Author

Kazuko Shimada

Observed names: K. SHIMADA, K.AZUKO SHIMADA, KAZUKO SHIMADA, Kazuko SHIMADA, Kazuko. Shimada

Observed institutions: Hiroshima Shudo University, Yamaguchi Prefectural University, Yamaguchi University, Kyoto Women's University, Kyoto University, Mimasaka University

OpenAlex ID: A5108401090

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

1989 · Kazuko Shimada, Jean Claude Cheftel · Journal of Agricultural and Food Chemistry · 358

Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate

1988 · Kazuko Shimada, Jean Claude Cheftel · Journal of Agricultural and Food Chemistry · 202

Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate

1988 · Kazuko Shimada, Jean Claude Cheftel · Journal of Agricultural and Food Chemistry · 164

Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface

1992 · K.AZUKO SHIMADA, K.IMIKO KAWANO, et al. · Journal of Food Science · 84

Thermal coagulation of egg albumin

1980 · Kazuko Shimada, Setsuro Matsushita · Journal of Agricultural and Food Chemistry · 80

Relationship between thermocoagulation of proteins and amino acid compositions

1980 · Kazuko Shimada, Setsuro Matsushita · Journal of Agricultural and Food Chemistry · 67

Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion

1996 · Kazuko Shimada, Hiromi Okada, et al. · Bioscience Biotechnology and Biochemistry · 45

Iron-binding property and antioxidative activity of xanthan on the autoxidation of soybean oil in emulsion

1994 · Kazuko Shimada, Hiromi Muta, et al. · Journal of Agricultural and Food Chemistry · 43

Effects of salts and denaturants on thermocoagulation of proteins

1981 · Kazuko Shimada, Setsuro Matsushita · Journal of Agricultural and Food Chemistry · 40

Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins.

1991 · Kazuko SHIMADA, Yumi OHE, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 32

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Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation

2015 · Wanida T. Chitisankul, Kazuko Shimada, et al. · LWT · 25

Gel Formation of Soybean 7S and 11S Proteins

1980 · Kazuko Shimada, Setsuro Matsushita · Agricultural and Biological Chemistry · 22

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Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans

2019 · Wanida T. Chitisankul, Megumi Murakami, et al. · LWT · 21

Oxylipin Metabolism in Soybean Seeds Containing Different Sets of Lipoxygenase Isozymes after Homogenization

2006 · Zinna Marie PULVERA, Keisuke KITAMURA, et al. · Bioscience Biotechnology and Biochemistry · 15

Antioxidative Capacity of Soyfoods and Soy Active Compounds

2022 · Wanida Chitisankul, Kazuko Shimada, et al. · Polish Journal of Food and Nutrition Sciences · 11

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Effects of Soybean Isoflavones on the Release of Chemical Mediators from Rat Peritoneal Exudate Cells by Allergic Reaction in Vitro

2014 · Mikako Takasugi, Kazuko Shimada, et al. · Food Science and Technology Research · 11

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Determination of Tetrodotoxin by Capillary Isotachophoresis

1983 · KAZUKO SHIMADA, MASARU OHTSURU, et al. · Journal of Food Science · 11

Effect of Soybean Lipoxygenase on Sensory Taste of Tofu.

1998 · Kazuko SHIMADA, Hiromi NOMURA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 10

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Lipid Changes in Sea Urchin Gonads during Storage

1990 · K. SHIMADA, N. OGURA · Journal of Food Science · 9

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

2011 · Kenji MATSUI, Saki TAKAKI, et al. · Bioscience Biotechnology and Biochemistry · 6

Correlation among Suppression of Leukotriene B4 Release, Radical Scavenging Activity and Polyphenol Contents of Commercial Tea Extract

2008 · Mikako Takasugi, Tomoko Kitagawa, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6

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Effect of processing and storage on the fate of vitamins B1, B2, and B6 and nicotinamide of sea urchin gonads

1993 · Kazuko. Shimada, Sayoko. Nakagawa, et al. · Journal of Agricultural and Food Chemistry · 6

Changes in chemical compositions and firmness of salted sea urchin gonads during ripening.

1989 · Kazuko SHIMADA, Kazuko OKAJIMA · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6

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Changes in Contents and Extractabilities of Some Ingredients in Tea Leaves during Manufacturing Process of Green Tea (Sencha).

1996 · Kazuko SHIMADA, Mie TAKAHASHI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 4

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Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

2013 · KAZUKI HARADA, RITSUKO WADA, et al. · Biomedical Reports · 3

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Works count: 38

Citation count: 1,299

H-index: 14

I10-index: 18