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Koyama Hiroki

Job title: Assistant Professor
Department: Department of Food Science and Technology

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産学・地域連携推進機構 研究者総覧データベース

Research Areas 【 display / non-display

  • Life Science / Aquatic life science

 

Papers 【 display / non-display

  • Suitablity of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties

    Shugo Watabe, Daisuke Ikeda, Takaki Mashiro, Yuko Kagetakubo, Yoshihiro Takahashi, Misaki Uemura, Nanami Mizusawa, Hiroki Koyama, Ko Yasumoto, Mitsuru Jimbo, Nobuhiro Kan-no, Tomohiro Ueda, Yoko Matsuoka, Nobuhiko Ueki, Jianrong Wan , 2020

    Fisheries Science

  • Cholesterol-binding ability of saponin from Japanese starfish

    Farhana Sharmin, Tomoyuki Koyama, Hiroki Koyama, Shoichiro Ishizaki , 2020

    Journal of Food Science and Technology

  • Changes in free amino acid concentrations and associated gene expression profiles in the abdominal muscle of kuruma shrimp (Marsupenaeus japonicus) acclimated at different salinities

    Koyama, H., Mizusawa, N., Hoashi, M., Tan, E., Yasumoto, K., Jimbo, M., Ikeda, D., Yokoyama, T., Asakawa, S., Piyapattanakorn, S. and Watabe, S. , 2018.06

    Journal of Experimental Biology

  • Novel isoform of N16 and N19 families implicated for the nacreous layer formation in the pearl oyster Pinctada fucata

    Ohmori, F., Kinoshita, S., Funabara, D., Koyama, H., Nagai, K., Maeyama, K., Okamoto, K., Asakawa, S. and Watabe, S. , 2018.04

    Marine Biotechnology

  • Global gene expression analysis of the muscle tissue of medaka acclimated to low and high environmental temperatures

    Ikeda, D., Koyama, H., Mizusawa, N., Kan-no, N., Tan, E., Asakawa, S. and Watabe, S. , 2017.12

    Comparative Biochemistry and Physiology

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Organic Chemistry Ⅰ

  • Lesson Subject(Graduate School)

    Biochemistry of Marine Resources