Senji Sakanaka

Summary

Affiliation: Hiroshima Prefectural University
Country: Japan

Publications

  1. ncbi A novel convenient process to obtain a raw decaffeinated tea polyphenol fraction using a lignocellulose column
    Senji Sakanaka
    School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara shi, Hiroshima 727 0023, Japan
    J Agric Food Chem 51:3140-3. 2003
  2. ncbi Inhibitory effects of green tea polyphenols on the production of a virulence factor of the periodontal-disease-causing anaerobic bacterium Porphyromonas gingivalis
    Senji Sakanaka
    Central Research Laboratories, Taiyo Kagaku Co, 1 3 Takara machi, Yokkaichi, Mie 510 0844, Japan
    J Agric Food Chem 52:1688-92. 2004
  3. ncbi Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates
    Senji Sakanaka
    School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara, Hiroshima 727 0023, Japan
    J Agric Food Chem 53:464-8. 2005

Detail Information

Publications3

  1. ncbi A novel convenient process to obtain a raw decaffeinated tea polyphenol fraction using a lignocellulose column
    Senji Sakanaka
    School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara shi, Hiroshima 727 0023, Japan
    J Agric Food Chem 51:3140-3. 2003
    ..004 after the column treatment. These results suggest that the lignocellulose column provides a useful and convenient process of purification of tea polyphenol fraction accompanied by decaffeination...
  2. ncbi Inhibitory effects of green tea polyphenols on the production of a virulence factor of the periodontal-disease-causing anaerobic bacterium Porphyromonas gingivalis
    Senji Sakanaka
    Central Research Laboratories, Taiyo Kagaku Co, 1 3 Takara machi, Yokkaichi, Mie 510 0844, Japan
    J Agric Food Chem 52:1688-92. 2004
    ..This study shows that continuous application of tea polyphenols on a daily basis can be considered as a useful and practical method for the prevention of periodontal diseases...
  3. ncbi Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates
    Senji Sakanaka
    School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara, Hiroshima 727 0023, Japan
    J Agric Food Chem 53:464-8. 2005
    ..These results suggest that casein calcium peptides are a suitable natural antioxidant that prevents the lipid oxidation of meat and related food ingredients...