Papers - HAMADA Naoko
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Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing.
Kobayashi Y, Huge J, Imamura S, Hamada-Sato N. , 2016.10
Allergology International
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Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment.
Kubota H, Kobayashi A, Kobayashi Y*, Shiomi K, Hamada-Sato N. , 2016.10
Food Chemistry
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Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE
Yukihiro Kobayashi,Tao Yang,Cheng-Tao Yu,Chiaki Ume,Hiroyuki Kubota,Kuniyoshi Shimakura,Kazuo Shiomi,Naoko Hamada-Sato , 2016.10
Food Chemistry
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Main protein components in frozen surimi contributed to heat-induced gel formation
Mii Kunimoto, Naoko Hamada-Sato, Noboru Kato , 2016.10
International Food Research Journal
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二者監査における監査者と被監査者間のコミュニケーション
長野知佳、小川美香子、濱田（佐藤）奈保子、湯川剛一郎 , 2016.09
フードシステム研究
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Allergy to fish collagen: thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish.
Kobayashi Y, Kuriyama T, Nakagawara R, Aihara M, Hamada-Sato N. , 2016.09
Allergology International
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Taste component analysis of Pacific oysters cultured in Konagai, Nagasaki and taste evaluation using a taste-sensing system
Kitaoka, C., Hosoe, J., Hakamatsuka, T., Araya, K., Habara, M., Ikezaki, H., Hamada-Sato, N., Shinagawa, A., Yamamoto, J., Kato-Yoshinaga, Y , 2016.09
Japanese Journal of Food Chemistry and Safety
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Effect of Different Packaging Materials on the Quality of Tuna and Use of Corrugated Cardboard as Suitable Packaging Material for Fisheries Logistics
Hiroko Seki, Kaori Nakazato, Kazunori Kobayashi, Mio Sakurada, Tae Soo Lee, Naoko Hamada-Sato , 2016.09
International Proceedings of Chemical, Biological and Environmental Engineering
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輸入農産物の残留農薬基準による違反を防止するための対策
三浦千明、湯川剛一郎、濱田（佐藤）奈保子、篠田直樹 , 2016.09
フードシステム研究
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Effect of Freezing and Thawing on the Quality of Tuna Thunnus Thynnus (Linnaeus 1758)
HIROKO SEKI, KAORI NAKAZATO, KAZUNORI KOBAYASHI, TAE SOO LEE, MIO SAKURADA and NAOKO HAMADA-SATO* , 2016.01
Asian Fisheries Science
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Fish collagen is an important panallergen in the Japanese population
Kobayashi Y, Akiyama H, Huge J, Kubota H, Chikazawa S, Satoh T, Miyake T, Uhara H, Okuyama R, Nakagawara R, Aihara M, Hamada-Sato N , 2016.01
Allergy
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即席麺プライベート・ブランドから見たCVSとメーカー、卸の垂直的関係についての研究
金岡節男、湯川剛一郎、濱田（佐藤）奈保子 , 2016.01
流通
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放射性物質を含む食品に対する「ひとこえ生協」における組合員の関心と不安 －テキストマイニング手法を用いて－
新谷喜久夫、山口治子、濱田（佐藤）奈保子 , 2015.12
日本リスク研究学会第28回年次大会講演論文集
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即席麺業界におけるプライベートブランドを通じた製・販の関係性に関する研究
金岡節男, 湯川剛一郎, 濱田(佐藤)奈保子 , 2015.09
フードシステム研究
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外食店舗における微生物汚染経路の解明と防止対策
多田幸代，湯川剛一郎，濱田（佐藤）奈保子 , 2015.09
日本防菌防黴学会誌
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Effect of various salts on inosinic acid-degrading enzyme activity in the white and dark muscle of saury
Hiroko Seki and Naoko Hamada-Sato , 2015.05
Fisheries Science
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Effects of various salts on IMPase activity and IMP quantity in coho salmon, Oncorhynchus kisutch (Walbaum 1792), Salmonidae.
Hiroko Seki and Naoko Hamada-Sato , 2014.10
Asian Fisheries Science
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Innovative food processing technology using ohmic heating and aseptic packaging for meat
Ruri Ito, Mika Fukuoka, Naoko Hamada-Sato , 2014.09
Meat Science
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Taste component comparisons of single seed Pacific oysters collected in the first and the second harvest years in Nagasaki prefecture
Yuko Kato-Yoshinaga, Chika Kitaoka, Akira Shinagawa, Naoko Hamada-Sato , 2014.09
Japanese Journal of Food Chemistry and Safety日本食品化学学会誌
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ジュール熱を利用した固形状食品に対する新規加工技術の開発─キハダマグロの無菌包装食品への応用─
濱田(佐藤)奈保子・久保田宙幸・横山大樹 , 2014.07
美味技術学会誌