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Hitoshi Takamura
Nara Women's University
71Publications
16H-index
1,603Citations
Publications 71
Newest
Published on Feb 1, 2018in Archives of Environmental Contamination and Toxicology2.13
Emiko Kusanagi2
Estimated H-index: 2
(Kokugakuin University),
Hitoshi Takamura16
Estimated H-index: 16
(Nara Women's University)
+ 2 AuthorsNobuko Hoshi2
Estimated H-index: 2
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...
Published on Jan 1, 2017in Journal of Food Science2.08
Kentaro Uchida1
Estimated H-index: 1
,
Haruo Tomita4
Estimated H-index: 4
+ 1 AuthorsHitoshi Takamura16
Estimated H-index: 16
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 ...
Published on Jan 1, 2015
Tomomi Esumi (Nara Women's University), Natsumi Otsuka (Nara Women's University)+ 1 AuthorsHitoshi Takamura16
Estimated H-index: 16
(Nara Women's University)
Published on May 1, 2014in Biomedical Reports
Tayori Takechi2
Estimated H-index: 2
(Kobe Shoin Women's University),
Ritsuko Wada1
Estimated H-index: 1
(Ministry of Agriculture, Forestry and Fisheries)
+ 2 AuthorsHitoshi Takamura16
Estimated H-index: 16
(Nara Women's University)
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 ...
Published on Jan 1, 2014
Hitoshi Takamura16
Estimated H-index: 16
(Nara Women's University),
Kyoko Yagi (Nara Women's University)+ 2 AuthorsTeruyoshi Matoba19
Estimated H-index: 19
(Kansai University of Welfare Sciences)
Published on Jan 1, 2014in Food Science and Technology Research0.45
Tayori Takechi2
Estimated H-index: 2
(Nara Women's University),
Hitoshi Takamura16
Estimated H-index: 16
(Nara Women's University)
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...
Published on Feb 1, 2013in Applied Mechanics and Materials
Li Qin Jiang1
Estimated H-index: 1
(ZJNU: Zhejiang Chinese Medical University),
Hitoshi Takamura16
Estimated H-index: 16
(Nara Women's University)
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 ...
Published on Jan 1, 2013
Mami Ando (Osaka Shoin Women's University), Mayuko Matsumoto (Osaka Shoin Women's University)+ 3 AuthorsTeruyoshi Matoba19
Estimated H-index: 19
(Kansai University of Welfare Sciences)
Published on Jan 1, 2013
Hitoshi Takamura16
Estimated H-index: 16
(Nara Women's University),
Kyoko Yagi (Nara Women's University)+ 3 AuthorsTeruyoshi Matoba19
Estimated H-index: 19
(Kansai University of Welfare Sciences)
Published on Jan 1, 2013in The American Journal of Gastroenterology10.24
Makoto Yamada (Nara Women's University), Kenji Hamasaki1
Estimated H-index: 1
(Nara Women's University)
+ 3 AuthorsKeiji Wada (Nara Women's University)
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