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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|May 2, 2003
Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicalsHiroshi Matsufuji, Takashi Otsuki, Toshiyuki Takeda, et al.Proceedings of the National Academy of Sciences of the United States of America|February 16, 2006
Crystal structure of human indoleamine 2,3-dioxygenase: catalytic mechanism of O2 incorporation by a heme-containing dioxygenaseHiroshi Sugimoto, Shun-ichiro Oda, Takashi Otsuki, 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