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Takashi Kuda

Tokyo University of Marine Science and Technology
Ishikawa Prefectural University

168

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2903

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Effects of tyndallization temperature on the sterility and quality of kamaboko

2022 Food Chemistry
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In vitro antioxidant and immunomodulation capacities of low-molecular weight-alginate- and laminaran-responsible gut indigenous bacteria

2021 Lwt - Food Science and Technology
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Effects of Ethanol-Precipitated Argan Press Cake on the Caecal Microbiome of Mice Fed a High-Sucrose Diet

2021 Waste and Biomass Valorization
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Detection and isolation of β-conglycinin-susceptible gut indigenous bacteria from ICR mice fed high-sucrose diet

2021 Food bioscience
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Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions

2021 Food Microbiology
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The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae

2020 Lwt - Food Science and Technology
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Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein-beef tallow-based or egg yolk-based diet.

2020 Journal of Food Biochemistry
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Evaluation of peptones from chicken waste as a nitrogen source for microorganisms

2020 Letters in Applied Microbiology
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Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme.

2020 PLOS ONE
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Corrigendum to “The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae” [LWT-Food Science and Technology 136 (2021) 110029]

2020 Lwt - Food Science and Technology
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