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Koyama Hiroki

Job title: Assistant Professor
Department: Department of Food Science and Technology
Degree: Doctor (Agriculture)
Major: Life Science / Aquatic life science

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Researchmap OACIS著者情報

Research Areas 【 display / non-display 】

  • Life Science / Aquatic life science

 

Papers 【 display / non-display 】

  • A newly identified enzyme from Japanese common squid Todarodes pacificus has the ability to biosynthesize D-aspartate

    Koyama, H., Takahashi, Y., Matori, S., Kuniyoshi, H., Kurose, K. , 2023.11

    Archives of Biochemistry and Biophysics

  • Characterization of alanine-glyoxylate aminotransferase 1 from kuruma shrimp Penaeus japonicus and its gene expression profiles in response to different salinities

    Koyama, H., Nagasaka, T., Akamatsu, Y., Yamakawa, R., Kuniyoshi, H., Piyapattanakorn, S., Watabe, S., Kurose, K. , 2026.06

    Fisheries Science

  • Molecular and imunological characterization of tropomyosin from the deep-sea isopod Bathynomus doederleini

    Kurose, K., Iwakawa-Ozawa, O., Kito, K., Shimakura, K., Osako, K., Koyama, H. , 2026.05

    Fisheries Science

  • Dynamic viscoelastic behavior of white croaker meat paste during a two‑step heating process in relation to thermal gel formation

    Uemura M., Yamamura T., Ishiyama K., Mizusawa N., Koyama H., Yasumoto K., Jimbo M., Ikeda D., Kan-no N., Matsuoka Y., Ueki N., Wan J., Nakaya M., Watabe S. , 2025.08

    Fisheries Science

    DOI

  • Deveropment of RT h-CLAT, a rapid assessment method for skin sensitizers using THP-1 cells as a biosensor

    Koyama, H., Maeda, A., Zhai P., Koiwai K., Kurose, K. , 2024.12

    Biosensors

    DOI

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Grant-in-Aid for Scientific Research 【 display / non-display 】

 

Lesson Subject 【 display / non-display 】

  • Lesson Subject(Undergraduate)

    Organic Chemistry

  • Biochemistry of Marine Resources

  • Special Seminar in Food Science

  • Research in Food Science

  • Lesson Subject(Graduate School)

    Biochemistry of Marine Resources

  • Special Seminar in Food Science

  • Research in Food Science