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Takayuki Shibamoto - Publications

Affiliations: 
Agriculture and Environmental Chemistry University of California, Davis, Davis, CA 
Area:
Food Science and Technology Agriculture, Analytical Chemistry
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219 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Shiratsuchi H, Chang S, Wei A, El-Ghorab A, Shibamoto T. Biological activities of low-molecular weight compounds found in foods and plants Journal of Food and Drug Analysis. 20. DOI: 10.38212/2224-6614.2131  0.63
2019 Lee YY, Shibamoto T, Ha SD, Ha J, Lee J, Jang HW. Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid-liquid microextraction coupled with GC-MS. Journal of Separation Science. PMID 30624019 DOI: 10.1002/Jssc.201800841  0.556
2018 Lee J, Shibamoto T, Ha J, Jang HW. Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng) juice using headspace stir-bar sorptive extraction coupled with GC-MS. Journal of Separation Science. PMID 29797772 DOI: 10.1002/Jssc.201800202  0.591
2018 Wong L, Stevens S, Hengel M, Shibamoto T. Isolation of a Potent Naturally Occurring Hallucinogen, Salvinorin A, from Salvia divinorum and Investigation of Its Photo-degradation Advances in Recycling & Waste Management. 6. DOI: 10.4172/2475-7675.1000305  0.336
2018 Jang HW, Hsu W, Hengel MJ, Shibamoto T. Antioxidant Activity of Rhubarb (Rheum rhabarbarum L.) Extract and Its Main Component Emodin Natural Products Chemistry & Research. 6. DOI: 10.4172/2329-6836.1000316  0.593
2018 Shi X, Sun A, Wang Q, Hengel M, Shibamoto T. Rapid Multi-Residue Analysis of Herbicides with Endocrine-Disrupting Properties in Environmental Water Samples Using Ultrasound-Assisted Dispersive Liquid–Liquid Microextraction and Gas Chromatography–Mass Spectrometry Chromatographia. 81: 1071-1083. DOI: 10.1007/S10337-018-3530-4  0.345
2017 Yeon Park J, Young Kim H, Shibamoto T, Su Jang T, Cheon Lee S, Suk Shim J, Hahm DH, Lee HJ, Lee S, Sung Kang K. Beneficial effects of a medicinal herb, Cirsium japonicum var. maackii, extract and its major component, cirsimaritin on breast cancer metastasis in MDA-MB-231 breast cancer cells. Bioorganic & Medicinal Chemistry Letters. PMID 28784292 DOI: 10.1016/J.Bmcl.2017.07.070  0.317
2015 Kamiyama M, Moon JK, Jang HW, Shibamoto T. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee. Journal of Agricultural and Food Chemistry. 63: 1996-2005. PMID 25658375 DOI: 10.1021/Jf5060563  0.574
2015 Jang HW, Moon JK, Shibamoto T. Analysis and Antioxidant Activity of Extracts from Broccoli (Brassica oleracea L.) Sprouts. Journal of Agricultural and Food Chemistry. PMID 25574973 DOI: 10.1021/Jf504929M  0.6
2015 Shibamoto T. A novel gas chromatographic method for determination of malondialdehyde from oxidized DNA. Methods in Molecular Biology (Clifton, N.J.). 1208: 49-62. PMID 25323498 DOI: 10.1007/978-1-4939-1441-8_4  0.346
2015 Yamabe N, Park JY, Lee S, Cho EJ, Kang KS, Hwang GS, Kim SN, Kim HY, Shibamoto T. Protective effects of protocatechuic acid against cisplatin-induced renal damage in rats Journal of Functional Foods. 19: 20-27. DOI: 10.1016/J.Jff.2015.08.028  0.301
2014 Shibamoto T. Diacetyl: occurrence, analysis, and toxicity. Journal of Agricultural and Food Chemistry. 62: 4048-53. PMID 24738917 DOI: 10.1021/Jf500615U  0.312
2014 Shibamoto T. Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components Coffee in Health and Disease Prevention. 129-135. DOI: 10.1016/B978-0-12-409517-5.00014-0  0.359
2013 Jang HW, Jiang Y, Hengel M, Shibamoto T. Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems. Journal of Agricultural and Food Chemistry. 61: 6865-72. PMID 23796138 DOI: 10.1021/Jf401958W  0.584
2013 Jiang Y, Shibamoto T, Li Y, Pan C. Effect of household and commercial processing on acetamiprid, azoxystrobin and methidathion residues during crude rapeseed oil production. Food Additives & Contaminants. Part a, Chemistry, Analysis, Control, Exposure & Risk Assessment. 30: 1279-86. PMID 23756237 DOI: 10.1080/19440049.2013.796094  0.311
2013 Jiang Y, Hengel M, Pan C, Seiber JN, Shibamoto T. Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment. Journal of Agricultural and Food Chemistry. 61: 1067-71. PMID 23317342 DOI: 10.1021/Jf3047303  0.351
2013 Hengel M, Shibamoto T. Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities. Journal of Agricultural and Food Chemistry. 61: 780-9. PMID 23294412 DOI: 10.1021/Jf304855U  0.351
2013 Lee KG, Jang H, Shibamoto T. Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: a role of sulphite. Food Chemistry. 136: 1165-8. PMID 23194510 DOI: 10.1016/J.Foodchem.2012.09.025  0.633
2012 Nomi Y, Shimizu S, Sone Y, Tuyet MT, Gia TP, Kamiyama M, Shibamoto T, Shindo K, Otsuka Y. Isolation and antioxidant activity of zeylaniin A, a new macrocyclic ellagitannin from Syzygium zeylanicum leaves. Journal of Agricultural and Food Chemistry. 60: 10263-9. PMID 22973981 DOI: 10.1021/Jf302977N  0.426
2012 Nam S, Jang HW, Shibamoto T. Antioxidant activities of extracts from teas prepared from medicinal plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata , and their volatile components. Journal of Agricultural and Food Chemistry. 60: 9097-105. PMID 22871255 DOI: 10.1021/Jf301800X  0.604
2012 Ngan LT, Moon JK, Kim JH, Shibamoto T, Ahn YJ. Growth-inhibiting effects of Paeonia lactiflora root steam distillate constituents and structurally related compounds on human intestinal bacteria. World Journal of Microbiology & Biotechnology. 28: 1575-83. PMID 22805939 DOI: 10.1007/S11274-011-0961-6  0.305
2012 Kamiyama M, Shibamoto T. Flavonoids with potent antioxidant activity found in young green barley leaves. Journal of Agricultural and Food Chemistry. 60: 6260-7. PMID 22681491 DOI: 10.1021/Jf301700J  0.403
2012 Kang MH, Lee MS, Choi MK, Min KS, Shibamoto T. Hypoglycemic activity of Gymnema sylvestre extracts on oxidative stress and antioxidant status in diabetic rats. Journal of Agricultural and Food Chemistry. 60: 2517-24. PMID 22360666 DOI: 10.1021/Jf205086B  0.335
2012 Shaaban HA, El-Ghorab AH, Shibamoto T. Bioactivity of essential oils and their volatile aroma components: Review Journal of Essential Oil Research. 24: 203-212. DOI: 10.1080/10412905.2012.659528  0.36
2012 Yasin M, Asghar A, Anjum F, Butt M, Khan M, Arshad M, Shahid M, El-Ghorab A, Shibamoto T. Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed Food Chemistry. 131: 768-773. DOI: 10.1016/J.Foodchem.2011.09.031  0.318
2011 Sulaiman SF, Moon JK, Shibamoto T. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans. Journal of Dietary Supplements. 8: 293-310. PMID 22432728 DOI: 10.3109/19390211.2011.593618  0.396
2011 Moon JK, Shibamoto T. Formation of carcinogenic 4(5)-methylimidazole in Maillard reaction systems. Journal of Agricultural and Food Chemistry. 59: 615-8. PMID 21186780 DOI: 10.1021/Jf104098A  0.32
2011 Yasuhara A, Tanaka Y, Makishima M, Suzuki S, Shibamoto T. LC-MS Analysis of Low Molecular Weight Carbonyl Compounds as 2,4-Dinitrophenylhydrazones Using Negative Ion Mode Electronspray Ionization Mass Spectrometry Journal of Chromatography & Separation Techniques. 2: 1-5. DOI: 10.4172/2157-7064.1000108  0.312
2011 Hamed SF, abo El-Wafa GA, El-Ghorab A, Shibamoto T. Quality Assessment of Heated Cooking Oil, Agab, Using a Simple Newly-Developed Spectrophotometric Method Journal of the American Oil Chemists' Society. 88: 1851-1855. DOI: 10.1007/S11746-011-1859-Z  0.338
2010 Moon JK, Kim JH, Shibamoto T. Photodegradation pathways and mechanisms of the herbicide metamifop in a water/acetonitrile solution. Journal of Agricultural and Food Chemistry. 58: 12357-65. PMID 21067146 DOI: 10.1021/Jf103762U  0.317
2010 Wei A, Shibamoto T. Antioxidant/lipoxygenase inhibitory activities and chemical compositions of selected essential oils. Journal of Agricultural and Food Chemistry. 58: 7218-25. PMID 20499917 DOI: 10.1021/Jf101077S  0.615
2010 Moon JK, Kim JR, Ahn YJ, Shibamoto T. Analysis and anti-Helicobacter activity of sulforaphane and related compounds present in broccoli ( Brassica oleracea L.) sprouts. Journal of Agricultural and Food Chemistry. 58: 6672-7. PMID 20459098 DOI: 10.1021/Jf1003573  0.385
2010 Moon JK, Shibamoto T. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid. Journal of Agricultural and Food Chemistry. 58: 5465-70. PMID 20405916 DOI: 10.1021/Jf1005148  0.347
2010 Wei A, Shibamoto T. Medicinal activities of essential oils: Role in disease prevention Bioactive Foods in Promoting Health. 59-70. DOI: 10.1016/B978-0-12-374628-3.00004-9  0.525
2009 Moon JK, Shibamoto T. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. Journal of Agricultural and Food Chemistry. 57: 5823-31. PMID 19579294 DOI: 10.1021/Jf901136E  0.352
2009 Moon JK, Yoo HS, Shibamoto T. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. Journal of Agricultural and Food Chemistry. 57: 5365-9. PMID 19530715 DOI: 10.1021/Jf900012B  0.316
2009 El-Massry KF, El-Ghorab AH, Shaaban HA, Shibamoto T. Chemical compositions and antioxidant/antimicrobial activities of various samples prepared from Schinus terebinthifolius leaves cultivated in Egypt. Journal of Agricultural and Food Chemistry. 57: 5265-70. PMID 19462981 DOI: 10.1021/Jf900638C  0.422
2009 Moon JK, Shibamoto T. Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry. 57: 1655-66. PMID 19182948 DOI: 10.1021/Jf803537K  0.357
2009 El-Ghorab A, El-Massry KF, Anjum FM, Shahwarb MK, Shibamoto T. The Chemical Composition and Antioxidant Activity of Essential Oil of Pakistani Eucalyptus camaldulensis Leaves Journal of Essential Oil Bearing Plants. 12: 262-272. DOI: 10.1080/0972060X.2009.10643719  0.359
2008 Takahashi M, Shibamoto T. Chemical compositions and antioxidant/anti-inflammatory activities of steam distillate from freeze-dried onion ( Allium cepa L.) sprout. Journal of Agricultural and Food Chemistry. 56: 10462-7. PMID 18942842 DOI: 10.1021/Jf801220B  0.349
2008 Ishizuka M, Fujioka K, Shibamoto T. Analysis of acrylamide in a complex matrix of polyacrylamide solutions treated by heat and ultraviolet light. Journal of Agricultural and Food Chemistry. 56: 6093-6. PMID 18624438 DOI: 10.1021/Jf073052H  0.552
2008 El-Ghorab A, Shaaban HA, El-Massry KF, Shibamoto T. Chemical composition of volatile extract and biological activities of volatile and less-volatile extracts of juniper berry (Juniperus drupacea L.) fruit. Journal of Agricultural and Food Chemistry. 56: 5021-5. PMID 18547046 DOI: 10.1021/Jf8001747  0.425
2008 Sadakane K, Ichinose T, Fujioka K, Shibamoto T. Liver carcinogenesis and 8-hydroxy-deoxyguanosin formation by oxidized lard and dietary oils Acs Symposium Series. 993: 362-368. DOI: 10.1021/bk-2008-0993.ch030  0.514
2008 Wei A, Shibamoto T. Evaluation of the antioxidant potential of various plant essential oils Acs Symposium Series. 988: 257-265. DOI: 10.1021/bk-2008-0988.ch022  0.607
2008 Tanaka A, Horiuchi M, Umano K, Shibamoto T. Antioxidant and anti-inflammatory activities of water distillate and its dichloromethane extract from licorice root (Glycyrrhiza uralensis) and chemical composition of dichloromethane extract Journal of the Science of Food and Agriculture. 88: 1158-1165. DOI: 10.1002/Jsfa.3191  0.378
2007 El-Ghorab A, El-Massry KF, Shibamoto T. Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.). Journal of Agricultural and Food Chemistry. 55: 9124-7. PMID 17914872 DOI: 10.1021/Jf071646E  0.412
2007 Wei A, Shibamoto T. Antioxidant activities of essential oil mixtures toward skin lipid squalene oxidized by UV irradiation. Cutaneous and Ocular Toxicology. 26: 227-33. PMID 17687687 DOI: 10.1080/15569520701224501  0.623
2007 Benedet JA, Umeda H, Shibamoto T. Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples. Journal of Agricultural and Food Chemistry. 55: 5499-504. PMID 17539660 DOI: 10.1021/Jf070543T  0.35
2007 Shibamoto T, Yasuhara A, Katami T. Dioxin formation from waste incineration. Reviews of Environmental Contamination and Toxicology. 190: 1-41. PMID 17432330 DOI: 10.1007/978-0-387-36903-7_1  0.336
2007 Wei A, Shibamoto T. Antioxidant activities and volatile constituents of various essential oils. Journal of Agricultural and Food Chemistry. 55: 1737-42. PMID 17295511 DOI: 10.1021/Jf062959X  0.613
2007 Shibamoto T, Horiuchi M, Umano K. Composition of the Young Green Barley and Wheat Leaves Journal of Essential Oil Research. 19: 134-137. DOI: 10.1080/10412905.2007.9699245  0.375
2007 Ei-Ghorab A, Shibamoto T, Ozean M. Chemical composition and antioxidant activities of buds and leaves of capers (Capparis ovata Desf. var. canescens) cultivated in Turkey Journal of Essential Oil Research. 19: 72-77. DOI: 10.1080/10412905.2007.9699233  0.455
2007 Talebi K, Shibamoto T. Degradation of malathion in aqueous extracts obtained from different developmental stages of asparagus (Asparagus officinalis) Journal of the Science of Food and Agriculture. 87: 320-325. DOI: 10.1002/Jsfa.2725  0.336
2006 Fujioka K, Shibamoto T. Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity. Journal of Agricultural and Food Chemistry. 54: 6054-8. PMID 16881716 DOI: 10.1021/Jf060460X  0.615
2006 Zhou L, Haorah J, Perini F, Carmella SG, Shibamoto T, Mirvish SS. Partial purification from hot dogs of N-nitroso compound precursors and their mutagenicity after nitrosation. Journal of Agricultural and Food Chemistry. 54: 5679-87. PMID 16848563 DOI: 10.1021/Jf0604788  0.391
2006 Sadakane K, Ichinose T, Takano H, Abe M, Sera N, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Murine strain differences in 8-hydroxy-deoxyguanosine formation in hepatic DNA induced by oxidized lard and dietary oils. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 44: 1372-6. PMID 16624473 DOI: 10.1016/J.Fct.2006.03.002  0.648
2006 El-Ghorab AH, Fujioka K, Shibamoto T. Determination of acrylamide formed in asparagine/D-glucose maillard model systems by using gas chromatography with headspace solid-phase microextraction. Journal of Aoac International. 89: 149-53. PMID 16512240 DOI: 10.1093/Jaoac/89.1.149  0.592
2006 Fujioka K, Shibamoto T. Determination of toxic carbonyl compounds in cigarette smoke. Environmental Toxicology. 21: 47-54. PMID 16463255 DOI: 10.1002/Tox.20153  0.545
2006 Yasuhara A, Katami T, Shibamoto T. Formation of dioxins from combustion of polyvinylidene chloride in a well-controlled incinerator. Chemosphere. 62: 1899-906. PMID 16213572 DOI: 10.1016/J.Chemosphere.2005.07.032  0.329
2006 Osada Y, Shibamoto T. Antioxidative activity of volatile extracts from Maillard model systems Food Chemistry. 98: 522-528. DOI: 10.1016/J.Foodchem.2005.05.084  0.398
2005 Ehling S, Hengel M, Shibamoto T. Formation of acrylamide from lipids. Advances in Experimental Medicine and Biology. 561: 223-33. PMID 16438301 DOI: 10.1007/0-387-24980-X_17  0.745
2005 Matsufuji H, Ochi H, Shibamoto T. Formation and inhibition of genotoxic malonaldehyde from DNA oxidation controlled with EDTA. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 44: 236-41. PMID 16122862 DOI: 10.1016/J.Fct.2005.07.004  0.302
2005 Ehling S, Shibamoto T. Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts. Journal of Agricultural and Food Chemistry. 53: 4813-9. PMID 15941321 DOI: 10.1021/Jf0502606  0.736
2005 Fujioka K, Shibamoto T. Improved malonaldehyde assay using headspace solid-phase microextraction and its application to the measurement of the antioxidant activity of phytochemicals. Journal of Agricultural and Food Chemistry. 53: 4708-13. PMID 15941304 DOI: 10.1021/Jf050297Q  0.62
2005 Yasuhara A, Tanaka Y, Katami T, Shibamoto T. The role of metals in dioxin formation from combustion of newspapers and polyvinyl chloride in an incinerator. Chemosphere. 58: 891-6. PMID 15639260 DOI: 10.1016/J.Chemosphere.2004.08.104  0.311
2005 Lee S, Umano K, Shibamoto T, Lee K. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties Food Chemistry. 91: 131-137. DOI: 10.1016/J.Foodchem.2004.05.056  0.575
2004 Fujioka K, Shibamoto T. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation. Lipids. 39: 481-6. PMID 15506244 DOI: 10.1007/S11745-004-1254-Y  0.572
2004 Matsufuji H, Shibamoto T. Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidants. Journal of Agricultural and Food Chemistry. 52: 5759-63. PMID 15373421 DOI: 10.1021/Jf049536K  0.304
2004 Okamoto Y, Shibamoto T. Degradation of malathion, in aqueous extracts of asparagus (Asparagus officinalis). Journal of Agricultural and Food Chemistry. 52: 5919-23. PMID 15366843 DOI: 10.1021/Jf049158J  0.311
2004 Ichinose T, Nobuyuki S, Takano H, Abe M, Sadakane K, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Liver carcinogenesis and formation of 8-hydroxy-deoxyguanosine in C3H/HeN mice by oxidized dietary oils containing carcinogenic dicarbonyl compounds. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 42: 1795-803. PMID 15350677 DOI: 10.1016/J.Fct.2004.06.011  0.672
2004 Katami T, Yasuhara A, Shibamoto T. Formation of dioxins from incineration of foods found in domestic garbage. Environmental Science & Technology. 38: 1062-5. PMID 14998019 DOI: 10.1021/Es030606Y  0.31
2004 Hall GL, Engebretson J, Hengel MJ, Shibamoto T. Analysis of methoxyfenozide residues in fruits, vegetables, and mint by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Journal of Agricultural and Food Chemistry. 52: 672-6. PMID 14969514 DOI: 10.1021/Jf030591N  0.31
2004 Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry. 52: 592-6. PMID 14759154 DOI: 10.1021/Jf030317T  0.606
2003 Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. Journal of Agricultural and Food Chemistry. 51: 7396-401. PMID 14640590 DOI: 10.1021/Jf030127I  0.621
2003 Lee KG, Shibamoto T, Takeoka GR, Lee SE, Kim JH, Park BS. Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate. Journal of Agricultural and Food Chemistry. 51: 7203-7. PMID 14611194 DOI: 10.1021/Jf0345447  0.545
2003 Hengel M, Hung B, Engebretson J, Shibamoto T. Analysis of fenhexamid in caneberry, blueberry, and pomegranate by liquid chromatography-tandem mass spectrometry. Journal of Agricultural and Food Chemistry. 51: 6635-9. PMID 14582952 DOI: 10.1021/Jf0301403  0.311
2003 Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model systems. Journal of Agricultural and Food Chemistry. 51: 3999-4003. PMID 12822936 DOI: 10.1021/Jf0300947  0.359
2003 Yasuhara A, Katami T, Shibamoto T. Formation of PCDDs, PCDFs, and coplanar PCBs from incineration of various woods in the presence of chlorides. Environmental Science & Technology. 37: 1563-7. PMID 12731838 DOI: 10.1021/Es020948O  0.314
2003 Kawata K, Tanabe A, Yagoh H, Ibaraki T, Yasuhara A, Shibamoto T. Determination of semivolatile organic compounds in environmental samples by gas chromatography/mass spectrometry after extraction by cyclic steam distillation. Journal of Aoac International. 86: 246-56. PMID 12723913 DOI: 10.1093/Jaoac/86.2.246  0.354
2003 Park BS, Lee KG, Shibamoto T, Lee SE, Takeoka GR. Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC). Journal of Agricultural and Food Chemistry. 51: 295-300. PMID 12502424 DOI: 10.1021/Jf020811H  0.618
2003 Patel S, Shibamoto T. Flavor compounds in wines produced from chardonnay grapes fermented with fruit juices Food Science and Technology Research. 9: 84-86. DOI: 10.3136/Fstr.9.84  0.375
2002 Yasuhara A, Katami T, Okuda T, Shibamoto T. Role of inorganic chlorides in formation of PCDDs, PCDFs, and coplanar PCBs from combustion of plastics, newspaper, and pulp in an incinerator. Environmental Science & Technology. 36: 3924-7. PMID 12269744 DOI: 10.1021/Es020602D  0.315
2002 Patel S, Shibamoto T. Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. Journal of Agricultural and Food Chemistry. 50: 5649-53. PMID 12236692 DOI: 10.1021/Jf020337F  0.314
2002 Yanagimoto K, Lee KG, Ochi H, Shibamoto T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. Journal of Agricultural and Food Chemistry. 50: 5480-4. PMID 12207495 DOI: 10.1021/Jf025616H  0.589
2002 Umano K, Hagi Y, Shibamoto T. Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.). Journal of Agricultural and Food Chemistry. 50: 5355-9. PMID 12207474 DOI: 10.1021/Jf0203951  0.35
2002 Lee KG, Shibamoto T. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices. Journal of Agricultural and Food Chemistry. 50: 4947-52. PMID 12166987 DOI: 10.1021/Jf0255681  0.61
2002 Hengel MJ, Shibamoto T. Method development and fate determination of pesticide-treated hops and their subsequent usage in the production of beer. Journal of Agricultural and Food Chemistry. 50: 3412-8. PMID 12033804 DOI: 10.1021/Jf020089N  0.326
2002 Katami T, Yasuhara A, Okuda T, Shibamoto T. Formation of PCDDs, PCDFs, and coplanar PCBs from polyvinyl chloride during combustion in an incinerator. Environmental Science & Technology. 36: 1320-4. PMID 11944687 DOI: 10.1021/Es0109904  0.304
2002 Lee KG, Shibamoto T. Toxicology and antioxidant activities of non-enzymatic browning reaction products: Review Food Reviews International. 18: 151-175. DOI: 10.1081/Fri-120014356  0.537
2002 Yanagimoto K, Lee K, Ochi H, Shibamoto T. Antioxidative activity of heterocyclic compounds formed in Maillard reaction products International Congress Series. 1245: 335-340. DOI: 10.1016/S0531-5131(02)01007-5  0.51
2002 Lee KG, Shibamoto T. Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.) Flavour and Fragrance Journal. 17: 349-351. DOI: 10.1002/Ffj.1067  0.601
2001 Lee KG, Shibamoto T. Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 39: 1199-204. PMID 11696393 DOI: 10.1016/S0278-6915(01)00078-3  0.606
2001 Wei A, Mura K, Shibamoto T. Antioxidative activity of volatile chemicals extracted from beer. Journal of Agricultural and Food Chemistry. 49: 4097-101. PMID 11513716 DOI: 10.1021/Jf010325E  0.652
2001 Yasuhara A, Katami T, Okuda T, Ohno N, Shibamoto T. Formation of dioxins during the combustion of newspapers in the presence of sodium chloride and poly(vinyl chloride). Environmental Science & Technology. 35: 1373-8. PMID 11348069 DOI: 10.1021/Es001210E  0.328
2001 Kato M, Shibamoto T. Variation of major volatile constituents in various green teas from southeast Asia Journal of Agricultural and Food Chemistry. 49: 1394-1396. PMID 11312870 DOI: 10.1021/Jf001321X  0.384
2001 Hengel MJ, Shibamoto T. Development of a gas chromatographic method for fungicide cymoxanil analysis in dried hops. Journal of Agricultural and Food Chemistry. 49: 570-3. PMID 11261994 DOI: 10.1021/Jf0000777  0.34
2001 Lee KG, Shibamoto T. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] Food Chemistry. 74: 443-448. DOI: 10.1016/S0308-8146(01)00161-3  0.642
2001 Lee KG, Shibamoto T. Antioxidant activities of volatile components isolated from Eucalyptus species Journal of the Science of Food and Agriculture. 81: 1573-1579. DOI: 10.1002/Jsfa.980  0.62
2000 Hengel MJ, Shibamoto T. Gas chromatographic-mass spectrometric method for the analysis of dimethomorph fungicide in dried hops. Journal of Agricultural and Food Chemistry. 48: 5824-8. PMID 11312760 DOI: 10.1021/Jf000620J  0.335
2000 Lee KG, Mitchell A, Shibamoto T. Antioxidative activities of aroma extracts isolated from natural plants. Biofactors (Oxford, England). 13: 173-8. PMID 11237179 DOI: 10.1002/Biof.5520130128  0.608
2000 Fuster MD, Mitchell AE, Ochi H, Shibamoto T. Antioxidative activities of heterocyclic compounds formed in brewed coffee Journal of Agricultural and Food Chemistry. 48: 5600-5603. PMID 11087525 DOI: 10.1021/Jf000605E  0.391
2000 Lee KG, Mitchell AE, Shibamoto T. Determination of antioxidant properties of aroma extracts from various beans. Journal of Agricultural and Food Chemistry. 48: 4817-20. PMID 11052738 DOI: 10.1021/Jf000237E  0.618
2000 Lee KG, Shibamoto T. Antioxidant properties of aroma compounds isolated from soybeans and mung beans. Journal of Agricultural and Food Chemistry. 48: 4290-3. PMID 10995351 DOI: 10.1021/Jf000442U  0.611
2000 Umano K, Hagi Y, Nakahara K, Shoji A, Shibamoto T. Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps pamp.). Journal of Agricultural and Food Chemistry. 48: 3463-9. PMID 10956134 DOI: 10.1021/Jf0001738  0.403
2000 Umano K, Nakahara K, Shoji A, Shibamoto T. Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger. Journal of Agricultural and Food Chemistry. 47: 3702-5. PMID 10552708 DOI: 10.1021/Jf990116I  0.407
1999 Pedersen T, Shibamoto T. Analysis of the naturally occurring pesticide rotenone by capillary gas chromatography Hrc Journal of High Resolution Chromatography. 22: 294-296. DOI: 10.1002/(Sici)1521-4168(19990501)22:5<294::Aid-Jhrc294>3.0.Co;2-3  0.303
1999 Durham JJ, Ogata J, Nakajima S, Hagiwara Y, Shibamoto T. Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L) Journal of the Science of Food and Agriculture. 79: 1311-1314. DOI: 10.1002/(Sici)1097-0010(19990715)79:10<1311::Aid-Jsfa370>3.0.Co;2-E  0.337
1998 Miyake T, Shibamoto T. Quantitative analysis of acetaldehyde in whole blood from human and various animals by gas chromatography Journal of Chromatography B: Biomedical Applications. 719: 213-216. PMID 9869382 DOI: 10.1016/S0378-4347(98)00390-9  0.311
1998 Miyake T, Shibamoto T. Formation of malonaldehyde in the presence of probucol, an antiatherosclerosis drug Food and Chemical Toxicology. 36: 841-847. PMID 9737432 DOI: 10.1016/S0278-6915(98)00062-3  0.346
1998 Horiuchi M, Umano K, Shibamoto T. Analysis of Volatile Compounds Formed from Fish Oil Heated with Cysteine and Trimethylamine Oxide Journal of Agricultural and Food Chemistry. 46: 5232-5237. DOI: 10.1021/Jf980482M  0.406
1998 Miyake T, Shibamoto T. Inhibition of Malonaldehyde and Acetaldehyde Formation from Blood Plasma Oxidation by Naturally Occurring Antioxidants Journal of Agricultural and Food Chemistry. 46: 3694-3697. DOI: 10.1021/Jf980318Z  0.323
1998 Yasuhara A, Kawada K, Shibamoto T. Gas Chromatographic/Mass Spectrometric Method for Analysis of Trace Carbonyl Compounds in Foods and Beverages Journal of Agricultural and Food Chemistry. 46: 2664-2670. DOI: 10.1021/Jf980109E  0.364
1997 Danin A, Ravid U, Umano K, Shibamoto T. Essential Oil Composition ofOriganum ramonenseDanin Leaves from Israel Journal of Essential Oil Research. 9: 411-417. DOI: 10.1080/10412905.1997.9700741  0.39
1997 Hall GL, Mourer CR, Shibamoto T. Development of Determination Method for Carbofuran and Oxydemeton-methyl in Ambient Air Journal of Agricultural and Food Chemistry. 45: 4347-4350. DOI: 10.1021/Jf970343P  0.328
1997 Wada K, Shibamoto T. Isolation and Identification of Volatile Compounds from a Wine Using Solid Phase Extraction, Gas Chromatography, and Gas Chromatography/Mass Spectrometry Journal of Agricultural and Food Chemistry. 45: 4362-4366. DOI: 10.1021/Jf970157J  0.386
1997 Miyake T, Shibamoto T. Antioxidative Activities of Natural Compounds Found in Plants Journal of Agricultural and Food Chemistry. 45: 1819-1822. DOI: 10.1021/Jf960620C  0.404
1997 Hall GL, Mourer CR, Shibamoto T, Fitzell D. Development and Validation of an Analytical Method for Naled and Dichlorvos in Air Journal of Agricultural and Food Chemistry. 45: 145-148. DOI: 10.1021/Jf9601224  0.334
1996 Miyake T, Shibamoto T. Simultaneous determination of acrolein, malonaldehyde and 4-hydroxy-2-nonenal produced from lipids oxidized with Fenton's reagent Food and Chemical Toxicology. 34: 1009-1011. PMID 9012777 DOI: 10.1016/S0278-6915(96)00063-4  0.368
1996 Schmarr H, Gross HB, Shibamoto T. Analysis of Polar Cholesterol Oxidation Products:  Evaluation of a New Method Involving Transesterification, Solid Phase Extraction, and Gas Chromatography Journal of Agricultural and Food Chemistry. 44: 512-517. DOI: 10.1021/Jf950193N  0.344
1996 Stashenko EE, Wong JW, Martínez JR, Mateus A, Shibamoto T. High-resolution gas chromatography with nitrogen-phosphorous detection of saturated volatile aldehydes derivatized with 2-hydrazinobenzothiazole Journal of Chromatography A. 752: 209-216. DOI: 10.1016/S0021-9673(96)00494-3  0.392
1996 Ogata J, Hagiwara Y, Hagiwara H, Shibamoto T. Inhibition of malonaldehyde formation by antioxidants from ω3 polyunsaturated fatty acids Journal of the American Oil Chemists' Society. 73: 653-656. DOI: 10.1007/Bf02518122  0.335
1995 Wong JW, Hashimoto K, Shibamoto T. Antioxidant Activities of Rosemary and Sage Extracts and Vitamin E in a Model Meat System Journal of Agricultural and Food Chemistry. 43: 2707-2712. DOI: 10.1021/Jf00058A029  0.401
1995 Miyake T, Shibamoto T. Formation of acetaldehyde from L-ascorbic acid and related compounds in various oxidation systems Journal of Agricultural and Food Chemistry. 43: 1669-1672. DOI: 10.1021/Jf00054A047  0.316
1995 Shaker ES, Ghazy MA, Shibamoto T. Antioxidative Activity of Volatile Browning Reaction Products and Related Compounds in a Hexanal/Hexanoic Acid System Journal of Agricultural and Food Chemistry. 43: 1017-1022. DOI: 10.1021/Jf00052A032  0.409
1995 Eiserich JP, Wong JW, Shibamoto T. Antioxidative Activities of Furan- and Thiophenethiols Measured in Lipid Peroxidation Systems and by Tyrosyl Radical Scavenging Assay Journal of Agricultural and Food Chemistry. 43: 647-650. DOI: 10.1021/Jf00051A017  0.315
1995 Yasuhara A, Shibamoto T. Quantitative analysis of volatile aldehydes formed from various kinds of fish flesh during heat treatment Journal of Agricultural and Food Chemistry. 43: 94-97. DOI: 10.1021/Jf00049A017  0.342
1995 Stashenko E, Wiame H, Dassy S, Martinez JR, Shibamoto T. Catalytic transformation of copaiba (Copaifera officinalis) oil over zeolite ZSM-5 Hrc-Journal of High Resolution Chromatography. 18: 54-58. DOI: 10.1002/Jhrc.1240180112  0.355
1994 Wong JW, Ebeler SE, Rivkahisseroff R, Shibamoto T. Analysis of Malondialdehyde in Biological Samples by Capillary Gas Chromatography Analytical Biochemistry. 220: 73-81. PMID 7978260 DOI: 10.1006/Abio.1994.1301  0.376
1994 Ichinose T, Miller MG, Shibamoto T. Determination of free malonaldehyde formed in liver microsomes upon CCl4 oxidation. Journal of Applied Toxicology : Jat. 14: 453-5. PMID 7884151 DOI: 10.1002/Jat.2550140611  0.3
1994 Umano K, Hagi Y, Tamura T, Shoji A, Shibamoto T. Identification of Volatile Compounds Isolated from Round Kumquat (Fortunella japonica Swingle) Journal of Agricultural and Food Chemistry. 42: 1888-1890. DOI: 10.1021/Jf00045A011  0.381
1994 Chung TY, Eiserich JP, Shibamoto T. Volatile compounds produced from peanut oil heated with different amounts of cysteine Journal of Agricultural and Food Chemistry. 42: 1743-1746. DOI: 10.1021/Jf00044A032  0.443
1994 Nishiyama T, Hagiwara Y, Hagiwara H, Shibamoto T. Formation and inhibition of genotoxic glyoxal and malonaldehyde from phospholipids and fish liver oil upon lipid peroxidation Journal of Agricultural and Food Chemistry. 42: 1728-1731. DOI: 10.1021/Jf00044A028  0.351
1994 Eiserich JP, Shibamoto T. Antioxidative activity of volatile heterocyclic compounds Journal of Agricultural and Food Chemistry. 42: 1060-1063. DOI: 10.1021/Jf00041A002  0.403
1994 Yamane A, Shibamoto T. Propanethial S-oxide content in scallions (Allium fistulosum L. variety caespitosum) as a possible marker for freshness during cold storage Journal of Agricultural and Food Chemistry. 42: 1010-1012. DOI: 10.1021/Jf00040A033  0.321
1994 Iwaoka W, Hagi Y, Umano K, Shibamoto T. Volatile Chemicals Identified in Fresh and Cooked Breadfruit Journal of Agricultural and Food Chemistry. 42: 975-976. DOI: 10.1021/Jf00040A026  0.401
1994 Yasuhara A, Shibamoto T. Gas chromatographic determination of trace amounts of aldehydes in automobile exhaust by a cysteamine derivatization methods Journal of Chromatography A. 672: 261-266. DOI: 10.1016/0021-9673(94)80616-0  0.339
1994 Combariza MY, Tirado CB, Stashenko E, Shibamoto T. Limonene concentration in lemon (Citrus volkameriana) peel oil as a function of ripeness Hrc-Journal of High Resolution Chromatography. 17: 643-646. DOI: 10.1002/Jhrc.1240170905  0.374
1993 Dennis KJ, Ichinose T, Miller M, Shibamoto T. Gas chromatographic determination of vapor-phase biomarkers formed from rats dosed with CCl4. Journal of Applied Toxicology : Jat. 13: 301-3. PMID 8376731 DOI: 10.1002/Jat.2550130414  0.305
1993 Chung TY, Eiserich JP, Shibamoto T. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb) Journal of Agricultural and Food Chemistry. 41: 1693-1697. DOI: 10.1021/Jf00034A033  0.433
1993 Shimoda M, Shibamoto T, Noble AC. Evaluation of headspace volatiles of Cabernet Sauvignon wines sampled by an on-column method Journal of Agricultural and Food Chemistry. 41: 1664-1668. DOI: 10.1021/Jf00034A028  0.309
1993 Chung TY, Eiserich JP, Shibamoto T. Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C Journal of Agricultural and Food Chemistry®. 41: 1467-1470. DOI: 10.1021/Jf00033A022  0.413
1993 Niyati-Shirkhodaee F, Shibamoto T. Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation Journal of Agricultural and Food Chemistry®. 41: 227-230. DOI: 10.1021/Jf00026A016  0.362
1993 Nishiyama T, Hagiwara Y, Hagiwara H, Shibamoto T. Inhibition of malonaldehyde formation from lipids by an isoflavonoid isolated from young green barley leaves Journal of the American Oil Chemists' Society. 70: 811-813. DOI: 10.1007/Bf02542607  0.32
1993 Stashenko E, Martinez JR, MacKu C, Shibamoto T. HRGC and GC–MS analysis of essential oil from colombian ylang‐ylang (Cananga odorata Hook fil. et Thomson, forma genuina) Hrc-Journal of High Resolution Chromatography. 16: 441-444. DOI: 10.1002/Jhrc.1240160713  0.364
1992 Yeo HCH, Shibamoto T. Formation of formaldehyde and malonaldehyde by photooxidation of squalene Lipids. 27: 50-53. PMID 1608304 DOI: 10.1007/Bf02537059  0.361
1992 Niyati-Shirkhodaee F, Shibamoto T. IN VITRO determination of toxic aldehydes formed from the skin lipid, triolein, upon ultraviolet irradiation: Formaldehyde and acrolein Cutaneous and Ocular Toxicology. 11: 285-292. DOI: 10.3109/15569529209042722  0.308
1992 Stashenko H, Macku C, Shibamoto T. Monitoring volatile chemicals formed from must during yeast fermentation Journal of Agricultural and Food Chemistry. 40: 2257-2259. DOI: 10.1021/Jf00023A040  0.394
1992 Eiserich JP, Macku C, Shibamoto T. Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system Journal of Agricultural and Food Chemistry. 40: 1982-1988. DOI: 10.1021/Jf00022A050  0.375
1992 Kitta K, Hagiwara Y, Shibamoto T. Antioxidative activity of an isoflavonoid, 2"-O-glycosylisovitexin isolated from green barley leaves Journal of Agricultural and Food Chemistry. 40: 1843-1845. DOI: 10.1021/Jf00022A023  0.311
1992 Osawa T, Katsuzaki H, Hagiwara Y, Hagiwara H, Shibamoto T. A novel antioxidant isolated from young green barley leaves Journal of Agricultural and Food Chemistry. 40: 1135-1138. DOI: 10.1021/Jf00019A009  0.377
1992 Umano K, Hagi Y, Nakahara K, Shoji A, Shibamoto T. Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.) Journal of Agricultural and Food Chemistry. 40: 599-603. DOI: 10.1021/Jf00016A014  0.372
1992 Macku C, Shibamoto T. Formation of N-alkylpyrroles in corn oil/amino acid model systems Food Chemistry. 45: 33-36. DOI: 10.1016/0308-8146(92)90008-P  0.409
1992 Niyati-Shirkhodaee F, Shibamoto T. Formation of toxic aldehydes in cod liver oil after ultraviolet irradiation Journal of the American Oil Chemists Society. 69: 1254-1256. DOI: 10.1007/Bf02637694  0.362
1992 Osawa T, Shibamoto T. Analysis of free malonaldehyde formed in lipid peroxidation systems via a pyrimidine derivative Journal of the American Oil Chemists' Society. 69: 466-468. DOI: 10.1007/Bf02540950  0.365
1991 Tamura H, Shibamoto T. Gas chromatographic analysis of malonaldehyde and 4-hydroxy-2-(E)-nonenal produced from arachidonic acid and linoleic acid in a lipid peroxidation model system Lipids. 26: 170-173. PMID 1904972 DOI: 10.1007/Bf02544014  0.349
1991 Osawa T, Kumon H, Reece CA, Shibamoto T. Inhibitory effect of lichen constituents on mutagenicity induced by heterocyclic amines. Environmental and Molecular Mutagenesis. 18: 35-40. PMID 1864267 DOI: 10.1002/Em.2850180107  0.337
1991 Wong JW, Yeo HCH, Shibamoto T. Determination of malonaldehyde and formaldehyde formed from fatty acid ethyl esters upon microwave and thermal heating Journal of Agricultural and Food Chemistry. 39: 2260-2262. DOI: 10.1021/Jf00012A033  0.346
1991 Macku C, Shibamoto T. Volatile antioxidants produced from heated corn oil/glycine model system Journal of Agricultural and Food Chemistry®. 39: 1990-1993. DOI: 10.1021/Jf00011A022  0.44
1991 Macku C, Shibamoto T. Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine Journal of Agricultural and Food Chemistry®. 39: 1987-1989. DOI: 10.1021/Jf00011A021  0.431
1991 Yeo H, Shibamoto T. Effects of moisture content on the maillard browning model system upon microwave irradiation Journal of Agricultural and Food Chemistry®. 39: 1860-1862. DOI: 10.1021/Jf00010A035  0.339
1991 Macku C, Shibamoto T. Headspace volatile compounds formed from heated corn oil and corn oil with glvcine Journal of Agricultural and Food Chemistry®. 39: 1265-1269. DOI: 10.1021/Jf00007A014  0.426
1991 Yeo HCH, Shibamoto T. Flavor and Browning Enhancement by Electrolytes during Microwave Irradiation of the Maillard Model System Journal of Agricultural and Food Chemistry®. 39: 948-951. DOI: 10.1021/Jf00005A030  0.324
1991 Yeo HCH, Shibamoto T. Microwave-induced volatiles of the maillard model system under different pH conditions Journal of Agricultural and Food Chemistry. 39: 370-373. DOI: 10.1021/Jf00002A029  0.308
1991 Yasuhara A, Shibamoto T. Determination of volatile aliphatic aldehydes in the headspace of heated food oils by derivatization with 2-aminoethanethiol Journal of Chromatography A. 547: 291-298. DOI: 10.1016/S0021-9673(01)88652-0  0.377
1991 Tamura H, Shibamoto T. Factors affecting cyclization of alkenal-N-methylhydrazones used for trace aldehyde determination Analytica Chimica Acta. 248: 619-623. DOI: 10.1016/S0003-2670(00)84684-X  0.318
1991 Macku C, Shibamoto T. Application of simultaneous purging and solvent extraction technique for flavour monitoring of natural products Food Chemistry. 42: 121-127. DOI: 10.1016/0308-8146(91)90026-K  0.386
1991 Macku C, Shibamoto T. The effect of glycine in the production of toxic volatile aldehydes from heated corn oil Journal of the American Oil Chemists Society. 68: 884-885. DOI: 10.1007/Bf02660607  0.369
1991 Tamura H, Shibamoto T. Antioxidative activity measurement in lipid peroxidation systems with malonaldehyde and 4-hydroxy nonenal Journal of the American Oil Chemists Society. 68: 941-943. DOI: 10.1007/Bf02657540  0.352
1990 Dennis KJ, Shibamoto T. Gas chromatographic analysis of reactive carbonyl compounds formed from lipids upon UV-irradiation. Lipids. 25: 460-4. PMID 2120528 DOI: 10.1007/Bf02538089  0.388
1990 Dennis KJ, Shibamoto T. Effects of surfactants on products formed from trans-cinnamic alcohol upon photoirradiation Cutaneous and Ocular Toxicology. 9: 221-227. DOI: 10.3109/15569529009036327  0.32
1990 BERGER RG, MACKU C, GERMAN JB, SHIBAMOTO T. Isolation and Identification of Dry Salami Volatiles Journal of Food Science. 55: 1239-1242. DOI: 10.1111/J.1365-2621.1990.Tb03906.X  0.416
1990 Mourer CR, Hall GL, Whitehead WE, Shibamoto T. Gas Chromatographic Method for Determination of Chlorpyrifos and Its Metabolite 3,5,6-Trichloro-2-Pyridinol (TCP) in Dates Journal of Aoac International. 73: 294-297. DOI: 10.1093/Jaoac/73.2.294  0.348
1990 Kawakami M, Sachs RM, Shibamoto T. Volatile constituents of essential oils obtained from newly developed tea tree (Melaleuca alternifolia) clones Journal of Agricultural and Food Chemistry. 38: 1657-1661. DOI: 10.1021/Jf00098A007  0.402
1990 Shimoda M, Shibamoto T. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method Journal of Agricultural and Food Chemistry. 38: 802-804. DOI: 10.1021/Jf00093A045  0.364
1990 Yasuhara A, Shibamoto T. Headspace volatiles from heated pork fat Food Chemistry. 37: 13-20. DOI: 10.1016/0308-8146(90)90040-B  0.353
1989 Ichinose T, Miller MG, Shibamoto T. Gas chromatographic analysis of free and bound malonaldehyde in rat liver homogenates. Lipids. 24: 895-8. PMID 2811612 DOI: 10.1007/Bf02535765  0.311
1989 Dennis KJ, Shibamoto T. Production of malonaldehyde from squalene, a major skin surface lipid, during UV-irradiation. Photochemistry and Photobiology. 49: 711-6. PMID 2756005 DOI: 10.1111/J.1751-1097.1989.Tb08445.X  0.314
1989 Lewis DC, Shibamoto T. Effects of Cassia obtusifolia (sicklepod) extracts and anthraquinones on muscle mitochondrial function. Toxicon : Official Journal of the International Society On Toxinology. 27: 519-29. PMID 2749752 DOI: 10.1016/0041-0101(89)90113-X  0.332
1989 Cragin DW, Jones AD, Shibamoto T. Metabolism of N-nitroso-1,3-thiazolidine in the rat Food and Chemical Toxicology. 27: 105-110. PMID 2714714 DOI: 10.1016/0278-6915(89)90004-5  0.34
1989 Dennis KJ, Shibamoto T. Gas chromatographic determination of malonaldehyde formed by lipid peroxidation. Free Radical Biology & Medicine. 7: 187-92. PMID 2680785 DOI: 10.1016/0891-5849(89)90013-0  0.315
1989 Yasuhara A, Shibamoto T. Formaldehyde quantitation in air samples by thiazolidine derivatization: factors affecting analysis Journal of the Association of Official Analytical Chemists. 72: 899-902. PMID 2592310 DOI: 10.1093/Jaoac/72.6.899  0.312
1989 YASUHARA A, SHIBAMOTO T. Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat Journal of Food Science. 54: 1471-1472. DOI: 10.1111/J.1365-2621.1989.Tb05137.X  0.323
1989 Cragin DW, Shibamoto T. The synthesis of 2‐14C‐N‐nitrosothiazolidine Journal of Labelled Compounds and Radiopharmaceuticals. 27: 777-781. DOI: 10.1002/Jlcr.2580270706  0.333
1988 Umano K, Dennis KJ, Shibamoto T. Analysis of free malondialdehyde in photoirradiated corn oil and beef fat via a pyrazole derivative. Lipids. 23: 811-4. PMID 3185115 DOI: 10.1007/Bf02536226  0.392
1988 SHELDON SA, SHIBAMOTO T. Volatile Compounds Produced in L‐Cysteine/D‐Glucose Model System by Sunlight Irradiation Journal of Food Science. 53: 196-198. DOI: 10.1111/J.1365-2621.1988.Tb10207.X  0.319
1987 Sasaki Y, Shibamoto T, Wei CI, Fernando S. Biological and chemical studies on overheated brewed coffee. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 25: 225-8. PMID 3570110 DOI: 10.1016/0278-6915(87)90086-X  0.314
1987 Umano K, Shibamoto T. Analysis of acrolein from heated cooking oils and beef fat Journal of Agricultural and Food Chemistry. 35: 909-912. DOI: 10.1021/Jf00078A014  0.381
1987 Umano K, Shibamoto T. Analysis of headspace volatiles from overheated beef fat Journal of Agricultural and Food Chemistry. 35: 14-18. DOI: 10.1021/Jf00073A004  0.393
1986 Hayashi T, Reece CA, Shibamoto T. Gas chromatographic determination of formaldehyde in coffee via thiazolidine derivative Journal - Association of Official Analytical Chemists. 69: 101-105. PMID 3949681 DOI: 10.1093/Jaoac/69.1.101  0.357
1986 Hall GL, Whitehead WE, Mourer CR, Shibamoto T. A new gas chromatographic retention index for pesticides and related compounds Hrc-Journal of High Resolution Chromatography. 9: 266-271. DOI: 10.1002/Jhrc.1240090503  0.318
1985 Shibamoto T, Umano K. Photochemical products of benzyl benzoate: Possible formation of skin allergens Cutaneous and Ocular Toxicology. 4: 97-103. DOI: 10.3109/15569529509033538  0.336
1985 Lewis DC, Shibamoto T. Analysis of toxic anthraquinones and related compounds with a fused silica capillary column Journal of High Resolution Chromatography. 8: 280-282. DOI: 10.1002/Jhrc.1240080602  0.31
1984 Blair CA, Shibamoto T. Ames mutagenicity tests of overheated brewed coffee. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 22: 971-5. PMID 6392045 DOI: 10.1016/0278-6915(84)90146-7  0.336
1984 Shibamoto T. Mutagen formation in browning model systems Journal of Applied Toxicology. 4: 97-100. PMID 6376605 DOI: 10.1002/Jat.2550040208  0.326
1984 Shibamoto T. Ames mutagenicity tests of products from a heated potato-starch system Food and Chemical Toxicology. 22: 119-122. PMID 6365706 DOI: 10.1016/0278-6915(84)90091-7  0.348
1984 Ohnishi S, Shibamoto T. Volatile compounds from heated beef fat and beef fat with glycine Journal of Agricultural and Food Chemistry. 32: 987-992. DOI: 10.1021/Jf00125A008  0.365
1984 Schunk H, Hayashi T, Shibamoto T. Analysis of mutagenic amino acid pyrolyzates with a fused silica capillary column Journal of High Resolution Chromatography. 7: 563-565. DOI: 10.1002/Jhrc.1240071003  0.308
1983 Shibamoto T. Possible mutagenic constituents in nitrite-treated soy sauce Food and Chemical Toxicology. 21: 745-747. PMID 6363232 DOI: 10.1016/0278-6915(83)90207-7  0.411
1983 Toda H, Mihara S, Umano K, Shibamoto T. Photochemical studies on jasmine oil Journal of Agricultural and Food Chemistry. 31: 554-558. DOI: 10.1021/Jf00117A022  0.314
1982 Rogers AM, Shibamoto T. Mutagenicity of the products obtained from heated milk systems. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 20: 259-63. PMID 7201951 DOI: 10.1016/S0278-6915(82)80290-1  0.316
1982 Sekizawa J, Shibamoto T. Genotoxicity of safrole-related chemicals in microbial test systems Mutation Research/Genetic Toxicology. 101: 127-140. PMID 6808388 DOI: 10.1016/0165-1218(82)90003-9  0.333
1982 Mihara S, Shibamoto T. Photochemical reactions of eugenol and related compounds: Synthesis of new flavor chemicals Journal of Agricultural and Food Chemistry. 30: 1215-1218. DOI: 10.1021/Jf00114A053  0.338
1982 Toda H, Yamaguchi K, Shibamoto T. Isolation and identification of banana-like aroma from banana shrub (Michellia figo Spreng) Journal of Agricultural and Food Chemistry. 30: 81-84. DOI: 10.1021/Jf00109A017  0.34
1982 Shibamoto T, Nishimura O. Isolation and identification of phenols in oil of vetiver Phytochemistry. 21: 793. DOI: 10.1016/0031-9422(82)83194-4  0.344
1981 Toda H, Sekizawa J, Shibamoto T. Mutagenicity of the L-rhamnose-ammonia-hydrogen sulfide browning reaction mixture Journal of Agricultural and Food Chemistry. 29: 381-384. DOI: 10.1021/Jf00104A039  0.354
1981 Kitamura K, Wei CI, Shibamoto T. Water-soluble thiazolidines formed in a cysteamine-D-glucose browning model system Journal of Agricultural and Food Chemistry. 29: 378-380. DOI: 10.1021/Jf00104A038  0.374
1981 Yamaguchi K, Shibamoto T. Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita) Journal of Agricultural and Food Chemistry. 29: 366-370. DOI: 10.1021/Jf00104A035  0.416
1981 Shibamoto T, Kamiya Y, Mihara S. Isolation and identification of volatile compounds in cooked meat: Sukiyaki Journal of Agricultural and Food Chemistry. 29: 57-63. DOI: 10.1021/Jf00103A015  0.397
1980 Mihara S, Shibamoto T. Mutagenicity of products obtained from cysteamine-glucose browning model systems Journal of Agricultural and Food Chemistry. 28: 62-66. PMID 7358937 DOI: 10.1021/Jf60227A004  0.316
1980 Shibamoto T. Heterocyclic compounds found in cooked meats Journal of Agricultural and Food Chemistry. 28: 237-243. PMID 6993523 DOI: 10.1021/Jf60228A031  0.309
1980 Nishimura O, Mihara S, Shibamoto T. Compounds produced by the reaction of 2-hydroxy-3-methyl-2-cyclopenten-1-one with ammonia and hydrogen sulfide Journal of Agricultural and Food Chemistry. 28: 39-43. DOI: 10.1021/Jf60227A037  0.312
1980 Yamaguchi K, Shibamoto T. Volatile constituents of the chestnut flower Journal of Agricultural and Food Chemistry. 28: 81-84. DOI: 10.1021/Jf60227A021  0.401
1979 Yamaguchi K, Shibamoto T. Volatile constituents of Castanopsis flower Journal of Agricultural and Food Chemistry. 27: 847-850. DOI: 10.1021/Jf60224A025  0.395
1978 Sakaguchi M, Shibamoto T. Formation of heterocyclic compounds from the reaction of cysteamine and D-glucose, acetaldehyde, or glyoxal Journal of Agricultural and Food Chemistry. 26: 1179-1183. DOI: 10.1021/Jf60219A056  0.362
1978 Shibamoto T, Bernhard RA. Formation of heterocyclic compounds from the reaction of L-rhamnose with ammonia Journal of Agricultural and Food Chemistry. 26: 183-187. DOI: 10.1021/Jf60215A076  0.368
1977 Shibamoto T. Formation of sulfur- and nitrogen-containing compounds from the reaction of furfural with hydrogen sulfide and ammonia Journal of Agricultural and Food Chemistry. 25: 206-208. DOI: 10.1021/Jf60209A055  0.312
1977 Shibamoto T, Russell GF. A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system Journal of Agricultural and Food Chemistry. 25: 109-112. DOI: 10.1021/Jf60209A054  0.361
1976 Shibamoto T, Russell GF. Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system Journal of Agricultural and Food Chemistry. 24: 843-846. DOI: 10.1021/Jf60206A047  0.343
1974 Shibamoto T, Bernhard RA. Chemical constituents of Hypogymnia enteromorpha Qualitas Plantarum Plant Foods For Human Nutrition. 24: 199-218. DOI: 10.1007/Bf01092736  0.332
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