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Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

International journal of food science & technology, 2024-03, Vol.59 (3), p.1572-1579

2024

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Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment

Food chemistry, 2016-09, Vol.206, p.78-84

2016

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Evaluation of angiotensin-converting enzyme-inhibitory activity in abalone viscera fermented by Lactobacillus casei 001

Journal of functional foods, 2021-07, Vol.82, p.104474, Article 104474

2021

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Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing

Allergology International, 2016-07, Vol.65 (3), p.272-279

2016

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Analysis of the effects of thermal protein denaturation on the quality attributes of sous‐vide cooked tuna

Journal of food processing and preservation, 2018-01, Vol.42 (1), p.e13347-n/a

2018

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Environmental impact assessment of aseptically packaged chicken using ohmic heating

Food Science and Technology Research, 2023, Vol.29(6), pp.441-452

2023

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Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish

Allergology international, 2016-10, Vol.65 (4), p.450-458

2016

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Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition

Food Chemistry: X, 2022-03, Vol.13, p.100239-100239, Article 100239

2022

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Nivolumab‐induced fulminant type 1 diabetes with precipitous fall in C‐peptide level

Journal of diabetes investigation, 2020-05, Vol.11 (3), p.748-749

2020

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Abalone Viscera Fermented with Aspergillus oryzae 001 Prevents Pressure Elevation by Inhibiting Angiotensin Converting Enzyme

Nutrients, 2023-02, Vol.15 (4), p.947

2023

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Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE

Food chemistry, 2016-03, Vol.194, p.345-353

2016

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GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001

Fisheries science, 2022-05, Vol.88 (3), p.429-435

2022

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Innovative food processing technology using ohmic heating and aseptic packaging for meat

Meat science, 2014-02, Vol.96 (2), p.675-681

2014

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Antihypertensive and Probiotic Effects of Hidakakombu ( Saccharina angustata ) Fermented by Lacticaseibacillus casei 001

Foods, 2021-08, Vol.10 (9), p.2048

2021

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A novel allelopathic substance, 13-epi-orthosiphol N, in Orthosiphon stamineus

Journal of plant physiology, 2013-01, Vol.170 (1), p.1-5

2013

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Synthesis and structures of Pd2M2 (M = Cu, Au) and Pd2M (M = Cu, Ag) mixed-metal complexes supported by NPPN tetradentate ligands

Journal of organometallic chemistry, 2014-10, Vol.768, p.61-67

2014

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Decomposition kinetics of umami component during meat cooking

Journal of food engineering, 2013-11, Vol.119 (2), p.324-331

2013

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Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

Fermentation (Basel), 2022-07, Vol.8 (7), p.330

2022

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Phytotoxicities of the invasive species Plantago major and non-invasive species Plantago asiatica

Acta physiologiae plantarum, 2015-03, Vol.37 (3), Article 60

2015

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Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury

Fisheries science, 2015-03, Vol.81 (2), p.365-371

2015

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Purification and Determination of the Chemical Structure of the Tyrosinase Inhibitor Produced by Trichoderma viride Strain H1-7 from a Marine Environment

Biological and Pharmaceutical Bulletin, 2008/08/01, Vol.31(8), pp.1618-1620

2008

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Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts

Food chemistry, 2011-07, Vol.127 (2), p.656-661

2011

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Potential of Carotenoids in Aquatic Yeasts as a Phylogenetically Reliable Marker and Natural Colorant for Aquaculture

Bioscience, biotechnology, and biochemistry, 2011, Vol.75 (9), p.1654-1661

2011

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Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus

International aquatic research, 2017-03, Vol.9 (1), p.37-52

2017

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Potentiometric selectivity coefficients of ion-selective electrodes. Part II. Inorganic anions (IUPAC Technical Report)

Pure and applied chemistry, 2002-01, Vol.74 (6), p.923-994

2002

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Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment

Evaluation of angiotensin-converting enzyme-inhibitory activity in abalone viscera fermented by Lactobacillus casei 001

Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing

Analysis of the effects of thermal protein denaturation on the quality attributes of sous‐vide cooked tuna

Environmental impact assessment of aseptically packaged chicken using ohmic heating

Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish

Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition

Nivolumab‐induced fulminant type 1 diabetes with precipitous fall in C‐peptide level

Abalone Viscera Fermented with Aspergillus oryzae 001 Prevents Pressure Elevation by Inhibiting Angiotensin Converting Enzyme

Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE

GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001

Innovative food processing technology using ohmic heating and aseptic packaging for meat

Antihypertensive and Probiotic Effects of Hidakakombu ( Saccharina angustata ) Fermented by Lacticaseibacillus casei 001

A novel allelopathic substance, 13-epi-orthosiphol N, in Orthosiphon stamineus

Synthesis and structures of Pd2M2 (M = Cu, Au) and Pd2M (M = Cu, Ag) mixed-metal complexes supported by NPPN tetradentate ligands

Decomposition kinetics of umami component during meat cooking

Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

Phytotoxicities of the invasive species Plantago major and non-invasive species Plantago asiatica

Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury

Purification and Determination of the Chemical Structure of the Tyrosinase Inhibitor Produced by Trichoderma viride Strain H1-7 from a Marine Environment

Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts

Potential of Carotenoids in Aquatic Yeasts as a Phylogenetically Reliable Marker and Natural Colorant for Aquaculture

Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus

Potentiometric selectivity coefficients of ion-selective electrodes. Part II. Inorganic anions (IUPAC Technical Report)

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