| Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan T Kuda, M Tsunekawa, H Goto, Y Araki Journal of food composition and analysis 18 (7), 625-633, 2005 | 475 | 2005 |
| Antioxidant properties of driedkayamo-nori', a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae) T Kuda, M Tsunekawa, T Hishi, Y Araki Food Chemistry 89 (4), 617-622, 2005 | 189 | 2005 |
| Minerals, polysaccharides and antioxidant properties of aqueous solutions obtained from macroalgal beach-casts in the Noto Peninsula, Ishikawa, Japan T Kuda, T Ikemori Food Chemistry 112 (3), 575-581, 2009 | 175 | 2009 |
| Varieties of antioxidant and antibacterial properties of Ecklonia stolonifera and Ecklonia kurome products harvested and processed in the Noto peninsula, Japan T Kuda, T Kunii, H Goto, T Suzuki, T Yano Food chemistry 103 (3), 900-905, 2007 | 147 | 2007 |
| Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow T Kuda, A Iwai, T Yano Food and chemical toxicology 42 (10), 1695-1700, 2004 | 121 | 2004 |
| Fate of water-soluble polysaccharides in dried Chorda filum a brown alga during water washing T Kuda, E Taniguchi, M Nishizawa, Y Araki Journal of Food Composition and Analysis 15 (1), 3-9, 2002 | 116 | 2002 |
| Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats T Kuda, T Yano, N Matsuda, M Nishizawa Food Chemistry 91 (4), 745-749, 2005 | 105 | 2005 |
| Purification, properties, and partial amino acid sequences of thermostable xylanases from Streptomyces thermoviolaceus OPC-520 H Tsujibo, K Miyamoto, T Kuda, K Minami, T Sakamoto, T Hasegawa, ... Applied and Environmental Microbiology 58 (1), 371-375, 1992 | 104 | 1992 |
| Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi, a fermented fish with rice, on Listeria monocytogenes infection to Caco-2 cells and A/J mice S Nakamura, T Kuda, C An, T Kanno, H Takahashi, B Kimura Anaerobe 18 (1), 19-24, 2012 | 92 | 2012 |
| The effect of polyesterurethane belt surface roughness on Listeria monocytogenes biofilm formation and its cleaning efficiency Y Chaturongkasumrit, H Takahashi, S Keeratipibul, T Kuda, B Kimura Food Control 22 (12), 1893-1899, 2011 | 90 | 2011 |
| In vitro antioxidant and anti-inflammation properties of lactic acid bacteria isolated from fish intestines and fermented fish from the Sanriku Satoumi region in Japan T Kuda, M Kawahara, M Nemoto, H Takahashi, B Kimura Food research international 64, 248-255, 2014 | 89 | 2014 |
| Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264. 7 cells and DSS-induced IBD model mice M Kawahara, M Nemoto, T Nakata, S Kondo, H Takahashi, B Kimura, ... International Immunopharmacology 26 (2), 295-303, 2015 | 88 | 2015 |
| Caecal fermentation, putrefaction and microbiotas in rats fed milk casein, soy protein or fish meal C An, T Kuda, T Yazaki, H Takahashi, B Kimura Applied microbiology and biotechnology 98, 2779-2787, 2014 | 81 | 2014 |
| FLX pyrosequencing analysis of the effects of the brown-algal fermentable polysaccharides alginate and laminaran on rat cecal microbiotas C An, T Kuda, T Yazaki, H Takahashi, B Kimura Applied and environmental microbiology 79 (3), 860-866, 2013 | 81 | 2013 |
| Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria T Kanno, T Kuda, C An, H Takahashi, B Kimura Lwt-food science and technology 47 (1), 25-30, 2012 | 78 | 2012 |
| Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish T Kuda, Y Izawa, S Ishii, H Takahashi, Y Torido, B Kimura Food Chemistry 130 (3), 569-574, 2012 | 75 | 2012 |
| Comparison of PCR‐DGGE and PCR‐SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji‐narezushi and iwashi‐nukazuke C An, H Takahashi, B Kimura, T Kuda Journal of the Science of Food and Agriculture 90 (11), 1796-1801, 2010 | 74 | 2010 |
| Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova T Kuda, T Hishi, S Maekawa Food chemistry 98 (3), 545-550, 2006 | 70 | 2006 |
| Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi T Kuda, N Kaneko, T Yano, M Mori Food Chemistry 120 (2), 517-522, 2010 | 67 | 2010 |
| Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan T Kuda, R Tanibe, M Mori, H Take, T Michihata, T Yano, H Takahashi, ... Fisheries Science 75, 1499-1506, 2009 | 66 | 2009 |
