2009 - 2009 Production of additive-free meat products. Investigating into the mechanism leading to good colour dried pork meats without the use of nitrite and nitrate
Napaporn Chintagavongse, Tomohiro Mitani, Koichi Tamano, Toru Hayakawa, Jun-Ichi Wakamatsu, Haruto Kumura. Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products. Bioscience, biotechnology, and biochemistry. 2024
Napaporn Chintagavongse, Haruto Kumura, Toru Hayakawa, Jun-Ichi Wakamatsu, Koichi Tamano. Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139. Journal of bioscience and bioengineering. 2024
Mar Llauger, Luis Guerrero, Jacint Arnau, Afra Morera, Jun-ichi Wakamatsu, Jose Manuel Lorenzo Rodriguez, RICARD BOU. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods. 2024. 13. 4. 533
Haruka Abe, Yang Zhai, Yu Toba, Hiroki Masumo, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu. Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Food chemistry. 2024. 441. 138317-138317
Yang Zhai, Haruka Abe, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu. Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food chemistry. 2023. 427. 136755-136755
北海道畜産草地学会
, 日本栄養・食糧学会
, 日本食肉科学会
, 日本畜産学会
, Hokkaido Animal Science and Agriculture Society
, Japanese Society of Nutrition and Food Science
, Japanese Society of Animal Science