Yoshihiro Chuda

Fucoxanthin as the Major Antioxidant in<i>Hijikia fusiformis</i>, a Common Edible Seaweed

Xiaojun Yan, Yoshihiro Chuda, Masahiro SUZUKI et al. · Bioscience Biotechnology and Biochemistry · 1999 · 477 citations · Full text

Life Sciences, Biochemistry, Botany +16

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

Hiroshi Ono, Yoshihiro Chuda, Mayumi Ohnishi‐Kameyama et al. · Food Additives & Contaminants · 2003 · 182 citations

Agriculture, Food Science, Food Analysis +9

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 et al. · Journal of Agricultural and Food Chemistry · 1999 · 109 citations

Agriculture, Food Science, Nutritional Sciences +15

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 et al. · Bioscience Biotechnology and Biochemistry · 2006 · 104 citations

Agriculture, Biochemistry, Plant Sciences +15

Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry

Yuzo Mizukami, Katsunori Kohata, Yuichi Yamaguchi et al. · Journal of Agricultural and Food Chemistry · 2006 · 92 citations

Agriculture, Food Science, Chromatographic Analysis +6