Kumura H - Search Results

1

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products.

Chintagavongse N, Mitani T, Tamano K, Hayakawa T, Wakamatsu JI, Kumura H. Chintagavongse N, et al. Among authors: kumura h. Biosci Biotechnol Biochem. 2024 Nov 28:zbae174. doi: 10.1093/bbb/zbae174. Online ahead of print. Biosci Biotechnol Biochem. 2024. PMID: 39611335

2

Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139.

Chintagavongse N, Kumura H, Hayakawa T, Wakamatsu JI, Tamano K. Chintagavongse N, et al. Among authors: kumura h. J Biosci Bioeng. 2024 May;137(5):381-387. doi: 10.1016/j.jbiosc.2024.01.016. Epub 2024 Mar 1. J Biosci Bioeng. 2024. PMID: 38429186 Free article.

3

Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent.

Abe H, Zhai Y, Toba Y, Masumo H, Hayakawa T, Kumura H, Wakamatsu JI. Abe H, et al. Among authors: kumura h. Food Chem. 2024 May 30;441:138317. doi: 10.1016/j.foodchem.2023.138317. Epub 2024 Jan 2. Food Chem. 2024. PMID: 38199102

4

Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products.

Zhai Y, Abe H, Wang HC, Hayakawa T, Kumura H, Wakamatsu JI. Zhai Y, et al. Among authors: kumura h. Food Chem. 2023 Nov 30;427:136755. doi: 10.1016/j.foodchem.2023.136755. Epub 2023 Jun 27. Food Chem. 2023. PMID: 37399643

5

L-histidine inhibits the heat-induced gelation of actomyosin in a low ionic strength solution.

Hayakawa T, Kubono Y, Fujii S, Wakamatsu JI, Kumura H. Hayakawa T, et al. Among authors: kumura h. Anim Sci J. 2023 Jan-Dec;94(1):e13825. doi: 10.1111/asj.13825. Anim Sci J. 2023. PMID: 36938887

6

Supplementary effect of whey components on the monascin productivity of Monascus sp.

Huang Q, Miyaki N, Li Z, Takahashi Y, Ishizuka S, Hayakawa T, Wakamatsu JI, Kumura H. Huang Q, et al. Among authors: kumura h. J Sci Food Agric. 2023 Jun;103(8):4234-4241. doi: 10.1002/jsfa.12483. Epub 2023 Feb 15. J Sci Food Agric. 2023. PMID: 36732039 Free article.

7

Effects of bovine milk osteopontin on in vitro enamel remineralization as a topical application prior to immersion in remineralizing solutions with/without fluoride.

Ishizuka H, Hamba H, Nakamura K, Miyayoshi Y, Kumura H, Muramatsu T. Ishizuka H, et al. Among authors: kumura h. Dent Mater J. 2023 Jan 31;42(1):140-146. doi: 10.4012/dmj.2022-140. Epub 2022 Dec 1. Dent Mater J. 2023. PMID: 36450454 Free article.

8

Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham.

Zhai Y, Wang HC, Hayakawa T, Kumura H, Wakamatsu JI. Zhai Y, et al. Among authors: kumura h. Food Chem. 2022 Nov 30;395:133604. doi: 10.1016/j.foodchem.2022.133604. Epub 2022 Jun 30. Food Chem. 2022. PMID: 35802968

9

A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi-hard cheese.

Chintagavongse N, Takiguchi H, Ming-Hsuan C, Tamano K, Hayakawa T, Wakamatsu JI, Mitani T, Kumura H. Chintagavongse N, et al. Among authors: kumura h. J Sci Food Agric. 2022 Aug 15;102(10):4355-4362. doi: 10.1002/jsfa.11789. Epub 2022 Feb 4. J Sci Food Agric. 2022. PMID: 35066876 Free article.

10

High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products.

Kauser-Ul-Alam M, Hayakawa T, Kumura H, Wakamatsu JI. Kauser-Ul-Alam M, et al. Among authors: kumura h. Meat Sci. 2021 Jun;176:108467. doi: 10.1016/j.meatsci.2021.108467. Epub 2021 Feb 19. Meat Sci. 2021. PMID: 33640646

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