Papers - TAKAHASHI Hajime

In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae

Miyu Taniguchi, Takashi Kuda, Junna Shibayama, Tetsuya Sasaki, Toshihide Michihata, Hajime Takahashi, Bon Kimura , 2019.01

Molecular Biology Reports

DOI

Development of the Genus and Species Determination Method for Histamine Producing Bacteria Isolated from Fishery Product with High-Resolution Melting Analysis

Ohshima Chihiro, Sato Fumina, Takahashi Hajime, Kuda Takashi, Kimura Bon , 2019

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

DOI

Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk

Yutaka Haraguchi, Minori Goto, Takashi Kuda他 , 2018.12

LWT

DOI

Efficacy of Propidium Monoazide on Quantitative Real-Time PCR–Based Enumeration of Staphylococcus aureus Live Cells Treated with Various Sanitizers

Hajime Takahashi, RYOTA KASUGA, Satoko Miya他 , 2018.11

Journal of food protection 81(11):1815-1820

DOI

Induction of superoxide anion radical-scavenging capacity in an argan press cake-suspension by fermentation using Lactobacillus plantarum Argan-L1

Minori Goto, Takashi Kuda, Ayane Shikano他 , 2018.10

LWT

DOI

Induction of gut Lactobacillus reuteri in normal ICR mice by oral administration of L. plantarum AN1

Yokota Yasushi, Yutaka Haraguchi, Ayane Shikano他 , 2018.08

Journal of Food Biochemistry

DOI

Effects of fermented green-loofah and green-papaya on nitric oxide secretion from murine macrophage raw 264.7 cells

Ayane Shikano,Takashi Kuda,Hajime Takahashi, Bon Kimura , 2018.07

Molecular Biology Reports

DOI

Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice

Junna Shibayama, Takashi Kuda, Ayane Shikano 他 , 2018.07

Food Bioscience

DOI

Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles.

Xin Liu, Takashi Kuda, Hajime Takahashi, Bon Kimura , 2018.06

Food Microbiology

DOI

Lactobacillus plantarum AN1 cells increase caecal L. reuteri in an ICR mouse model of dextran sodium sulphate-induced inflammatory bowel disease

Yasushi Yokota, Ayane Shikano, Takashi Kuda・・・Bon Kimura , 2018.06

International immunopharmacology

Evaluation of Petrifilm Lactic Acid Bacteria Plates for Counting Lactic Acid Bacteria in Food

SATOMI KANAGAWACHIHIRO OHSHIMAHajime Takahashi・・・Bon Kimura , 2018.06

Journal of food protection

Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum

Takashi Kuda, Yasushi Yokota, Yutaka Haraguchi, ・・・Bon Kimura , 2018.05

International Journal of Food Sciences and Nutrition

DOI

Bacterial and fungal microbiota in traditional Bangladeshi fermented milk products analysed by culture-dependent and culture-independent methods

Sayed M. Nahidul-Islam,Takashi Kuda,Hajime Takahashi, Bon Kimura , 2018.05

Food Research International

DOI

Transfer and Heat Resistance of Murine Norovirus at a Simulated Bread Manufacturing Process

Takahashi Michiko, Yamaguchi Natsuki, Yasuda Yuka, Takahashi Hajime, Kuda Takashi, Kimura Bon , 2018

Japanese Journal of Food Microbiology

DOI

OACIS Paper URL

A Method to Monitor the Occurrence of Injured Bacteria in Processed Foods

Takahashi Hajime , 2018

Nippon Shokuhin Kagaku Kogaku Kaishi

DOI

Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings

TAKAHASHI Michiko, YASUDA Yuka, TAKAHASHI Hajime, TAKEUCHI Akira, KUDA Takashi, KIMURA Bon , 2018

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

DOI

Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota.

Toru Nakata, Daisuke Kyoui, Hajime Takahashi, Bon Kimura, Takashi Kuda. , 2017.10

International Journal of Biological Macromolecules

Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat

Takashi Kuda, Azumi Takahashi, Shoichiro Ishizaki, Hajime Takahashi, Bon Kimura , 2017.10

LWT - Food Science and Technology

Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice

Shino Hirano, Yasushi Yokota, Mika Eda, Takashi Kuda,Ayane Shikano, Hajime Takahashi, Bon Kimura , 2017.10

Probiotics and Antimicrobial Proteins

Effect of quantity of food residues on resistance to desiccation, disinfectants, and UV-C irradiation of spoilage yeasts adhered to a stainless steel surface

Ayane Shikano, Takashi Kuda, Hajime Takahashi, Bon Kimura , 2017.10

LWT Food Science and Technology