Concepedia

Norlita G. Sanceda

NG

13

Publications

449

Citations

11

H-Index

1981

Active since

Affiliations

Ochanomizu University(Current)

Food & Nutrition

Kyoritsu Women's University

Norlita G. Sanceda is an author at Ochanomizu University specializing in health sciences, food chemistry, and food safety.

Top concepts

HealthFood ChemistryFood SafetyMedicineFood QualityFood FermentationFood PreservativesMetabolismIn Vitro FermentationMicrobiology

Publications per year

1981–2003

13

Publications

13

A rapid and sensitive method for the determination of ascorbic acid using 4,7-diphenyl-1,10-phenanthroline.

Nobuhiko ARAKAWA, Kimiko Tsutsumi, Norlita G. Sanceda et al. · Agricultural and Biological Chemistry · 1981 · 154 citations · Full text

A Rapid and Sensitive Method for the Determination of Ascorbic Acid using 4,7-Diphenyl-l,10-phenanthroline

Nobuhiko ARAKAWA, Kimiko Tsutsumi, Norlita G. Sanceda et al. · Agricultural and Biological Chemistry · 1981 · 54 citations

Food Chemistry, Ascorbic Acid, Biochemistry +15

Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine

Norlita G. Sanceda, Tadao KURATA, Nobuhiko ARAKAWA · Journal of Food Science · 1996 · 38 citations

Food Chemistry, Biomanufacturing, Engineering +15

Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process

Norlita G. Sanceda, Eiji Suzuki, Takashi Kurata · International Journal of Food Science & Technology · 2003 · 37 citations

Overall Quality and Sensory Acceptance of a Lysine‐Fortified Fish Sauce

Norlita G. Sanceda, Tadao KURATA, Nobuhiko ARAKAWA · Journal of Food Science · 1990 · 29 citations

Food Chemistry, Nutrition, Food Preservatives +14

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