Hitoshi Aoshima, Ph.D.

Yamaguchi University, Shimonoseki-shi, Yamaguchi-ken, Japan 
"Hitoshi Aoshima"
Mean distance: 19.77 (cluster 32)
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Tsujiyama I, Mubassara S, Aoshima H, et al. (2013) Anti-histamine release and anti-inflammatory activities of aqueous extracts of citrus fruits peels Oriental Pharmacy and Experimental Medicine. 13: 175-180
Mubassara S, Takasugi M, Iga R, et al. (2011) Inhibition of the histamine and leukotriene B 4 release from rat peritoneal exudate cells by six Bangladeshi plants Pharmacologyonline. 2: 76-85
Mubassara S, Hossain SJ, Ahmed F, et al. (2009) Potentiation of the response of GABAA receptors by Bangladeshi medicinal plants Food Science and Technology Research. 15: 315-324
Aoshima H, Hossain SJ, Koda H, et al. (2009) Why is an aged whiskey highly valued? Current Nutrition and Food Science. 5: 204-208
Aoshima H, Ooshima S. (2009) Anti-hydrogen peroxide activity of fish and soy sauce Food Chemistry. 112: 339-343
Hossain SJ, El-Sayed MA, Mohamed AHH, et al. (2009) Phenolic content, anti-oxidative, anti-α-amylase and anti-α-glucosidase activities of solanum diphyllum L. Bangladesh Journal of Botany. 38: 139-143
Hossain SJ, Aoshima H, El-Sayed M, et al. (2009) Antioxidative and anti-histamine-release activities of Excoecaria agallocha L Pharmacologyonline. 2: 927-936
Hossain SJ, Tsujiyama I, Takasugi M, et al. (2008) Total phenolic content, antioxidative, anti-amylase, anti-glucosidase, and antihistamine release activities of bangladeshi fruits Food Science and Technology Research. 14: 261-268
Aoshima H. (2008) Are catechins, polyphenols in tea, good for your health? Current Nutrition and Food Science. 4: 231-239
Mitou M, Shigemori Y, Aoshima H, et al. (2008) Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors Food Chemistry. 108: 840-846
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