Motoko Ohata

Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide

Motoko Ohata, Saeko Uchida, Lanxi Zhou et al. · Food Chemistry · 2015 · 80 citations

Food Chemistry, Nutrition, Food Function +11

Heme induces DNA damage and hyperproliferation of colonic epithelial cells <i>via</i> hydrogen peroxide produced by heme oxygenase: A possible mechanism of heme‐induced colon cancer

Shin‐ichi Ishikawa, Satoru Tamaki, Motoko Ohata et al. · Molecular Nutrition & Food Research · 2010 · 66 citations

Immunotoxicology, Lipid Peroxidation, Immunology +19

The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2<i>H</i>)-furanone in Miso

Motoko Ohata, Keiko Kohama, Yasujiro Morimitsu et al. · Bioscience Biotechnology and Biochemistry · 2007 · 56 citations · Full text

Stable Isotopes, Fungal Cell Biology, Molecular Biology +17

Quantification and Odor Contribution of 2-Furanmethanethiol in Different Types of Fermented Soybean Paste Miso

Motoko Ohata, Takatoshi Tominaga, Denis Dubourdieu et al. · Journal of Agricultural and Food Chemistry · 2009 · 23 citations

Barley Miso, Chemical Composition, Food Analysis +16

2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2<i>H</i>)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human

Motoko Ohata, Lanxi Zhou, Yukihiro Yada et al. · Bioscience Biotechnology and Biochemistry · 2020 · 22 citations · Full text