Tsujii Yoshimasa

Papers (33)：

ONO Wataru, Tokyo, Univ. Agriculture, Tokyo, JPN, OKA Daiki (Tokyo, Univ. Agriculture, Tokyo, JPN, TSUJII Yoshimasa (Tokyo, Univ. Agriculture, Tokyo, JPN, et al. Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins. Food Science and Technology Research. 2021. 27. 6. 923-931
KOYAMA Shota (Tokyo, Univ. Agriculture, Tokyo, JPN, TSUJII Yoshimasa (Tokyo, Univ. Agriculture, Tokyo, JPN, HANDA Akihiro (Tokyo, Univ. Agriculture, Tokyo, JPN, HANDA Akihiro, et al. Heat-induced gelling properties of egg white without ovotransferrin and lysozyme. Food Science and Technology Research. 2021. 27. 3. 491-496
AIZAWA Yumi (Tokyo, Univ. Agriculture, Tokyo, SUZUKI Tsukasa (Tokyo, Univ. Agriculture, Tokyo, SAITO Akihiro (Tokyo, Univ. Agriculture, Tokyo, SATOH Kiyotoshi, Keio Univ, Yamagata, OGURA Tatsuki, et al. Trigonelline Attenuates Lipopolysaccharide-Induced Nitric Oxide Production and Downregulates Inflammation Associated Gene Expressions. 日本食品保蔵科学会誌. 2020. 46. 6. 275-280
辻井良政. 日本で育種された主なコメの理化学評価による米飯食味の網羅的解析. 飯島藤十郎記念食品科学振興財団年報. 2019. 34. 34. 450-454
Ken Iijima, Keitaro Suzuki, Kiyosumi Hori, Kaworu Ebana, Keiichi Kimura, Yoshimasa Tsujii, Katsumi Takano. Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars. Bioscience, Biotechnology, and Biochemistry. 2018. 83. 3. 502-510

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MISC (4)：

Books (4)：

メタボロミクス実践ガイド実験医学別冊
羊土社 2021
イネ・米・ごはん大百科(全6巻)
ポプラ社 2020
食と微生物の事典
朝倉書店 2017
新食品化学実験書
三共出版 2016

Lectures and oral presentations (156)：

HPLC法によるクチナシ青色素確認分析法の検討
(日本食品保蔵科学会大会第69回大会講演 2020)
品種間によるデンプンの理化学的特性の違いが製麺特性に与える影響
(日本食品保蔵科学会大会第69回大会講演 2020)
小麦デンプンの粒子径と糊化および老化特性の関係
(日本食品保蔵科学会大会第69回大会講演 2020)
コシヒカリ交雑体を用いた米飯物性の比較検討
(日本食品保蔵科学会大会第69回大会講演 2020)
Inter laboratory study of human plasma metabolomics by GC/MS with a calibration-curve-locking database (CCLD)
(2020)

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