| New antimicrobial characteristics of lysozyme-dextran conjugate S Nakamura, A Kato, K Kobayashi Journal of Agricultural and Food Chemistry 39 (4), 647-650, 1991 | 259 | 1991 |
| Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect S Nakamura, A Kato, K Kobayashi Journal of Agricultural and Food Chemistry 40 (5), 735-739, 1992 | 191 | 1992 |
| Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides S Nakamura, A Kato, K Kobayashi Journal of Agricultural and Food Chemistry 40 (11), 2033-2037, 1992 | 180 | 1992 |
| Green-leaf-derived C6-aroma compounds with potent antibacterial action that act on both gram-negative and gram-positive bacteria S Nakamura, A Hatanaka Journal of Agricultural and Food Chemistry 50 (26), 7639-7644, 2002 | 176 | 2002 |
| Effects of the length of polysaccharide chains on the functional properties of the Maillard-type lysozyme− polysaccharide conjugate YW Shu, S Sahara, S Nakamura, A Kato Journal of Agricultural and Food Chemistry 44 (9), 2544-2548, 1996 | 140 | 1996 |
| Antimicrobial effects of chlorogenic acid and related compounds F Kabir, S Katayama, N Tanji, S Nakamura Journal of the Korean Society for Applied Biological Chemistry 57, 359-365, 2014 | 125 | 2014 |
| Bactericidal Action of Egg Yolk Phosvitin against Escherichia coli under Thermal Stress MA Sattar Khan, S Nakamura, M Ogawa, E Akita, H Azakami, A Kato Journal of agricultural and food chemistry 48 (5), 1503-1506, 2000 | 117 | 2000 |
| Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-products F Kabir, WW Tow, Y Hamauzu, S Katayama, S Tanaka, S Nakamura Food chemistry 167, 358-362, 2015 | 115 | 2015 |
| Hyperglycosylation of hen egg white lysozyme in yeast S Nakamura, H Takasaki, K Kobayashi, A Kato Journal of Biological Chemistry 268 (17), 12706-12712, 1993 | 106 | 1993 |
| Antioxidant activity of a maillard-type phosvitin− galactomannan conjugate with emulsifying properties and heat stability S Nakamura, M Ogawa, S Nakai, A Kato, DD Kitts Journal of Agricultural and Food Chemistry 46 (10), 3958-3963, 1998 | 93 | 1998 |
| Raman spectroscopic study of changes in fish actomyosin during setting M Ogawa, S Nakamura, Y Horimoto, H An, T Tsuchiya, S Nakai Journal of agricultural and food chemistry 47 (8), 3309-3318, 1999 | 89 | 1999 |
| Improved emulsifying properties of soy proteins by acylation with saturated fatty acids AO Matemu, H Kayahara, H Murasawa, S Katayama, S Nakamura Food Chemistry 124 (2), 596-602, 2011 | 86 | 2011 |
| Role of positive charge of lysozyme in the excellent emulsifying properties of Maillard-type lysozyme-polysaccharide conjugate S Nakamura, K Kobayashi, A Kato Journal of Agricultural and Food Chemistry 42 (12), 2688-2691, 1994 | 77 | 1994 |
| Multi‐functional biopolymer prepared by covalent attachment of galactomannan to egg‐white proteins through naturally occurring Maillard reaction S Nakamura, A Kato Food/Nahrung 44 (3), 201-206, 2000 | 76 | 2000 |
| Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides S Nakamura, Y Suzuki, E Ishikawa, T Yakushi, H Jing, T Miyamoto, ... Food Chemistry 109 (3), 538-545, 2008 | 74 | 2008 |
| Damage to Daikai subway station during the 1995 Hyogoken-Nambu earthquake and its investigation S Nakamura, N Yoshida, T Iwatate Japan Society of Civil Engineers, Committee of Earthquake Engineering 6, 287-295, 1996 | 70 | 1996 |
| Apricot carotenoids possess potent anti-amyloidogenic activity in vitro S Katayama, H Ogawa, S Nakamura Journal of agricultural and food chemistry 59 (23), 12691-12696, 2011 | 65 | 2011 |
| Health benefits of antioxidative peptides derived from legume proteins with a high amino acid score A Matemu, S Nakamura, S Katayama Antioxidants 10 (2), 316, 2021 | 63 | 2021 |
| Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey AO Matemu, H Kayahara, H Murasawa, S Nakamura Food chemistry 114 (4), 1328-1334, 2009 | 63 | 2009 |
| Improving the thermostability of Bacillus stearothermophilus neutral protease by introducing proline into the active site helix. S Nakamura, T Tanaka, RY Yada, S Nakai Protein engineering 10 (11), 1263-1269, 1997 | 56 | 1997 |
