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Citation(s) in RCA

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Results Analysis
For: Ando M, Harada K, Kitao S, Kobayashi M, Tamura Y. Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce. Int J Mol Med 2003. [DOI: 10.3892/ijmm.12.6.923] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]  Open
Number Cited by Other Article(s)
1
Chitisankul W, Shimada K, Tsukamoto C. Antioxidative Capacity of Soyfoods and Soy Active Compounds. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/146562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
2
KITAO S, FUJII K, TERAMOTO M, HARADA K, ANDO M, TAMURA Y. Rapid and Sensitive Method for Evaluation of Radical-Scavenging Activity Using Peroxyl Radicals Derived from 2,2'-Azobis(2-amidinopropane) Dihydrochloride Combined with Luminol Chemiluminescence. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.318] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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