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Anti-inflammatory effects of dulse (Palmaria palmata) resulting from the simultaneous water-extraction of phycobiliproteins and chlorophyll a

Food research international, 2017-10, Vol.100 (Pt 1), p.514-521

2017

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Glucose-conjugated chicken myofibrillar proteins derived from random-centroid optimization present potent hydroxyl radical scavenging activity

Bioscience, biotechnology, and biochemistry, 2019-12, Vol.83 (12), p.2307-2317

2019

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Anti-obesity effects of chondroitin sulfate oligosaccharides from the skate Raja pulchra

Carbohydrate polymers, 2019-06, Vol.214, p.303-310

2019

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In vitro and in vivo anti-inflammatory activity of digested peptides derived from salmon myofibrillar protein conjugated with a small quantity of alginate oligosaccharide

Bioscience, biotechnology, and biochemistry, 2015-09, Vol.79 (9), p.1518-1527

2015

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Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy

Fisheries science, 2023-03, Vol.89 (2), p.253-261

2023

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Random-centroid Optimization Reveals the Strongest Superoxide Anion Radical Scavenging Activity of Maltose- and Ribose-conjugated Chicken Myofibrillar Protein

Food Science and Technology Research, 2018, Vol.24(3), pp.551-557

2018

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Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium

Food Science and Technology Research, 2020, Vol.26(6), pp.759-769

2020

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Development of a Sequential Fractionation-and-Recovery Method for Multiple Anti-Inflammatory Components Contained in the Dried Red Alga Dulse ( Palmaria palmata )

Marine drugs, 2023-04, Vol.21 (5), p.276

2023

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Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization

Food Science and Technology Research, 2023, Vol.29(1), pp.57-69

2023

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Functional alteration of soybean 11S globulin through glycation

Food Science and Technology Research, 2022, Vol.28(5), pp.415-422

2022

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Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing

Fisheries science, 2021-07, Vol.87 (4), p.569-577

2021

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Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones

Food Science and Technology Research, 2022, Vol.28(6), pp.501-511

2022

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Dextran-Glycation Improves the Solubility of Chicken Myofibrillar Proteins in Low Ionic Strength Medium, Allowing the Proteins to Exhibit Antioxidant Activity

Journal of Home Economics of Japan, 2021, Vol.72(6), pp.377-386

2021

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Preparation of Chicken Myofibrillar Protein-Maltose Conjugate Having Multi-Food Functions Using Random-Centroid Optimization

Food Science and Technology Research, 2016, Vol.22(6), pp.801-810

2016

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Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood

Fisheries science, 2021-09, Vol.87 (5), p.739-747

2021

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Advanced Utilization of By-Product from the Sturgeon Aquaculture Industry: Optimum Preparation of Notochord-Derived Multifunctional Peptides by Glycation using the Maillard Reaction

Waste and biomass valorization, 2023-12, Vol.14 (12), p.4101-4111

2023

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Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose: Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage

Foods, 2022-08, Vol.11 (15), p.2374

2022

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Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages

Food chemistry. Molecular sciences, 2023-07, Vol.6, p.100165, Article 100165

2023

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Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin

Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7559-7564

2005

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Major Allergen and Its IgE Cross-Reactivity among Salmonid Fish Roe Allergy

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2314-2319

2009

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Immunomodulatory Properties of Highly Viscous Polysaccharide Extract from the Gagome Alga (Kjellmaniella crassifolia)

Plant foods for human nutrition (Dordrecht), 2012-03, Vol.67 (1), p.76-81

2012

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Molecular and immunological characterization of β'-component (Onc k 5), a major IgE-binding protein in chum salmon roe

International immunology, 2014-03, Vol.26 (3), p.139-147

2014

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Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste

Food chemistry, 2023-01, Vol.398, p.133876-133876, Article 133876

2023

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Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability

Bioscience, biotechnology, and biochemistry, 2011, Vol.75 (2), p.247-254

2011

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Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation

Food Science and Technology Research, 2010, Vol.17(1), pp.69-75

2011

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Anti-inflammatory effects of dulse (Palmaria palmata) resulting from the simultaneous water-extraction of phycobiliproteins and chlorophyll a

Glucose-conjugated chicken myofibrillar proteins derived from random-centroid optimization present potent hydroxyl radical scavenging activity

Anti-obesity effects of chondroitin sulfate oligosaccharides from the skate Raja pulchra

In vitro and in vivo anti-inflammatory activity of digested peptides derived from salmon myofibrillar protein conjugated with a small quantity of alginate oligosaccharide

Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy

Random-centroid Optimization Reveals the Strongest Superoxide Anion Radical Scavenging Activity of Maltose- and Ribose-conjugated Chicken Myofibrillar Protein

Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium

Development of a Sequential Fractionation-and-Recovery Method for Multiple Anti-Inflammatory Components Contained in the Dried Red Alga Dulse ( Palmaria palmata )

Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization

Functional alteration of soybean 11S globulin through glycation

Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing

Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones

Dextran-Glycation Improves the Solubility of Chicken Myofibrillar Proteins in Low Ionic Strength Medium, Allowing the Proteins to Exhibit Antioxidant Activity

Preparation of Chicken Myofibrillar Protein-Maltose Conjugate Having Multi-Food Functions Using Random-Centroid Optimization

Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood

Advanced Utilization of By-Product from the Sturgeon Aquaculture Industry: Optimum Preparation of Notochord-Derived Multifunctional Peptides by Glycation using the Maillard Reaction

Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose: Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage

Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages

Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin

Major Allergen and Its IgE Cross-Reactivity among Salmonid Fish Roe Allergy

Immunomodulatory Properties of Highly Viscous Polysaccharide Extract from the Gagome Alga (Kjellmaniella crassifolia)

Molecular and immunological characterization of β'-component (Onc k 5), a major IgE-binding protein in chum salmon roe

Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste

Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability

Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation

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