| # | Title | Journal | Year | Citations |
|---|
| 1 | Simple Method for Simultaneous Determination of Chlorophyll and Carotenoids in Tomato Fruit. | Journal of the Japanese Society for Food Science and Technology | 1992 | 704 |
| 2 | Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. | Journal of the Japanese Society for Food Science and Technology | 1988 | 280 |
| 3 | Evaluation of Antioxidant Activity of Vegetable Extracts and Determination of Some Active Compounds. | Journal of the Japanese Society for Food Science and Technology | 1994 | 89 |
| 4 | Studies on Pressure-shift freezing. Part I. Freezing of Tofu (Soybean curd) by Pressure-shift Freezing and Its Structure. | Journal of the Japanese Society for Food Science and Technology | 1992 | 58 |
| 5 | Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria (studies on antibacterial effects of tea polyphenols. Part III. | Journal of the Japanese Society for Food Science and Technology | 1989 | 56 |
| 6 | Inhibitory effects on the growth of several bacteria by brown mustard and allyl isothiocyanate. | Journal of the Japanese Society for Food Science and Technology | 1990 | 56 |
| 7 | A New Apparatus for Rapid and Easy Measurement of Dynamic Viscoelasticity for Gel-like Foods | Journal of the Japanese Society for Food Science and Technology | 1980 | 51 |
| 8 | Application of Hydrostatic Pressure to Yoghurt to Prevent its After-acidification. | Journal of the Japanese Society for Food Science and Technology | 1992 | 51 |
| 9 | (null) | Journal of the Japanese Society for Food Science and Technology | 1980 | 50 |
| 10 | Antioxidative Activity of Nasunin in Chouja-nasu (Little Eggplant, Solanum melongena L. 'Chouja'). | Journal of the Japanese Society for Food Science and Technology | 1993 | 49 |
| 11 | Antibacterial activity of tea polyphenols against clostridium botulinum. | Journal of the Japanese Society for Food Science and Technology | 1989 | 48 |
| 12 | Comparison of caffeine and catechin components in infusion of various tea (green, Oolong and black tea) and tea drinks. | Journal of the Japanese Society for Food Science and Technology | 1987 | 46 |
| 13 | Content of some sulfur-containing components and free amino acids in various strains of garlic. | Journal of the Japanese Society for Food Science and Technology | 1991 | 44 |
| 14 | Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test | Journal of the Japanese Society for Food Science and Technology | 1988 | 42 |
| 15 | Characteristic Pattern of Aroma Ester Formation from Banana, Melon, and Strawberry with Reference to the Substrate Specificity of Ester Synthetase and Alcohol Contents in Pulp. | Journal of the Japanese Society for Food Science and Technology | 1992 | 42 |
| 16 | Taste of Fish and Shellfish with Special Reference to Taste-producing Substances | Journal of the Japanese Society for Food Science and Technology | 1973 | 40 |
| 17 | Antioxidative activity of major anthocyanin isolated from wild grapes. (Vitis coignetiae). | Journal of the Japanese Society for Food Science and Technology | 1989 | 40 |
| 18 | An Enzyme Degrading Rutin in Tartary Buckwheat Seeds. | Journal of the Japanese Society for Food Science and Technology | 1992 | 39 |
| 19 | Antimicrobial Activities of Organic Acids Determined by Minimum Inhibitory Concentrations at Different pH Ranged from 4.0 to 7.0. | Journal of the Japanese Society for Food Science and Technology | 1994 | 38 |
| 20 | (null) | Journal of the Japanese Society for Food Science and Technology | 1975 | 37 |
| 21 | Recent studies on sesame seed and oil. | Journal of the Japanese Society for Food Science and Technology | 1988 | 37 |
| 22 | Taste-active components of scallop Part II. Role of extractive components of scallop in its characteristic taste development. | Journal of the Japanese Society for Food Science and Technology | 1990 | 36 |
| 23 | (null) | Journal of the Japanese Society for Food Science and Technology | 1975 | 35 |
| 24 | Food chemical studies on the antioxidants in sesame seed. | Journal of the Japanese Society for Food Science and Technology | 1990 | 35 |
| 25 | Antitumor Activity and Immunological Property of Polysaccharides from the Mycelium of Liquid-Cultured Grifola frondosa. | Journal of the Japanese Society for Food Science and Technology | 1994 | 35 |
| 26 | Effect of cell wall degrading enzymes on the cooking properties of milled rice and the texture of cooked rice. | Journal of the Japanese Society for Food Science and Technology | 1984 | 34 |
| 27 | Antibacterial activity of tea catechin to Streptococcus mutans. | Journal of the Japanese Society for Food Science and Technology | 1989 | 34 |
| 28 | Inhibitory Effects of Flavonoids on Lipase. | Journal of the Japanese Society for Food Science and Technology | 1994 | 34 |
| 29 | Drying of potato by far infrared radiation. | Journal of the Japanese Society for Food Science and Technology | 1988 | 33 |
| 30 | Studies on utilization of ozone in food preservation. (Part V). Changes in microflora of ozone-treated cereals, grains, peas, beans and spices during storage. | Journal of the Japanese Society for Food Science and Technology | 1988 | 33 |
| 31 | Studies on buckwheat rutin. Part I. Determination of rutin in buckwheat foods by high performance liquid chromatography. | Journal of the Japanese Society for Food Science and Technology | 1989 | 33 |
| 32 | Effect of Succinlylation on the Emulsifying Properties of Egg Yolk Protein Components | Journal of the Japanese Society for Food Science and Technology | 1980 | 30 |
| 33 | Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins. | Journal of the Japanese Society for Food Science and Technology | 1991 | 29 |
| 34 | (null) | Journal of the Japanese Society for Food Science and Technology | 1975 | 28 |
| 35 | Studies on free sugars and free sugaralcohols of mushrooms. | Journal of the Japanese Society for Food Science and Technology | 1984 | 28 |
| 36 | Studies on the noodle making quality of Japanese domestic wheat flours. (Part I). Factors affecting gelatinization properties of wheat starch. | Journal of the Japanese Society for Food Science and Technology | 1988 | 28 |
| 37 | Guava (Psidium guajava L.) sugar components and related enzymes at stages of fruit development and ripening. | Journal of the Japanese Society for Food Science and Technology | 1982 | 27 |
| 38 | Antioxidative activity of natto. | Journal of the Japanese Society for Food Science and Technology | 1990 | 27 |
| 39 | Isolation and characterization of oligosaccharides produced from sucrose by transglucosylation action of Serratia plymuthica. | Journal of the Japanese Society for Food Science and Technology | 1983 | 26 |
| 40 | Studies on utilization of ozone in feed preservation. Part IX. Effect of ozone treatment on elongation of hypocotyl and microbial counts of bean sprouts. | Journal of the Japanese Society for Food Science and Technology | 1989 | 26 |
| 41 | Effect of high pressure treatment on the thermal gelation of sardine and Alaska pollack meat and myosin pastes. | Journal of the Japanese Society for Food Science and Technology | 1990 | 26 |
| 42 | Comparison of Odor Quality in Peel Oils of Acid Citrus. | Journal of the Japanese Society for Food Science and Technology | 1992 | 26 |
| 43 | (null) | Journal of the Japanese Society for Food Science and Technology | 1974 | 25 |
| 44 | Stability and Antimicrobial Property of 4-Methylthio-3-butenyl Isothiocyanate, the Pungent Principle in Radish. | Journal of the Japanese Society for Food Science and Technology | 1993 | 24 |
| 45 | Evaluation Method and Breeding of Purple Sweet Potato "YAMAGAWA MURASAKI"(Ipomoea batatas POIR.) for Raw Material of Food Colorants. | Journal of the Japanese Society for Food Science and Technology | 1994 | 24 |
| 46 | Contribution of Green Tea Constituents to the Intensity of Taste Element of Brew | Journal of the Japanese Society for Food Science and Technology | 1975 | 23 |
| 47 | Studies on "microorganisms and their role in gundruk fermentation" Part I. Studies on the microflora of nepalese pickles gundruk. | Journal of the Japanese Society for Food Science and Technology | 1983 | 23 |
| 48 | Studies on quality preservation of sterilized retort drinks during storage. Part I. Effects of sucrose fatty acid esters on spoilage of canned coffee caused by thermophilic spore forming bacteria. | Journal of the Japanese Society for Food Science and Technology | 1986 | 23 |
| 49 | Effects of the number of carbon atoms of flavor compounds on diffusion, permeation and sorption with polyethylene films. | Journal of the Japanese Society for Food Science and Technology | 1987 | 23 |
| 50 | Taste active components of dried skipjack. (Part I). Extractive components of dried skipjack (Katsuobushi). | Journal of the Japanese Society for Food Science and Technology | 1989 | 23 |
