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1

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki, Toshiyuki, Kasai, Michio, Sakane, Yasuhide

Journal:

Advance Journal of Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 487 KB

english, 2019

2

Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)

Toshiyuki Toyosaki, Yasuhide Sakane, Michio Kasai

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 318 KB

english, 2008

3

Effects of Salt on Wheat Flour Dough Fermentation

Toyosaki, Toshiyuki, Sakane, Yasuhide

Journal:

Advance Journal of Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 356 KB

english, 2013

4

Electrochemical Behavior of Glutathione (Oxidized form) on the Mercury Electrode ?

SAKANE, Yasuhide, MATSUMOTO, Kiyoshi, OHTSUKA, Ryuichi, OSAJIMA, Yutaka

Journal:

NIPPON KAGAKU KAISHI

Year:

1982

File:

PDF, 346 KB

1982

5

10.1246/nikkashi.1981.353

SAKANE, Yasuhide, MATSUMOTO, Kiyoshi, OOTSUKA, Ryuichi, OSAJIMA, Yutaka

Journal:

NIPPON KAGAKU KAISHI

Year:

1981

File:

PDF, 1.38 MB

1981

6

Relationship between Maillard Reaction during Bread Baking and Medium-Chain Triacylglycerols (MCTs)

Toyosaki, Toshiyuki, Kasai, Michio, Sakane, Yasuhide

Journal:

Advance Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 294 KB

english, 2016

7

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

Toshiyuki, Toyosaki, Michio, Kasai, Yasuhito, Konishi, Yasuhide, Sakane

Journal:

African Journal of Food Science

Year:

2015

File:

PDF, 603 KB

2015

8

Effect of carbon dioxide on the off-flavor of shredded cabbage under anaerobic conditions.

SAKANE, Yasuhide

Journal:

Journal of the agricultural chemical society of Japan

Year:

1991

File:

PDF, 162 KB

1991

9

Adenocarcinoma arising in a tubular duplication of the jejunum

Nobuya Kusunoki, Yasuhide Shimada, Satoshi Fukumoto, Yoshiteru Iwatani, Tomitaro Ohshima, Eisen Arahi, Naoyuki Miyazaki, Sakan Maeda

Journal:

Journal of Gastroenterology

Year:

2003

Language:

english

File:

PDF, 373 KB

english, 2003

10

Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter

Toyosaki, Toshiyuki, Sakane, Yasuhide, Kasai, Michio

Journal:

Advance Journal of Food Science and Technology

Year:

2015

File:

PDF, 395 KB

2015

11

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toshiyuki, Toyosaki, Yasuhide, Sakane

Journal:

African Journal of Food Science

Year:

2020

File:

PDF, 418 KB

2020

12

Storage of tomato fruits packaged in polyethylene bag with ethylene absorbent.

SAKANE, Yasuhide, OHTA, Hideaki, ITO, Hiroko, OSAJIMA, Yutaka

Journal:

journal of the japanese society for cold preservation of food

Year:

1990

Language:

english

File:

PDF, 920 KB

english, 1990

13

Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

Toyosaki, Toshiyuki, Sakane, Yasuhide

Journal:

Advance Journal of Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 183 KB

english, 2013

14

Storage of shredded cabbage in plastic films using ethylene-acetaldehyde adsorbent or sucrose fatty acid esters.

SAKANE, Yasuhide, ARITA, Noboru, SHIMOKAWA, Sayuri, ITO, Hiroko, OSAJIMA, Yutaka

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

File:

PDF, 343 KB

1990

15

Effects of addition of salt to bread on IgE antibody responses

Toyosaki, Toshiyuki, Sakane, Yasuhide, Koketsu, Mamoru

Journal:

Food and Agricultural Immunology

Year:

2006

Language:

english

File:

PDF, 99 KB

english, 2006

16

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki, Toshiyuki, Kasai, Michio, Sakane, Yasuhide

Journal:

Advance Journal of Food Science and Technology

Year:

2019

File:

PDF, 487 KB

2019

17

Effects of hydroperoxide in breads on IgE antibody responses

Toshiyuki Toyosaki, Yasuhide Sakane

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 611 KB

english, 2011

18

A case of primary hyperparathyroidism that had been treated under a diagnosis of depression for 10 years

NAOKI SAKANE, TOSHIHIDE YOSHIDA, TUNEKAZU UMEKAWA, MOTOHARU KONDO, YASUHIDE NAGOSHI

Journal:

Psychiatry and Clinical Neurosciences

Year:

1995

Language:

english

File:

PDF, 256 KB

english, 1995

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