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Methods in Molecular Biology (Clifton, N.J.)|October 18, 2014
A novel gas chromatographic method for determination of malondialdehyde from oxidized DNATakayuki ShibamotoJournal of Agricultural and Food Chemistry|April 18, 2014
Diacetyl: occurrence, analysis, and toxicityTakayuki ShibamotoJournal of Agricultural and Food Chemistry|February 14, 2007
Antioxidant activities and volatile constituents of various essential oilsAlfreda Wei, Takayuki ShibamotoJournal of Agricultural and Food Chemistry|September 18, 2004
Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidantsHiroshi Matsufuji, Takayuki ShibamotoJournal of Agricultural and Food Chemistry|June 9, 2005
Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extractsStefan Ehling, Takayuki ShibamotoLipids|October 28, 2004
Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidationKazutoshi Fujioka, Takayuki ShibamotoEnvironmental Toxicology|February 8, 2006
Determination of toxic carbonyl compounds in cigarette smokeKazutoshi Fujioka, Takayuki ShibamotoJournal of Agricultural and Food Chemistry|October 24, 2008
Chemical compositions and antioxidant/anti-inflammatory activities of steam distillate from freeze-dried onion ( Allium cepa L.) sproutMizuho Takahashi, Takayuki ShibamotoJournal of Agricultural and Food Chemistry|May 13, 2004
The role of EDTA in malonaldehyde formation from DNA oxidized by Fenton reagent systemsHiroshi Matsufuji, Takayuki ShibamotoJournal of Agricultural and Food Chemistry|September 16, 2004
Degradation of malathion, in aqueous extracts of asparagus (Asparagus officinalis)Yasuko Okamoto, Takayuki ShibamotoPageof 12