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The Journal of Toxicological Sciences|December 2, 2008
Cardiovascular safety profile of MA-2029, a novel motilin receptor antagonistMitsuyasu Tabo, Ryuichi Komatsu, Masaki Honda, et al.Food Research International (Ottawa, Ont.)|May 17, 2025
Formulation and physicochemical characterization of astaxanthin-loaded liposomes: A comparative study of free and ester forms with different E/Z-isomer ratios of astaxanthinAntara Ghosh, Sujan Banik, Kentaro Takahama, et al.Marine Drugs|July 25, 2022
Oral Supplementation with Z-Isomer-Rich Astaxanthin Inhibits Ultraviolet Light-Induced Skin Damage in Guinea PigsMasaki Honda, Hakuto Kageyama, Yelin Zhang, et al.Journal of Pharmacological Sciences|February 1, 2013
Involvement of the autonomic nervous system in diurnal variation of corrected QT intervals in common marmosetsMasaki Honda, Ryuichi Komatsu, Takehito Isobe, et al.ACS Applied Materials & Interfaces|April 2, 2010
Structural colored liquid membrane without angle dependenceYukikazu Takeoka, Masaki Honda, Takahiro Seki, et al.Nature Communications|December 16, 2021
Directly recruited GATA6 + peritoneal cavity macrophages contribute to the repair of intestinal serosal injuryMasaki Honda, Masashi Kadohisa, Daiki Yoshii, et al.Inflammation and Regeneration|February 4, 2023
Intravital imaging of immune responses in intestinal inflammationMasaki Honda, Masashi Kadohisa, Daiki Yoshii, et al.RSC Advances|November 12, 2025
Absorption characteristics and in vivo behavior of astaxanthin isomers: insights from the administration of highly purified (all-E)-, (9Z)-, and (13Z)-astaxanthin in male miceAntara Ghosh, Yoshiharu Sawada, Kentaro Takahama, et al.Journal of Materials Science. Materials in Medicine|January 8, 2025
Knockdown of decorin in human bone marrow mesenchymal stem cells suppresses proteoglycan layer formation and establishes a pro-inflammatory environment on titanium oxide surfacesHisanobu Kamio, Kazuto Okabe, Masaki Honda, et al.Food Research International (Ottawa, Ont.)|January 8, 2025
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking processJunji Obi, Taro Sakamoto, Kiyomi Furihata, et al.Pageof 21