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Meat Science|November 9, 2013
Innovative food processing technology using ohmic heating and aseptic packaging for meatRuri Ito, Mika Fukuoka, Naoko Hamada-Sato
Biosensors & Bioelectronics|August 4, 2005
Development of quality evaluation sensor for fish freshness control based on KI valueEtsuo Watanabe, Yasuko Tamada, Naoko Hamada-Sato
Foods (Basel, Switzerland)|September 28, 2021
Antihypertensive and Probiotic Effects of Hidakakombu (Saccharina angustata) Fermented by Lacticaseibacillus casei 001Tetsuya Sekine, Hiroshi Nagai, Naoko Hamada-Sato
Allergology International : Official Journal of the Japanese Society of Allergology|February 16, 2016
Study of the cross-reactivity of fish allergens based on a questionnaire and blood testingYukihiro Kobayashi, Jiletu Huge, Shintaro Imamura, et al.
Bioscience, Biotechnology, and Biochemistry|September 8, 2011
Potential of carotenoids in aquatic yeasts as a phylogenetically reliable marker and natural colorant for aquacultureRyohei Ueno, Naoko Hamada-Sato, Masami Ishida, et al.
Food Chemistry: X|May 2, 2022
Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibitionMayu Yamanushi, Mariko Shimura, Hiroshi Nagai, et al.
Nutrients|February 25, 2023
Abalone Viscera Fermented with Aspergillus oryzae 001 Prevents Pressure Elevation by Inhibiting Angiotensin Converting EnzymeNatsumi Iwamoto, Asahi Sasaki, Tomoaki Maizawa, et al.
Naunyn-Schmiedeberg'S Archives of Pharmacology|September 10, 2022
Evaluation of the effect of Lactiplantibacillus pentosus SN001 fermentation on arsenic accumulation and antihypertensive effect of Sargassum horneri in vivoMomoko Tamura, Yoshinari Suzuki, Hiroshi Akiyama, et al.
Food Chemistry|April 5, 2016
Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatmentHiroyuki Kubota, Ayako Kobayashi, Yukihiro Kobayashi, et al.
Food Chemistry|November 13, 2012
Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extractsChotika Viriyarattanasak, Naoko Hamada-Sato, Manabu Watanabe, et al.
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