Research field (2)：
Food sciences
, Home economics, lifestyle science
Research keywords (2)：
食品化学
, Food Chemistry
Research theme for competitive and other funds (1)：
Studies on functionality of thiohydantoins generated by reaction of isothiocyanate and amino acids
Papers (23)：
Asaka Takahashi, Tsuyoshi Yamada, Taito Kobayashi, Kei Kumakura, Hiroki Matsuoka. Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (takuan-zuke). Food Science and Technology Research. 2022
Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi, Kei Kumakura, Sonoko Ayabe, Hiroki Matsuoka. Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. Journal of Food Biochemistry. 2021. 45. 12
Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi, Kei Kumakura, Hiroki Matsuoka. Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root. Journal of food science. 2021
Taito Kobayashi, Kei Kumakura, Asaka Takahashi, Hiroki Matsuoka. Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. Foods (Basel, Switzerland). 2020. 9. 11
