Matsuo, Y, Akita, K, Taguchi, H, Fujii, S, Yoshie-Stark, Y, Araki, T. Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives. Food Chemistry. 2021. 373. 30. 131464
Nemoto, Y, Matsuo, Y, Yoshie-Stark, Y. New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition. Fisheries Science. 2020
Effect of wavelength of intermittent light on the growth and fatty acid profile of the haptophyte Isochrysis galbana
In: Grobal Change: Mankind-Marine Environment Interactions, Springer 2011
Polyphenolic compounds from seaweeds: distribution and their antioxidative effects. In “More Efficient Utilization of Fish and Fisheries Products”(Development in Food Science, Ed. by Sakaguchi, M.)
Elsevier 2003
DNA strand breakage induced by nitric oxide together with catecholamine: implications for neurodegenerative disease. In:“Free Radicals in Brain Pathophysiology”, Ed. By Poli G, Cadenas, E., and Packer, L.
Marcel Dekker 2000
2019/07 - 2020/03 ストラスブール大学(仏)交換研究員(研究成果はComparison of antioxidant properties of different crude extracts from Citrus natsudaidai peel, Food Science and Technology Research 2020)
2017/07 - 2019/06 ケンコーマヨネーズ株式会社 社外取締役
委員歴 (6件)：
2016/10 - 2020/09 群馬県 内水面魚場管理委員会 委員
2012 - 2019 文部科学省 教科用図書検定調査審議会委員
2014/11 - 2018/10 群馬県 食品安全審議会委員
2005 - 2009 日本水産学会 広報委員
1999 - 2002 日本水産学会編集委員
IFT Professional member
全件表示
受賞 (1件)：
2001 - 日本水産学会奨励賞受賞
所属学会 (4件)：
Institute of Food Technologists, IFT, USA
, 日本食品科学工学会
, 日本分析化学会
, 日本水産学会
