2014年

発表年 発表論文名・著書名等
2014年
  1. Ahmed, A. M., Shimamoto, T., & Shimamoto, T. Characterization of integrons and resistance genes in multidrug-resistant Salmonella enterica isolated from meat and dairy products in Egypt. Int. J. Food Microbiol., 189, 39-44 (2014)
  2. Kamimoto, M., Nakai, Y., Tsuji, T., Shimamoto, T., & Shimamoto, T. Antiviral effects of persimmon extract on human norovirus and its surrogate, bacteriophage MS2. J. Food Sci., 79, M941-M946 (2014)
  3. Ahmed, A. M. & Shimamoto, T. Isolation and molecular characterization of Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. from meat and dairy products in Egypt. Int. J. Food Microbiol., 168-169, 57-62 (2014)
  4. Hammad, A. M., Shimamoto, T., & Shimamoto, T. Genetic characterization of antibiotic resistance and virulence factors in Enterococcus spp. from Japanese retail ready-to-eat raw fish. Food Microbiol., 38, 62-66 (2014)
  5. Noda, S., Tanabe, S., & Suzuki, T. Quercetin increases claudin-4 expression through multiple transcription factors in intestinal Caco-2 cells. J. Functional Foods, 10, 112-116 (2014)
  6. Phuwamongkolwiwat, P., Suzuki, T., Hira, T., & Hara, H. Fructooligosaccharide augments benefits of quercetin-3-O-β-glucoside on insulin sensitivity and plasma total cholesterol with promotion of flavonoid absorption in sucrose-fed rats. Eur. J. Nutr., 53, 457-468 (2014)
  7. Harnkarnsujarit, N., Kawai, K., & Suzuki, T. Effects of freezing temperature and water activity on microstructure, color, and protein conformation of freeze-dried bluefin tuna (Thunnus orientalis). Food Biopro. Technol., (Accepted)
  8. Kawai, K., Toh, M., & Hagura. Y. Effect of sugar composition on the water sorption and softening properties of cookie. Food Chem., 145, 772-776 (2014)
  9. Harnkarnsujarit, N., Nakajima, M., Kawai, K., Watanabe, M., & Suzuki, T. Thermal properties of freeze-concentrated phosphate-sugar solutions. Food Biophys., 9, 213-2181 (2014)
  10. Sugiyama, H., Kawai, K., & Hagura, Y. Optimization of the drying temperature of noodle sheets to reduce energy costs and avoid foaming damage. J. Food Process. Preserv., 38, 1743–1748 (2014)
  11. Osaki, A., Izu, H., Kato, N., et al. (5人中4番目). Beneficial Effect of Low Dose of Ethanol on Liver Function and Serum Urate in Rats Fed a High-Fat Diet, J. Nutr. Sci. Vitaminol., 60, 408-412 (2014)
  12. Tomotake H., Kayashita, J., & Kato, N. Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat, J. Sci. Food Agric. doi: 10.1002/jsfa.6981 (2014)
  13. Nishibori, N., Fujii, T., et al. (8人中7番目). Yeast cell lysis enhances dimethyl trisulfide formation in sake, J. Biosci. Bioeng. 118, 526-528 (2014)
  14. Sasaki, K., Fujii, T., et al. (7人中7番目). Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation, J. Biosci. Bioeng., 118, 166-171 (2014)
  15. Mukai, N., Fujii, T., et al. (4人中3番目). Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production, J. Biosci. Bioeng. 118, 50-55 (2014)
  16. Kumrungsee, T., Saiki, T., Akiyama, S., Nakashima, K., Tanaka, M., Kobayashi, Y. & Matsui, T. Inhibition of calcium-calmodulin complex formation by vasorelaxant basic dipeptides demonstrated by in vitro and in silico analyses, Biochim. Biophys. Acta, Gen. Subj., 1840, 3073-3078 (2014)
  17. Kumrungsee, T., Wang, Z.Q., Matsumura, S., Saiki, T., Tanaka, M., & Matsui, T. Identification of peptides from soybean protein, glycinin, possessing suppression of intracellular Ca2+ concentration in vascular smooth muscle cells, Food Chem., 152, 218-224 (2014)