Tomoko Yamaguchi

HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl

Tomoko Yamaguchi, Hitoshi Takamura, T. Matoba et al. · Bioscience Biotechnology and Biochemistry · 1998 · 1.1K citations

Food Chemistry, Hplc Method, Colored Foods +13

Pulsating Tubules from Noncovalent Macrocycles

Zhegang Huang, Seong‐Kyun Kang, Motonori Banno et al. · Science · 2012 · 328 citations

Supramolecular Assembly, Natural Sciences, Molecular Self-assembly +11

Effect of cooking on the antioxidant properties of coloured peppers

Ai Mey Chuah, Ya-Chi Lee, Tomoko Yamaguchi et al. · Food Chemistry · 2008 · 314 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +6

DYRK2 Is Targeted to the Nucleus and Controls p53 via Ser46 Phosphorylation in the Apoptotic Response to DNA Damage

Naoe Taira, Keishi Nihira, Tomoko Yamaguchi et al. · Molecular Cell · 2007 · 291 citations · Full text

Chromatin, Genome Instability, Dna Damage +11

JNK phosphorylation of 14-3-3 proteins regulates nuclear targeting of c-Abl in the apoptotic response to DNA damage

Kiyotsugu Yoshida, Tomoko Yamaguchi, Tohru Natsume et al. · Nature Cell Biology · 2005 · 247 citations

14-3-3 Proteins Regulates, Dna Damage, Signal Transduction +13