Tetsuo TAKENAKA

Changes in quality of royal jelly during storage.

Tetsuo TAKENAKA, Kazuhisa Yatsunami, Takashi Echigo · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1986 · 66 citations · Full text

Food Chemistry, Chemical Engineering, Shelf Life +7

Antioxidative Activity of Peptides Prepared from Okara Protein.

Atsushi Yokomizo, Yoko Takenaka, Tetsuo TAKENAKA · Food Science and Technology Research · 2002 · 60 citations · Full text

Okara Protein, Food Bioactive Compound, Biochemistry +7

Royal Jelly from<i>Apis cerana japonica</i>and<i>Apis mellifera</i>

Tetsuo TAKENAKA, Yoko Takenaka · Bioscience Biotechnology and Biochemistry · 1996 · 22 citations

Royal Jelly, Food Composition, Royal Jellies +14

Changes in Nitrogenous Components and Protease Activity of Fermented Sardine with Rice-Bran

Kazuhisa Yatsunami, Tetsuo TAKENAKA · Fisheries Science · 1996 · 17 citations · Full text

Changes of glucose oxidase activity and amount of gluconic acid formation in the hypopharyngeal glands during the lifespan of honey bee workers (Apis mellifera L.).

Tetsuo TAKENAKA, Hiro Ito, Kazuhisa Yatsunami et al. · Agricultural and Biological Chemistry · 1990 · 16 citations · Full text

Animal Physiology, Biology, Glucose Oxidase Activity +6