Mami Ando

Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn

Mami Ando, Hiroko Nakamura, Rie Harada et al. · Food Science and Technology Research · 2004 · 60 citations · Full text

Shelf Life, Food Packaging, Food Preservation +16

Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce

Mami Ando, Kazuki Harada, Satoshi Kitao et al. · International Journal of Molecular Medicine · 2003 · 32 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +20

Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method

Kazuki Harada, Chiharu Okano, Haruhisa Kadoguchi et al. · International Journal of Molecular Medicine · 2003 · 19 citations

Nutraceutical Ingredient, Food Analysis, Chemistry +21

Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis

Mami Ando, Emi Takenaga, Soyomi Hamase et al. · Food Science and Technology Research · 2005 · 18 citations · Full text

Food Chemistry, Shelf Life, Health Sciences +13

Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method

Norie Nagatsuka, Kazuki Harada, Mami Ando et al. · International Journal of Molecular Medicine · 2005 · 16 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +22