Non-extractable polyphenols and in vitro bile acid-binding capacity of dried persimmon (Diospyros kaki) fruit
Food Chemistry,293:127-133 2019
Author:Yasunori Hamauzu and Jutalak Suwannachot

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Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol induced gastric lesions in rats
Journal of Functional Foods,48:275-282 2018(Jul.)
Author:Yasunori Hamauzu, Hiyo Kishida, Nozomi Yamazaki

 

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市田柿の抽出性・非抽出性ポリフェノールとin vitro胆汁酸吸着活性
日本食品保蔵科学会誌,44(5):245-249 2018
Author:濵渦康範・川畑諒平

Effect of the Topical Application of an Ethanol Extract of Quince Seeds on the Development of Atopic Dermatitis-Like Symptoms in NC/Nga Mice
BMC Complement Altern Med,17(1):80 2017(Jan.)
Author:Takeshi Kawahara, Kanako Tsutsui, Eri Nakanishi, Toshifumi Inoue, Yasunori Hamauzu


環境共生型の自給菜園構築に関する予備調査 : 初年度の栽培環境と生産物の評価
信州大学農学部AFC報告,14:37-50 2016(Mar. 30)
Author:濵渦 康範･安藤 寿美怜

Changes in plasma phenolic metabolites of rats administered different molecular-weight polyphenol fractions from Chinese quince fruit extracts
Journal of Food Biochemistry,38:407–414 2014
Author:Yasunori Hamauzu and Kazutoshi Nakamura


Changes in pectic polysaccharides of cell-wall preparation from Chinese quince fruit during heat treatment.
Journal of Food Biochemistry,37:262-269 2013(Jun.)
Author:Y. Hamauzu and T. Tsujitani


Rapid Rutin Accumulation during Spear Elongation in Asparagus
HortScience,47:599-602 2012
Author:Satoru Motoki, Hiroaki Kitazawa, Tomonori Kawabata, Hiroaki Sakai, Ken-ichi Matsushima and Yasunori Hamauzu


長野県在来トウガラシ品種‘ぼたんこしょう’(Capsicum annuum L.)果実の抗酸化成分および呈味成分の貯蔵中変化
園芸学研究,11:379-385 2012
Author:野中大樹・松島憲一・南峰夫・根本和洋･濵渦康範


Long-Time Heating Improves the Functionality of Chinese Quince and Quince Fruit Products
Acta Horticulturae,939:345-351 2012
Author:Y. Hamauzu, K. Nakamura and Y. Ooji


Effects of storage temperature on the postharvest quality of three asparagus cultivars harvested in spring
J. Japan. Soc. Hort. Sci.,80(1):76-81 2011
Author:Hiroaki Kitazawa, Satoru Motoki, Tomoo Maeda, Yutaka Ishikawa, Yasunori Hamauzu, Ken-ichi Matsushima, Hiroaki Sakai, Takeo Shiina, and Yasushi Kyutoku


Non-extractable procyanidins and lignin are important factors in the bile acid binding and radical scavenging properties of cell wall material in some fruits
Plant Foods Hum Nutr,66:70-77 2011
Author:Yasunori Hamauzu and Yukari Mizuno

 

Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet
Food Chemistry,129(3):810-815 2011
Author:Yasunori Hamauzu, Toshiya Nosaka, Fuyu Ito, Takanori Suzuki, Shuichi Torisu, Miyoko Hashida, Akira Fukuzawa, Masakatsu Ohguchi and Shigeru Yamanaka

 

Heat treatment of Chinese quince polyphenols increases rat plasma levels of protocatechuic and vanillic acids
Food Chemistry,118(3):757-763 2010
Author:Yasunori Hamauzu, Naotaka Takedachi, Rumika Miyasaka, Hidefumi Makabe

 

数種果実の細胞壁構成成分の特徴と食品機能性
園芸学研究,9(1):113-120 2010
Author:水野由加里・辻谷知子・濵渦康範

 

冷涼な地域での栽培に適したトウガラシ‘ロコト’（Capsicum pubescens Ruiz.&Pav.）および‘ぼたんこしょう’（C. annuum L.）の機能性成分
園芸学研究,9(2):243-248 2010
Author:松島憲一・Orapin Saritnum・濵渦康範・安達 諒・原田浩平・南 峰夫・根本和洋


An efficient synthesis of procyanidins using equimolar condensation of catechin and/or epicatechin catalyzed by ytterbium triflate.
Heterocycles,79:549-563 2009
Author:Mohri, Yoshihiro, Masayoshi Sagehashi, Taiji Yamada, Yasunao Hattori, Keiji Morimura, Yasunori Hamauzu, Tsunashi Kamo, Mitsuru Hirota, and Hidefumi Makabe.

 

Anti-allergic effect of a hot-water extract of quince (Cydonia oblonga)
Biosci. Biotechnol. Biochem.,73(8):1773-1778 2009
Author:Fumie Shinomiya, Yasunori Hamauzu and Takeshi Kawahara

 

Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts
Food Chemistry,108(2):488-495 2008
Author:Hamauzu,Yasunori, Miho Irie, Makoto Kondo, Tomoyuki Fujita

 

Inhibitory effects of Goishi tea against influenza virus infection
Food Sci. Technol. Res.,14(3):277-284 2008
Author:Akane Noguchi, Yasunori Hamauzu and Hisako Yasui

Reddish coloration of Chinese quince (Pseudocydonia sinensis) procyanidins during heat treatment and the effect on antioxidant and antiinfluenza viral activities.
J. Agric. Food Chem.,55:1221-1226 2007
Author:Hamauzu,Yasunori, Chihiro Kume, Hisako Yasui, and Tomoyuki Fujita

 

Effect of pear (Pyrus communis L.) procyanidins on gastric lesions induced by HCl/ethanol in rats
Food Chemistry,100:255-263 2007
Author:Yasunori Hamauzu, Frédéric Forest, Kohzy Hiramatsu, Mitsukimi Sugimoto

 

Antioxidant and antiulcerative properties of phenolics from Chinese quince, quince, and apple fruits
J. Agric. Food Chem.,54(3):765-772 2006
Author:Hamauzu;Yasunori;Takanori Inno;Chihiro Kume;Miho Irie;Kohzy Hiramatsu

 

Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits.
J. Agric. Food Chem.,53(4):928-934 2005
Author:Hamauzu Yasunori;Hisako Yasui;Takanori Inno;Chihiro Kume;Midori Omanyuda

 

ブルーベリー果実の継続的摂取と自発運動によるラットの動脈硬化リスク軽減効果
日本栄養・食糧学会誌,58(5):259-266 2005
Author:濱渦康範;野坂俊弥;石塚義生;杉本光公


Phenolic compounds and their antioxidant properties in different tissues of carrots (Daucus carota L.)
Food, Agriclture&Environment,2(1):95-100 2004
Author:Donglin Zhang;Yasunori Hamauzu


Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking
Food Chemistry,88:503-509 2004
Author:Zhang Donglin;Yasunori Hamauzu

 

Changes in fruit quality, phenolic compounds and antioxidant capacity of fresh prune during storage
5th International Postharvest Symposium (Postharvest 2004),:89- 2004
Author:Hamauzu Y.;C. Kume


Relation of highly polymerized procyanidin to the potential browning susceptibility inpear fruits
JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE,72(5):415-421 2003
Author:Yasunori Hamauzu, Takako Hanakawa

 

Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
Food, Agriculture&Environment,1(2):22-27 2003
Author:Donglin Zhang, Yasunori Hamauzu


Changes in polyphenolic compounds and antioxidant functions in 'Bartlett' pear fruit during storage and postharvest ripening
Food Preservation Science,28(1):25-32 2002
Author:Yasunori Hamauzu, Iki Sakai


リンゴ‘つがる’果実の抗酸化能と含有ポリフェノール成分の関係
園芸学会雑誌,68(3):675-682 1999
Author:濱渦康範，上田裕子，伴野　潔

 

リンゴの果肉抽出物のポリフェノール組成と抗酸化活性
日本食品科学工学会誌,46(10):645-651 1999
Author:濱渦康範，飯島悦子，伴野　潔

 

リンゴ果実の発育に伴うカテキン類およびプロシアニジン類の含量・組成の変化
園芸学会雑誌,68(6):1184-1193 1999
Author:濱渦康範，飯島悦子，伴野　潔

 

Effect of postharvest storage temperature on the conversion of 14C-mevalonic acid to carotenes in tomato fruit
J. Japan. Soc. Hort. Sci.,67(4):549-555 1998
Author:Yasunori Hamauzu, Kazuo Chachin, Yoshinori Ueda

 

Effects of storage temperatures on physiology and quality of loquat fruit
Postharvest Biol. Technol.,14:309-315 1998
Author:Chang-Kui Ding, Kazuo Chachin, Yasunori Hamauzu, Yoshinori Ueda, Yoshihiro Imahori


種々の熟度のビワ果実における表面色，果肉硬度，生理活性および数種の成分含量の差異
園芸学会雑誌,65(4):859-865 1997
Author:濱渦康範，茶珍和雄，丁　長奎，黒岡　浩


Influence of temperature stress on color development, respiration rate, and physiological injury in harvested tomato
Bull. Univ. Osaka Pref. Ser. B,48:1-11 1996
Author:Makoto Inaba, Yasunori Hamauzu, Kazuo Chachin