Mitsuharu TAKEDA

Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (<i>Capsicum</i> <i>annuum</i>)

Hiroshi Matsufuji, Hiromichi Nakamura, Makoto Chino et al. · Journal of Agricultural and Food Chemistry · 1998 · 187 citations

Life Sciences, Biochemistry, Plant Biology +17

Stability to Light, Heat, and Hydrogen Peroxide at Different pH Values and DPPH Radical Scavenging Activity of Acylated Anthocyanins from Red Radish Extract

Hiroshi Matsufuji, Hirotsugu Kido, Hisashi Misawa et al. · Journal of Agricultural and Food Chemistry · 2007 · 112 citations

Life Sciences, Biochemistry, Plant Sciences +13

Anti‐oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (<i>Capsicum annuum</i> L.)

Hiroshi Matsufuji, Keiko Ishikawa, Osamu Nunomura et al. · International Journal of Food Science & Technology · 2007 · 107 citations

Agriculture, Food Science, Plant Sciences +17

Metabolism of phosphoric acid triesters by rat liver homogenate

Kumiko Sasaki, Takashi Suzuki, Mitsuharu TAKEDA et al. · Bulletin of Environmental Contamination and Toxicology · 1984 · 96 citations

Life Sciences, Biochemistry, Physiology +5

Acylated anthocyanins from red radish (Raphanus sativus L.)

Takashi Ôtsuki, Hiroshi Matsufuji, Mitsuharu TAKEDA et al. · Phytochemistry · 2002 · 95 citations

Life Sciences, Plant Biology, Plant Sciences +8