Emília Yasuko Ishimoto

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

Yara Severino de Queiroz, Emília Yasuko Ishimoto, Deborah Helena Markowicz Bastos et al. · Food Chemistry · 2008 · 146 citations

Food Chemistry, Ready-to-eat Garlic Products, Food Bioactive Compound +9

Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions

Deborah Helena Markowicz Bastos, Emília Yasuko Ishimoto, Márcia Ortiz Mayo Marques et al. · Journal of Food Composition and Analysis · 2006 · 104 citations

Food Chemistry, Mate Tea, Medicine +7

Coffee Modulates Transcription Factor Nrf2 and Highly Increases the Activity of Antioxidant Enzymes in Rats

Silvio José Valadão Vicente, Emília Yasuko Ishimoto, Elizabeth A.F.S. Torres · Journal of Agricultural and Food Chemistry · 2013 · 48 citations

Inflammation, Reductive Stress, Coffee Brew +15

Increase of the Activity of Phase II Antioxidant Enzymes in Rats after a Single Dose of Coffee

Silvio José Valadão Vicente, Emília Yasuko Ishimoto, Robison José da Cruz et al. · Journal of Agricultural and Food Chemistry · 2011 · 20 citations

Nutrition, Coffee Brew, Biochemistry +15

<i>In Vitro</i>Antioxidant Activity of Brazilian Wines and Grape Juices

Emília Yasuko Ishimoto, Carlos K. B. Ferrari, Deborah Helena Markowicz Bastos et al. · Journal of Wine Research · 2006 · 15 citations

Food Chemistry, Grape Juices, Food Bioactive Compound +11