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  1. No Access

    Article

    Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

    Since ancient times, the antimicrobial properties of seaweeds have been recognized. However, antimicrobial activities of volatile compounds in seaweeds have not been explored so far. Here, essential oils from ...

    Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2006)

  2. No Access

    Article

    Formation of Aldehyde Flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the Brown Alga, Laminaria Angustata

    2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of ...

    Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2006)

  3. No Access

    Article

    Bioactive volatile compounds from marine algae: feeding attractants

    Chemical communications play an important role in plants, fungi, and algae. Volatile organic compounds in marine algae are released into the seawater. These compounds play a role as either pheromones or allelo...

    Yoshihiko Akakabe, Tadahiko Kajiwara in Journal of Applied Phycology (2008)

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    Article

    11-Hydroperoxide eicosanoid-mediated 2(E),4(E)-decadienal production from arachidonic acid in the brown algae, Saccharina angustata

    This work aims to propose a pathway for the production of 2(E),4(E)-decadienal from arachidonic acid (ARA) via 11-hydroperoxide eicosanoid (11 hydroperoxyeicosatetraenoic acid, 11-HPETE) through lipoxygenase (LOX...

    Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2019)