A novel convenient process to obtain a raw decaffeinated tea polyphenol fraction using a lignocellulose columnSAKANAKA, Senji.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 10, pp 3140-3143, issn 0021-8561, 4 p.Article

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenatesSAKANAKA, Senji; TACHIBANA, Yumi.Food chemistry. 2006, Vol 95, Num 2, pp 243-249, issn 0308-8146, 7 p.Article

Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)SAKANAKA, Senji; TACHIBANA, Yumi; OKADA, Yuki et al.Food chemistry. 2005, Vol 89, Num 4, pp 569-575, issn 0308-8146, 7 p.Article

Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenatesSAKANAKA, Senji; TACHIBANA, Yumi; ISHIHARA, Noriyuki et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 2, pp 464-468, issn 0021-8561, 5 p.Article

Preventive effect of sialylglycopeptide-nondigestive polysaccharide conjugates on Salmonella infectionSUGITA-KONISHI, Yoshiko; KOBAYASHI, Kazuo; SAKANAKA, Senji et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 17, pp 5443-5448, issn 0021-8561, 6 p.Article

Protein quality determination of delipidated egg-yolkSAKANAKA, Senji; KITAHATA, Kouichi; MITSUYA, Takayuki et al.Journal of food composition and analysis (Print). 2000, Vol 13, Num 5, pp 773-781, issn 0889-1575Article