1. Change in radical-scavenging activity while cooking curry and rice using commercial roux of different oil and fat contents in a water- and lipo-soluble environment.
   Satoshi Kitao et al, 2011, Journal for the Integrated Study of Dietary Habits CrossRef
2. Rapid and Sensitive Method for Evaluation of Radical-Scavenging Activity Using Peroxyl Radicals Derived from 2,2'-Azobis(2-amidinopropane) Dihydrochloride Combined with Luminol Chemiluminescence
   Satoshi KITAO et al, 2005, Food Science and Technology Research CrossRef