Yoshihiro Chuda
Ministry of Agriculture, Forestry and Fisheries
19 Papers
103 Citations
Yoshihiro Chuda is an academic researcher from Ministry of Agriculture, Forestry and Fisheries. The author has contributed to research in topics: Acrylamide & Reducing sugar. The author has an hindex of 14, co-authored 19 publications.
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Papers
Fucoxanthin as the Major Antioxidant in Hijikia fusiformis, a Common Edible Seaweed
TL;DR: In this article, the radical scavenging activity of Japanese edible seaweeds was screened by the DPPH (1-diphenyl-2-picrylhydrazyl) assay to evaluate the 1DPPH radical scavengence activity in organic extracts, and the major active compound from Hijikia fusiformis in its acetone extract was identified as fucoxanthin.
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Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
Chie Matsuura-Endo,Akiko Ohara-Takada,Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Mitsuru Yoshida,Akira Kobayashi,Shogo Tsuda,Shigenobu Takigawa,Takahiro Noda,Hiroaki Yamauchi,Motoyuki Mori +11 more
TL;DR: When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.
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Structural Identification of Two Antioxidant Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.)
TL;DR: In this article, the structures of 3,5-dicaffeoyl-4succinylquinic acid and its derivatives were determined by analysis of spectral data from the leaves of garland (Chrysanthemum coronarium L).
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Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.
Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Akiko Ohara-Takada,Chie Matsuura-Endo,Motoyuki Mori +5 more
TL;DR: In this article, potato chips made from tubers stored at 2 or 20°C for two weeks after harvest were analyzed by GC-MS and the acrylamide level in the former chips was higher than ten times of that in the latter, which was correlated with both glucose and fructose levels in the tubers.
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Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.
Yuzo Mizukami,Katsunori Kohata,Yuichi Yamaguchi,Nobuyuki Hayashi,Yusuke Sawai,Yoshihiro Chuda,Hiroshi Ono,Hiroshi Yada,Mitsuru Yoshida +8 more
TL;DR: An analysis of 82 tea samples showed that rather than the reducing sugar content, the asparagine content in tea leaves was a significant factor related to acrylamide formation in roasted products.
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