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Inhibitory effects of dietary soy isoflavone and gut microbiota on contact hypersensitivity in mice

Food chemistry, 2019-01, Vol.272, p.33-38

2019

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Impact of soymilk consumption on 2,4-dinitrofluorobenzene-induced contact hypersensitivity and gut microbiota in mice

International journal of food sciences and nutrition, 2019-07, Vol.70 (5), p.579-584

2019

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Effect of a diet containing a mixture of soybean isoflavones and soyasaponins on contact hypersensitivity and gut microbiota in mice

Food frontiers, 2021-09, Vol.2 (3), p.316-323

2021

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The inhibitory effect of soybean and soybean isoflavone diets on 2,4-dinitrofluorobenzene-induced contact hypersensitivity in mice

Bioscience, biotechnology, and biochemistry, 2016-05, Vol.80 (5), p.991-997

2016

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Simultaneous determination of 3-MCPD fatty acid esters and glycidol fatty acid esters in edible oils using liquid chromatography time-of-flight mass spectrometry

Food science & technology, 2012-10, Vol.48 (2), p.204-208

2012

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Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material

Food Science and Technology Research, 2021, Vol.27(2), pp.249-257

2021

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Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-03, Vol.27 (2), p.249-257

2021

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Insights into the formation mechanism of chloropropanol fatty acid esters under laboratory-scale deodorization conditions

Journal of bioscience and bioengineering, 2016-08, Vol.122 (2), p.246-251

2016

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Improvement of the physicochemical properties of soybean proteins by enzymatic hydrolysis

Food Science and Technology Research, 2009, Vol.15(4), pp.381-388

Tsumura, Kazunobu

2009

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High-throughput and sensitive analysis of 3-monochloropropane-1,2-diol fatty acid esters in edible oils by supercritical fluid chromatography/tandem mass spectrometry

Journal of Chromatography A, 2012-08, Vol.1250, p.99-104

2012

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Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2019-09, Vol.25 (5), p.751-754

2019

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Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice

Food Science and Technology Research, 2019, Vol.25(5), pp.751-754

2019

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Functional properties of soy protein hydrolysates obtained by selective proteolysis

Food science & technology, 2005-05, Vol.38 (3), p.255-261

2005

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High-Throughput Identification of Coliforms in Processed Soybean Products Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry

Food Science and Technology Research, 2014, Vol.20(5), pp.1093-1097

2014

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Rapid enumeration of viable bacterial cells in processed soy products using an automated cell counting system

Food control, 2013-08, Vol.32 (2), p.501-504

2013

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Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination

Food Science and Technology Research, 2012, Vol.18(2), pp.183-186

2012

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Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2012-03, Vol.18 (2), p.183-186

2012

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Structural and functional insights into the enzymatic activities of lipases from Burkholderia stagnalis and Burkholderia plantarii

FEBS letters, 2024-06, Vol.598 (11), p.1411-1421

2024

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Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions

Food science & technology, 2021-03, Vol.139, p.110783, Article 110783

2021

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Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Journal of food research, 2020-07, Vol.9 (5), p.22

2020

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Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour

Food science & technology, 2024-04, Vol.198, p.115999, Article 115999

2024

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High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

Mass Spectrometry, 2014/12/01, Vol.3(1), pp.A0033-A0033

2014

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A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils

Food analytical methods, 2019-08, Vol.12 (8), p.1799-1804

2019

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Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products

Journal of food research, 2013-05, Vol.2 (3), p.104-104

2013

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Quantitative profiling of supersulfides naturally occurring in dietary meats and beans

Analytical biochemistry, 2024-01, Vol.685, p.115392-115392, Article 115392

2024

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Inhibitory effects of dietary soy isoflavone and gut microbiota on contact hypersensitivity in mice

Impact of soymilk consumption on 2,4-dinitrofluorobenzene-induced contact hypersensitivity and gut microbiota in mice

Effect of a diet containing a mixture of soybean isoflavones and soyasaponins on contact hypersensitivity and gut microbiota in mice

The inhibitory effect of soybean and soybean isoflavone diets on 2,4-dinitrofluorobenzene-induced contact hypersensitivity in mice

Simultaneous determination of 3-MCPD fatty acid esters and glycidol fatty acid esters in edible oils using liquid chromatography time-of-flight mass spectrometry

Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material

Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material

Insights into the formation mechanism of chloropropanol fatty acid esters under laboratory-scale deodorization conditions

Improvement of the physicochemical properties of soybean proteins by enzymatic hydrolysis

High-throughput and sensitive analysis of 3-monochloropropane-1,2-diol fatty acid esters in edible oils by supercritical fluid chromatography/tandem mass spectrometry

Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice

Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice

Functional properties of soy protein hydrolysates obtained by selective proteolysis

High-Throughput Identification of Coliforms in Processed Soybean Products Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry

Rapid enumeration of viable bacterial cells in processed soy products using an automated cell counting system

Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination

Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination

Structural and functional insights into the enzymatic activities of lipases from Burkholderia stagnalis and Burkholderia plantarii

Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions

Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour

High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils

Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products

Quantitative profiling of supersulfides naturally occurring in dietary meats and beans

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