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Molecules (Basel, Switzerland)|February 24, 2024
Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of BreadYoko Tsurunaga, Eishin MoritaFoods (Basel, Switzerland)|February 13, 2025
Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial WheatYoko Tsurunaga, Eishin MoritaFoods (Basel, Switzerland)|June 2, 2021
Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of 'Porotan' Chestnut By-Products and Establishment of a Compound PaperYoko Tsurunaga, Tetsuya TakahashiFoods (Basel, Switzerland)|April 28, 2023
Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue StructureYoko Tsurunaga, Mina KanouFood Science & Nutrition|March 22, 2021
Production of persimmon and mandarin peel pastes and their uses in foodYoko Tsurunaga, Taido Takahashi, Yoshiaki NagataJournal of Food Science and Technology|October 11, 2021
Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon pasteYoko Tsurunaga, Misaki Onda, Tetsuya TakahashiGels (Basel, Switzerland)|February 26, 2026
Tannin-Rich Chestnut and Persimmon Extracts in Puddings: Gelation, Proteins, and Antioxidant ActivitySae Kumagai, Tetsuya Takahashi, Yoko TsurunagaFoods (Basel, Switzerland)|February 13, 2025
Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of NoodlesYoko Tsurunaga, Ayane Uno, Tetsuya Takahashi, et al.Foods (Basel, Switzerland)|July 29, 2023
Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food WastesYoko Tsurunaga, Shiori Arima, Sae Kumagai, et al.Natural Product Research|February 18, 2011
Anti-allergic effect of the flavonoid myricitrin from Myrica rubra leaf extracts in vitro and in vivoShunsuke Shimosaki, Yoko Tsurunaga, Hiroyuki Itamura, et al.Pageof 2