Masuda Toshiya

マスダトシヤ | Masuda Toshiya

Affiliation and department：
Job title： Professor
Homepage URL (1)： http://foodchem-ocu.jimdo.com/

Research field (1)： Food sciences

Research theme for competitive and other funds (8)：

2020 - 2023 ポリフェノールの焙煎化学-フェノール酸の高温反応生成物の化学的特徴と機能-
2017 - 2020 Validation on the possible zoonotic transmission by a novel colonization factor found on pandemic enterotoxigenic E. coli serogroup O169
2015 - 2019 Detection of highly functional polyphenols produced in the reactions of food cooking and processing and their application for the prevention of life-style related diseases
2015 - 2017 Can the reducing environment produced by polyphenols maintain the bright red color of fresh meats?
2011 - 2013 Synthetic studies of natural products with a quaternary stereocenter attahced to nitrogen

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Papers (154)：

Yoshiyasu Ichikawa, Takahiro Kinutani, Yoshimine Sakogawa, Keisuke Nakanishi, Rika Ochi, Seijiro Hosokawa, Toshiya Masuda. Stereocontrolled Synthesis of Nitrogen-Substituted Quaternary Stereogenic Centers: Lessons from a Synthetic Route to the Core Structure of Sphingofungin E. HETEROCYCLES. 2023. 106. 4. 649-649
Yoshiyasu Ichikawa, Rika Ochi, Toshiya Masuda. Enantioselective Synthesis of (+)-Agelasidine A Using Thio-Claisen Rearrangement. Synthesis. 2022
Yoshiyasu Ichikawa, Daisuke Kaneno, Nobuyoshi Saeki, Takahiro Minami, Toshiya Masuda, Kumi Yoshida, Tadao Kondo, Rika Ochi. Protecting group-free method for synthesis of N-glycosyl carbamates and an assessment of the anomeric effect of nitrogen in the carbamate group. Carbohydrate Research. 2021. 108280-108280
Yoshiyasu Ichikawa, Tomoyuki Hasegawa, Takahiro Minami, Hiroshi Sato, Yukinori Morishita, Rika Ochi, Toshiya Masuda. Further development of the tin-catalyzed transcarbamoylation reaction. Synthesis (Germany). 2020. 52. 16. 2373-2378
Masuda Toshiya, Fukuyama Yuya, Doi Sayaka, Masuda Akiko, Kurosawa Shinichiro, Fujii Shigeyoshi. Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2019. 67. 32. 8977-8985

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MISC (18)：

Sari Honda, Masuda Toshiya. Can the polyphenols produced in roasting of coffee beans contribute to reduction of the risk of gout?. Foods & Food Ingredients Journal of Japan. 2018. 223. 4. 367-375
Akiko Masuda, Yuya Fukuyama, Sari Honda, Kayo Hidaka, Masuda Toshiya. not provided. New Food Industry. 2018. 60. 8. 1-6
Yoshiyasu Ichikawa, Akihito Matsukawa, Mitsutoshi Maeda, Hasuka Tomishige, Yumiko Tomita, Rika Mimura, Ayumi Kitamori, Hiyoshizo Kotsuki, Keiji Nakano, Toshiya Masuda. SYNTHESIS OF beta-GLYCOSYL FORMAMIDES THROUGH N-GLYCOSYLATION OF UNPROTECTED CARBOHYDRATES (vol 92, pg 2201, 2016). HETEROCYCLES. 2017. 94. 2. 389-389
本田沙理, 増田晃子, 増田俊哉. ポリフェノールによる食肉色素ミオグロビンの新鮮色の制御. ニューフードインダストリー. 2015. 57. 11. 29-34
HONDA Sari, MASUDA Toshiya. Polyphenols: Functional Chemicals Based on Their Chemical Reactions, from Antioxidation to Inter-Substance Reactions. KAGAKU TO SEIBUTSU. 2015. 53. 7. 442-448

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Books (2)：

コーヒー焙煎加工で生成するポリフェノールは痛風発症リスク軽減に寄与するか?焙煎コーヒー豆中のキサンチンオキシダーゼ阻害物質の同定
Foods & Food Ingregients Journal of Japan 2018
コーヒー豆中のキサンチンオキシダーゼ阻害物質 -コーヒーの痛風発症リスク軽減効果の解明を目指してー
New Food Industry 2018

Work history (1)：

2015/04/01 - 現在 Osaka City University Graduate School of Human Life Science Human Life Science Course Professor

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