Natsuki Kato

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 et al. · Journal of Agricultural and Food Chemistry · 1995 · 84 citations

Engineering, Protein Heat Stability, Food Analysis +18

Maillard reaction of ovalbumin with glucose and lactose. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose

Yasuko Kato, Tsukasa Matsuda, Natsuki Kato et al. · Journal of Agricultural and Food Chemistry · 1988 · 59 citations

Food Analysis, Glycobiology, Altmetric Attention Score +18

Browning and insolubilization of ovalbumin by the Maillard reaction with some aldohexoses

Yasuko Kato, Tsukasa Matsuda, Natsuki Kato et al. · Journal of Agricultural and Food Chemistry · 1986 · 56 citations

Food Analysis, Altmetric Attention Score, Maillard Reaction +17

Interleukin-6 deficiency accelerates cisplatin-induced acute renal failure but not systemic injury

Satoru Mitazaki, Natsuki Kato, Miwako Suto et al. · Toxicology · 2009 · 44 citations

Inflammation, Glomerulonephritis, Systemic Injury +12

Maillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization

Yasuko Kato, Tsukasa Matsuda, Natsuki Kato et al. · Journal of Agricultural and Food Chemistry · 1989 · 40 citations

Food Chemistry, Biochemistry, Medicine +15