Works by Enomoto, Toshiki

Results: 25

Microbial and chemical properties of Cambodian traditional fermented fish products.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1124, doi. 10.1002/jsfa.6379

By:

Chuon, Mony R;
Shiomoto, Mimoe;
Koyanagi, Takashi;
Sasaki, Tetsuya;
Michihata, Toshihide;
Chan, Sarun;
Mao, Sopheareth;
Enomoto, Toshiki

Publication type:

Article

TLC Analysis of a Corrinoid Compound from Dark Muscle of the Yellowfin Tuna (Thunnus albacares).

Published in:

Journal of Liquid Chromatography & Related Technologies, 2007, v. 30, n. 15, p. 2245, doi. 10.1080/10826070701451605

By:

Nishioka, Michiko;
Tanioka, Yuri;
Miyamoto, Emi;
Enomoto, Toshiki;
Watanabe, Fumio

Publication type:

Article

TLC Analysis of Corrinoid Compounds in the Halophilic Lactic Acid Bacterium Tetragenococcus halophilus.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2006, v. 29, n. 14, p. 2153, doi. 10.1080/10826070600760312

By:

Watanabe, Fumio;
Miyamoto, Emi;
Tanioka, Yuri;
Enomoto, Toshiki;
Kuda, Takashi;
Nakano, Yoshihisa

Publication type:

Article

Purification and Characterization of a Corrinoid Compound from a Japanese Salted and Fermented Salmon Kidney “Mefun”.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2005, v. 28, n. 16, p. 2561, doi. 10.1080/10826070500189778

By:

Adachi, Satoko;
Miyamoto, Emi;
Watanabe, Fumio;
Enomoto, Toshiki;
Kuda, Takashi;
Hayashi, Masahiro;
Nakano, Yoshihisa

Publication type:

Article

Purification and Characterization of Corrinoid Compounds from a Japanese Fish Sauce.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2004, v. 27, n. 13, p. 2113, doi. 10.1081/JLC-120039422

By:

Watanabe, Fumio;
Michihata, Toshihide;
Takenaka, Shigeo;
Kittaka‐Katsura, Hiromi;
Enomoto, Toshiki;
Miyamoto, Emi;
Adachi, Satoko

Publication type:

Article

TLC Analysis of Corrinoid Compounds in Fish Sauce.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2003, v. 26, n. 16, p. 2703, doi. 10.1081/JLC-120024540

By:

Takenaka, Shigeo;
Enomoto, Toshiki;
Tsuyama, Shingo;
Watanabe, Fumio

Publication type:

Article

Characterisation of 'Ruby Roman' Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 3, p. 423, doi. 10.3136/fstr.26.423

By:

Tetsuya SASAKI;
Shiori ANDO;
Toshio MIYAZAWA;
Daisuke YAMAUCHI;
Harumi TAKE;
Yuya YAMAZAKI;
Toshiki ENOMOTO

Publication type:

Article

Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions.

Published in:

Food Science & Technology Research, 2019, v. 25, n. 2, p. 303, doi. 10.3136/fstr.25.303

By:

GAMBA, Raúl Ricardo;
Shihori YAMAMOTO;
Tetsuya SASAKI;
Toshihide MICHIHATA;
MAHMOUD, Abdel-Hamid;
Takashi KOYANAGI;
Toshiki ENOMOTO

Publication type:

Article

A Soluble Chloroplast Protease Processes the Euglena Polyprotein Precursor to the Light Harvesting Chlorophyll a/b Binding Protein of Photosystem II.

Published in:

Plant & Cell Physiology, 1997, v. 38, n. 6, p. 743, doi. 10.1093/oxfordjournals.pcp.a029229

By:

Enomoto, Toshiki;
Sulli, Chidananda;
Schwartzbach, Steven D.

Publication type:

Article

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract.

Published in:

Foods, 2020, v. 9, n. 9, p. 1163, doi. 10.3390/foods9091163

By:

Abdel-Hamid, Mahmoud;
Huang, Zizhen;
Suzuki, Takuya;
Enomoto, Toshiki;
Hamed, Ahmed M.;
Li, Ling;
Romeih, Ehab

Publication type:

Article

Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers.

Published in:

Foods, 2020, v. 9, n. 8, p. 986, doi. 10.3390/foods9080986

By:

Taha, Soad;
El-Sherbiny, Ibrahim;
Enomoto, Toshiki;
Salem, Aida;
Nagai, Emiko;
Askar, Ahmed;
Abady, Ghada;
Abdel-Hamid, Mahmoud

Publication type:

Article

Rapid Screening of Cultural Parameters for Extracellular Halophilic Glutaminase Production from Tetragenococcus Muriaticus FF5302 using the Plackett-Burman's Experimental Design.

Published in:

Walailak Journal of Science & Technology, 2021, v. 18, n. 9, p. 1, doi. 10.48048/wjst.2021.9317

By:

Sawitree DUERAMAE;
Patthinan VARICHANAN;
Toshiki ENOMOTO

Publication type:

Article

Enhancement of Halophilic Lipase Production by Virgibacillus alimentarius LBU20907 using a Statistical Approach and Scale-Up in a Fermenter.

Published in:

Walailak Journal of Science & Technology, 2017, v. 14, n. 12, p. 921

By:

DUERAMAE, Sawitree;
BOVORNREUNGROJ, Preeyanuch;
ENOMOTO, Toshiki;
KANTACHOTE, Duangporn

Publication type:

Article

Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing.

Published in:

Current Microbiology, 2021, v. 78, n. 6, p. 2406, doi. 10.1007/s00284-021-02501-0

By:

Gamba, Raúl Ricardo;
Koyanagi, Takashi;
Peláez, Angela León;
De Antoni, Graciela;
Enomoto, Toshiki

Publication type:

Article

Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites.

Published in:

Current Microbiology, 2018, v. 75, n. 11, p. 1498, doi. 10.1007/s00284-018-1551-8

By:

Tsuji, Atsushi;
Kozawa, Miyuki;
Tokuda, Koji;
Enomoto, Toshiki;
Koyanagi, Takashi

Publication type:

Article

Tracing microbiota changes in yamahai - moto , the traditional Japanese sake starter.

Published in:

Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 2, p. 399, doi. 10.1080/09168451.2015.1095067

By:

Koyanagi, Takashi;
Nakagawa, Akira;
Kiyohara, Masashi;
Matsui, Hiroshi;
Tsuji, Atsushi;
Barla, Florin;
Take, Harumi;
Katsuyama, Yoko;
Tokuda, Koji;
Nakamura, Shizuo;
Minami, Hiromichi;
Enomoto, Toshiki;
Katayama, Takane;
Kumagai, Hidehiko

Publication type:

Article

Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan.

Published in:

Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 10, p. 2125, doi. 10.1271/bbb.130550

By:

Takashi KOYANAGI;
Akira NAKAGAWA;
Masashi KIYOHARA;
Hiroshi MATSUI;
Keiko YAMAMOTO;
Florin BARLA;
Harumi TAKE;
Yoko KATSUYAMA;
Atsushi TSUJI;
Masahisa SHIJIMAYA;
Shizuo NAKAMURA;
Hiromichi MINAMI;
Toshiki ENOMOTO;
Takane KATAYAMA;
Hidehiko KUMAGAI

Publication type:

Article

Quantification of Major Royal Jelly Protein 1 in Fresh Royal Jelly by Indirect Enzyme-Linked Immunosorbent Assay.

Published in:

Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 6, p. 1310, doi. 10.1271/bbb.130013

By:

YAMAGUCHI, Kikuji;
Shaoyu HE;
Zhengyue LI;
MURATA, Kiyoshi;
HITOMI, Nobuyuki;
MOZUMI, Manaho;
ARIGA, Risa;
ENOMOTO, Toshiki

Publication type:

Article

Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 544, doi. 10.1002/fsn3.2023

By:

Morimoto, Ryosuke;
Yoshioka, Kae;
Nakayama, Miyu;
Nagai, Emiko;
Okuno, Yoshinobu;
Nakashima, Ayaka;
Ogawa, Taro;
Suzuki, Kengo;
Enomoto, Toshiki;
Isegawa, Yuji

Publication type:

Article

Volatile Compounds of Headspace Gas in the Japanese Fish Sauce Ishiru.

Published in:

Bioscience, Biotechnology & Biochemistry, 2002, v. 66, n. 10, p. 2251, doi. 10.1271/bbb.66.2251

By:

MICHIHATA, Toshihide;
YANO, Toshihiro;
ENOMOTO, Toshiki

Publication type:

Article

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk.

Published in:

International Journal of Microbiology, 2020, p. 1, doi. 10.1155/2020/7019286

By:

Gamba, Raúl Ricardo;
Yamamoto, Shihori;
Abdel-Hamid, Mahmoud;
Sasaki, Tetsuya;
Michihata, Toshihide;
Koyanagi, Takashi;
Enomoto, Toshiki

Publication type:

Article

Inhibition of influenza virus replication by adlay tea.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1899, doi. 10.1002/jsfa.8671

By:

Iwai, Miwa;
Sogabe, Riho;
Morimoto, Ryosuke;
Suzuki, Yuri;
Isegawa, Yuji;
Nagai, Emiko;
Enomoto, Toshiki;
Koketsu, Ritsuko;
Okuno, Yoshinobu;
Ohta, Yoichiro;
Ohshima, Atsushi

Publication type:

Article

Relationship between the concentration of pectin-like substances and the severity of internal browning in radish (Raphanus sativus L.) roots induced by high soil temperature.

Published in:

Journal of Horticultural Science & Biotechnology, 2014, v. 89, n. 6, p. 625, doi. 10.1080/14620316.2014.11513130

By:

NOBUYUKI FUKUOKA;
TOSHIKI ENOMOTO

Publication type:

Article

Anti-Influenza Virus Activity of Adlay Tea Components.

Published in:

2019

By:

Nagai, Emiko;
Iwai, Miwa;
Koketsu, Ritsuko;
Okuno, Yoshinobu;
Suzuki, Yuri;
Morimoto, Ryosuke;
Sumitani, Hidenobu;
Ohshima, Atsushi;
Enomoto, Toshiki;
Isegawa, Yuji

Publication type:

journal article

Characterization of vitamin B<sub>12</sub> compounds from edible shellfish, clam, oyster, and mussel.

Published in:

International Journal of Food Sciences & Nutrition, 2001, v. 52, n. 3, p. 263, doi. 10.1080/09637480020027000-3-6

By:

Watanabe, Fumio;
Katsura, Hiromi;
Takenaka, Shigeo;
Enomoto, Toshiki;
Miyamoto, Emi;
Nakatsuka, Toshiyuki;
Nakano, Yoshihisa

Publication type:

Article