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 · 473 citations · Full text

Biology, Radical Scavenging Activity, Biochemistry +12

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 · 180 citations

Food Chemistry, Japanese Foods, Food Additive +15

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 · 108 citations

Nutrition, Food Analysis, Polyphenolics +19

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 · 103 citations

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 · 91 citations