Murakami K, Yamaguchi Y, Sugawa-Katayama Y, Katayama M. Effect of water depth on seasonal variation in the chemical composition of Akamoku, Sargassum horneri (Turner) C. Agardh Natural Resources. 2016. 7. 147-156
Katayama M, Sugawa-Katayama Y, Murakami K. Pre-cooking of edible marine brown algae for reduction of arsenic contents. J.Food and Nutrition Science. 2015. 3. 84-87
Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. ACCUMULATION PROCESSES OF NUTRITIONALLY BENEFICIAL MINERALS IN A BROWN ALGAE, HIJIKI (SARGASSUM FUSIFORME), DURING GROWTH. ANNALS OF NUTRITION AND METABOLISM. 2017. 71. 1309-1309
Kaori Murakami, Yohko Sugawa-Katayama, Masayuki Katayama. CHANGES IN ARSENIC CONTENT IN THE DIFFERENT ORGANS OF SEAWEED; AKAMOKU, SARGASSUM HORNERI, AFTER PARBOILING. ANNALS OF NUTRITION AND METABOLISM. 2017. 71. 1300-1300
Ryoko Shimada, Masayuki Katayama, Akira Takano, Yohko Sugawa-Katayama. EFFECTS OF THE PARTICLE SIZE OF YOUNG BARLEY LEAF POWDER ON INTESTINAL BACTERIAL FLORA IN RATS. ANNALS OF NUTRITION AND METABOLISM. 2017. 71. 1185-1185
Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. ACCUMULATION PROCESSES OF NUTRITIONALLY BENEFICIAL MINERALS IN A BROWN ALGAE, HIJIKI (SARGASSUM FUSIFORME), DURING GROWTHFUSIFORME), DURING GROWTH. ANNALS OF NUTRITION AND METABOLISM. 2017. 71. 1301-1301
KATAYAMA Masayuki, SUGAWA-KATAYAMA Yohko, MURAKAMI Kaori, YAMAGUCHI Yoko. Release of soluble yellow components with substances having an absorption peak at 286 nm during the water-soaking process before cooking dried Hijiki. 2016. 8. 7-12