Shiota M - Search Results

1

Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols.

Uemura M, Shibata A, Hosokawa M, Iwashima-Suzuki A, Shiota M, Miyashita K. Uemura M, et al. Among authors: shiota m. J Oleo Sci. 2016 Sep 1;65(9):713-22. doi: 10.5650/jos.ess16071. Epub 2016 Jul 29. J Oleo Sci. 2016. PMID: 27477074 Free article.

2

Synergistic antioxidant activity of milk sphingomyeline and its sphingoid base with α-tocopherol on fish oil triacylglycerol.

Shimajiri J, Shiota M, Hosokawa M, Miyashita K. Shimajiri J, et al. Among authors: shiota m. J Agric Food Chem. 2013 Aug 21;61(33):7969-75. doi: 10.1021/jf401788j. Epub 2013 Aug 12. J Agric Food Chem. 2013. PMID: 23895331

3

Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol.

Suzuki-Iwashima A, Iwasawa A, Kawai M, Kubouchi H, Ozaki R, Miyashita K, Shiota M. Suzuki-Iwashima A, et al. Among authors: shiota m. Food Chem. 2021 Jan 1;334:127588. doi: 10.1016/j.foodchem.2020.127588. Epub 2020 Jul 17. Food Chem. 2021. PMID: 32721837

4

The dietary effect of milk sphingomyelin on the lipid metabolism of obese/diabetic KK-A(y) mice and wild-type C57BL/6J mice.

Yamauchi I, Uemura M, Hosokawa M, Iwashima-Suzuki A, Shiota M, Miyashita K. Yamauchi I, et al. Among authors: shiota m. Food Funct. 2016 Sep 14;7(9):3854-67. doi: 10.1039/c6fo00274a. Epub 2016 Aug 9. Food Funct. 2016. PMID: 27501823 Free article.

5

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends.

Shiota M, Kamigaki T, Wakui R, Ito Y, Nishino Y, Miyazawa A. Shiota M, et al. J Oleo Sci. 2018;67(7):829-837. doi: 10.5650/jos.ess17205. J Oleo Sci. 2018. PMID: 29962451 Free article.

6

[Quantitative determination of trans-fatty acids in oils and fats by capillary gas chromatography: results of a JOCS collaborative study].

Shirasawa S, Shiota M, Arakawa H, Shigematsu Y, Yokomizo K, Shionoya N, Okamoto T, Miyazaki Y, Takahashi S, Himata K. Shirasawa S, et al. Among authors: shiota m. J Oleo Sci. 2007;56(8):405-15. doi: 10.5650/jos.56.405. J Oleo Sci. 2007. PMID: 17898507 Free article. Japanese.

7

Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception.

Shiota M, Isogai T, Iwasawa A, Kotera M. Shiota M, et al. J Agric Food Chem. 2011 May 11;59(9):4904-12. doi: 10.1021/jf104649y. Epub 2011 Apr 11. J Agric Food Chem. 2011. PMID: 21456616

8

Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.

Shiota M, Iwasawa A, Suzuki-Iwashima A, Iida F. Shiota M, et al. J Food Sci. 2015 Dec;80(12):C2740-50. doi: 10.1111/1750-3841.13135. Epub 2015 Nov 9. J Food Sci. 2015. PMID: 26551333

9

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.

Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M. Suzuki-Iwashima A, et al. Among authors: shiota m. J Biosci Bioeng. 2020 Mar;129(3):333-347. doi: 10.1016/j.jbiosc.2019.09.005. Epub 2019 Oct 11. J Biosci Bioeng. 2020. PMID: 31611057

10

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort.

Ueno HM, Higurashi S, Shimomura Y, Wakui R, Matsuura H, Shiota M, Kubouchi H, Yamamura JI, Toba Y, Kobayashi T. Ueno HM, et al. Among authors: shiota m. Curr Dev Nutr. 2020 Jun 15;4(7):nzaa105. doi: 10.1093/cdn/nzaa105. eCollection 2020 Jul. Curr Dev Nutr. 2020. PMID: 32666036 Free PMC article.

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