Takayoshi Aoki - Concepedia

Author

Takayoshi Aoki

Kagoshima University ORCID

Also Known As

Aoki Takayoshi, Cong Li, T AOKI, T Aoki, T. AOKI, T. Aoki, TAKAYOSHI AOKI, Takayoshi AOKI, Takayoshi Aoki

262

Publications

4.1K

Citations

H-Index

143

Concepts

All Affiliations

Kagoshima University Nagoya City University University of Tsukuba Nagoya University Hiroshima University

About

Takayoshi Aoki is an author at Kagoshima University specializing in biochemistry, engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	28	865
2	Medicine	17	25	1.3K
3	Natural Sciences	13	17	663
4	Health Sciences	9	9	280
5	Public Health	2	2	37

Takayoshi Aoki

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
Genetic evidence that antibacterial activity of lysozyme is independent of its catalytic function Hisham R. Ibrahim, Tetsuji Matsuzaki, Takayoshi Aoki FEBS Letters	2001	339
Ovotransferrin antimicrobial peptide (OTAP-92) kills bacteria through a membrane damage mechanism Hisham R. Ibrahim, Yasushi Sugimoto, Takayoshi Aoki Biochimica et Biophysica Acta (BBA) - General Subjects Antimicrobial SusceptibilityAntibioticsOvotransferrin Antimicrobial PeptideAntibiotic AdjuvantAntibacterial Agent	2000	314
Partially Unfolded Lysozyme at Neutral pH Agglutinates and Kills Gram-Negative and Gram-Positive Bacteria through Membrane Damage Mechanism Hisham R. Ibrahim, Shinji Higashiguchi, Mamoru Koketsu, Journal of Agricultural and Food Chemistry EngineeringBacteriologyBacteriophageEscherichia ColiBacterial Pathogens	1996	150
Identification of a distinct antibacterial domain within the N-lobe of ovotransferrin Hisham R. Ibrahim, Eiko Iwamori, Yasushi Sugimoto, Biochimica et Biophysica Acta (BBA) - Molecular Cell Research Antimicrobial SusceptibilityAntibioticsMedicineAntibacterial AgentAntimicrobial Chemotherapy	1998	115
Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu Hanifah Nuryani Lioe, Kōji Wada, Takayoshi Aoki, Food Chemistry Food ChemistryJapanese Soy SauceFood CompositionFood AnalysisSensory Characteristics	2006	111
Ovotransferrin possesses SOD-like superoxide anion scavenging activity that is promoted by copper and manganese binding Hisham R. Ibrahim, Md. Imranul Hoq, Takayoshi Aoki International Journal of Biological Macromolecules Manganese BindingOxysterolSod-like Superoxide AnionBiochemistryNatural Sciences	2007	109
Ovalbumin in Developing Chicken Eggs Migrates from Egg White to Embryonic Organs while Changing Its Conformation and Thermal Stability Yasushi Sugimoto, Shinya Sanuki, Seiichiroh Ohsako, Journal of Biological Chemistry	1999	99
Improvement of Functional Properties of Whey Protein Isolate Through Glycation and Phosphorylation by Dry Heating C.P. Li, Hirofumi Enomoto, S. Ohki, Journal of Dairy Science	2005	85
Modification of Ovalbumin with Glucose 6-Phosphate by Amino-Carbonyl Reaction. Improvement of Protein Heat Stability and Emulsifying Activity Yasuko Kato, Takayoshi Aoki, Natsuki Kato, Journal of Agricultural and Food Chemistry EngineeringProtein Heat StabilityFood AnalysisAltmetric Attention ScorePolysaccharide	1995	84
Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction Takayoshi Aoki, Yuko Hiidome, Kouichi Kitahata, Food Research International Food ChemistryFood ColloidHeat StabilityMaillard ReactionGlucuronic Acid	1999	84

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