Yōichi Ueda

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Yōichi Ueda, Muneaki Yonemitsu, Takako Tsubuku et al. · Bioscience Biotechnology and Biochemistry · 1997 · 215 citations · Full text

Agriculture, Biochemistry, Food Science +17

On Reich's strong convergence theorems for resolvents of accretive operators

Wataru Takahashi, Yōichi Ueda · Journal of Mathematical Analysis and Applications · 1984 · 189 citations

Natural Sciences, Mathematics, Dynamical Systems +9

Composition of Sulfur-Containing Components in Onion and Their Flavor Characters

Yōichi Ueda, Takako Tsubuku, Ryuichi MIYAJIMA · Bioscience Biotechnology and Biochemistry · 1994 · 153 citations

Agriculture, Food Science, Food Analysis +16

Occurrence of tetrodotoxin in a trumpet shell, "boshubora" Charonia sauliae.

Hiroko NARITA, Tamao NOGUCHI, Junichi Maruyama et al. · NIPPON SUISAN GAKKAISHI · 1981 · 141 citations · Full text

Pharmacy, Toxicology, Ichthyology +5

Characteristic Flavor Constituents in Water Extract of Garlic

Yōichi Ueda, Makoto Sakaguchi, Kazuo Hirayama et al. · Agricultural and Biological Chemistry · 1990 · 134 citations

Agriculture, Chemistry, Food Science +17