Author

Yasuhide Sakane

Observed names: Sakane Yasuhide, Yasuhide SAKANE

Institution: Koran Women's Junior College

Observed institutions: Kyushu University, Koran Women's Junior College

OpenAlex ID: A5013831076

Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)

2008 · Toshiyuki Toyosaki, Yasuhide Sakane, et al. · Food Research International · 12

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1981 · Yasuhide SAKANE, Kiyoshi MATSUMOTO, et al. · NIPPON KAGAKU KAISHI · 11

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Effects of Salt on Wheat Flour Dough Fermentation

2013 · Toshiyuki Toyosaki, Yasuhide Sakane · Advance Journal of Food Science and Technology · 9

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Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

2013 · Toshiyuki Toyosaki, Yasuhide Sakane · Advance Journal of Food Science and Technology · 7

Storage of Shredded Cabbage in Plastic Films Using EthyleneAcetaldehyde Adsorbent or Sucrose Fatty Acid Esters

1990 · Yasuhide SAKANE, Noboru ARITA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7

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Comparison of expansion during fermentation on medium-chain triacylglycerols oil-based and butter fat-based doughs

2010 · Toshiyuki Toyosaki, Yasuhide Sakane, et al. · Advance Journal of Food Science and Technology · 3

Effects of addition of salt to bread on IgE antibody responses

2006 · Toshiyuki Toyosaki, Yasuhide Sakane, et al. · Food and Agricultural Immunology · 3

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Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

2019 · Toshiyuki Toyosaki, Michio Kasai, et al. · Advance Journal of Food Science and Technology · 2

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Electrochemical Behavior of Glutathione (Oxidized form) on the Mercury Electrode ?

1982 · Yasuhide SAKANE, Kiyoshi MATSUMOTO, et al. · NIPPON KAGAKU KAISHI · 2

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Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

2020 · Toyosaki Toshiyuki, Sakane Yasuhide · African Journal of Food Science · 1

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Effect of carbon dioxide on the off-flavor of shredded cabbage under anaerobic conditions.

1991 · Yasuhide SAKANE · Nippon Nōgeikagaku Kaishi · 1

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Relationship between Maillard Reaction during Bread Baking and Medium-Chain Triacylglycerols (MCTs)

2016 · Toshiyuki Toyosaki, Michio Kasai, et al. · Advance Journal of Food Science and Technology

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

2015 · Toyosaki Toshiyuki, Kasai Michio, et al. · African Journal of Food Science

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Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter

2015 · Toshiyuki Toyosaki, Yasuhide Sakane, et al. · Advance Journal of Food Science and Technology

Anti-Browning Effects on Baked Dough Made Using Silky Fowl Egg

2013 · Toshiyuki Toyosaki, Yasuhide Sakane · International Journal of Agricultural and Food Research

Effects of hydroperoxide in breads on IgE antibody responses

2011 · Toshiyuki Toyosaki, Yasuhide Sakane · Food Research International

Storage of tomato fruits packaged in polyethylene bag with ethylene absorbent.

1990 · Yasuhide SAKANE, Hideaki OHTA, et al. · food preservation science

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Works count: 17

Citation count: 58

H-index: 5

I10-index: 2