Kei Kumakura

Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke)

Kei Kumakura, Ryo Kato, Taito Kobayashi et al. · Food Chemistry · 2017 · 45 citations

Protein components of water extracts from fruiting bodies of the reishi mushroom <i>Ganoderma lucidum</i> contribute to the production of functional molecules

Kei Kumakura, Chiaki Hori, Hiroki Matsuoka et al. · Journal of the Science of Food and Agriculture · 2018 · 20 citations

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (<i>takuan</i>-<i>zuke</i>)

Asaka Takahashi, Tsuyoshi Yamada, Yohei Uchiyama et al. · Bioscience Biotechnology and Biochemistry · 2015 · 18 citations · Full text

Bioorganic Chemistry, Antioxidant Yellow Pigment, Botany +23

Metabolism of glutamic acid to alanine, proline, and γ‐aminobutyric acid during <i>takuan‐zuke</i> processing of radish root

Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi et al. · Journal of Food Science · 2021 · 18 citations

Behavior Analysis of &lt;i&gt;γ&lt;/i&gt;-aminobutyrate and Glutamate Decarboxylase Activity in Salted Radish Roots (&lt;i&gt;Takuan-zuke&lt;/i&gt;)

Ryo Kato, Satomi Hayashi, Taito Kobayashi et al. · Nippon Shokuhin Kagaku Kogaku Kaishi · 2015 · 12 citations · Full text