Ken‐ichiro Shimada

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Juan Marcos Aro Aro, Purevdorj Nyam-Osor, Kayoko Tsuji et al. · Food Chemistry · 2009 · 209 citations

Fermented Sausages, Amino Acid Content, Starter Cultures +9

Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats

Kyu‐Ho Han, Mitsuo Sekikawa, Ken‐ichiro Shimada et al. · British Journal Of Nutrition · 2006 · 114 citations · Full text

Anti‐obesity role of adzuki bean extract containing polyphenols: <i>in vivo</i> and <i>in vitro</i> effects

Tomoko Kitano‐Okada, Ayano Ito, Ai Koide et al. · Journal of the Science of Food and Agriculture · 2012 · 74 citations

Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet

Kyu‐Ho Han, Asami Matsumoto, Ken‐ichiro Shimada et al. · British Journal Of Nutrition · 2007 · 66 citations · Full text

Nutrition, Antioxidant Enzymes, Experimental Nutrition +16

Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity

Kyu‐Ho Han, Tomoko Kitano‐Okada, Jeongmin Seo et al. · Journal of Functional Foods · 2015 · 65 citations · Full text

Food Chemistry, Bioorganic Chemistry, Biochemistry +9