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The Journal of Nutritional Biochemistry|April 1, 2000
Isolation and characterization of free radical scavenging activities peptides derived from caseinK Suetsuna, H Ukeda, H Ochi
Journal of Agricultural and Food Chemistry|April 21, 2001
Reduction of tetrazolium salt XTT by aminoreductone formed during the Maillard reaction of lactoseT Shimamura, H Ukeda, M Sawamura
Bioscience, Biotechnology, and Biochemistry|July 9, 2016
Glycolaldehyde Production from Ethylene Glycol with Immobilized Alcohol Oxidase and CatalaseH Ukeda, T Ishii, M Sawamura, et al.
Biotechnology and Bioengineering|October 20, 1991
Amperometric determination of amino group on a solid support using glutaraldehydeH Ukeda, Y Nakzono, K Matumoto, et al.
Bioscience, Biotechnology, and Biochemistry|January 24, 1998
Inactivation of Cu,Zn-superoxide dismutase by intermediates of Maillard reaction and glycolytic pathway and some sugarsH Ukeda, Y Hasegawa, T Ishi, et al.
Journal of Agricultural and Food Chemistry|September 20, 2000
Radical-scavenging activities of citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazylH S Choi, H S Song, H Ukeda, et al.
Journal of Agricultural and Food Chemistry|April 25, 2000
Relationship between the reduction of tetrazolium salt XTT and DNA strand breakage with aminosugarsT Shimamura, A Takamori, H Ukeda, et al.
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