Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system
Hayashida, Sora, Hagi, Tatsuro, Kobayashi, Miho, Kusumoto, Ken-Ichi, Ohmori, Hideyuki, Tomita, Satoru, Suzuki, Satoshi, Yamashita, Hideyuki, Sato, Kaoru, Miura, Takayuki, Nomura, Masaru
Published in Journal of dairy science (01.10.2023)
Published in Journal of dairy science (01.10.2023)
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Journal Article
Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria
Hagi, Tatsuro, Kurahashi, Atsushi, Oguro, Yoshifumi, Kodaira, Kazuya, Kobayashi, Miho, Hayashida, Sora, Yamashita, Hideyuki, Arakawa, Yousuke, Miura, Takayuki, Sato, Kaoru, Tomita, Satoru, Suzuki, Satoshi, Kusumoto, Ken-Ichi, Moriya, Naoko, Nomura, Masaru
Published in Journal of dairy science (01.06.2022)
Published in Journal of dairy science (01.06.2022)
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Journal Article
Lactogenic hormones alter cellular and extracellular microRNA expression in bovine mammary epithelial cell culture
Muroya, Susumu, Hagi, Tatsuro, Kimura, Ataru, Aso, Hisashi, Matsuzaki, Masatoshi, Nomura, Masaru
Published in Journal of animal science and biotechnology (17.02.2016)
Published in Journal of animal science and biotechnology (17.02.2016)
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Journal Article
Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains
Suzuki, Satoshi, Ohmori, Hideyuki, Hayashida, Sora, Nomura, Masaru, Kobayashi, Miho, Hagi, Tatsuro, Narita, Takumi, Tomita, Satoru, Yamashita, Hideyuki, Arakawa, Yousuke, Miura, Takayuki, Sato, Kaoru, Kusumoto, Ken-Ichi
Published in Food Science and Technology Research (01.01.2021)
Published in Food Science and Technology Research (01.01.2021)
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Journal Article
Classification and characterization of Japanese consumers' beef preferences by external preference mapping
Sasaki, Keisuke, Ooi, Motoki, Nagura, Naoto, Motoyama, Michiyo, Narita, Takumi, Oe, Mika, Nakajima, Ikuyo, Hagi, Tatsuro, Ojima, Koichi, Kobayashi, Miho, Nomura, Masaru, Muroya, Susumu, Hayashi, Takeshi, Akama, Kyoko, Fujikawa, Akira, Hokiyama, Hironao, Kobayashi, Kuniyuki, Nishimura, Takanori
Published in Journal of the science of food and agriculture (01.08.2017)
Published in Journal of the science of food and agriculture (01.08.2017)
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Journal Article
Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening
Saiki, Risa, Hagi, Tatsuro, Narita, Takumi, Kobayashi, Miho, Sasaki, Keisuke, Asahina, Yui, Tajima, Atsushi, Nomura, Masaru
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)
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Journal Article
Adhesive properties of predominant bacteria in raw cow’s milk to bovine mammary gland epithelial cells
Hagi, Tatsuro, Sasaki, Keisuke, Aso, Hisashi, Nomura, Masaru
Published in Folia microbiologica (01.11.2013)
Published in Folia microbiologica (01.11.2013)
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Journal Article
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
Sasaki, Keisuke, Motoyama, Michiyo, Narita, Takumi, Hagi, Tatsuro, Ojima, Koichi, Oe, Mika, Nakajima, Ikuyo, Kitsunai, Katsuhiro, Saito, Yosuke, Hatori, Hikari, Muroya, Susumu, Nomura, Masaru, Miyaguchi, Yuji, Chikuni, Koichi
Published in Meat science (01.02.2014)
Published in Meat science (01.02.2014)
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Journal Article
Diversity and seasonal changes in lactic acid bacteria in the intestinal tract of cultured freshwater fish
Hagi, Tatsuro, Tanaka, Daichi, Iwamura, Yasutada, Hoshino, Takayuki
Published in Aquaculture (03.05.2004)
Published in Aquaculture (03.05.2004)
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Journal Article
Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening
Saiki, Risa, Hagi, Tatsuro, Narita, Takumi, Kobayashi, Miho, Sasaki, Keisuke, Asahina, Yui, Tajima, Atsushi, Nomura, Masaru
Published in Food Science and Technology Research (2019)
Published in Food Science and Technology Research (2019)
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Journal Article
First Complete Genome Sequence of the Skin-Improving Lactobacillus curvatus Strain FBA2, Isolated from Fermented Vegetables, Determined by PacBio Single-Molecule Real-Time Technology
Nakano, Kazuma, Shiroma, Akino, Tamotsu, Hinako, Ohki, Shun, Shimoji, Makiko, Ashimine, Noriko, Shinzato, Misuzu, Minami, Maiko, Nakanishi, Tetsuhiro, Teruya, Kuniko, Satou, Kazuhito, Suzuki, Chise, Kimoto-Nira, Hiromi, Kobayashi, Miho, Mizumachi, Koko, Aoki, Reiji, Miyata, Satoshi, Yamamoto, Kazue, Ohtake, Yasuyuki, Eguchi-Ogawa, Tomoko, Moriya, Naoko, Hagi, Tatsuro, Nomura, Masaru, Hirano, Takashi
Published in Genome announcements (Washington, DC) (01.09.2016)
Published in Genome announcements (Washington, DC) (01.09.2016)
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Journal Article
Corrigendum to ‘Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel’ [Meat Science 96 (2014) 994–1002]
Sasaki, Keisuke, Motoyama, Michiyo, Narita, Takumi, Hagi, Tatsuro, Ojima, Koichi, Oe, Mika, Nakajima, Ikuyo, Kitsunai, Katsuhito, Saito, Yosuke, Hatori, Hikari, Muroya, Susumu, Nomura, Masaru, Miyaguchi, Yuji, Chikuni, Koichi
Published in Meat science (01.05.2015)
Published in Meat science (01.05.2015)
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Journal Article
Complete Genome Sequence of Lactococcus lactis subsp. lactis G50 with Immunostimulating Activity, Isolated from Napier Grass
Nakano, Kazuma, Minami, Maiko, Shinzato, Misuzu, Shimoji, Makiko, Ashimine, Noriko, Shiroma, Akino, Ohki, Shun, Nakanishi, Tetsuhiro, Tamotsu, Hinako, Teruya, Kuniko, Satou, Kazuhito, Moriya, Naoko, Kimoto-Nira, Hiromi, Kobayashi, Miho, Hagi, Tatsuro, Nomura, Masaru, Suzuki, Chise, Hirano, Takashi
Published in Genome announcements (Washington, DC) (22.02.2018)
Published in Genome announcements (Washington, DC) (22.02.2018)
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