Published Papers |
No. | Title URL, Journal, Vol( No), Start Page- End Page, Publication date, DOI
|
1 | Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (takuan-zuke) , FOOD SCIENCE AND TECHNOLOGY RESEARCH, 28( 2), 179- 185, Mar. 2022, https://doi.org/10.3136/fstr.FSTR-D-21-00233
|
2 | Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. , Journal of food biochemistry, 45( 12), e13983- , Dec. 2021, https://doi.org/10.1111/jfbc.13983
|
3 | Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root. , Journal of food science, 86( 2), 563- 570, Jan. 12, 2021, https://doi.org/10.1111/1750-3841.15567
|
4 | Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. , Foods (Basel, Switzerland), 9( 11), , Oct. 23, 2020, https://doi.org/10.3390/foods9111524
|
5 |
|
6 | Salted Radish Root Biology during Food Processing , , , 83- 98, Nov. 2019,
|
7 | Protein components of water extracts from fruiting bodies of the reishi mushroom Ganoderma lucidum contribute to the production of functional molecules. , Journal of the science of food and agriculture, 99( 2), 529- 535, Jan. 2019, https://doi.org/10.1002/jsfa.9211
|
8 | Determination of 2-Thioxo-3-pyrrolidinecarbaldehyde in Salted Radish Root (Takuan-zuke) by High-Performance Liquid Chromatography with Fluorescence Detection after Pre-Column Derivatization Using 4-(N,N-dimethylaminosulfonyl)-7-hydrazino-2,1,3-benzoxadiaz , SEPARATIONS, 4( 4), 35- 35, Nov. 2017, https://doi.org/10.3390/separations4040035
|
9 | The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats , FOOD & FUNCTION, 8( 10), 3491- 3500, Oct. 2017, https://doi.org/10.1039/c7fo00890b
|
10 |
|
11 | Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke) , FOOD CHEMISTRY, 231, 33- 41, Sep. 2017, 10.1016/j.foodchem.2017.03.096
|
12 |
|
13 | Antihypertensive effect of takuan-zuke in hypertensive rats , 浦上財団研究報告書, 24, 25‐31- , Mar. 2017,
|
14 | Mechanism for Yellowing and Photobleaching of Takuan-zuke , J.Cook.Sci.Jpn, 50( 1), 30- 34, Feb. 2017,
|
15 | Health Benefit of Tsukemono , Bulletin of the Society of Sea Water Science, Japan, 71( 4), 246- 251, 2017,
|
16 | Reddish coloration and sensory evaluation of Chinese quince and Quince. , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 29, 95- 95, 2017, https://doi.org/10.11402/ajscs.29.0_95
|
17 | Effects of Sodium Chloride and Ascorbic Acid on the Formation of Isothiocyanates in Two Types of Pickled Cruciferous Vegetables (Turnip, Chinese cabbage) , J.Cook.Sci.Jpn, 49( 2), 138- 146, Apr. 2016, https://doi.org/10.11402/cookeryscience.49.138
|
18 | Notes on salt concentration measurement using the digital salt analyzer in miso soup , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 28, 66- 66, 2016, https://doi.org/10.11402/ajscs.28.0_66
|
19 | Effects of carbohydrate-based sweeteners on reddish coloration and sensory evaluation of chinese quince. , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 28, 154- 154, 2016, https://doi.org/10.11402/ajscs.28.0_154
|
20 | Behavior Analysis of gamma-aminobutyrate and Glutamate Decarboxylase Activity in Salted Radish Roots (Takuan-zuke) , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 62( 10), 492- 500, Oct. 2015, https://doi.org/10.3136/nskkk.62.492
|
21 | Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke) , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 79( 9), 1512- 1517, Sep. 2015, https://doi.org/10.1080/09168451.2015.1032881
|
22 | Effects of the concentration of NaCl on the formation of isothiocyanate in salted cruciferous vegetables , Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 26, 111- 111, 2014, https://doi.org/10.11402/ajscs.26.0_111
|
23 | タクアン,ダイコン漬の黄色色素の化学と機能性について , 全漬検漬物技術, ( 26), 28- 38, Jul. 2013,
|
24 | ミロシナーゼ活性に対する食塩の影響とアブラナ科野菜の漬物加工への応用 , ソルト・サイエンス研究財団助成研究報告集 2 医学 食品科学編, 2011, 237- 246, Mar. 2013,
|
25 | Identification and Quantification of Antimutagenic Compounds in Salted Radish , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60( 3), 117- 124, Mar. 2013, https://doi.org/10.3136/nskkk.60.117
|
26 | Palatability Characteristics of Pleurotus eryngii var. tuoliensis , JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 59( 3), 153- 160, Mar. 2012, https://doi.org/10.3136/nskkk.59.153
|
27 | Pesticide Residues in Pre-shipment Agricultural Products Grown in Gunma Prefecture , 医学と生物学, 155( 5), 249- 260, May. 2011,
|
28 | Changes with time in sorbic acid used for precision management , 医学と生物学, 154( 9), 402- 413, Apr. 2010,
|
29 | Notes in salt concentration determination using the digital salt analyzer in the dishes , 高崎健康福祉大学紀要, ( 8), 15- 24, Mar. 31, 2009,
|
30 | Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity , FOOD SCIENCE AND TECHNOLOGY RESEARCH, 15( 3), 337- 342, Mar. 2009, https://doi.org/10.3136/fstr.15.337
|
31 | Photoisomerization of 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a yellow pigment in salted radish roots , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 72( 9), 2262- 2268, Sep. 2008, https://doi.org/10.1271/bbb.80092
|
32 | Safety Analysis of a Flammulina velutipes Extract (Chitoglucan) by a 90-Day Subchronic Toxicity Test and a Genetic Toxicity Test , 応用薬理, 75( 1), 25- 31, Aug. 29, 2008,
|
33 | Characterization of antimutagenic mechanism of 3-allyl-5-substituted 2-thiohydantoins against 2-amino-3-methylimidazo[4,5-f]quinoline , Food and Chemical Toxicology, 43( 4), 521- 528, 2005, https://doi.org/10.1016/j.fct.2004.12.005
|
34 |
|
35 | Antimutagenicity of 3-allyl-5-substituted 2-thiohydantoins derived from allyl isothiocyanate and amino acids in Salmonella assay. , Environmental Mutagen Research, 26( 1), 1- 8, May. 2004, https://doi.org/10.3123/jems.26.1
|
36 | タクアン漬けの黄色色素発現の科学 , フードリサーチ, ( 581), 16- 19, Nov. 1, 2003,
|
37 | 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a novel yellow pigment in salted radish roots , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 66( 7), 1450- 1454, Jul. 2002, https://doi.org/10.1271/bbb.66.1450
|
38 |
|
39 | Antimicrobial Actions of .OMEGA.-Alkenyl and .OMEGA.-Methylthioalkyl lsothiocyanates. , 防菌防黴, 27( 2), 81- 87, Feb. 1999,
|
40 | Occurrence of stereoisomers of 1-(2 '-pyrrolidinethione-3 '-yl)-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in fermented radish roots and their different mutagenic properties , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 63( 1), 216- 219, Jan. 1999, https://doi.org/10.1271/bbb.63.216
|
41 | Antimutagenic properties of 3,5-disubstituted 2-thiohydantoins , JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46( 12), 5037- 5042, Dec. 1998, https://doi.org/10.1021/jf980430x
|
42 | Generation of biologically active products from (E, Z)-4-methylthio-3-butenyl isothiocyanate, the pungent principle of radish (Raphanus sativus L.). , Recent Res. Devel. in Agricultural & Biological Chem, , 207- 224, Jul. 1998,
|
43 | Generation of biologically active products from (E, Z)-4-methylthio-3-butenyl isothiocyanate, the pungent principle of radish (Raphanus satives L. ). (jointly worked) , Recent Res. Devel. in Agricultural & Biological Chem., , 207- 224, Jul. 1998,
|
44 |
|
45 | Formation of thioxopyrrolidines and dithiocarbamates from 4-methylthio-3-butenyl isothiocyanates, the pungent principle of radish, in aqueous media , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 61( 12), 2109- 2112, Dec. 1997, https://doi.org/10.1271/bbb.61.2109
|
46 | Antimicrobial action of 2-thioxo-3-pyrrolidinecarbaldehyde, a major thiolactam compound generating from pungent principle of radish in an aqueous medium. , Food Sci. and Technol. Int. Tokyo, 3( 4), 353- 356, Apr. 1997, https://doi.org/10.3136/fsti9596t9798.3.353
|
47 | Easy preparation method for 2-thioxopyrrolidine derivatives including 3-hydroxy-methylene-2-thioxopyrrolidine, an antimicrobial degradation product of radish pungent principle, via (E,Z)-4-methoxy-3-butenyl isothiocyanate , BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 60( 5), 914- 915, May. 1996, https://doi.org/10.1271/bbb.60.914
|
48 | Antimicrobial Activity of Water-soluble Products Derived from Radish Mustard Oil and Identification of an Active Component therein. , Nippon Shokuhin Kagaku Kogaku Kaishi, 40( 11), 801- 806, Nov. 1993, https://doi.org/10.3136/nskkk1962.40.801
|
49 | Stability and antimicrobial property of 4-methylthio-3-butenylisothiocyanate, the pungent principle in radish , NIPPON SHOKUHIN KOGYO GAKKAISHI, 40( 10), 743- 746, Oct. 1993, https://doi.org/10.3136/nskkk1962.40.743
|
Conference Activities & Talks |
No. | Title, Conference, Publication date, Promoter, Venue
|
1 | Reddish coloration and sensory evaluation of Chinese quince and Quince., Abstracts of the Annual Meeting, 2017, ,
|
2 | Notes on salt concentration measurement using the digital salt analyzer in miso soup, Abstracts of the Annual Meeting, 2016, ,
|
3 | Effects of carbohydrate-based sweeteners on reddish coloration and sensory evaluation of chinese quince., Abstracts of the Annual Meeting, 2016, ,
|
4 | 発酵麻竹(メンマ)に含まれる抗変異原性ならびに抗酸化性物質の精製と解析, 日本食品科学工学会大会講演集, Aug. 28, 2014, ,
|
5 | 国産クルミおよび輸入クルミの各種消化酵素に対する影響, 日本食品科学工学会大会講演集, Aug. 28, 2014, ,
|
6 | Effects of the concentration of NaCl on the formation of isothiocyanate in salted cruciferous vegetables, Abstracts of the Annual Meeting, 2014, ,
|
7 | マンネンタケ(Ganoderma lucidum)乾燥子実体水抽出物に含まれるアンギオテンシン変換酵素阻害成分, , Sep. 1, 2013, ,
|
8 | 蜜源の異なるはちみつの甘味度および香気成分が嗜好性に及ぼす影響, 日本食品科学工学会大会講演集, Aug. 29, 2012, ,
|
9 | 発酵麻竹の抗変異原性および抗酸化性に関する研究, 日本食品科学工学会大会講演集, Sep. 9, 2011, ,
|
10 | Effect of mineral on the myrosinase activity in vitro, Abstracts of the Annual Meeting, 2011, ,
|
11 | Sweetness and palatableness of honey varying in the honey source, Abstracts of the Annual Meeting, 2011, ,
|
12 | Effects of ascorbic acid exerting on the formation of isothiocyanate in pickled cruciferous vegetables, Abstracts of the Annual Meeting, 2011, ,
|
13 | 発酵麻竹の抗変異原性に関する研究, 日本食品科学工学会大会講演集, Sep. 1, 2010, ,
|
14 | 群馬県産農産物の機能性に関する研究, 日本食品科学工学会大会講演集, Sep. 5, 2008, ,
|
15 | 90日間亜慢性投与毒性試験及び遺伝毒性試験によるエノキタケ抽出物(キトグルカン)の安全性解析, 日本きのこ学会大会講演要旨集, Sep. 5, 2008, ,
|
16 | 塩蔵ダイコンにおける抗変異原性に関する研究, 日本食品科学工学会大会講演集, Sep. 6, 2007, ,
|
17 | ヒメマツタケ(CJ‐01)子実体およびその熱水抽出物の安全性試験結果について, 日本木材学会大会研究発表要旨集(完全版)(CD-ROM), 2006, ,
|
18 | 切干大根加工品の調理加工特性, 日本食品科学工学会大会講演集, Sep. 11, 2003, ,
|
19 | Generation conditions of thiohydantoin compounds from mustard seed oil and amino acids, and their generation in the seasoning liquid for pickles., , Aug. 1998, ,
|
20 | Antibacterial action of pungent component which grows in cruciferous vegetable., 日本食品科学工学会大会講演集, 1997, ,
|
21 | ω‐メチルチオアルキル芥子油の安定性及び抗菌活性, 日本食品科学工学会大会講演集, 1995, ,
|
22 | 大根芥子油に由来するチオキソピロリジン誘導体の安定性及び抗菌活性, 日本食品科学工学会大会講演集, 1995, ,
|
23 | ダイコンの芥子油の分解により生成する抗菌物質, 日本食品工業学会大会講演集, 1992, ,
|