Norihiko Terahara
Department of Food Science for Health
Faculty of Health and Nutrition
Minami-Kyushu University
5-1-2 Kirishima
Japan
Name/email consistency: high
- Functional new acylated sophoroses and deglucosylated anthocyanins in a fermented red vinegar. Terahara, N., Matsui, T., Minoda, K., Nasu, K., Kikuchi, R., Fukui, K., Ono, H., Matsumoto, K. J. Agric. Food Chem. (2009)
- Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato. Terahara, N., Matsui, T., Fukui, K., Matsugano, K., Sugita, K., Matsumoto, K. J. Agric. Food Chem. (2003)
- Anthocyanins from red flower tea (Benibana-cha), Camellia sinensis. Terahara, N., Takeda, Y., Nesumi, A., Honda, T. Phytochemistry (2001)
- Acylated anthocyanidin 3-sophoroside-5-glucosides from Ajuga reptans flowers and the corresponding cell cultures. Terahara, N., Callebaut, A., Ohba, R., Nagata, T., Ohnishi-Kameyama, M., Suzuki, M. Phytochemistry (2001)
- Anthocyanins in callus induced from purple storage root of Ipomoea batatas L. Terahara, N., Konczak-Islam, I., Nakatani, M., Yamakawa, O., Goda, Y., Honda, T. Phytochemistry (2000)
- New anthocyanins from purple pods of pea (Pisum spp.). Terahara, N., Honda, T., Hayashi, M., Ishimaru, K. Biosci. Biotechnol. Biochem. (2000)