Toshihiro Yano - Concepedia

Author

Toshihiro Yano

Kyoto University

Also Known As

TOSHIHIRO YANO, Toshihiro YANO, Toshihiro Yano

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Kyoto University National Institute Of Technology, Ishikawa College Ishikawa Prefectural University Tokyo University of Marine Science and Technology Industrial Research Institute of Ishikawa

About

Toshihiro Yano is an author at Kyoto University specializing in medicine, microbiology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	13	16	509
2	Health Sciences	10	10	374
3	Engineering	9	9	123
4	Natural Sciences	3	3	68
5	Education	1	1	21

Toshihiro Yano

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Varieties of antioxidant and antibacterial properties of Ecklonia stolonifera and Ecklonia kurome products harvested and processed in the Noto peninsula, Japan Takashi Kuda, Taeko Kunii, Hideyuki Goto, Food Chemistry Environmental EngineeringEcklonia Kurome ProductsNoto PeninsulaPhytochemistryPhytochemical	2006	107
Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats Takashi Kuda, Toshihiro Yano, Noriko Matsuda, Food Chemistry Putrefactive CompoundsInhibitory EffectsGastrointestinal PharmacologyMedicineLow Molecular Alginate	2004	96
Solution-processed intermediate-band solar cells with lead sulfide quantum dots and lead halide perovskites Hiroji Hosokawa, Ryo Tamaki, Takuya Sawada, Nature Communications	2018	95
Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow Takashi Kuda, Akiko Iwai, Toshihiro Yano Food and Chemical Toxicology Lipid AnalysisNutritionPlasma Lipid LevelsCecal MicrofloraAllergy	2004	71
Purification and properties of glutaminase from Aspergillus oryzae Toshihiro Yano, Masae Ito, Hidehiko Kumagai Journal of Fermentation Technology Industrial MycologyMicrobiologyAspergillus OryzaeBiochemistry	1988	66
Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi Takashi Kuda, Natsuki Kaneko, Toshihiro Yano, Food Chemistry Food ChemistryProbioticFood FermentationBiochemistryBiotechnology	2009	63
Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan Takashi Kuda, Reiko Tanibe, Mayumi Mori, Fisheries Science Food FermentationMedicineNoto PeninsulaFood MicrobiologyMicrobial Ecology	2009	60
Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface Takashi Kuda, Toshihiro Yano, Mayumi T. Kuda LWT Microbial HazardMicrobial ContaminationEnvironmental EngineeringFood ElementsFood Microbiology	2007	58
Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus Takashi Kuda, Maya Fujita, Hideyuki Goto, LWT Food ChemistryBiologyAnimal PhysiologyAquatic Food SystemOsmotic Stress	2006	49
Effects of retort conditions on ATP-related compounds in pouched fish muscle Takashi Kuda, Maya Fujita, Hideyuki Goto, LWT Animal PhysiologyMuscle PhysiologyPouched Fish MuscleRetort ConditionsAtp-related Compounds	2007	49

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