論文 - 久田 孝
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製パン現場を想定したノロウイルスの移行性と加熱耐性について
高橋 迪子, 山口 奈月, 安田 祐加, 高橋 肇, 久田 孝, 木村 凡 , 2018年06月
日本食品微生物学会雑誌 , 35 (2) , 88 - 95
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パンフィリング中におけるマウスノロウイルスの生残性と加熱変性リゾチームを用いた不活化について
高橋 迪子, 安田 祐加, 高橋 肇, 武内 章, 久田 孝, 木村 凡 , 2018年04月
食品衛生学雑誌 , 59 (2) , 89 - 92
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Heat-denatured lysozyme could be a novel disinfectant for reducing hepatitis A virus and murine norovirus on berry fruit
Michiko Takahashi, Yumiko Okakura, Hajime Takahashi, Minami Imamura, Akira Takeuchi, Hiroyuki Shidara, Takashi Kuda, Bon Kimura , 2018年02月
International Journal of Food Microbiology , 266 , 104 - 108
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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年
Molecular Biology Reports , 45 , 1013 - 1021
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Induction of gut Lactobacillus reuteri in normal ICR mice by oral administration of L. plantarum AN1
Yokota Yasushi | Yutaka Haraguchi | Ayane Shikano | Takashi Kuda | Hajime Takahashi | Bon Kimura , 2018年
Journal of Food Biochemistry , 42 , e12589
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Effect of quantity of food residues on resistance to desiccation, disinfectants, and UV-C irradiation of spoilage yeasts adhered to a stainless steel surface
Shikano, A., Kuda, T., Takahashi, H., Kimura, B. , 2017年09月
LWT - Food Science and Technology , 80 , 79 - 82
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Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice
Hirano, S., Yokota, Y., Eda M., Kuda, T., Shikano, A., Takahashi, H., Kimura, B. , 2017年09月
Probiotics and Antimicrobial Proteins , 9 , 64 - 70
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Fermentable dietary fiber in dried products of brown algae and their effects on cecal microflora and levels of plasma lipid in rats.
Kuda, T., Goto, H., Yokoyama, M., Fujii, T. , 2017年07月
Fisheries Science , 64 , 582 - 588
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Dietary and lifestyle disease indices and caecal microbiota in high fat diet, dietary fibre free diet, or DSS induced IBD models in ICR mice
Kuda, T., Yokota, Y., Shikano, A., Takei, M., Takahashi, H., Kimura, B. , 2017年07月
Journal of Functional Foods , 35 , 605 - 614
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Development of a novel multi-locus variable-number tandem repeat analysis (MLVA) combined with high resolution melting analysis (HRMA) for Listeria innocua typing and its application in a food processing plant
Takahashi, H., Saito, R., Miya, S., Tanakka, Y., Miyamura, N., Kuda, T., Kimura, B. , 2017年07月
Food Control , 70 , 302 - 309
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Antioxidant and fermentation properties of aqueous solutions of dried algal products from the Boso Peninsula, Japan
Takei, M., Kuda, T., Eda, M., Shikano, A., Takahashi, H., Kimura, B. , 2017年07月
Food Bioscience , 19 , 85 - 91
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Discrimination of live and dead cells of Escherichia coli using propidium monoazide after sodium dodecyl sulfate treatment
, 2017年07月
Food Control , 71 , 79 - 82
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Development of quantitative real-time PCR for detection and enumeration of Enterobacteriaceae
Takahashi, H., Saito, R., Miya, S., Tanakka, Y., Miyamura, N., Kuda, T., Kimura, B. , 2017年07月
International Journal of Food Microbiology , 246 , 92 - 97
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Protective Effects of Mekabu Aqueous Solution Fermented by Lactobacillus plantarum Sanriku-SU7 on Human Enterocyte-Like HT-29-luc Cells and DSS-Induced Murine IBD Model.
Nemoto, M., Kuda, T., Eda, M., Yamakawa, H., Takahashi, H., Kimura, B. , 2017年07月
Probiotics and Antimicrobial Proteins , 9 , 48 - 55
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Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota
Nakata, T., Kyoui, D., Takahashi, H., Kimura, B., Kuda, T. , 2017年07月
International Journal of Biological Macromolecules , 97 , 173 - 180
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Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat
Kuda, T., Takahashi, A., Ishizaki, S., Takahashi, H., Kimura, B. , 2017年07月
LWT - Food Science and Technology , 84 , 58 - 63
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Effect of depolymerized sodium alginate on Salmonella Typhimurium infection in human enterocyte-like HT-29-Luc cells and BALB/c mice
Kuda, T., Hirano, S., Yokota, Y., Eda, M., Takahashi, H., Kimura, B. , 2017年07月
Journal of Functional Foods , 28 , 122 - 126
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A rapid typing method for Listeria monocytogenes based on high-throughput multilocus sequence typing (Hi-MLST)
Takahshi、H., Iwakawa, A., Ohshima, C., Kyoui, D., Kumano, S., Kuda, T., Kimura, B. , 2017年07月
International Journal of Food Microbiology , 243 , 84 - 89
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A novel typing method for Listeria monocytogenes using high-resolution melting analysis (HRMA)
Ohshima, C., Takahashi, H., Iwakawa, Ai., Kuda, T., Kimura, B. , 2017年07月
International Journal of Food Microbiology , 253 , 36 - 42
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Alcohol-brewing properties of acid- and bile-tolerant yeasts cocultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia
Kuda, T., et al. , 2016年10月
LWT - Food Science and Technology , 65 , 62 - 69