Concepedia

Author

Shoko Nishidai

Kyoto University

Also Known As

Shoko NISHIDAI, Shoko Nishidai

3

Publications

235

Citations

2

H-Index

9

Concepts

All Affiliations

Kyoto University
SN

About

Shoko Nishidai is an author at Kyoto University specializing in food chemistry, analytical chemistry, and oxidative stress.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

1

1

147

2

Natural Sciences

1

1

147

3

Biochemistry

1

1

147

4

Pharmacology

1

1

147

5

Bioorganic Chemistry

1

1

147

Shoko Nishidai

×

2

Publications

235

Citations

2

H-Index

YearCitations

Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)

Yumi Shimoji, Yoshitaka Tamura, Yoshimasa Nakamura,

Journal of Agricultural and Food Chemistry

2002

147

Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation<i>in Vitro</i>and in Mouse Skin

Shoko Nishidai, Yoshimasa Nakamura, Koji Torikai,

Bioscience Biotechnology and Biochemistry

2000

88

Page 1