Concepedia

Takeshi Homma

TH

2

Publications

48

Citations

2

H-Index

2009

Active since

Affiliations

Ochanomizu University(Current)

Japan Women's University

Takeshi Homma is an author at Ochanomizu University specializing in food chemistry, food processing, and food quality.

Top concepts

HealthMedicineNutritionBioanalysisFood QualityChromatographyFood ChemistryFood ProcessingFood TechnologyMetabolism

Publications per year

2009–2012

2

Publications

2

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Keiko Yamaguchi, Yuri Nomi, Takeshi Homma et al. · Food Science and Technology Research · 2012 · 28 citations · Full text

Nutrition, Food Analysis, Meat Quality +16

Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins

Keiko Yamaguchi, Yuri NOUMI, Katsumi Nakajima et al. · Bioscience Biotechnology and Biochemistry · 2009 · 20 citations

Nutrition, Salt Concentration, Reaction Rate +22

Rows per page

1–2 of 2