当社の研究開発に関する論文を紹介します。

調味料に関する論文

  • Yui Okabe, Yutaka Inoue, Yusuke Kanda, Tadayoshi Katsumata
    Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera
    European Food Research and Technology, 245(1), 233_241, 2019
  • Imura, M., Iwakiri, R., Bamba, T., Fukusaki, T.
    : Metabolomics approach to reduce the Crabtree effect in continuous culture of Saccharomyces cerevisiae.,
    Journal of Bioscience and Bioengineering, 126, 183-188 (2018).
  • Yutaka Inoue, Tadayoshi Katsumata, Hirohito Watanabe, Fumitaka Hayase
    Mechanisms of D-Amino Acid Formation During Maturation of Sweet Rice Wine (mirin)
    Food Science and Technology Research, 22 (5), 679_686, 2016
  • Nakamura, M., Suzuki, A., Akada, J., Yarimizu, T., Iwakiri, R., Hoshida, H., Akada, R.
    : A novel terminator primer and enhancer regents for direct expression of PCR-amplified genes in mammalian cells,
    Molecular Biotechnology, 57, 767-780 (2015).
  • Tadayoshi Katsumata, Hiroko Nakakuki, Chikara Tokunaga, Noboru Fujii, Makoto Egi, Tam-Hao T. Phan, Shobha Mummalaneni, John A. DeSimone and Vijay Lyall
    Effect of Maillard Reacted Peptides on Human Salt Taste and theAmiloride-Insensitive Salt Taste Receptor (TRPV1t)
    Chemical Senses, 33(7), 665_680, 2008
  • Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi
    Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
    Food Chemistry, 99(3), 600_604, 2006
  • Masashi Ogasawara, Yuki Yamada, Makoto Egi
    Taste enhancer from the long-term ripening of miso (soybean paste)
    Food Chemistry, 99(4), 736_741, 2006

パン資材に関する論文

  • Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, Takahisa Miyamoto
    (2018) Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Journal of Bioscience and Bioengineering, 125(1), 97_104, 2018
  • Akihito Fujimoto, Keisuke Ito, Noriko Narushima, Takahisa Miyamoto
    Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Journal of Bioscience and Bioengineering, (in press)