Selected Publications from over 320 journal articles and books .

Dennis, K. J.; Shibamoto, T. Gas chromatographic analysis of reactive carbonyl compounds formed from lipids upon UV-irradiation. Lipids, 1990, 25, 460–464.

Yeo, H. C. H.; Shibamoto, T. Microwave-induced volatiles of the Maillard model system under different pH conditions. J. Agric. Food Chem. 1991, 39, 370–373.

Tamura, H.; Shibamoto, T. Gas chromatographic analysis of malonaldehyde and 4-hydroxy-2-(E)-nonenal produced from arachidonic acid and linoleic acid in a lipid peroxidation model system. Lipids, 1991,26, 170–173.

Macku, C.; Shibamoto, T. Volatile antioxidants produced from heated corn oil/glycine model system. J. Agric. Food Chem.1991, 39, 1990–1993.

Ebeler, S. E.; Hinrichs, S. H.; Clifford, A. J.; Shibamoto, T. Analysis of reactive carbonyls in the expired air of transgenic mice. Analytical Biochem.1992, 205, 183–186.

Shibamoto, T.; Bjeldanes, L. F. Introduction to Food Toxicology. Academic Press, San Diego, 1993.

Shibamoto. T. (Ed). Lipid Chromatographic Analysis. Mercel Dekker, Inc. New York, 1994.

Wong, J. W.; Ebeler, S. E.; Rivkah-Isseroff, R.; Shibamoto, T. Analysis of malondialdehyde in biological samples by capillary gas chromatography. Anal. Biochem.1994,220, 73–81.

Nishiyama, T.; Hagiwara, Y.; Hagiwara, H.; Shibamoto, T. Inhibitory effect of 2"-O-glycosyl isovitexin and a-tocopherol on genotoxic glyoxal formation in a lipid peroxidation system. Food Chem. Toxicol.1994,32, 1047–1051.

Schamarr, H.-G.; Gross, H. B.; Shibamoto, T. Analysis of polar cholesterol oxidation products: Evaluation of a new method involving transesterification, solid phase extraction, and gas chromatography. J. Agric. Food Chem.1996,44, 512–517.

Miyake, T.; Shibamoto, T. Antioxidative activities of natural compounds found in plants. J. Agric. Food Chem. 1997,45, 1918–1822.

Shibamoto, T. (Ed). Chromatographic Analysis of Environmental and Food Toxicants. Mercel Dekker, Inc., New York, 1998

Shibamoto, T.; Terao, J.; Osawa, T. (Eds). Functional Foods for Disease Prevention I: Fruits, Vegetables, and Teas. ACS Symposium Series 701, ACS, Washington, DC, 1998.

Shibamoto, T.; Terao, J.; Osawa, T. (Eds). Functional Foods for Disease Prevention II: Medicinal Plants and Other Foods. ACS Symposium Series 701, ACS, Washington, DC, 1998.

Miyake, T.; Shibamoto, T. Inhibition of malonaldehyde and acetaldehyde formation from blood plasma oxidation by naturally occurring antioxidants. J. Agric. Food Chem.1998,46, 3694–3697.

Miyake, T.; Shibamoto, T. Quantitative analysis of acetaldehyde in whole blood from human and various animals by gas chromatography. J. Chromatogr. B.1998,719, 213–216.

Lee, K.-G.; Shibamoto, T. Antioxidant properties of aroma compounds isolated from soybeans and mung beans. J. Agric. Food Chem.2000,48, 4290–4293.

Wei, A.; Mura, K.; Shibamoto, T. Antioxidative Activity of Volatile Chemicals Extracted from BeerJ. Agric. Food Chem. 2001, 49,4097 – 4101

Lee, K.-G.; Shibamoto, T. Antioxidant property of aroma extract isolated from clove bud [Syzygiun aromaticum (L.) Merr. et Perry]. Food Chem. 2001, 74, 443–448

Lee, K.-G.; Shibamoto, T. Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus. Food Chem. Toxicol. 2001,39, 1199–1204.

Lee, K.-G.; Shibamoto, T. Antioxidant activities of volatile components isolated from Eucalyptus species. J. Sci. Food Agric. 2001,81, 1573–1579.

Lee, K.-G.; Shibamoto, T. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices. J. Agric. Food Chem.2002,50, 4947–4952.

Yanagimoto, K.; Lee, K.-G.; Ochi, H.; Shibamoto, T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. J. Agric.Food Chem.2002, 50, 5480-5484.

Patel, S.; Shibamoto, T. Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay Wine and Petite Sirah Wine. J. Agric. Food Chem.2002,50, 5649–5653.

Lee, K.-G.; Shibamoto, T. Toxicology and antioxidant activities of non-enzymatic browning reaction products: Review. Food Reviews Inter.2002,18, 151–175.

Park, B.; Lee, K.-G.: Shibamoto, T.; Lee, S.-E.; Takeoka, G. R. Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC). J. Agric. Food Chem. 2003, 51, 295–300.

Yanagimoto, K.; Ochi, H.; Lee, K.-G.; Shibamoto, T. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. J. Agric. Food Chem. 2003,51, 7396–7401.

Lee, K.-G.; Shibamoto, T.; Takeoka, G. R.; See, S.-E.; Kim, J.-H.; Park, B.-S. Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate. J. Agric. Food Chem.2003,51, 7203–7207.

Yanagimoto, K.; Ochi, H.; Lee, K.-G.; Shibamoto, T. Antioxidative activities of fractions obtained from brewed coffee. J. Agric. Food Chem. 2004,52, 592–596.

Matsufuji, H.; Shibamoto, T. The role of EDTA in malonaldehyde formation from DNA oxidized by Fenton Reagent System. J. Agric. Food Chem.2004,52, 3136–3140.

Matsufuji, H.; Shibamoto, T. Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidants. J. Agric. Food Chem.2004,52, 5759–5763.

Okamoto, Y.; Shibamoto, T. Degradation of malathion, in aqueous extracts of asparagus (Asparagus officinalis). J. Agric. Food Chem. 2004,52, 5919 – 5923.

Fujioka, K.; Shibamoto, T. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation. Lipids2004,39, 481 – 486.

Lee, S.-J.; Umano, K.; Shibamoto, T.; Lee, K.-G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thumus vulgaris L.) and their antioxidant properties. Food Chem.2005,91, 131–137.