論文 - 久田　孝

Highly discriminatory typing method for Listeria monocytogenes using polymorphic tandem repeat regions

Miya, S., Takahashi, H., Kamimura, C., Nakagawa, M., Kuda, T., Kimura, B. , 2012年07月

Journal of Microbiological Methods , 90 , 285 - 291

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

Takahashi, H., Kashimura, M., Kuramoto, S., Koiso, H., Kuda, T., Kimura, B. , 2012年07月

Food Control , 26 , 397 - 400

Surfactant-disinfectant resistance of Salmonella and Staphylococcus adhered and dried on surfaces with egg compounds

Takashi Kuda, Taichiro Iwase, Chaturongkasmurit Yuphakhun, Hajime Takahashi, Takashi Koyanagi, Bon Kimura , 2011年10月

Food Microbiology , 28 , 920 - 925

Detection and isolation of p-nitrophenol-lowering bacteria from intestine of marine fishes caught in Japanese waters

Takashi Kuda, Daisuke Kyoi, Hajime Takahashi, Kazuhiro Obama, Bon Kimura , 2011年10月

Marine Pollution Bulletin , 62 , 1627 - 1627

Characterization of Saccharomyces cerevisiae Isolated from Flower and Algal Beach Casts in Ishikawa, Japan, Using the One-step Small Moromi Model

Takashi Kuda, Akira Matsuda, Hiroki Yasunaka, Toshihiro Yano , 2011年10月

Japan Journal of Food Microbiology , 28 , 114 - 122

The effect of polyesterurethane belt surface roughness on Listeria monocytogenes biofilm formation and its cleaning efficiency

Chaturongkasumrit, Y., Takahashi, H., Keeratipibul, S., Kuda, T., Kimura, B. , 2011年07月

Food Control , 22 , 1893 - 1899

Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmon roe during shelf life

Takahashi, H., Kuramoto, S., Miya, S., Koiso, H., Kuda, T., Kimura, B. , 2011年07月

Journal of Food Protection , 6 , 994 - 948

Reduction of histamine in fish sauces by rice bran nuka

Takashi Kuda, Miyoko Miyawaki , 2010年10月

Food Control , 21 , 1322 - 1326

Comparison of PCR‐DGGE and PCR‐SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji‐narezushi and iwashi‐nukazuke

Choa, A., Tkahashi, T., Kimura, B., Kuda, T. , 2010年07月

Journal of Sciences in Food and Agriculture , 90 , 1796 - 1801

Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

Kuda, T., Kaneko, N., Yano, T., & Mori, M. , 2010年04月

Food Chemistry , 120 , 517 - 522

Minerals, polysaccharides and antioxidant properties of aqueous solutions obtained from macroalgal beach-casts in the Noto Peninsula, Ishikawa, Japan

Takashi Kuda, Takahiko Ikemori , 2009年12月

Food Chemistry , 112 , 575 - 581

Effects of two beta-1,3-glucans, laminaran from Eicenia bicyclis and paramylom from Euglena gracili, on cecal environment and plasma lipid levels in rats

Kuda, T., Enomoto, T., Yano, T. , 2009年12月

Journal of Functional Foods , 1 , 399 - 404

Microbial and chamical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

Kuda, T., Tanibe, R., Mori, M., Take, H., Michihata, T., Yano, T., Takahashi, H., Kimura, B. , 2009年12月

Fisheries Science , 75 , 1499 - 1506

Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4 ℃ storage and retorting

Takashi Kuda, Toshihiro Yano , 2009年12月

LWT - Food Science and Technology , 42 , 1070 - 1075

Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface

Takashi Kuda, Toshihiro Yano, Mayumi T. Kuda , 2008年12月

LWT-Food Science and Technology , 41 , 988 - 993

Effects of retort conditions on ATP-related compounds in pouched fish muscle

Takashi Kuda, Maya Fujita, Hideyuki Goto, Toshihiro Yano , 2008年12月

LWT-Food Science and Technology , 41 , 469 - 473

Detection of histamine and histamine-related bacteria in Wsh-nukazuke, a salted and fermented Wsh with rice-bran, by simple colorimetric microplate assay

T. Kuda, T. Mihara, T. Yano , 2007年12月

Food Control , 18 , 677 - 681

Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus

Takashi Kuda, Maya Fujita, Hideyuki Goto, Toshihiro Yano , 2007年12月

LWT-Food Science and Technology , 40 , 1186 - 1190

Varieties of antioxidant and antibacterial properties of Ecklonia stolonifera and Ecklonia kurome products harvested and processed in the Noto peninsula, Japan

Takashi Kuda, Taeko Kunii, Hideyuki Goto, Takamoto Suzuki, Toshihiro Yano , 2007年12月

Food Chemistry , 103 , 900 - 905

TLC Analysis of Corrinoid Compounds in the Halophilic Lactic Acid BacteriumTetragenococcus halophilus

Fumio Watanabe, Emi Miyamoto, Yuri Tanioka, Toshiki Enomoto, Takashi Kuda, Yoshihisa Nakano , 2006年12月

Journal of Liquid Chromatography & Related Technologies , 29 , 2153 - 2158