Yoshihiro Chuda - Concepedia

Concepedia

Author

Yoshihiro Chuda

Food Research Institute

Also Known As

Y. Chuda, Yoshihiro CHUDA, Yoshihiro Chuda

21

Publications

1.5K

Citations

16

H-Index

39

Concepts

All Affiliations

Food Research Institute Food Research Institute Hokkaido Agricultural Research Center

YC

About

Yoshihiro Chuda is an author at Food Research Institute specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	486
2	Medicine	7	7	819
3	Natural Sciences	4	4	625
4	Biochemistry	3	3	666
5	Engineering	2	2	45

Yoshihiro Chuda

×

18

Publications

1.5K

Citations

16

H-Index

	Year	Citations
Fucoxanthin as the Major Antioxidant in<i>Hijikia fusiformis</i>, a Common Edible Seaweed Xiaojun Yan, Yoshihiro Chuda, Masahiro SUZUKI, Bioscience Biotechnology and Biochemistry BiologyRadical Scavenging ActivityBiochemistryMedicineNatural Sciences	1999	473
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods Hiroshi Ono, Yoshihiro Chuda, Mayumi Ohnishi‐Kameyama, Food Additives & Contaminants Food ChemistryJapanese FoodsFood AdditiveAcrylamide ConcentrationsMedicine	2003	180
Mumefural, Citric Acid Derivative Improving Blood Fluidity from Fruit-Juice Concentrate of Japanese Apricot (<i>Prunus</i> <i>mume</i> Sieb. et Zucc) Yoshihiro Chuda, Hiroshi Ono, Mayumi Ohnishi‐Kameyama, Journal of Agricultural and Food Chemistry NutritionFood AnalysisPolyphenolicsFood ChemistryFruit-juice Concentrate	1999	108
Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips Chie Matsuura‐Endo, Akiko Ohara‐Takada, Yoshihiro Chuda, Bioscience Biotechnology and Biochemistry	2006	103
Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry Yuzo Mizukami, Katsunori Kohata, Yuichi Yamaguchi, Journal of Agricultural and Food Chemistry	2006	91
Structural Identification of Two Antioxidant Quinic Acid Derivatives from Garland (<i>Chrysanthemum coronarium</i> L.) Yoshihiro Chuda, Hiroshi Ono, Mayumi Ohnishi‐Kameyama, Journal of Agricultural and Food Chemistry DerivativesBioorganic ChemistryBiochemistryFood Bioactive CompoundNatural Sciences	1996	85
Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying Akiko Ohara‐Takada, Chie Matsuura‐Endo, Yoshihiro Chuda, Bioscience Biotechnology and Biochemistry	2005	84
Effects of Physiological Changes in Potato Tubers (<i>Solanum tuberosum</i>L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips Yoshihiro Chuda, Hiroshi Ono, Hiroshi Yada, Bioscience Biotechnology and Biochemistry Food ChemistryLow Temperature StorageAcrylamide LevelFood AnalysisFructose Levels	2003	78
Oxygenation of Bisphenol A to Quinones by Polyphenol Oxidase in Vegetables Mitsuru Yoshida, Hiroshi Ono, Yoshiko Mori, Journal of Agricultural and Food Chemistry	2002	51
Contents and Cooking Loss of Three Quinic Acid Derivatives from Garland (<i>Chrysanthemum </i><i>coronarium </i>L.) Yoshihiro Chuda, Masahiro Suzuki, Tadahiro Nagata, Journal of Agricultural and Food Chemistry Food ChemistryCooking LossThree Quinic AcidBotanyQuinic Acid	1998	44

Page 1