T. Matoba

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

Synthesis of triacylglycerol by lipase in phosphatidylcholine reverse micellar system

Sadaki MORITA, Hiroshi Narita, T. Matoba et al. · Journal of the American Oil Chemists Society · 1984 · 93 citations

Lipid Preparation, Medicinal Chemistry, Biosynthesis +12

Analysis of Volatile Flavor Compounds of Sardine ( <i>Sardinops melanostica</i> ) by Solid Phase Microextraction

Natsuki Ganeko, M. Shoda, I. Hirohara et al. · Journal of Food Science · 2007 · 87 citations

Native form of renin in the kidney.

Tadashi Inagami, Shigehisa Hirose, K Murakami et al. · Journal of Biological Chemistry · 1977 · 62 citations · Full text

High Molecular Weight, Renal Function, Biochemistry +13

Effects of Ascorbic Acid and α‐Tocopherol on Antioxidant Activity of Polyphenolic Compounds

Megumi Murakami, Tomoko Yamaguchi, Hitoshi Takamura et al. · Journal of Food Science · 2003 · 57 citations

Food Chemistry, Ascorbic Acid, Food Bioactive Compound +13