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Roles of membrane vesicles from Streptococcus mutans for the induction of antibodies to glucosyltransferase in mucosal immunity

Microbial pathogenesis, 2020-12, Vol.149, p.104260-104260, Article 104260

2020

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Isolation and characterization of Bacillus subtilis from commercially available honey and its application in natto fermentation

Food Science and Technology Research, 2022, Vol.28(3), pp.267-273

2022

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Nattokinase, a Subtilisin-like Alkaline-Serine Protease, Reduces Mutacin Activity by Inactivating the Competence-Stimulating Peptide in Streptococcus mutans

Pathogens (Basel), 2024-03, Vol.13 (4), p.286

2024

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Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits Streptococcus mutans biofilm formation

Food Science and Technology Research, 2021, Vol.27(3), pp.537-542

2021

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Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean "natto" extract, inhibits Streptococcus mutans biofilm formation

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-05, Vol.27 (3), p.537-542

2021

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The Japanese Fermented Food Natto Inhibits Sucrose-dependent Biofilm Formation by Cariogenic Streptococci

Food Science and Technology Research, 2018, Vol.24(1), pp.129-137

2018

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Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at northern range in Japan

Journal of oleo science, 2008, Vol.57 (11), p.591-597

2008

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Hypoxia-induced changes in tight junction permeability of brain capillary endothelial cells are associated with IL-1beta and nitric oxide

Neurobiology of disease, 2004-12, Vol.17 (3), p.491-499

2004

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Sphingosine 1-phosphate induces the production of glial cell line-derived neurotrophic factor and cellular proliferation in astrocytes

Glia, 2003-01, Vol.41 (2), p.199-206

2003

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Isolation and characterization of Bacillus subtilis from commercially available honey and its application in natto fermentation

Food Science and Technology Research, 2022, pp.FSTR-D-21-00312

2022

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Nattokinase, a Subtilisin-like Alkaline-Serine Protease, Reduces Mutacin Activity by Inactivating the Competence-Stimulating Peptide in IStreptococcus mutans/I

Pathogens (Basel), 2024-04, Vol.13 (4)

2024

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Chemical Characterization of Commercially Available Fish Sauce in China

Nippon Shokuhin Kagaku Kogaku Kaishi, 2018/11/15, Vol.65(11), pp.534-540

2018

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Neurochemical and behavioural impact of C18 fatty acids in male mice postweaning

Experimental biology and medicine (Maywood, N.J.), 2013-06, Vol.238 (6), p.658-667

2013

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Effects of GOISHICHA Extracts on Fatty Acid Compositions of Brain and Liver Lipid in Rats

Journal of oleo science, 2006, Vol.55 (7), p.331-336

2006

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中国産魚醤油の成分特性

日本食品科学工学会誌, 2018/11/15, Vol.65(11), pp.534-540

2018

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Characterizations of Chinese Fish Sauce（Yulu）

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2019, Vol.114 (9), p.550-556

2019

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Antihepatopathic activity of foam components produced from the bulb of jumbo leek and isolation of its active saponin

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.639-646

2009

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ジャンボリーキ鱗片から発生する泡成分の抗肝障害作用とサポニンの同定

日本食品科学工学会誌, 2009/12/15, Vol.56(12), pp.639-646

2009

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Changes in lipid compositions of Japanese honewort (Cryptotae japonica Hassk) during germ and growth

Food preservation science, 2001, Vol.27 (1), p.23-27

2001

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Effects of High-pressure Treatment on the Germination of Kidney Bean Seeds

Food preservation science, 2013, Vol.39 (5), p.289-292

2013

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Changes in total lipids and DHA in DHA-enriched infant milk powder during storage

Food preservation science, 1998-05, Vol.24 (3), p.173-181

1998

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Interference Effects of Proteolytic Nattokinase on Biofilm Formation of Cariogenic Streptococci

Food preservation science, 2014, Vol.40 (6), p.273-278

2014

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Comparison of total lipids between normal-"katsuobushi" and "Shirata-Katsuobushi"

Nippon Shokuhin Kōgyō Gakkaishi, 1991, Vol.38 (4), p.280-287

1991

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Antioxidant Activities of Mongolian Medical Plants: Pentaphylloides fruticosa as a Traditional Source of Natural Antioxidants

Food preservation science, 2012, Vol.38 (1), p.25-30

2012

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Chomges of lipids in roasted and ground soybean and ground soybean during storage

Nippon Shokuhin Kōgyō Gakkaishi, 1986, Vol.33 (1), p.28-37

1986

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Roles of membrane vesicles from Streptococcus mutans for the induction of antibodies to glucosyltransferase in mucosal immunity

Isolation and characterization of Bacillus subtilis from commercially available honey and its application in natto fermentation

Nattokinase, a Subtilisin-like Alkaline-Serine Protease, Reduces Mutacin Activity by Inactivating the Competence-Stimulating Peptide in Streptococcus mutans

Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits Streptococcus mutans biofilm formation

Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean "natto" extract, inhibits Streptococcus mutans biofilm formation

The Japanese Fermented Food Natto Inhibits Sucrose-dependent Biofilm Formation by Cariogenic Streptococci

Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at northern range in Japan

Hypoxia-induced changes in tight junction permeability of brain capillary endothelial cells are associated with IL-1beta and nitric oxide

Sphingosine 1-phosphate induces the production of glial cell line-derived neurotrophic factor and cellular proliferation in astrocytes

Isolation and characterization of Bacillus subtilis from commercially available honey and its application in natto fermentation

Nattokinase, a Subtilisin-like Alkaline-Serine Protease, Reduces Mutacin Activity by Inactivating the Competence-Stimulating Peptide in IStreptococcus mutans/I

Chemical Characterization of Commercially Available Fish Sauce in China

Neurochemical and behavioural impact of C18 fatty acids in male mice postweaning

Effects of GOISHICHA Extracts on Fatty Acid Compositions of Brain and Liver Lipid in Rats

中国産魚醤油の成分特性

Characterizations of Chinese Fish Sauce（Yulu）

Antihepatopathic activity of foam components produced from the bulb of jumbo leek and isolation of its active saponin

ジャンボリーキ鱗片から発生する泡成分の抗肝障害作用とサポニンの同定

Changes in lipid compositions of Japanese honewort (Cryptotae japonica Hassk) during germ and growth

Effects of High-pressure Treatment on the Germination of Kidney Bean Seeds

Changes in total lipids and DHA in DHA-enriched infant milk powder during storage

Interference Effects of Proteolytic Nattokinase on Biofilm Formation of Cariogenic Streptococci

Comparison of total lipids between normal-"katsuobushi" and "Shirata-Katsuobushi"

Antioxidant Activities of Mongolian Medical Plants: Pentaphylloides fruticosa as a Traditional Source of Natural Antioxidants

Chomges of lipids in roasted and ground soybean and ground soybean during storage

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