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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2017 | 2 |
2020 | 1 |
2021 | 2 |
2024 | 0 |
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Page 1
Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root.
J Food Biochem. 2021 Dec;45(12):e13983. doi: 10.1111/jfbc.13983. Epub 2021 Nov 3.
J Food Biochem. 2021.
PMID: 34730849
Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root.
Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Matsuoka H.
Kobayashi W, et al. Among authors: kobayashi t.
J Food Sci. 2021 Feb;86(2):563-570. doi: 10.1111/1750-3841.15567. Epub 2021 Jan 12.
J Food Sci. 2021.
PMID: 33438215
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Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions.
Kobayashi T, Kumakura K, Takahashi A, Matsuoka H.
Kobayashi T, et al.
Foods. 2020 Oct 23;9(11):1524. doi: 10.3390/foods9111524.
Foods. 2020.
PMID: 33114067
Free PMC article.
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The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats.
Kumakura K, Kato R, Kobayashi T, Kimura N, Takahashi H, Takahashi A, Matsuoka H.
Kumakura K, et al. Among authors: kobayashi t.
Food Funct. 2017 Oct 18;8(10):3491-3500. doi: 10.1039/c7fo00890b.
Food Funct. 2017.
PMID: 28960015
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Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke).
Kumakura K, Kato R, Kobayashi T, Sekiguchi A, Kimura N, Takahashi H, Takahashi A, Matsuoka H.
Kumakura K, et al. Among authors: kobayashi t.
Food Chem. 2017 Sep 15;231:33-41. doi: 10.1016/j.foodchem.2017.03.096. Epub 2017 Mar 18.
Food Chem. 2017.
PMID: 28450014
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