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Geriatrics & Gerontology International|September 23, 2014
Factors associated with self-rated oral health among community-dwelling older Japanese: A cross-sectional studyYuki Ohara, Hirohiko Hirano, Yutaka Watanabe, et al.Geriatrics & Gerontology International|May 7, 2016
Relationship between skeletal muscle mass and swallowing function in patients with Alzheimer's diseaseDaisuke Takagi, Hirohiko Hirano, Yutaka Watanabe, et al.Geriatrics & Gerontology International|October 14, 2015
Construct validity of posture as a measure of physical function in elderly individuals: Use of a digitalized inclinometer to assess trunk inclinationYoshikazu Suzuki, Hisashi Kawai, Motonaga Kojima, et al.Geriatrics & Gerontology International|August 15, 2015
Relationship between swallowing function and the skeletal muscle mass of older adults requiring long-term careKohji Murakami, Hirohiko Hirano, Yutaka Watanabe, et al.Respiratory Care|September 29, 2016
Alternating Motion Rate to Distinguish Elderly People With History of PneumoniaTakeshi Kera, Ayako Edahiro, Hirohiko Hirano, et al.Journal of Psychosomatic Research|January 22, 2009
Personality and participation in mass health checkups among Japanese community-dwelling elderlyHajime Iwasa, Yukie Masui, Yasuyuki Gondo, et al.Applied Microbiology and Biotechnology|May 17, 2011
Enzymatic glutathione production using metabolically engineered Saccharomyces cerevisiae as a whole-cell biocatalystHideyo Yoshida, Kiyotaka Y Hara, Kentaro Kiriyama, et al.Progress in Neuro-Psychopharmacology & Biological Psychiatry|September 3, 2014
Serum brain-derived neurotrophic factor level in elderly women depression: a community-based studyMasahiro Hashizume, Mitsugu Hachisu, Hideyo Yoshida, et al.Plos One|June 14, 2014
Reference values and age and sex differences in physical performance measures for community-dwelling older Japanese: a pooled analysis of six cohort studiesSatoshi Seino, Shoji Shinkai, Yoshinori Fujiwara, et al.Biotechnology Journal|February 2, 2012
An energy-saving glutathione production method from low-temperature cooked rice using amylase-expressing Saccharomyces cerevisiaeKiyotaka Y Hara, Songhee Kim, Kentaro Kiriyama, et al.Pageof 13