Shibamoto, Takayuki

Antioxidant assays for plant and food components

Moon, J.-K., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry

Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

Cited by 958

Chlorogenic acid and caffeine contents in various commercial brewed coffees

Fujioka, K., & Shibamoto, T. (2008) · Food Chemistry

Coffee research and impactsFood Nutrient Composition and Product Development

Cited by 258

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Moon, J.-K., Yoo, H. S., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 254

Antioxidant/lipoxygenase inhibitory activities and chemical compositions of selected essential oils

Wei, A., & Shibamoto, T. (2010) · Journal of Agricultural and Food Chemistry

Essential Oils and Antimicrobial ActivityEdible Oils Quality and Analysis

Cited by 241

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

Moon, J.-K., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 219