Sayaka Nakatsu - Concepedia

Author

Sayaka Nakatsu

Kyushu University

Also Known As

S. L. Nakatsu, S.L. Nakatsu, SAYAKA NAKATSU, Sayaka NAKATSU, Sayaka Nakatsu

Publications

237

Citations

H-Index

Concepts

All Affiliations

Kyushu University Queen's University Food Research Institute National Agriculture and Food Research Organization

About

Sayaka Nakatsu is an author at Kyushu University specializing in food engineering, food technology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	71
2	Medicine	3	3	130
3	Engineering	2	2	41
4	Biochemistry	2	2	25
5	Biomolecular Engineering	1	1	29

Sayaka Nakatsu

Publications

205

Citations

H-Index

Page 1

	Year	Citations
The pharmacokinetics of yohimbine in man J.A. Owen, Sayaka Nakatsu, Janet Fenemore, European Journal of Clinical Pharmacology Pharmacological StudyMedicinePharmacotherapyPharmacologyPharmacokinetics	1987	88
Sub-nanogram analysis of yohimbine and related compounds by high-performance liquid chromatography J.A. Owen, Sayaka Nakatsu, Michael Condra, Journal of Chromatography B Biomedical Sciences and Applications Sub-nanogram AnalysisGas ChromatographyMedicineBioanalysisAnalytical Chemistry	1985	29
Mechanical properties of softened foodstuffs processed by freeze–thaw infusion of macerating enzyme Sayaka Nakatsu, Kaoru Kohyama, Yayoi Watanabe, Innovative Food Science & Emerging Technologies BiomanufacturingEngineeringMechanical PropertiesBiochemical EngineeringFreeze–thaw Infusion	2012	29
Antihypertensive Effect of Water Extracts from Leaves of Moringa oleifera Lam. on Spontaneously Hypertensive Rats Ryo Kajihara, Sayaka Nakatsu, Kenya Shibata, Nippon Shokuhin Kagaku Kogaku Kaishi	2008	17
A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes Sayaka Nakatsu, Kaoru Kohyama, Yayoi Watanabe, Innovative Food Science & Emerging Technologies BiomanufacturingFreeze-thaw ImpregnationFood AnalysisHuman ElectromyographyFood Engineering	2013	17
Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion Kenya Shibata, Koji Sakamoto, Masako Ishihara, Food Science and Technology Research Food ChemistryBiomanufacturingVolume ExpansionBiochemistryVolume Expansion Ratio	2010	13
Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion Kenya Shibata, Koji Sakamoto, Sayaka Nakatsu, Food Science and Technology Research Food ChemistryEngineeringIn Vitro FermentationBiochemistryMalto-oligosaccharide Production	2010	12

Page 1