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Hitoshi Takamura
Nara Women's University
Organic chemistryChemistryFood scienceBiochemistryPolyphenol
71Publications
17H-index
1,689Citations
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Publications 72
Newest
#1Emiko Kusanagi (Kokugakuin University)H-Index: 2
#2Hitoshi Takamura (Nara Women's University)H-Index: 17
Last. Nobuko HoshiH-Index: 2
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Exposure to methylmercury (MeHg) during the foetal and postnatal periods is known to have adverse effects on children’s development. However, little attention has been paid to MeHg exposure during early childhood in Japan. To examine the regional differences in MeHg exposure and seafood consumption and the association between MeHg exposure and seafood consumption and dental metal restorations, we measured the total mercury (T-Hg) concentration in hair as an MeHg exposure index, and using questio...
2 CitationsSource
#2Tayori TakechiH-Index: 1
Last. Hitoshi TakamuraH-Index: 17
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#1Kentaro UchidaH-Index: 1
#2Haruo TomitaH-Index: 4
Last. Hitoshi TakamuraH-Index: 17
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Cooking can change the polyphenol contents of eggplant. This study elucidated the effects of grilling on total polyphenol content (TPC), antioxidant capacity, and the inner structures of eggplant. After identical hollowing, cylindrical eggplant samples were prepared and were then grilled until their center temperatures (CT) respectively reached 50, 65, 75, 85, and 95 °C. Chemical assays and observations of the inner structures clarified that TPC and 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical ...
6 CitationsSource
#1Tomomi Esumi (Nara Women's University)
#2Natsumi Otsuka (Nara Women's University)
Last. Hitoshi Takamura (Nara Women's University)H-Index: 17
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#1Tayori Takechi (Nara Women's University)H-Index: 2
#2Hitoshi Takamura (Nara Women's University)H-Index: 17
The present study aimed to develop sericin-added bread in an effort to promote the effective consumption of the silk protein sericin and to evaluate bread-baking performance with sericin addition, with respect to effects on bread structure and palatability. Sericin supplementation resulted in decreased specific volume and darker crust color of the bread. No significant difference was observed in other physical properties. Sensory evaluation revealed that bread with up to 2 g of added sericin ten...
3 CitationsSource
#1Tayori Takechi (Kobe Shoin Women's University)H-Index: 2
#2Ritsuko Wada (Ministry of Agriculture, Forestry and Fisheries)H-Index: 1
Last. Hitoshi Takamura (Nara Women's University)H-Index: 17
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Recent efforts have focused on the use of sericin proteins extracted from cocoons of silkworm as a healthy food source for human consumption. In this study, we focused on the antioxidative properties of sericin proteins. The antioxidative properties were measured in sericin proteins extracted from the shell of the cocoon, designated hereafter as white sericin protein and yellow-green sericin protein, as well as bread without sericin protein and bread to which white sericin powder had been added ...
18 CitationsSource
#1Hitoshi Takamura (Nara Women's University)H-Index: 17
#2Kyoko Yagi (Nara Women's University)
Last. Teruyoshi Matoba (Kansai University of Welfare Sciences)H-Index: 19
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#1Li Qin Jiang (ZJNU: Zhejiang Chinese Medical University)H-Index: 1
#2Hitoshi Takamura (Nara Women's University)H-Index: 17
The aim of this study was to determine the changes of antioxidant activity and antioxidative compounds during table olive preparing by different procedures. The extraction of antioxidants from table olive is studied considering different debittering procedure (alkali treated or brine treated) to investigate the selectivity of the process. The radical-scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and determination of the antioxidant compounds (total phenol, ascorbic acid and ...
1 CitationsSource
#1Hitoshi Takamura (Nara Women's University)H-Index: 17
#2Kyoko Yagi (Nara Women's University)
Last. Teruyoshi Matoba (Kansai University of Welfare Sciences)H-Index: 19
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#1Mami Ando (Osaka Shoin Women's University)
#2Mayuko Matsumoto (Osaka Shoin Women's University)
Last. Teruyoshi Matoba (Kansai University of Welfare Sciences)H-Index: 19
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