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Bioscience, Biotechnology, and Biochemistry|June 15, 2011
Pulsed-field gel electrophoretic analysis and some characteristics of Staphylococcus aureus isolated from retail foods and human handsYuko Shimamura, Masatsune MurataBioscience, Biotechnology, and Biochemistry|July 5, 2006
Survey and properties of Staphylococcus aureus isolated from Japanese-style dessertsYuko Shimamura, Shiho Kidokoro, Masatsune MurataFood & Function|March 25, 2026
Inhibitory effect of acetic acid on the toxicity of <i>Staphylococcus aureus</i> and its membrane vesiclesKasumi Suzuki, Yuko Shimamura, Shuichi MasudaBioscience, Biotechnology, and Biochemistry|January 8, 2013
Temperature dependence of the production of staphylococcal enterotoxin A by Staphylococcus aureusSatomi Tsutsuura, Yuko Shimamura, Masatsune MurataToxics|December 16, 2020
Does External Exposure of Glycidol-Related Chemicals Influence the Forming of the Hemoglobin Adduct, <i>N</i>-(2,3-dihydroxypropyl)valine, as a Biomarker of Internal Exposure to Glycidol?Yuko Shimamura, Ryo Inagaki, Hiroshi Honda, et al.Journal of Clinical Biochemistry and Nutrition|April 21, 2021
Protective effects of dried mature <i>Citrus unshiu</i> peel (Chenpi) and hesperidin on aspirin-induced oxidative damageYuko Shimamura, Shunsuke Sei, Saori Nomura, et al.Journal of Agricultural and Food Chemistry|March 19, 2024
Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological PropertiesKyoko Noda, Marin Kishimoto, Yuko Shimamura, et al.Toxicology Reports|December 15, 2022
Toxicity of combined exposure to acrylamide and <i>Staphylococcus aureus</i>Yuko Shimamura, Takuya Yui, Hayao Horiike, et al.Journal of the Science of Food and Agriculture|September 28, 2016
Inhibitory effects of Japanese horseradish (Wasabia japonica) on the formation and genotoxicity of a potent carcinogen, acrylamideYuko Shimamura, Misako Iio, Tomoko Urahira, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 18, 2019
Effect of chloride on the formation of 3-monochloro-1,2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heatingRyo Inagaki, Fumika Ito, Yuko Shimamura, et al.Pageof 6