Yoko Tsurunaga

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 13

Top Topics

Mass Spectrometry

Molecularly Imprinted

Silver Nanoparticles

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

Molecules (Basel, Switzerland)

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Yoko Tsurunaga, Eishin Morita
Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread. Molecules (Basel, Switzerland) 29 (4) (2024)
Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama
Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. International journal of molecular sciences 25 (7) (2024)
Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama
Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. International journal of molecular sciences 25 (7) (2024)
Yoko Tsurunaga, Eishin Morita
Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread. Molecules (Basel, Switzerland) 29 (4) (2024)
Yoko Tsurunaga, Eishin Morita
Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread. Molecules (Basel, Switzerland) 29 (4) (2024)
Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama
Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. International journal of molecular sciences 25 (7) (2024)
Yoko Tsurunaga, Mina Kanou
Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue Structure. Foods (Basel, Switzerland) 12 (8) (2023)
Tsugumi Furuichi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto, Yoko Tsurunaga
Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods (Basel, Switzerland) 12 (14) (2023)
Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita
Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes. Foods (Basel, Switzerland) 12 (14) (2023)
Yoko Tsurunaga, Mina Kanou
Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue Structure. Foods (Basel, Switzerland) 12 (8) (2023)
Yoko Tsurunaga, Misaki Onda, Tetsuya Takahashi
Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste. Journal of food science and technology 58 (12) (2021)
Yoko Tsurunaga, Taido Takahashi, Yoshiaki Nagata
Production of persimmon and mandarin peel pastes and their uses in food. Food science & nutrition 9 (3) (2021)
Yoko Tsurunaga, Tetsuya Takahashi
Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of 'Porotan' Chestnut By-Products and Establishment of a Compound Paper. Foods (Basel, Switzerland) 10 (5) (2021)