C. Takeda - Concepedia

Author

C. Takeda

Kagoshima University

Also Known As

C. TAKEDA, C. Takeda, Chieno TAKEDA, Chieno Takeda

Publications

947

Citations

H-Index

Concepts

All Affiliations

Kagoshima University Kagoshima Women's Junior College Kagoshima Immaculate Heart University Osaka Shoin Women's University

About

C. Takeda is an author at Kagoshima University specializing in biochemistry, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	7	7	609
2	Engineering	5	5	282
3	Health Sciences	3	3	165
4	Medicine	2	2	286
5	Natural Sciences	1	1	51

C. Takeda

Publications

928

Citations

H-Index

Page 1

	Year	Citations
Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules Yasuhito Takeda, Susumu Hizukuri, C. Takeda, Carbohydrate Research Unbranched MoleculesBiochemistryGlycobiologyConformational StudyStructural Biology	1987	220
Structures of large, medium and small starch granules of barley grain Yasuhito Takeda, C. Takeda, Hiroyuki Mizukami, Carbohydrate Polymers Barley GrainGrain ScienceGrain QualitySmall Starch GranulesGrain Storage	1999	141
Physicochemical properties of lily starch C. Takeda Medical Entomology and Zoology Food ChemistryFood BiophysicsPhysicochemical Properties	1983	123
Physicochemical Properties of Sweet Potato Starches Y. Takeda, N. Tokunaga, C. Takeda, Starch - Stärke Food ChemistryEngineeringBiochemistryIn Vitro FermentationFood Physic	1986	116
Structure of the amylopectin fraction of amylomaize C. Takeda, Yasuhito Takeda, Susumu Hizukuri Carbohydrate Research Protein ChemistryAmylopectin FractionStructural BiologyBiochemistry	1993	104
Structures and Properties of Sago Starches with Low and High Viscosities on Amylography Y. Takeda, C. Takeda, Atsushi Suzuki, Journal of Food Science Macromolecular ChemistryEngineeringGlycobiologyPolysaccharideMixed Biopolymers	1989	66
Structure and Properties of Water Chestnut (<i>Trapa natans</i> L. var. <i>bispinosa</i> Makino) Starch Susumu Hizukuri, Y. Takeda, T. Shitaozono, Starch - Stärke Food ChemistryTrapa NatansEngineeringBiochemistryBotany	1988	51
Structure of amylomaize amylose C. Takeda, Yoshihoto Takeda, Susumu Hizukuri Cereal Chemistry Journal BiochemistryProtein X-ray CrystallographyPolysaccharideAmylomaize AmyloseStructural Biology	1989	35
Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice Isao Hanashiro, Kensuke Ohta, C. Takeda, Journal of Applied Glycoscience EngineeringFood AnalysisRice GrainsAgricultural EconomicsGrain Quality	2004	32
Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry‐Heating in the Presence of Pyrophosphate Yujiro Hayashi, Shinko NAGANO, Hirofumi Enomoto, Journal of Food Science	2008	23

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