清水裕

シミズユタカ | Shimizu Yutaka

研究分野 (1件)：食品科学

研究キーワード (1件)：食物アレルギー

競争的資金等の研究課題 (5件)：

論文 (19件)：

Wenzhao Li, Hiroki Saeki, Boxue Yang, Yutaka Shimizu, Ga-Hyun Joe. Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its molecular mechanisms. Food Chemistry. 2024. 141082-141082
Wenzhao Li, Hiroki Saeki, Boxue Yang, Yutaka Shimizu, Ga-Hyun Joe. Fish myofibrillar protein glycated with uronic acid-type reducing sugar via Maillard reaction attenuates toll-like receptor 4 signalling pathway activation and suppresses lipopolysaccharide-stimulated inflammation in <scp>RAW</scp> 264.7 macrophages. International Journal of Food Science & Technology. 2024
Yutaka Shimizu, Ga-hyun Joe, Hiroki Saeki. Safety evaluation of salmon muscle consumption in patients with salmon roe allergy. Fisheries Science. 2024
Ulfah Amalia, Yutaka Shimizu, Ga-Hyun Joe, Hiroki Saeki. Impact of backslopping in TERASI manufacture, as an improving method to reduce shrimp allergenicity. Food Chemistry. 2024. 434. 137491-137491
Boxue Yang, Wenzhao Li, Hiroki Saeki, Yutaka Shimizu, Ga-Hyun Joe. Maillard-type glycated collagen with alginate oligosaccharide suppresses inflammation and oxidative stress by attenuating the expression of LPS receptors <i>Tlr4</i> and <i>Cd14</i> in macrophages. Food & Function. 2024

MISC (1件)：

特許 (1件)：

書籍 (1件)：

所属学会 (3件)：

日本水産学会 , 日本分析化学会 , 日本栄養・食糧学会

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清水 裕