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Cells|March 13, 2024
Effect of Polyphenols on Inflammation Induced by Membrane Vesicles from Staphylococcus aureusYukino Oura, Yuko Shimamura, Toshiyuki Kan, et al.
Bioscience, Biotechnology, and Biochemistry|March 3, 2022
Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reactionSachiko Kitayama, Asuka Igoshi, Yuko Shimamura, et al.
Bioscience, Biotechnology, and Biochemistry|July 9, 2013
Pu-erh tea suppresses diet-induced body fat accumulation in C57BL/6J mice by down-regulating SREBP-1c and related moleculesYuko Shimamura, Miyuki Yoda, Hiroyuki Sakakibara, et al.
Food Science & Nutrition|January 25, 2024
A comparison of the exposure system of glycidol-related chemicals on the formation of glycidol-hemoglobin adductsYuko Shimamura, Yuri Wada, Moeka Tashiro, et al.
AIMS Microbiology|March 31, 2025
Effects of cosmetic ingredients on growth and virulence factor expression in Staphylococcus aureus: a comparison between culture medium and in vitro skin model mediumYuya Uehara, Yuko Shimamura, Chika Takemura, et al.
Bioscience, Biotechnology, and Biochemistry|June 11, 2013
Why food-poisoning bacteria attached to shredded cabbage are not efficiently disinfected by sodium hypochlorite (NaClO)Yumiko Nakanishi, Shiori Kawamura, Satomi Tsutsuura, et al.
Food Science & Nutrition|June 2, 2016
The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liverYuko Shimamura, Momoka Shinke, Miki Hiraishi, et al.
Natural Product Communications|December 7, 2018
Improvement Effects of Wasabi (Wasabiajaponica) Leaves and Allyl Isothiocyanate on Stomach Lesions of Mongolian Gerbils Infected with Helicobacter pyloriShuichi Masuda, Hideki Masuda, Yuko Shimamura, et al.
Journal of Food Science|October 14, 2014
Screening of tea extract and theaflavins for inhibitory effects on the biological activity and production of staphylococcal enterotoxin AYuko Shimamura, Natsumi Aoki, Yuka Sugiyama, et al.
Foods (Basel, Switzerland)|December 24, 2021
Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared FoodsYuko Shimamura, Ryo Inagaki, Minami Oike, et al.
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