| Year |
Citation |
Score |
| 2018 |
Wang S, Zhu F, Kakuda Y. Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry. 265: 316-328. PMID 29884388 DOI: 10.1016/J.Foodchem.2018.05.055 |
0.371 |
|
| 2018 |
Jazaeri S, Mohammadi A, Kermani AMP, Paliyath G, Kakuda Y. Characterization of lycopene hydrocolloidal structure induced by tomato processing. Food Chemistry. 245: 958-965. PMID 29287465 DOI: 10.1016/J.Foodchem.2017.11.077 |
0.322 |
|
| 2015 |
Amiri-Jami M, Abdelhamid AG, Hazaa M, Kakuda Y, Griffths MW. Recombinant production of omega-3 fatty acids by probiotic Escherichia coli Nissle 1917. Fems Microbiology Letters. 362. PMID 26371149 DOI: 10.1093/Femsle/Fnv166 |
0.304 |
|
| 2013 |
Alborzi S, Lim LT, Kakuda Y. Encapsulation of folic acid and its stability in sodium alginate-pectin-poly(ethylene oxide) electrospun fibres. Journal of Microencapsulation. 30: 64-71. PMID 22703229 DOI: 10.3109/02652048.2012.696153 |
0.34 |
|
| 2012 |
Farhang B, Kakuda Y, Corredig M. Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids Dairy Science & Technology. 92: 353-366. DOI: 10.1007/S13594-012-0072-7 |
0.358 |
|
| 2011 |
Wu H, Shi J, Xue S, Kakuda Y, Wang D, Jiang Y, Ye X, Li Y, Subramanian J. Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties Lwt - Food Science and Technology. 44: 2032-2039. DOI: 10.1016/J.Lwt.2011.05.012 |
0.449 |
|
| 2011 |
Xue S, Ye X, Shi J, Jiang Y, Liu D, Chen J, Shi A, Kakuda Y. Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditions Lwt - Food Science and Technology. 44: 231-238. DOI: 10.1016/J.Lwt.2010.05.002 |
0.312 |
|
| 2011 |
Yu D, Jiang L, Li Z, Shi J, Xue J, Kakuda Y. Immobilization of Phospholipase A1 and its Application in Soybean Oil Degumming Journal of the American Oil Chemists' Society. 89: 649-656. DOI: 10.1007/S11746-011-1943-4 |
0.406 |
|
| 2011 |
Fu Y, Lim LT, Kakuda Y. Chemometric analysis of gas chromatographic data-investigation of enological parameters of a bag-in-box white wine as affected by storage time and temperature Journal of Chemometrics. 25: 610-619. DOI: 10.1002/Cem.1407 |
0.312 |
|
| 2010 |
Gray D, Abdel-Aal EM, Seetharaman K, Kakuda Y. Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking Food Chemistry. 120: 402-409. DOI: 10.1016/J.Foodchem.2009.10.020 |
0.345 |
|
| 2010 |
Chen Y, Jiang Y, Duan J, Shi J, Xue S, Kakuda Y. Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons Food Chemistry. 119: 648-652. DOI: 10.1016/J.Foodchem.2009.07.014 |
0.301 |
|
| 2009 |
Gray D, Abdel-Aal EM, Seetharaman K, Kakuda Y. Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking Cereal Chemistry Journal. 86: 669-678. DOI: 10.1094/Cchem-86-6-0669 |
0.333 |
|
| 2008 |
Liu D, Shi J, Posada LR, Kakuda Y, Xue SJ. Separating Tocotrienols from Palm Oil by Molecular Distillation Food Reviews International. 24: 376-391. DOI: 10.1080/87559120802303840 |
0.448 |
|
| 2008 |
Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ. Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology Lwt - Food Science and Technology. 41: 1624-1632. DOI: 10.1016/J.Lwt.2007.11.005 |
0.313 |
|
| 2008 |
Ren J, Shi J, Kakuda Y, Kim D, Xue SJ, Zhao M, Jiang Y, Sun J. Comparison of the phytohaemagglutinin from red kidney bean (Phaseolus vulgaris) purified by different affinity chromatography Food Chemistry. 108: 394-401. DOI: 10.1016/J.Foodchem.2007.10.071 |
0.302 |
|
| 2007 |
Shi J, Posada LR, Kakuda Y, Xue SJ. Molecular Distillation of Palm Oil Distillates: Evaporation Rates, Relative Volatility, and Distribution Coefficients of Tocotrienols and other Minor Components Separation Science and Technology. 42: 3029-3048. DOI: 10.1080/01496390701589024 |
0.344 |
|
| 2007 |
Posada LR, Shi J, Kakuda Y, Xue SJ. Extraction of tocotrienols from palm fatty acid distillates using molecular distillation Separation and Purification Technology. 57: 220-229. DOI: 10.1016/J.Seppur.2007.04.016 |
0.361 |
|
| 2007 |
Shi J, Xue SJ, Kakuda Y, Ilic S, Kim D. Isolation and characterization of lectins from kidney beans (Phaseolus vulgaris) Process Biochemistry. 42: 1436-1442. DOI: 10.1016/J.Procbio.2007.07.015 |
0.308 |
|
| 2007 |
Shi J, Qu Q, Kakuda Y, Xue SJ, Jiang Y, Koide S, Shim Y. Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems Journal of Food Composition and Analysis. 20: 603-608. DOI: 10.1016/J.Jfca.2007.03.004 |
0.307 |
|
| 2006 |
Nawaz H, Shi J, Mittal GS, Kakuda Y. Extraction of polyphenols from grape seeds and concentration by ultrafiltration Separation and Purification Technology. 48: 176-181. DOI: 10.1016/J.Seppur.2005.07.006 |
0.337 |
|
| 2006 |
Su X, Duan J, Jiang Y, Shi J, Kakuda Y. Effects of soaking conditions on the antioxidant potentials of oolong tea Journal of Food Composition and Analysis. 19: 348-353. DOI: 10.1016/J.Jfca.2005.02.005 |
0.386 |
|
| 2005 |
Shi J, Nawaz H, Pohorly J, Mittal G, Kakuda Y, Jiang Y. Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology Food Reviews International. 21: 139-166. DOI: 10.1081/Fri-200040606 |
0.322 |
|
| 2004 |
Shi J, Naughton L, Kakuda Y, Bettger W, Yeung D, Jiang Y. Bioavailability of Lycopene from Tomato Products Preventive Nutrition and Food Science. 9: 98-106. DOI: 10.3746/Jfn.2004.9.1.098 |
0.31 |
|
| 2003 |
Shi J, Yu J, Pohorly JE, Kakuda Y. Polyphenolics in grape seeds-biochemistry and functionality. Journal of Medicinal Food. 6: 291-9. PMID 14977436 DOI: 10.1089/109662003772519831 |
0.345 |
|
| 2003 |
Marcone MF, Jahaniaval F, Aliee H, Kakuda Y. Chemical characterization of Achyranthes bidentata seed Food Chemistry. 81: 7-12. DOI: 10.1016/S0308-8146(02)00250-9 |
0.76 |
|
| 2003 |
Jahaniaval F, Kakuda Y, Abraham V. Characterization of a double emulsion system (oil-in-water-in-oil emulsion) with low solid fats: Microstructure Journal of the American Oil Chemists' Society. 80: 25-31. DOI: 10.1007/S11746-003-0645-9 |
0.756 |
|
| 2002 |
Marcone MR, Kakuda Y, Jahaniaval F, Yada RY, Montevirgen LS. Characterization of the proteins of pili nut (Canarium ovatum, Engl.). Plant Foods For Human Nutrition (Dordrecht, Netherlands). 57: 107-20. PMID 12049143 DOI: 10.1023/A:1015266423254 |
0.732 |
|
| 2002 |
Jahaniaval F, Kakuda Y, Abraham V. Oil-binding capacity of plastic fats: Effects of intermediate melting point TAG Journal of the American Oil Chemists' Society. 79: 389-394. DOI: 10.1007/S11746-002-0494-6 |
0.758 |
|
| 2000 |
Smith A, Kakuda Y, Goff H. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream Food Research International. 33: 697-706. DOI: 10.1016/S0963-9969(00)00115-0 |
0.342 |
|
| 2000 |
Jahaniaval F, Kakuda Y, Abraham V, Marcone MF. Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties Food Research International. 33: 637-647. DOI: 10.1016/S0963-9969(00)00108-3 |
0.733 |
|
| 2000 |
Smith A, Goff H, Kakuda Y. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer International Dairy Journal. 10: 295-301. DOI: 10.1016/S0958-6946(00)00043-1 |
0.307 |
|
| 2000 |
Kakuda Y, Jahaniaval F, Marcone MF, Montevirgen L, Montevirgen Q, Umali J. Characterization of pili nut (Canarium ovatum
) oil: Fatty acid and triacylglycerol composition and physicochemical properties Journal of the American Oil Chemists' Society. 77: 991-997. DOI: 10.1007/S11746-000-0156-8 |
0.766 |
|
| 2000 |
Jahaniaval F, Kakuda Y, Marcone MF. Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus
accessions and their comparison to other oils Journal of the American Oil Chemists' Society. 77: 847. DOI: 10.1007/S11746-000-0135-0 |
0.756 |
|
| 1999 |
Smith A, Goff H, Kakuda Y. Whipped Cream Structure Measured by Quantitative Stereology Journal of Dairy Science. 82: 1635-1642. DOI: 10.3168/Jds.S0022-0302(99)75392-0 |
0.314 |
|
| 1999 |
Shi J, Maguer ML, Kakuda Y, Liptay A, Niekamp F. Lycopene degradation and isomerization in tomato dehydration Food Research International. 32: 15-21. DOI: 10.1016/S0963-9969(99)00059-9 |
0.329 |
|
| 1998 |
Marcone MF, Kakuda Y, Yada RY. Immunochemical examination of the surface physico-chemical properties of various dicotyledonous and monocotyledonous globulin seed storage proteins Food Chemistry. 63: 85-95. DOI: 10.1016/S0308-8146(97)00168-4 |
0.305 |
|
| 1998 |
Marcone MF, Kakuda Y, Yada RY. Salt soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization Food Chemistry. 63: 265-274. DOI: 10.1016/S0308-8146(97)00159-3 |
0.301 |
|
| 1998 |
Marcone MF, Kakuda Y, Yada RY. Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants - I. Isolation/purification and characterization Food Chemistry. 62: 27-47. DOI: 10.1016/S0308-8146(97)00158-1 |
0.342 |
|
| 1997 |
Marcone MF, Yada RY, Aroonkamonsri W, Kakuda Y. Physico-chemical properties of purified isoforms of the 12S seed globulin from mustard seed (Brassica alba) Bioscience, Biotechnology and Biochemistry. 61: 65-74. DOI: 10.1271/Bbb.61.65 |
0.386 |
|
| 1997 |
Marcone MF, Yada RY, Kakuda Y. Evidence for a molten globule state in an oligomeric plant protein Food Chemistry. 60: 623-631. DOI: 10.1016/S0308-8146(97)00043-5 |
0.309 |
|
| 1996 |
Leunissen M, Davidson VJ, Kakuda Y. Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography : Mass spectrometry Journal of Agricultural and Food Chemistry. 44: 2694-2699. DOI: 10.1021/Jf9602129 |
0.309 |
|
| 1992 |
Kamel BS, Kakuda Y. Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum Journal of the American Oil Chemists' Society. 69: 492-494. DOI: 10.1007/Bf02540957 |
0.404 |
|
| 1990 |
McNeill J, Hincks M, Kakuda Y. Effect of sample size and concentration on high performance liquid chromatographic determination of vitamin A in skim milk powder. Journal of Dairy Science. 73: 1690-1693. DOI: 10.3168/Jds.S0022-0302(90)78844-3 |
0.331 |
|
| 1989 |
Smiles A, Kakuda Y, MacDonald BE. Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles Journal of the American Oil Chemists' Society. 66: 348-352. DOI: 10.1007/Bf02653287 |
0.443 |
|
| 1988 |
McNEILL J, Kakuda Y, Findlay C. Influence of Carcass Parts and Food Additives on the Oxidative Stability of Frozen Mechanically Separated and Hand-Deboned Chicken Meat Poultry Science. 67: 270-274. DOI: 10.3382/Ps.0670270 |
0.301 |
|
| 1988 |
Manji B, Kakuda Y. The Role of Protein Denaturation, Extent of Proteolysis, and Storage Temperature on the Mechanism of Age Gelation in a Model System Journal of Dairy Science. 71: 1455-1463. DOI: 10.3168/Jds.S0022-0302(88)79708-8 |
0.303 |
|
| 1988 |
Parnell-Clunies E, Kakuda Y, deMan JM, Cazzola F. Gelation Profiles of Yogurt as Affected by Heat Treatment of Milk Journal of Dairy Science. 71: 582-588. DOI: 10.3168/Jds.S0022-0302(88)79594-6 |
0.324 |
|
| 1988 |
Smiles A, Kakuda Y, MacDonald BE. Effect of degumming reagents on the recovery and nature of lecithins from crude canola, soybean and sunflower oils Journal of the American Oil Chemists' Society. 65: 1151-1155. DOI: 10.1007/Bf02660572 |
0.448 |
|
| 1987 |
Manji B, Kakuda Y. Determination of Whey Protein Denaturation in Heat-Processed Milks: Comparison of Three Methods Journal of Dairy Science. 70: 1355-1361. DOI: 10.3168/Jds.S0022-0302(87)80156-X |
0.32 |
|
| 1987 |
Kakuda Y. Analysis of fats and oils, R.J. Hamilton, B.A. Rossell (Eds.). Elsevier Science Publishing Co., New York (1986), 441, $86.00 Canadian Institute of Food Science and Technology Journal. 20: 3. DOI: 10.1016/S0315-5463(87)70660-9 |
0.33 |
|
| 1986 |
Lau BLT, Kakuda Y, Arnott DR. Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk Journal of Dairy Science. 69: 2052-2059. DOI: 10.3168/Jds.S0022-0302(86)80636-1 |
0.315 |
|
| 1986 |
Kakuda Y. Food Oils and Their Uses Canadian Institute of Food Science and Technology Journal. 19: 141. DOI: 10.1016/S0315-5463(86)71608-8 |
0.364 |
|
| 1986 |
McNeill J, Kakuda Y, Kamel B. Improving the Quality of Used Frying Oils by Treatment with Activated Carbon and Silica Canadian Institute of Food Science and Technology Journal. 19: xxxvii. DOI: 10.1016/S0315-5463(86)71523-X |
0.43 |
|
| 1985 |
Manji B, Hill A, Kakuda Y, Irvine DM. Rapid separation of milk whey proteins by anion exchange chromatography. Journal of Dairy Science. 68: 3176-9. PMID 3879255 DOI: 10.3168/Jds.S0022-0302(85)81224-8 |
0.313 |
|
| 1985 |
Kamel BS, Dawson H, Kakuda Y. Characteristics and composition of melon and grape seed oils and cakes Journal of the American Oil Chemists' Society. 62: 881-883. DOI: 10.1007/Bf02541750 |
0.468 |
|
| 1984 |
Mills BL, van de Voort FR, Kakuda Y. The quantitative analysis of fat and protein in meat by transmission infrared analysis. Meat Science. 11: 253-62. PMID 22054999 DOI: 10.1016/0309-1740(84)90056-1 |
0.307 |
|
| 1984 |
Kamel, Basil S, Dawson H, Kakuda Y. Characteristics and composition of melon and grape seed oils and cakes Canadian Institute of Food Science and Technology Journal. 17. DOI: 10.1016/S0315-5463(84)72411-4 |
0.468 |
|
| 1980 |
DONALD B, GRAY JI, KAKUDA Y, LEE ML. ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS Journal of Food Science. 45: 889-892. DOI: 10.1111/J.1365-2621.1980.Tb07472.X |
0.311 |
|
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