Identification and Quantification of Antimutagenic Compounds in Salted Radish-Reference-Cited by-同舟云学术

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Identification and Quantification of Antimutagenic Compounds in Salted Radish

Published:2013 Issue:3 Volume:60 Page:117-124
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Matsuoka Hiroki,Sunaga Kouta,Miyashita Satomi,Sunahara Yukari,Hukasawa Satomi,Shimoda Miho,Kimura Norihisa,Takahashi Hitoe,Takahashi Asaka,Hirata Daisuke

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference37 articles.

1. 1) Okamoto, A., Hanagata, H., Matsumoto, E., Kawamura, Y., Koizumi, Y. and Yanagida, F., Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci. Biotechnol. Biochem., 59, 1147-1149 (1995).

2. 3) Long, L. H., Kwee, D. C. T. and Halliwell, B., The antioxidant activities of seasonings used in asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Rad. Res., 32, 181-186 (2000).

3. 5) Tsuchiya, H., Sato, M. and Watanabe, I., Antiplatelet activity of soy sauce as functional seasoning. J. Agric. Food Chem., 47, 4167-4174 (1999).

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional content and health benefits of sun-dried and salt-aged radish ( takuan-zuke );Food Chemistry;2017-09

2. The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats;Food Funct.;2017

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