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Journal of Agricultural and Food Chemistry|May 27, 2004
Effects of paprika pigments on oxidation of linoleic acid stored in the dark or exposed to lightHiroshi Matsufuji, Makoto Chino, Mitsuharu TakedaChemosphere|March 26, 2004
Identification and behavior of reaction products formed by chlorination of ethynylestradiolKenji Moriyama, Hiroshi Matsufuji, Makoto Chino, et al.Journal of Agricultural and Food Chemistry|May 2, 2003
Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicalsHiroshi Matsufuji, Takashi Otsuki, Toshiyuki Takeda, et al.Phytochemistry|May 3, 2002
Acylated anthocyanins from red radish (Raphanus sativus L.)Takashi Otsuki, Hiroshi Matsufuji, Mitsuharu Takeda, et al.Journal of Agricultural and Food Chemistry|March 31, 2007
Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extractHiroshi Matsufuji, Hirotsugu Kido, Hisashi Misawa, et al.Pageof 1