Chuda Y - Search Results

1

Catalytic generation of arynes and trapping by nucleophilic addition and iodination.

Hamura T, Chuda Y, Nakatsuji Y, Suzuki K. Hamura T, et al. Among authors: chuda y. Angew Chem Int Ed Engl. 2012 Apr 2;51(14):3368-72. doi: 10.1002/anie.201108415. Epub 2012 Feb 22. Angew Chem Int Ed Engl. 2012. PMID: 22359268

2

Didehydroisobenzofuran: A New Reactive Intermediate for Construction of Isoacenofuran.

Matsuoka S, Jung S, Miyakawa K, Chuda Y, Sugimoto R, Hamura T. Matsuoka S, et al. Among authors: chuda y. Chemistry. 2018 Dec 17;24(71):18886-18889. doi: 10.1002/chem.201804655. Epub 2018 Nov 14. Chemistry. 2018. PMID: 30328164

3

The Control of Postural Stability during Standing is Decreased in Stroke Patients during Active Head Rotation.

Mitsutake T, Chuda Y, Oka S, Hirata H, Matsuo T, Horikawa E. Mitsutake T, et al. Among authors: chuda y. J Phys Ther Sci. 2014 Nov;26(11):1799-801. doi: 10.1589/jpts.26.1799. Epub 2014 Nov 13. J Phys Ther Sci. 2014. PMID: 25435704 Free PMC article.

4

Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.

Mizukami Y, Kohata K, Yamaguchi Y, Hayashi N, Sawai Y, Chuda Y, Ono H, Yada H, Yoshida M. Mizukami Y, et al. Among authors: chuda y. J Agric Food Chem. 2006 Sep 20;54(19):7370-7. doi: 10.1021/jf061029a. J Agric Food Chem. 2006. PMID: 16968107

5

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.

Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M. Matsuura-Endo C, et al. Among authors: chuda y. Biosci Biotechnol Biochem. 2006 May;70(5):1173-80. doi: 10.1271/bbb.70.1173. Biosci Biotechnol Biochem. 2006. PMID: 16717419 Free article.

6

Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.

Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y. Yoshida M, et al. Among authors: chuda y. Adv Exp Med Biol. 2005;561:405-13. doi: 10.1007/0-387-24980-X_31. Adv Exp Med Biol. 2005. PMID: 16438315

7

Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.

Ohara-Takada A, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M. Ohara-Takada A, et al. Among authors: chuda y. Biosci Biotechnol Biochem. 2005 Jul;69(7):1232-8. doi: 10.1271/bbb.69.1232. Biosci Biotechnol Biochem. 2005. PMID: 16041124 Free article.

8

Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.

Chuda Y, Ono H, Yada H, Ohara-Takada A, Matsuura-Endo C, Mori M. Chuda Y, et al. Biosci Biotechnol Biochem. 2003 May;67(5):1188-90. doi: 10.1271/bbb.67.1188. Biosci Biotechnol Biochem. 2003. PMID: 12834309 Free article.

9

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.

Ono H, Chuda Y, Ohnishi-Kameyama M, Yada H, Ishizaka M, Kobayashi H, Yoshida M. Ono H, et al. Among authors: chuda y. Food Addit Contam. 2003 Mar;20(3):215-20. doi: 10.1080/0265203021000060887. Food Addit Contam. 2003. PMID: 12623644

10

Oxygenation of bisphenol A to quinones by polyphenol oxidase in vegetables.

Yoshida M, Ono H, Mori Y, Chuda Y, Mori M. Yoshida M, et al. Among authors: chuda y. J Agric Food Chem. 2002 Jul 17;50(15):4377-81. doi: 10.1021/jf020206e. J Agric Food Chem. 2002. PMID: 12105973

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