論文 - 久田　孝

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

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

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

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

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

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

Kuda, T., et al. , 2016年10月

Food Chemistry , 192 , 1109 - 1115

Pyrosequencing analysis of the microbiota of kusaya gravy obtained from Izu Islands

Fujii, T., Kyou, D., Takahashi, H., Kuda, T., Kimura, B., Washizu, Y., Emoto, E., Hiramoto, T. , 2016年07月

International Journal of Food Microbiology , 238 , 320 - 325

Anti-glycation properties of the aqueous extract solutions of dried algae products harvested and made in the Miura Peninsula, Japan, and effect of lactic acid fermentation on the properties

, 2016年07月

Journal of Applied Phycology , 28 , 3617 - 3624

Effect of the quantities of food residues on the desiccation resistance of spoilage lactic acid bacteria adhered to a stainless steel surface

Kuda, T., Nakano, A., Takahashi, H., Kimura, B. , 2016年07月

Food Control , 68 , 40 - 44

Protective effects of heat-killed Lactococcus lactis subsp. lactis BF3, isolated from the intestine of chum salmon, in a murine model of DSS-induced inflammatory bowel disease

, 2016年07月

Bioscience of Microbiota, Food and Health , 35 , 137 - 180

Adaptation of Campylobacter jejuni to biocides used in the food industry affects biofilm structure, adhesion strength, and cross-resistance to clinical antimicrobial compounds

, 2016年07月

Biofouling , 32 , 827 - 8

Effect of glucose on Listeria monocytogenes biofilm formation, and assessment of the biofilm’s sanitation tolerance

Kyoui, D., Hirokawa, E., Takahashi, H., Kuda, T., Igimi, S., Kimura, B. , 2016年07月

Biofouling , 32 , 815 - 826

Viability of murine norovirus in salads and dressings and its inactivation using heat-denatured lysozyme

, 2016年07月

International Journal of Food Microbiology , 223 , 29 - 33

Effect of carrot residue on the desiccation and disinfectant resistances of food related

Kuda, T., Koyanagi, T., Shibata, G., Takahashi, H., Kimura, B. , 2016年07月

LWT-Food Science and Technology , 74 , 251 - 254

Viability and heat resistance of murine norovirus on bread

, 2016年07月

International Journal of Food Microbiology , 216 , 127 - 131

Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

Kondo, S., Kuda, T., Nemoto, M., Usami, Y., Takahashi, H., Kimura, B. , 2016年07月

Food Bioscience , 16 , 44 - 49

Differences in the viability of murine norovirus in different aquatic locations

Takahashi, H., Takahashi, M., Ohshima, C., Izawa, Y., Uema, M., Kuda, T., Kimura, B., Noda, M. , 2016年07月

Marine Pollution Bulletin , 112 , 313 - 317

Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

Kuda, T., Kondo, S., Usami, Y., Ishizaki, S., Takahashi, H., Kimura, B. , 2016年03月

LWT-Food Science and Technology , 68 , 244 - 250

Inhibitory effects of laminaran and alginate on production ofputrefactive compounds from soy protein by intestinal microbiotain vitro and in rats

Nakata, T., Kyoui, D., Takahashi, H., Kimura, B., Kuda, T. , 2016年03月

Carbohydrate Polymers , 143 , 61 - 69

Bile acid-loweringpropertiesof Lactobacillusplantarum Sanriku–SU3 isolatedfromJapanesesurfperch fish

Kuda, T., Masuko, Y., Kawahara, M., et al., , 2016年03月

Food Bioscience , 14 , 41 - 46