T
Tomoko Yamaguchi
Researcher at Nara Women's University
Publications - 32
Citations - 2042
Tomoko Yamaguchi is an academic researcher from Nara Women's University. The author has contributed to research in topics: Ascorbic acid & DPPH. The author has an hindex of 13, co-authored 29 publications receiving 1901 citations. Previous affiliations of Tomoko Yamaguchi include Niigata University.
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Journal ArticleDOI
HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl
TL;DR: An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.
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Effect of cooking on the antioxidant properties of coloured peppers
TL;DR: In this article, the authors investigated the effect of different cooking methods on the antioxidant properties of coloured peppers and concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules.
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Effects of Thermal Treatment on Radical-scavenging Activity of Single and Mixed Polyphenolic Compounds
TL;DR: This article showed that the radical-scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing, suggesting that the radicals are more stable.
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Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
Tomoko Yamaguchi,Taeko Mizobuchi,Rie Kajikawa,Hiroko Kawashima,Fumiko Miyabe,Junji Terao,Hitoshi Takamura,Hitoshi Takamura,Teruyoshi Matoba +8 more
TL;DR: The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined.
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Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
Tomoko Yamaguchi,Mamiko Katsuda,Yuka Oda,Junji Terao,kazauki Kanazawa,Shunji Oshima,Takahiro Inakuma,Yukio Ishiguro,Hitoshi Takamura,Teruyoshi Matoba +9 more
TL;DR: In this paper, the influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and asbic acid in vegetables during the cooking process were investigated.