教員紹介

論文

• Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit 2024/11/06

• Identification of volatile compounds contributory to mango and tropical-type aroma in whisky 2024/03/21

• Single administration of resveratrol improves social behavior in adult mouse models of autism spectrum disorder 2020/07/22

• Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol 2018/09/01

• Orally Administered Polysaccharide Derived from Blackcurrants (Ribes nigrum L.) Improves Skin Hydration in Ultraviolet-Irradiated Hairless Mice 2018

• Effect of administrating polysaccharide from black currant (Ribes nigrum L.) on atopic dermatitis in NC/Nga mice 2017/11/16

• Polysaccharide from black currant (Ribes nigrum L.) stimulates dendritic cells through TLR4 signaling 2017/07/04

• Effect of light exposure on linalool biosynthesis and accumulation in grape berries 2016/12/01

• Farnesyl diphosphate synthase may determine the accumulation level of (−)-rotundone in 'Syrah' grapes 2016/07/21

• Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone 2016/02

• ε-Viniferin, a resveratrol dimer, prevents diet-induced obesity in mice 2015/12/25

• Molecular cloning and characterization of UDP-glucose: furaneol glucosyltransferase gene from grapevine cultivar Muscat Bailey A (Vitis labrusca × V. vinifera) 2015/09

• Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS 2015/08

• Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A 2015/02

• Impact of harvest timing on 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration in 'Muscat Bailey A' grape berries 2013/03

• Impact of Harvest Timing on the Concentration of 3-Mercaptohexan-1-ol Precursors in Vitis vinifera Berries 2012/12

• Novel Method To Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast Cells 2012/05

• Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation 2011/01

• Analysis of S-3-(Hexan-1-ol)-Glutathione and S-3-(Hexan-1-ol)-l-Cysteine in Vitis vinifera L. cv. Koshu for Aromatic Wines 2010/06

• Iron is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing 2009/09

• Evaluation of effects of cassis (Ribes nigrum L.) juice on human vascular function and gene expression using a microarray system 2009/06

• Effects of Polysaccharide Derived from Black Currant on Relieving Clinical Symptoms of Japanese Cedar Pollinosis: A Randomized Double-Blind, Placebo-Controlled Trial 2007/12

• Improvement of the Antitumor Activity of Black Currant Polysaccharide by an Enzymatic Treatment 2007/05

• Immunostimulatory Effects of a Polysaccharide-Rich Substance with Antitumor Activity Isolated from Black Currant (Ribes nigrum L.) 2005/11