsutomu Ōkubo, Journal of Agricultural and Food Chemistry NutritionBiochemistryCardiovascular DiseaseGreen Tea ExtractMedicine	1999	198
ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content Molay Kumar Roy, Motoki Koide, Theertham P. Rao, International Journal of Food Sciences and Nutrition	2010	198
Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system Senji Sakanaka, Yumi Tachibana, Noriyuki Ishihara, Food Chemistry Food ChemistryBiochemistryEgg-yolk ProteinFood AnalysisLipid Peroxidation	2003	195
Protective Activity of Green Tea against Free Radical- and Glucose-Mediated Protein Damage Takako Nakagawa, Takako Yokozawa, Katsutoshi TERASAWA, Journal of Agricultural and Food Chemistry Food Bioactive CompoundBiochemistryGreen Tea ExtractProtein OxidationMedicine	2002	192
A Structural Phase of Heat-Denatured Lysozyme with Novel Antimicrobial Action Hisham R. Ibrahim, Shenji Higashiguchi, Lekh Raj Juneja, Journal of Agricultural and Food Chemistry Protein ChemistryEngineeringHeat InactivationBiochemistryStructural Phase	1996	178
Prompt Chemoenzymatic Synthesis of Diverse Complex‐Type Oligosaccharides and Its Application to the Solid‐Phase Synthesis of a Glycopeptide with Asn‐Linked Sialyl‐undeca‐ and Asialo‐nonasaccharides Yasuhiro Kajihara, Yasuhiro Suzuki, Naoki Yamamoto, Chemistry - A European Journal	2004	169

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