Takao Myoda

Abashiri, Japan

Last Updated: 09/26/2026

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Found 22 publications

Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblasts.

Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblasts.

Journal: Journal of food biochemistry
Published: June 12, 2022

Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in Northern Japan.

Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in Northern Japan.

Journal: Poultry science
Published: December 25, 2021

Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.

Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.

Journal: Journal of agricultural and food chemistry
Published: January 15, 2021

Characterization of the microbiota and chemical properties of pork loins during dry aging.

Characterization of the microbiota and chemical properties of pork loins during dry aging.

Journal: MicrobiologyOpen
Published: August 17, 2020

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments.

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments.

Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: April 08, 2020

Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties.

Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties.

Journal: Food research international (Ottawa, Ont.)
Published: February 03, 2020

Characterization of key aroma compounds in aged garlic extract.

Characterization of key aroma compounds in aged garlic extract.

Journal: Food chemistry
Published: September 11, 2019

Volatile compounds of fresh and processed garlic.

Volatile compounds of fresh and processed garlic.

Journal: Experimental and therapeutic medicine
Published: August 12, 2019

Seasonal Fluctuations of Aroma Components of Essential Oils from Larix leptolepis.

Seasonal Fluctuations of Aroma Components of Essential Oils from Larix leptolepis.

Journal: Journal of oleo science
Published: June 11, 2019

Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient.

Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient.

Journal: Food chemistry
Published: May 23, 2019

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities.

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities.

Journal: Journal of food science and technology
Published: May 01, 2019

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms.

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms.

Journal: Food chemistry
Published: March 08, 2019
Showing 1-12 of 22

Last Updated: 09/26/2026