Papers - TAKAHASHI Hajime

Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

Daiki Takamiya, Hajime Takahashi, Ayaka Nakamura, Yumeng Xia, Takashi Kuda , 2023.01

Biocatalysis and Agricultural Biotechnology

DOI

Distribution of psychrophilic microorganisms in a beef slaughterhouse in Japan after cleaning.

Ayaka Nakamura, Hajime Takahashi, Anrin Kondo, Fumiaki Koike, Takashi Kuda, Bon Kimura, Mitsushi Kobayashi , 2022.08

PloS One

DOI

Microbial safety and biodiversity of bacterial communities in traditional Egyptian cheese types

Shimaa M. Mohamed, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda and Bon Kimura , 2022.08

African Journal of Food Science

DOI

Dynamics of microbiota in the imported beef primal cuts during storage at different chilled temperatures.

Ayaka Nakamura, Yuri Mizuno, Hajime Takahashi, Kota Otomo, Takashi Kuda, Bon Kimura , 2022.07

Bioscience, Biotechnology, and Biochemistry

DOI

Growth inhibition of Listeria monocytogenes in fresh white cheese by mustard oil microemulsion.

Ayaka Nakamura, Chie Ishii, Kazuaki Yoshinaga, Takashi Kuda, Hajime Takahashi , 2022.06

Journal of Food protection

DOI

Effects of alginate and laminaran on the microbiota and antioxidant properties of human faecal cultures

Gayang Lee, Mika Harada, Yuko Midorikawa, Mahiro Yamamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2022.06

Food Bioscience

DOI

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4.

Mahiro Yamamoto, Natsumi Handa, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda , 2022.06

Current research in food science

OACIS Paper URL

Molecular subtyping for source tracking of Escherichia coli using core genome multilocus sequence typing at a food manufacturing plant.

Ayaka Nakamura, Hajime Takahashi, Maki Arai, Tomoki Tsuchiya, Shohei Wada, Yuki Fujimoto, Yoshiomi Shimabara, Takashi Kuda, Bon Kimura. , 2021.12

PLoS ONE

Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria

Nakamura Ayaka, Kawahara Asuka, Takahashi Hajime, Kuda Takashi, Kimura Bon , 2021.11

Journal of Oleo Science

Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources.

Ayaka Nakamura, Anrin Kondo, Hajime Takahashi, Suwimon Keeratipibul, Takashi Kuda, Bon Kimura , 2021.11

LWT- Food Science and Technology

OACIS Paper URL

Verification of Expiration Date Determination of Japanese Black Beef Aimed at Chilled Shipping Export

Kobayashi Mitsushi, Furuuchi Kouji, Koike Fumiaki, Nakamura Ayaka, Takahashi Hajime , 2021.09

Japanese Journal of Food Microbiology

DOI

In vitro antioxidant and immunomodulation capacities of low-molecular weight-alginate- and laminaran-responsible gut indigenous bacteria..

Mika Harada, Takashi Kuda, Saori Nakamura, Gayang Lee, Hajime Takahashi, Bon Kimura. , 2021.07

LWT- Food Science and Technology

OACIS Paper URL

Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions.

Ayaka Nakamura, Hajime Takahashi, Kota Otomo, Yuri Mizuno, Takashi Kuda, Bon Kimura, Fumiaki Koike, Mitsushi Kobayashi. , 2021.06

Food Microbiology

OACIS Paper URL

Typical gut indigenous bacteria in ICR mice fed a soy protein-based normal or low-protein diet.

Saori Nakamura, Takashi Kuda, Yuko Midorikawa, Hajime Takahashi, Bon Kimura. , 2021.04

Current Research in Food Science

OACIS Paper URL

Effects of Ethanol-Precipitated Argan Press Cake on the Caecal Microbiome of Mice Fed a High-Sucrose Diet

Minori Goto, Takashi Kuda, Ayane Shikano, Hajime Takahashi, Bon Kimura. , 2021.03

Waste and Biomass Valorization

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria.

Hajime Takahashi, Ayaka Nakamura, Nanami Fujino, Yuzuru Sawaguchi, Miki Sato, Takashi Kuda, Bon Kimura , 2021.03

LWT- Food Science and Technology

Detection and isolation of β-conglycinin-susceptible gut indigenous bacteria from ICR mice fed high-sucrose diet.

Saori Nakamura, Takashi Kuda, Yuko Midorikawa, Daiki Takamiya, Hajime Takahashi, Bon Kimura. , 2021.03

Food Bioscience

Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae.

Takashi Kuda, Makoto Nishizawa, Daiki Toshima, Keiichiro Matsushima, Seiichiro Yoshida, Hajime Takahashi, Bon Kimura, Takashi Yamagishi. , 2021.01

LWT- Food Science and Technology

Evaluation of peptones from chicken waste as a nitrogen source for microorganisms.

Ayaka Nakamura, Hajime Takahashi, Sintawee Sulaiman, Chirapiphat Phraephaisarn, Suwimon Keeratipibul, Takashi Kuda, Bon Kimura. , 2020.11

Letters in Applied Microbiology,

Effects of fermented Aphanizomenon flos-aquae on the caecal microbiome of mice fed a high-sucrose and low-dietary fibre diet.

Miyu Taniguchi, Takashi Kuda, Moemi Takei, Hajime Takahashi, Bon Kimura , 2020.10

Journal of Applied Phycology