Yoko Tsurunaga

Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

Takuya Katsube, Yoko Tsurunaga, Mari Sugiyama et al. · Food Chemistry · 2008 · 251 citations

Agriculture, Food Science, Plant Sciences +16

Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts

Yoko Tsurunaga, Tetsuya Takahashi, Takuya Katsube et al. · Food Chemistry · 2013 · 131 citations

Life Sciences, Plant Biology, Plant Sciences +10

Anti-allergic effect of the flavonoid myricitrin from<i>Myrica rubra</i>leaf extracts<i>in vitro</i>and<i>in vivo</i>

Shunsuke Shimosaki, Yoko Tsurunaga, Hiroyuki Itamura et al. · Natural Product Research · 2011 · 57 citations

Life Sciences, Immunology, Pharmacology +16

Production of persimmon and mandarin peel pastes and their uses in food

Yoko Tsurunaga, Taido Takahashi, Yoshiaki Nagata · Food Science & Nutrition · 2021 · 13 citations · Full text

Agriculture, Food Science, Food Analysis +10

Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum

Yoko Tsurunaga, Mina Kanou, Hiromi Ikeura et al. · LWT · 2022 · 13 citations · Full text

Agriculture, Chemistry, Food Science +17