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Sayaka Doi
Sayaka Doi
Osaka City University
Roasting
Chemistry
Biochemistry
Scavenger
Chromatography
4
Papers
9
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Identification of a polyphenol and its antioxidant properties from the roasting reaction of alginic acid.
2021
Bioscience, Biotechnology, and Biochemistry
Sayaka Doi
Yukino Shindo
Akiko Masuda
Yasuo Oyama
Toshiya Masuda
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Bioactivity of alginetin, a caramelization product of pectin: Cytometric analysis of rat thymic lymphocytes using fluorescent probes.
2020
PLOS ONE
Sayaka Doi
Mina Kawamura
Keisuke Oyama
Tetsuya Akamatsu
Mizuki Mizobuchi
Yasuo Oyama
Toshiya Masuda
Norio Kamemura
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Effects of Temperature on the Composition and XanthineOxidase Inhibitory Activities of Caffeic Acid Roasting Products
2019
Journal of Agricultural and Food Chemistry
Toshiya Masuda
Yuya Fukuyama
Sayaka Doi
Akiko Masuda
Shinichiro Kurosawa
Shigeyoshi Fujii
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Citations (7)
Radical Scavenging Properties of Roasted Egoma ( Perilla frutescens var. frutescens ) Oils and Identification of Their Characteristic Scavengers
2018
Journal of Nutritional Science and Vitaminology
Akiko Masuda
Kayo Hidaka
Sari Honda
Asami Taniguchi
Sayaka Doi
Toshiya Masuda
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Citations (1)
1