日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Dietary triacylglycerol hydroperoxide is not absorbed, yet it induces the formation of other triacylglycerol hydroperoxides in the gastrointestinal tract

膳食中的三酰甘油氢过氧化物不会被吸收，但它会诱导胃肠道中其他三酰甘油氢过氧化物的形成

期刊:Redox Biology
影响因子:10.7
doi:10.1016/j.redox.2022.102471
Takumi Takahashi, Shunji Kato, Junya Ito, Naoki Shimizu, Isabella Supardi Parida, Mayuko Itaya-Takahashi, Masayoshi Sakaino, Jun Imagi, Kazuaki Yoshinaga, Aya Yoshinaga-Kiriake, Naohiro Gotoh, Ikuo Ikeda, Kiyotaka Nakagawa
信号转导
发表日期：2022
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Determination of acrolein generation pathways from linoleic acid and linolenic acid: increment by photo irradiation

测定亚油酸和亚麻酸生成丙烯醛的途径：光照增加

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-022-00138-2
Kato, Shunji; Shimizu, Naoki; Otoki, Yurika; Ito, Junya; Sakaino, Masayoshi; Sano, Takashi; Takeuchi, Shigeo; Imagi, Jun; Nakagawa, Kiyotaka
发表日期：2022
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Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS

利用液相色谱-串联质谱法分析三酰甘油氢过氧化物异构体，阐明橄榄油氧化机理

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules27165282
Takahashi, Hayato; Kato, Shunji; Shimizu, Naoki; Otoki, Yurika; Ito, Junya; Sakaino, Masayoshi; Sano, Takashi; Imagi, Jun; Nakagawa, Kiyotaka
发表日期：2022
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Carboxylic acids derived from triacylglycerols that contribute to the increase in acid value during the thermal oxidation of oils

来自三酰甘油的羧酸，有助于油在热氧化过程中酸值的增加

期刊:Scientific Reports
影响因子:3.8
doi:10.1038/s41598-022-15627-3
Masayoshi Sakaino, Takashi Sano, Shunji Kato, Naoki Shimizu, Junya Ito, Halida Rahmania, Jun Imagi, Kiyotaka Nakagawa
信号转导
发表日期：2022
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Truncal Instability and Titubation in Patients With Acute Encephalopathy With Reduced Subcortical Diffusion

急性脑病伴皮质下扩散受限患者的躯干不稳和倾斜

期刊:Frontiers in Neurology
影响因子:2.8
doi:10.3389/fneur.2021.740655
Kawano, Go; Yae, Yukako; Sakata, Kensuke; Yokochi, Takaoki; Imagi, Toru; Ohbu, Keizo; Matsuishi, Toyojiro
神经科学
发表日期：2021
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