Nakajima M - Search Results

1

Interregional traceability of Tunisian olive oils to the provenance soil by multielemental fingerprinting and chemometrics.

Damak F, Asano M, Baba K, Suda A, Araoka D, Wali A, Isoda H, Nakajima M, Ksibi M, Tamura K. Damak F, et al. Among authors: nakajima m. Food Chem. 2019 Jun 15;283:656-664. doi: 10.1016/j.foodchem.2019.01.082. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722924 Free article.

2

Identification of irradiated prawn (Penaeus monodon ) using thermoluminescence and 2-alkylcyclobutanone analyses.

Chen S, Morita Y, Saito K, Kameya H, Nakajima M, Todoriki S. Chen S, et al. Among authors: nakajima m. J Agric Food Chem. 2011 Jan 12;59(1):78-84. doi: 10.1021/jf103439c. Epub 2010 Dec 7. J Agric Food Chem. 2011. PMID: 21138245

3

Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties.

Isoda H, Motojima H, Margout D, Neves M, Han J, Nakajima M, Larroque M. Isoda H, et al. Among authors: nakajima m. J Agric Food Chem. 2012 Aug 15;60(32):7851-8. doi: 10.1021/jf3016078. Epub 2012 Aug 3. J Agric Food Chem. 2012. PMID: 22830309

4

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils.

Ben Jemaa M, Falleh H, Neves MA, Isoda H, Nakajima M, Ksouri R. Ben Jemaa M, et al. Among authors: nakajima m. Food Chem. 2017 Feb 15;217:726-734. doi: 10.1016/j.foodchem.2016.09.030. Epub 2016 Sep 7. Food Chem. 2017. PMID: 27664691

5

Simulation of oleuropein structural conformation in vacuum, water and triolein-water systems using molecular dynamics.

Souilem S, Treesuwan W, Kobayashi I, Khalid N, Bouallagui Z, Neves MA, Uemura K, Isoda H, Sayadi S, Nakajima M. Souilem S, et al. Among authors: nakajima m. Food Res Int. 2016 Oct;88(Pt A):79-90. doi: 10.1016/j.foodres.2016.04.003. Epub 2016 Apr 14. Food Res Int. 2016. PMID: 28847406

6

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake.

Taarji N, Rabelo da Silva CA, Khalid N, Gadhi C, Hafidi A, Kobayashi I, Neves MA, Isoda H, Nakajima M. Taarji N, et al. Among authors: nakajima m. Food Chem. 2018 Apr 25;246:457-463. doi: 10.1016/j.foodchem.2017.12.008. Epub 2017 Dec 6. Food Chem. 2018. PMID: 29291873

7

Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.

Shu G, Khalid N, Chen Z, Neves MA, Barrow CJ, Nakajima M. Shu G, et al. Among authors: nakajima m. Food Chem. 2018 Jul 30;255:67-74. doi: 10.1016/j.foodchem.2018.02.062. Epub 2018 Feb 13. Food Chem. 2018. PMID: 29571499

8

Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability.

Abcha I, Souilem S, Neves MA, Wang Z, Nefatti M, Isoda H, Nakajima M. Abcha I, et al. Among authors: nakajima m. Food Res Int. 2019 Feb;116:953-962. doi: 10.1016/j.foodres.2018.09.032. Epub 2018 Sep 11. Food Res Int. 2019. PMID: 30717028

9

Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra).

Taarji N, Bouhoute M, Fainassi F, Hafidi A, Kobayashi I, Neves MA, Tominaga K, Isoda H, Nakajima M. Taarji N, et al. Among authors: nakajima m. Food Chem. 2021 Feb 1;337:127949. doi: 10.1016/j.foodchem.2020.127949. Epub 2020 Sep 1. Food Chem. 2021. PMID: 32919267

10

Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions.

Bouhoute M, Taarji N, de Oliveira Felipe L, Habibi Y, Kobayashi I, Zahar M, Isoda H, Nakajima M, Neves MA. Bouhoute M, et al. Among authors: nakajima m. Carbohydr Polym. 2021 Jan 1;251:116990. doi: 10.1016/j.carbpol.2020.116990. Epub 2020 Aug 29. Carbohydr Polym. 2021. PMID: 33142562

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