写真a

小山 寛喜 (コヤマ ヒロキ)

Koyama Hiroki

職名: 助教
所属: 食品生産科学部門

関連リンク

産学・地域連携推進機構 研究者総覧データベース

研究分野 【 表示 / 非表示

  • ライフサイエンス / 水圏生命科学

 

論文 【 表示 / 非表示

  • Molecular mechanisms involved in thermally induced gel formation of Japanese codling meat paste during a two-step heating procedure

    Misaki Uemura, Takuto Yamamura, Nanami Mizusawa, Hiroki Koyama, Ko Yasumoto, Mitsuru Jimbo, Daisuke Ikeda, Nobuhiro Kan-no, Yoko Matsuoka, Nobuhiro Ueki, Jianrong Wan, Hideto Fukushima, Shugo Watabe , 2022年01月

    ACS Food Science & Technology , 2 (2) , 249 - 259

  • Changes in metabolite concentrations in the abdominal muscle of the kuruma shrimp Marsupenaeus japonicus in response to different salinities

    Hiroki Koyama, Hisato Kuniyoshi, Sanit Piyapattanakorn, Shugo Watabe , 2021年04月

    Fisheries Science , 87 , 383 - 401

  • Cholesterol-binding ability of saponin from Japanese starfish

    Farhana Sharmin, Tomoyuki Koyama, Hiroki Koyama, Shoichiro Ishizaki , 2020年09月

    Journal of Food Science and Technology

  • 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年

    Fisheries Science , 86 , 711 - 719

  • 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年06月

    Journal of Experimental Biology , 221 , jeb168997

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授業科目 【 表示 / 非表示

  • 担当授業(学部)

    有機化学Ⅰ

  • 担当授業(大学院)

    生物資源化学