Works by Tsurunaga, Yoko

Results: 15

Functional evaluation of horse chestnut seed and its application in the production of compounded paper for effective utilization of an untapped resource.

Published in:

Journal of Wood Science, 2017, v. 63, n. 5, p. 484, doi. 10.1007/s10086-017-1649-9

By:

Takahashi, Tetsuya;
Tsurunaga, Yoko;
Schmidt, Werner;
Yoshino, Katsumi

Publication type:

Article

Anti-allergic effect of the flavonoid myricitrin from Myrica rubra leaf extracts in vitro and in vivo.

Published in:

Natural Product Research, 2011, v. 25, n. 4, p. 374, doi. 10.1080/14786411003774320

By:

Shimosaki, Shunsuke;
Tsurunaga, Yoko;
Itamura, Hiroyuki;
Nakamura, Morihiko

Publication type:

Article

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 7, p. 4124, doi. 10.3390/ijms25074124

By:

Tsurunaga, Yoko;
Ishigaki, Mika;
Takahashi, Tetsuya;
Arima, Shiori;
Kumagai, Sae;
Tsujii, Yoshimasa;
Koyama, Shota

Publication type:

Article

Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles.

Published in:

Foods, 2025, v. 14, n. 3, p. 436, doi. 10.3390/foods14030436

By:

Tsurunaga, Yoko;
Uno, Ayane;
Takahashi, Tetsuya;
Furuichi, Tsugumi

Publication type:

Article

Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat.

Published in:

Foods, 2025, v. 14, n. 3, p. 364, doi. 10.3390/foods14030364

By:

Tsurunaga, Yoko;
Morita, Eishin

Publication type:

Article

Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes.

Published in:

Foods, 2023, v. 12, n. 14, p. 2722, doi. 10.3390/foods12142722

By:

Tsurunaga, Yoko;
Arima, Shiori;
Kumagai, Sae;
Morita, Eishin

Publication type:

Article

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.

Published in:

Foods, 2023, v. 12, n. 14, p. 2639, doi. 10.3390/foods12142639

By:

Furuichi, Tsugumi;
Abe, Daigo;
Uchikawa, Takuya;
Nagasaki, Toshihiro;
Kanou, Mina;
Kasuga, Junko;
Matsumoto, Shingo;
Tsurunaga, Yoko

Publication type:

Article

Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue Structure.

Published in:

Foods, 2023, v. 12, n. 8, p. 1663, doi. 10.3390/foods12081663

By:

Tsurunaga, Yoko;
Kanou, Mina

Publication type:

Article

Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of 'Porotan' Chestnut By-Products and Establishment of a Compound Paper.

Published in:

Foods, 2021, v. 10, n. 5, p. 1141, doi. 10.3390/foods10051141

By:

Tsurunaga, Yoko;
Takahashi, Tetsuya;
Yáñez, Remedios;
Gullon, Beatriz

Publication type:

Article

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11730, doi. 10.3390/app142411730

By:

Furuichi, Tsugumi;
Uno, Ayane;
Tsurunaga, Yoko

Publication type:

Article

Fabrication of highly isotactic polypropylene fibers to substitute asbestos in reinforced cement composites and analysis of the fiber formation mechanism.

Published in:

Journal of Applied Polymer Science, 2013, v. 130, n. 2, p. 981, doi. 10.1002/app.39260

By:

Takahashi, Tetsuya;
Tsurunaga, Yoko;
Kondo, Tetsuo

Publication type:

Article

Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste.

Published in:

Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4616, doi. 10.1007/s13197-020-04949-7

By:

Tsurunaga, Yoko;
Onda, Misaki;
Takahashi, Tetsuya

Publication type:

Article

Production of persimmon and mandarin peel pastes and their uses in food.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 3, p. 1712, doi. 10.1002/fsn3.2146

By:

Tsurunaga, Yoko;
Takahashi, Taido;
Nagata, Yoshiaki

Publication type:

Article

Effect of Collagen Peptide and Polysaccharide Combination on Astringency Elimination, Appearance, and Syneresis in Persimmon Paste.

Published in:

Processes, 2025, v. 13, n. 2, p. 438, doi. 10.3390/pr13020438

By:

Tsurunaga, Yoko

Publication type:

Article

Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread.

Published in:

Molecules, 2024, v. 29, n. 4, p. 863, doi. 10.3390/molecules29040863

By:

Tsurunaga, Yoko;
Morita, Eishin

Publication type:

Article