Research theme for competitive and other funds (5)：
2020 - 2023 Preparation of salt-reduced fish sauce under pressurized carbon dioxide
2017 - 2020 Development of novel processing method for pH-neutral food by temporal acidification with pressurized dissolving of carbon dioxide
2014 - 2017 Inactivation of bacterial spores using emulsifier and carbonation treatment
2011 - 2012 Function and application of a new glycated peptide withanti-biofilm effect
2008 - 2009 Screening of peptide inhibiting biofilm formation from glycated protein
Papers (39)：
Satoshi SASAGAWA, Seiji NOMA, Mikihide DEMURA, Daisuke UENO. ユーグレナ粉末の脱臭技術開発に向けた指標におい物質の特定. Journal of Japan Association on Odor Environment. 2024. 55. 2. 107-115
Alisa Pattarapisitporn, Seiji Noma, Wannaporn Klangpetch, Mikihide Demura, Nobuyuki Hayashi. Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides. Food Bioscience. 2024. 57
Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi. Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture. FOOD AND BIOPROCESS TECHNOLOGY. 2023. 16. 2. 434-446
Aoi Okubo, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi. Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 3. 235-244
Furukawa, T., Noma, S., Demura, M., Hayashi, N. Preparation of reduced salt fish sauce from Odontamblyopus lacepedii under pressurized carbon dioxide. 2021. 47. 4. 185-193
