論文 - 久田 孝
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Detection of typical indigenous gut bacteria related to kanpyo Lagenaria siceraria var. hispida powder in murine caecum and human faecal cultures
Yamamoto M, Ogura H, Kuda T, et al. , 2024年
3 Biotech
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Inhibitory effect of Lactococcus lactis Nagasaki-SU6 isolated from algal beach cast on Listeria monocytogenes during and after fermentation of cowand soymilk
Kuda T et al. , 2024年
Food Bioscience
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Inhibitory effects of burdock root tea on plasma ammonia level in mice fed with high-sucrose and low-fibre diet
Sato M, Kuda T, Yamamoto M, et al. , 2024年
Food Bioscience
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Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island
Ogura H, Okamoto N,... Kuda T , 2024年
International Journal of Gastronomy and Food Science
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Effects of Ecklonia cava subspp. kurome and stolonifera ethanolic/ aqueous extracts on caecal microbiota in mice fed a high‑sucrose and low‑dietary fibre diet
Fujita S, ... Xia Y, Kuda T , 2024年
Journal of Applied Phycology
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Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model
Miyashita A, Xia Y, Kuda T, Yamamoto M, et a. , 2024年
Molecular Biology Reports
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The effect of Sichuan pepper on gut microbiota in mice fed a high‑sucrose and low‑dietary fibre diet
Xia T, Kuda T, Yamamoto Y, et al. , 2023年
Applied Microbiology and Biotechnology
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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
Takamiya D, ... Xia Y, Kuda T , 2023年
Biocatalysis and Agricultural Biotechnology
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Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro
Takei N, Miyashita A, Kuda T, Xia Y, et al. , 2023年
Food Bioengineering
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Effects of roasted burdock root tea, drink, and the residue on caecal microbiota of mice fed low-dietary fibre diet
Yamamoto M, Ogura H, Kuda T, Xia Y, et al. , 2023年
Food Chemistry Advance
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Effects of cumin, coriander, and sichuan pepper on microbiota and the antioxidant capacities of human faecal cultures
Xia Y, Kuda T, et al. , 2023年
Food and Humanity
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Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet
Lee G, Kuda T, Midorikawa Y, et al. , 2023年
Food Hydrocolloids for Health
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Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments
Fujii T, Kuda T , 2023年
International Journal of Dairy Technology
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Ecklonia cava subsp. kurome and E. cava subsp. stolonifera can aid regulation of gut microbiota in mice fed a high‑sucrose and low‑dietary fibre diet
Fujita S, Lee G,...Handa N, Kuda T, Xia Y , 2023年
Journal of Applied Phycology
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Detection of typical indigenous gut bacteria related to turmeric (Curcuma longa) powder in mouse caecum and human faecal cultures
Xia Y,...Kuda T , 2023年
Molecular Biology Reports
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Effects of Saccharina japonica Holdfast Powder on Microbiota in the Caecum of Mice Fed a High‑Sucrose and Low‑Fibre Diet and in Human Faecal Cultures
Midorikawa Y, Kuda T, Xia Y,...Lee G , 2023年
Waste and Biomass Valorization
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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 , 2022年
Journal of Oleo Science , 71 (3) , 411 - 417
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In vitro antioxidant and antiglycation properties of Eisenia bicyclis stems and their effects on the gut microbiota of mice fed a high‑sucrose and low‑fibre diet
Midorikawa Y, Lee G... Kuda T , 2022年
Journal of Applied Phycology
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In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1
Handa N, Kuda T, Yamamoto M, et al. , 2022年
Process Biochemistry
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Detection of indigenous gut bacteria related to red chilli pepper (Capsicum annuum) in murine caecum and human faecal cultures
Xia Y,... Kuda T , 2022年
Molecular Biology Reports
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In vitro antioxidant and anti‑glycation properties of Sargassum horneri from golden tides on the South Korean coast and the effect on gut microbiota of mice fed a high‑sucrose and low‑fibre diet
Lee G. Midorikawa Y, Kuda T, Harada M, et al. , 2022年
Journal of Applied Phycology
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Effects of soy protein and β-conglycinin on microbiota and in vitro antioxidant and immunomodulatory capacities of human faecal cultures
Xia Y, Kuda T Nakamura S, et al. , 2022年
Food Hydrocolloids
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Detection and isolation of typical gut indigenous bacteria in ICR mice fed wheat bran and wheat straw fibre
Takei N, Kuda T, Handa N, et al. , 2022年
Food Chemistry: Molecular Sciences
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Effects of alginate and laminaran on the microbiota and antioxidant properties of human faecal cultures
Lee G, Harada M, Midorikawa Y, Yamamoto M,... Kuda T , 2022年
Food Bioscience
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Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour
Takei N. Kuda T, Handa N, et al. , 2022年
Food Bioengineering
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In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4
Yamamoto M, ... Kuda T , 2022年
Current Research in Food Science
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Detection of low‑mineral‑ and high‑salt responsible caecal indigenous bacteria in ICR mice
Xia Y, Kuda T, Nakamura S, et al. , 2022年
3 Biotech
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Effects of tyndallization temperature on the sterility and quality of kamaboko
Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako , 2021年07月
Food Chemistry , 366 , 130692
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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年06月
LWT-Food Science and Technology , 151 , 112127
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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年06月
Food Microbiology , 100 , 103849
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Effects of Ethanol-Precipitated Argan Press Cake on the Caecal Microbiome of Mice Fed a High-Sucrose Diet
Goto M, Kuda T, Shikano A, Takahashi H, Kimura B , 2021年03月
Waste and Biomass Valorization , 12 , 5451 - 5460
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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年03月
Food Biochemistry , 41 , 100994
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Effects of fermented Aphanizomenon flos-aquae on the caecal microbiome of mice fed a high-sucrose and low-dietary fibre diet
Taniguchi M, Kuda T, Takei M, Takahashi H, Kimura B , 2021年02月
Journal of Applied Phycology , 33 , 397 - 407
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Typical gut indigenous bacteria in ICR mice fed a soy protein-based normal or low-protein diet
Nakamura S, Kuda T, Midorikawa Y, Takahashi H, Kimura B , 2021年01月
Current Research in Food Science , 4 , 295 - 300
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Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae
Takashi Kuda, Makoto Nishizawa b, Daiki Toshima , Keiichiro Matsushima, Seiichiro Yoshida, Hajime Takahashi, Bon Kimura, Takashi Yamagishi , 2021年01月
LWT-Food Science and Technology , 141 , 110942
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The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae
Kaga Y, Kuda T, Taniguxhi M, Yamaguchi Y, Takenaka H, Tkahashi H, Kimura B , 2021年
LWT-Food Science and Technology , 135 , 110029
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Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme
Takahashi M, Takahashi H, Okamura Y, Ichikawa M, Kuda T, Kimura B , 2020年08月
PLoS ONE , 15 , e0237888
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Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein-beef tallow-based or egg yolk-based diet
Fukunaga M, Kuda T, Xia Y, Nakamura S, Takahashi H, Kimura B , 2020年
Journal of Food Biochemistry , 44 , e13246
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Detection and isolation of protein susceptible indigenous bacteria affected by dietary milk-casein, albumen and soy-protein in the caecum of ICR mice
Xia Y, Fukunaga M, Kuda T, Goto M, Chiaraluce G, Hoshiba H, Takahashi H, Kimura B , 2020年
International Journal of Biological Macromolecules , 144 , 813 - 820
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Detection and isolation of low molecular weight alginate- and laminaran-susceptible gut indigenous bacteria from ICR mice
Takei MN, Kuda T, Taniguchi M, Nakamura S, Takahashi H, Kimura B , 2020年
Carbohydrate Polymers , 238 , 11625
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高度融解曲線回析を用いた主な水産物由来ヒスタミン生成菌の簡易種（属）判定法の開発
大島 千尋, 佐藤 史奈, 高橋 肇, 久田 孝, 木村 凡 , 2019年12月
食品衛生学雑誌 , 60 (6) , 168 - 175
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Whole-Genome Sequence of Listeria newyorkensis, Isolated from River Water in Japan
Ohshima C, Takahashi H, Nakamura A, Kuda T, Kimura B. , 2019年08月
Microbiology Resource Announcements , 8 , e00488-19
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Effects of edible algae on caecal microbiomes of ICR mice fed a high-sucrose and low–dietary fibre diet
Takei M, Kuda T, Fukunaga M, Toyama A, Goto M, Takahashi H, Kimura B , 2019年08月
Journal of Applied Phycology , 31 , 3969 - 3978
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Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice
Yumeng Xia, Takashi Kuda, Ai Toyama, Minori Goto, Mayu Fukunaga, Hajime Takahashi, Bon Kimura , 2019年
Journal of Functional Foods , 61 , 103467
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Effect of fermented rice bran with Saccharomyces cerevisiae and Lactobacillus plantarum on gut microbiome of mice fed high-sucrose diet
Shibayama J., Goto M., Kuda T., Fukunaga M., Takahashi H., Kimura B. , 2019年
Beneficial Microbes , 10 (7) , 811 - 821
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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年
Molecular Biology Reports , 46 , 1775 - 1786
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Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice
Ayane Shikano, Takashi Kuda, Junna Shibayama, Ai Toyama, Yuka Ishida, Hajime Takahashi, Bon Kimura , 2019年
Food Research International , 121 , 817 - 824
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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, Mayu Fukunaga, Ayane Shikano, Hajime Takahashi, Bon Kimura , 2019年
LWT - Food Science and Technology , 102 , 379 - 384
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Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum
Takashi Kuda, Yasushi Yokota, Yutaka Haraguchi, Hajime Takahashi and Bon Kimura , 2019年
International Journal of Food Sciences and Nutrition , 70 (1) , 53 - 62
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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, Zoubia Charrouf, Ken Yamauchi, Miki Yokozawa, Hajime Takahashi, Bon Kimura , 2019年
LWT - Food Science and Technology , 100 , 56 - 61
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Typical indigenous bacteria in the cecum of ddY mice fed a casein–beef tallow diet or whole‐egg diet
Fukunaga M, Suriki K, Kuda T, Shikano A, Toyama A, Takahashi H, Kimura B , 2019年
Journal of Food Biochemistry , 43 , e13064
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Induction of browning and antioxidant capacity of cooked shark meats by pre-treatment with fermented rice bran suspension
Shibayama J, Kuda T, Takahashi H, \\\\kimura B , 2019年
Process Biochemistry
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Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings
Takahashi, M., Yasuda, Y., Takahashi, H., Takeuchi, A., Kuda, T., Kimura, B. , 2018年09月
食品衛生学会誌 , 59 , 89 - 92
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Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles
Takahashi, M., Okakura, Y., Takahashi, H., Imamura, M., Takeuchi, A., Shidara, H., Kuda, T., Kimura, B. , 2018年09月
International Journal of Food Microbiology , 266 , 104 - 108
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Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice
Shibayama, J., Kuda, T., Shikano, A., Fukunaga, M., Takahashi, H., Kimura, B., Ishizaki, S. , 2018年09月
Food Bioscience , 25 , 8 - 14
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Bacterial and fungal microbiota in traditional Bangladeshi fermented milk products analysed by culture-dependent and culture-independent methods
Nahidul-Islam, S.M., Kuda, T., Takahashi, H., Kimura, B. , 2018年09月
Food Research International , 111 , 431 - 437
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Evaluation of petrifilm lactic acid bacteria plates for counting lactic acid bacteria in food
, 2018年09月
Journal of Food Protection , 81 , 1030 - 1034
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Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles
Xin, L., Kuda, T., Takahashi, H., Kimura, B. , 2018年09月
Food Microbiology , 72 , 705 - 111
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Lactobacillus plantarum AN1 cells increase caecal L. reuteri in an ICR mouse model of dextran sodium sulphate-induced inflammatory bowel disease
Yokota, Y., Shikano, A., Kuda, T., Takei, M., Takahashi, H., Kimura, B. , 2018年09月
International Immunopharmacology , 56 , 119 - 127
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Transfer and Heat Resistance of Murine Norovirus at a Simulated Bread Manufacturing Process
Takahashi, M., Yamaduchi, N., Yasuda, Y., Takahashi, H., Kuda, T., Kimura, B. , 2018年09月
食品微生物学会雑誌 , 35 , 88 - 95
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Viability and heat resistance of murine norovirus on bread
, 2016年07月
International Journal of Food Microbiology , 216 , 127 - 131
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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
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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
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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
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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
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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
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Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production
Kuda, T., Kataoka, M., NEmoto, M., Kawahara, M., et al. , 2016年03月
Food Chemistry , 68 , 202 - 207
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Effect of sodium-alginate and laminaran on Salmonella Typhimurium infection in human enterocyte-like HT-29-Luc cells and BALB/c mice
Kuda, T. et al. , 2015年10月
Carbohydrate Polymers , 125 , 113 - 119
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Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.
Kawahara, M., et al. , 2015年10月
International Immunopharmacology , 26 , 295 - 303
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Induction of the superoxide anion radical scavenging capacity of dried ‘funori’ Gloiopeltis furcata by Lactobacillus plantarum S-SU1 fermentation
Kuda, T. et al. , 2015年10月
Food & Function , 6 , 2535 - 2541
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Effect of quantity of food residues on resistance to desiccation of foodrelated pathogens adhered to a stainless steel surface
Takashi Kuda, Gensui Shibata, Hajime Takahashi, Bon Kimura , 2015年09月
Food Microbiology , 46 , 224 - 238
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Heat-denatured lysozyme inactivates murine norovirus as a surrogate human norovirus
Takahashi, H., Nakazawa, M., Ohshima, C., Sato, M., Tsuchiya, T., Takeuchi, A., Kunou, K., Kuda, T., Kimura, B. , 2015年07月
Scientific Reports , 5-11819 , 0 - 0
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Development of new multilocus variable number of tandem repeat analysis (MLVA) for Listeria innocua and its application in a food processing plant
Takahashi, H., Ohshima, C., Nakagawa, M., Thanatsang, K., Phraephaisarn, C., Chaturongkasumrit, Y., Keeratipibul, S., Kuda, T., Kimura, B. , 2015年07月
PloS One , 9 e105803 , 0 - 0
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Listeria monocytogenes のバイオフィルム形成に工場常在菌が与える影響に関する研究
京井大輔・大貝真美・廣川絵梨・高橋肇・久田孝・木村凡 , 2015年07月
日本食品微生物学会雑誌 , 32 , 131 - 136
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Genetic characteristics of Japanese clinical Listeria monocytogenes isolates
Miya, S., Takahashi, H., Nakagawa, M., Kuda, T., Igimi, S., Kimura, B. , 2015年07月
PloS One , 10 - e0122902 , 0 - 0
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Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad
, 2015年07月
Food Control , 57 , 105 - 109
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Development of multiple-locus variable-number tandem-repeat analysis for molecular subtyping of Campylobacter jejuni by using capillary electrophoresis
, 2015年07月
Applied and Environmental Microbiology , 81 , 5318 - 5325
-
Effects of environmental factors on histamine production in the psychrophilic histamine-producing bacterium Photobacterium iliopiscarium
Takahashi, H., Ogai, M., Miya, S., Kuda, T., Kimura, B. , 2015年07月
Food Cntrol , 52 , 39 - 42
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Listeria monocytogenes develops no resistance to ferulic acid after exposure to low concentrations
Takahashi, H., Takada, K., Tsuchiya, T., Miya, S., Kimura, B. , 2015年07月
Food Control , 47 , 560 - 563
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Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)
Kuda T., Izawa Y., Yoshida S., Koyanagi T., Takahashi H., Kimura B. , 2014年11月
Food Control , 35 , 419 - 425
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In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan
Kuda T. et al. , 2014年11月
Journal of Functional Foods , 11 , 269 - 277
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Caecal fermentation, putrefaction and microbiotas in rats fed milk casein, soy protein or fish meal
Choa An, Takashi Kuda, Takahiro Yazaki, Hajime Takahashi & Bon Kimura , 2014年09月
Applied Microbiology and Biotechnology , 98 , 2779 - 2787
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In vitro antioxidant and anti-inflammation properties of lactic acid bacteria isolated fromfish intestines and fermented fish from the Sanriku Satoumi region in Japan
Takashi Kuda, Miho Kawahara, Maki Nemoto, Hajime Takahashi, Bon Kimura , 2014年09月
Food Research International , 64 , 248 - 255
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Effect of food residues on efficiency of surfactant disinfectants against food related pathogens adhered on polystyrene and ceramic surfaces
Rui Li, Takashi Kuda, Toshihiro Yano , 2014年09月
LWT-Food Science and Technology , 57 , 300 - 306
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Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi on lipopolysaccharideinduced inflammation in RAW264.7 mouse macrophage cells and dextran sodium sulphateinduced inflammatory bowel disease in mice
Takashi Kuda, Kanno Tomomi, Miho Kawahara, Hajime Takahashi, Bon Kimura , 2014年09月
Journal of Functional Foods , 6 , 831 - 836
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Mineral Composition of Seawater Bittern Nigari Products and Their Effects on Changing of Browning and Antioxidant Activity in the Glucose/Lysine Maillard Reaction
Takashi Kuda & Toshihiro Yano , 2014年09月
Applied Biochemistry and Biotechnology , 172 , 2989 - 2997
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Caecal environment of rats fed far East Asian-modelled diets
Choa An, Takashi Kuda, Takahiro Yazaki, Hajime Takahashi & Bon Kimura , 2014年09月
Applied Microbiology and Biotechnology , 98 , 4701 - 4709
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Genetic distance in the whole-genome perspective on Listeria monocytogenes strains F2-382 and NIHS-28 that show similar subtyping results
Kyoui, D., Takahashi, H., Miya, S., Kuda, T., Igimi, S., Kimura, B. , 2014年07月
BMC Microbiology , 14 , 309 - 0
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Comparison of the major virulence-related genes of Listeria monocytogenes in Internalin A truncated strain 36-25-1 and a clinical wild-type strain
Kyoi, D., Takahashi, H., Miya, S., Kuda, T., Kimura, B. , 2014年07月
BMC Microbiology , 14 , 15 - 0
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Development of a controlling method for Escherichia coli O157: H7 and Salmonella spp. in fresh market beef by using polylysine and modified atmosphere …
Miya, S., Takahashi, H., Hashimoto, M., Nakazawa, M., Kuda, T., Koiso, H., Kimura, B. , 2014年07月
Food Control , 37 , 62 - 67
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Multilocus variable-number of tandem repeat analysis (MLVA) for Clostridium tyrobutyricum strains isolated from cheese production environment
Nishihara, M., Takahashi, H., Sudo, T., Kyoi, D., Kawahara, T., Ikeuchi, Y., Fujita, T., Kuda, T., Kimura, B., Yanahira, S. , 2014年07月
International Journal of Food Microbiology , 190 , 61 - 65
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Distribution of psychrophilic and mesophilic histamine-producing bacteria in retailed fish in Japan
Torido, Y., Ohshima, C., Takahashi, H., Miya, S., Iwakawa, A., Kuda, T., Kimura, B. , 2014年07月
Food Control , 46 , 338 - 342
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Development of new multilocus variable number of tandem repeat analysis (MLVA) for Listeria innocua and its application in a food processing plant
Takahashi, H., Ohshima, C., Nakagawa, M., Thanatsang, K., Phraephaisarn, C., Chaturongkasumrit, Y., Keeratipibul, S., Kuda, T., Kimura, B. , 2014年07月
PloS One , 9 e105803 , 0 - 0
-
Establishment of a simple and rapid identification method for Listeria spp. by using high-resolution melting analysis, and its application in food industry
Ohshima, C., Takahashi, H., Phraephaisam, C., Vesaratchavest, M., Keeratipibul, S., Kuda, T., Kimura, B. , 2014年07月
PloS ONE , 9 e99223 , 0 - 0
-
In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi
Kuda T., Yazaki T., Ono M., Takahashi H., Kimura B. , 2013年11月
Letters in Applied Microbiology , 57 , 187 - 192
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FLX Pyrosequencing Analysis of the Effects of the Brown-Algal Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas
An C., Kuda T., Yazaki T., Takahashi T., Kimura B. , 2013年11月
Applied and Environmental Microbiology , 79 , 860 - 866
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Effect of dried and vinegar flavored squid products on acid resistance of Salmonella Typhimurium and Staphylococcus aureus
Kuda T., Yazaki T., Takahashi T., Kimura B. , 2013年11月
Food Control , 30 , 569 - 574
-
Diet-induced changes in alginate- and laminaran-fermenting bacterial levels in the caecal contents of rats
An C., Yazaki T., Takahashi H., Kuda T., Kimura B. , 2013年11月
Journal of Functional Foods , 5 , 389 - 394
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Use of ferulic acid as a novel candidate of growth inhibiting agent against Listeria monocytogenes in ready-to-eat food
Takahashi, H., Kashimura, M., Koiso, H., Kuda, T., Kimura, B. , 2013年07月
Food Control , 33 , 244 - 248
-
Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish
Takashi Kuda, Yukino Izawa, Saeko Ishii, Hajime Takahashi, Yuko Torido, Bon Kimura , 2012年11月
Food Chemistry , 130 , 569 - 574
-
Effects of Holdfast of Laminaria japonica on Listeria Invasion on Enterocyte-Like Caco-2 Cells and NO Production of Macrophage RAW 264.7 Cells
Kuda T., Nakamura S., An C., Takahashi H., Kimura B., Nishizawa M. , 2012年11月
Applied Biochemistry and Biotechnology , 168 , 928 - 935
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Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
Kanno T., Kuda T., An C., Takahashi T., Kimura B. , 2012年11月
LWT-Food Science and Technology , 47 , 25 - 30
-
Resistances to UV-C irradiation of Salmonella Typhimurium and Staphylococcus aureus in wet and dried suspensions on surface with egg residues
Takashi Kuda, Taichiro Iwase, Yuphakhun Chaturongkasumrit, Hajime Takahashi, Takashi Koyanagi, Bon Kimura , 2012年10月
Food Control , 23 , 485 - 490
-
Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi, a fermented fish with rice, on Listeria monocytogenes infection to Caco-2 cells and A/J mice
Nakamura, S., Kuda, T., An, C., Kanno, T., Takahashi, H., Kimura, B. , 2012年07月
Anaerobe , 18 , 25 - 30
-
Effect of soy and milk protein-related compounds on Listeria monocytogenes infection in human enterocyte Caco-2 cells and A/J mice
Kuda T., Nakamura S., An C., Takahashi H., Kimura B. , 2012年07月
Food Chemistry , 134 , 1719 - 1723
-
Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures
Torido, Y., Takahashi, H., Kuda, T., Kimura, B. , 2012年07月
Food Control , 26 , 174 - 177
-
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
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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
-
Antioxidant properties of dried product of 'haba-nori', an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova
Takashi Kuda, Tomoko Hishi, Sayuri Maekawa , 2006年12月
Food Chemistry , 98 , 545 - 550
-
ウワバミソウにおける茎抽出液の粘度
鈴木正一・久田孝 , 2006年07月
北陸作物学会報 , 41 , 125 - 128
-
Purification and characterization of a corrinoid compound from a Japanese salted and fermented salmon kidney
Satoko Adachi, Emi Miyamoto, Fumio Watanabe, Toshiki Enomoto, Takashi Kuda, Masahiro Hayashi, Yoshihisa Nakano , 2005年12月
Journal of Liquid Chromatography & Related TEchnologies , 28 , 2561 - 2569
-
Antioxidant properties of dried ‘kayamo-nori’, a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae)
Takashi Kuda, Makiko Tsunekawa, Tomoko Hishi, Yoko Araki b , 2005年12月
Food Chemistry , 89 , 617 - 622
-
Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan
T. Kudaa, M. Tsunekawaa, H. Gotoa, Y. Arakib , 2005年12月
Journal of Food Composition and Analysis , 18 , 625 - 633
-
Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats
Takashi Kuda, Toshihiro Yano, Noriko Matsuda, Makoto Nishizawa , 2005年12月
Food Chemistry , 91 , 745 - 749
-
Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow
Takashi Kuda, Akiko Iwai, Toshihiro Yano , 2004年12月
Food and Chemical Toxicology , 42 , 1695 - 1700
-
Comparison of rapid and simple colorimetric microplate assays as an index of bacterial count
T. Kuda, K. Shimizu, T. Yano , 2004年12月
Food Control , 15 , 421 - 425
-
Thermal inactivation characteristics of acid and alkaline phosphatase in fish and shellfish
Takashi Kuda, Noriko Tsuda, Toshihiro Yano , 2004年12月
Food Chemistry , 88 , 543 - 548
-
Colorimetric alamarBlue assay as a bacterial concentration and spoilage index of marine foods
Takashi Kuda, Toshihiro Yano , 2003年12月
Food Control , 14 , 455 - 461
-
輪島産素干しツルモChorda filumの水洗いによる成分の変化
荒木葉子・久田孝・吉江由美子・鈴木健 , 2003年07月
日本調理科学学会誌 , 36 , 417 - 420
-
Changes in acid and alkaline phosphatase activities during the spoilage of raw muscle from horse mackerel Trachurus japonicus and gurnard Lepidotriga microptera
Takashi Kuda, Chiharu Matsumoto, Toshihiro Yano , 2002年12月
Food Chemistry , 76 , 443 - 447
-
Fate of Water-Soluble Polysaccharides in Dried Chorda filum a Brown Alga During Water Washing
Takashi Kuda, Emi Taniguchi, Makoto Nishizawaw, Yoko Araki , 2002年12月
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 15 , 3 - 9
-
Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan
Kuda, T., Okamoto, K., Yano, T. , 2002年07月
Fisheries Science , 68 , 1265 - 1273
-
未凍結および冷凍-解凍エビの腐敗に対するCO2ガス置換の影響
広瀬和彦・久田孝・矢野俊博・横山理雄 , 2002年07月
日本包装学会誌 , 11 , 347 - 353
-
石川県で製造された魚介類の糠漬け製品中の微生物フローラ
久田孝・宮本浩衣・坂尻誠・安藤琴美・矢野 俊博 , 2001年07月
日本水産学会誌 , 67 , 296 - 301
-
Cecal environment and TBARS level in mice fed corn oil, beef tallow and menhaden fish oil.
Kuda, T., Enomoto, T., Yano, T., Fujii, T. , 2000年07月
Journal of Nutritional Science and Vitaminology , 46 , 65 - 70
-
納豆菌による蒸熟豆類の発酵
久田孝・田中千恵子・矢野俊博 , 1999年07月
日本食品科学工学会誌 , 46 , 669 - 671
-
Effects of dietary concentration of laminaran and depolymerised alginate on rat cecal microflora and plasma lipids.
Kuda, T., Goto, H., Yokoyama, M., Fujii, T. , 1998年07月
Fisheries Science , 64 , 589 - 593
-
金沢産かぶらずしおよびだいこんずしの微生物フローラ
久田孝・庄田麻美・森村奈々・横山理雄 , 1998年07月
日本水産学会誌 , 64 , 1053 - 1059
-
Effect of marine algal diets hijiki, aonori, and nori on levels of serum lipid and cecal microflora in rats.
Kuda, T., Yokoyama, M., Fujii, T. , 1997年07月
Fisheries Science , 63 , 428 - 432
-
γ-Pyrones from Gonystylus keithii, as New Inhibitors of Parathyroid Hormone (PTH)-Induced Ca Release from Neonatal Mouse Calvaria
Kanazawa, T., Ohkawa, Y., Kuda, T., Minobe, Y., Tani, T., Nishizawa, M. , 1997年07月
Chemical and Pharmaceutical Bulletin , 45 , 1046 - 1059
-
金沢産かぶらずしの細菌フローラ
久田孝・浅井順子・横山理雄 , 1997年07月
日本食品微生物学雑誌 , 14 , 111 - 114
-
粘度の異なるアルギン酸ナトリウムのラット血清脂質レベルおよび盲腸内フローラへの影響
久田孝・横山理雄・藤井建夫 , 1997年07月
日本食品科学工学会誌 , 44 , 226 - 229
-
Effect of ｄepolymerized sodium alginate on the excretion of cholesterol from rats.
Nishizawa, M., Kuda, T., Yamagishi, T., Tsuji, K. , 1997年07月
Journal of Home Economics of Japan , 48 , 689 - 693
-
食用海藻類のラット盲腸内フローラおよび血清脂質レベルに及ぼす影響
久田孝・後藤秀幸・横山理雄・藤井建夫 , 1997年07月
日本水産学会誌 , 63 , 928 - 933
-
低分子量アルギン酸ナトリウムのヒト糞便フローラおよび腸内環境への影
久田孝・小山田晃・藤井建夫 , 1994年07月
日本水産学会誌 , 60 , 85 - 90
-
Anaerobic microflora of
Fujii, T., Kuda, T. , 1992年07月
日本水産学会誌 , 59 , 185 - 0
-
Effect of degraded products of laminaran by Clostridium ramosum on the growth of intestinal bacteria.
Kuda, T., Fujii, T., Hasegawa, A., Okuzumi, O. , 1992年07月
Nippon Suisan Gakkaishi , 58 , 1307 - 1311
-
藤井建夫・久田孝・佐伯和昭・奥積昌世
褐藻類中水溶性多糖類のヒト腸内菌による in vitro での発酵 , 1992年07月
日本水産学会誌 , 58 , 147 - 152
-
褐藻類のラット糞便フローラに及ぼす影響
久田孝・藤井建夫・佐伯和昭・長谷川綾・奥積昌世 , 1991年09月
日本水産学会誌 , 58 , 307 - 314