全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:Takashi Kuda , Shizunobu Igimi
来源:[J].PLoS ONE(IF 3.73), 2017, Vol.10 (3)DOAJ
摘要:Listeria monocytogenes causes foodborne illnesses through consumption of ready-to-eat foods. Although 135-201annual listeriosis cases have been estimated in Japan, the details regarding the clinical isolates such as infection source, virulence level, and other genetic characteris...
作者:... Suwimon Keeratipibul , Takashi Kuda , Bon Kimura
来源:[J].PLoS ONE(IF 3.73), 2017, Vol.9 (9)DOAJ
摘要:Listeria innocua is an important hygiene indicator bacterium in food industries because it behaves similar to Listeria monocytogenes, which is pathogenic to humans. PFGE is often used to characterize bacterial strains and to track contamination source. However, because PFGE is an...
作者:Takashi Kuda , Shino Hirano ...
来源:[J].Journal of Functional Foods(IF 2.632), 2017, Vol.28, pp.122-126Elsevier
摘要:Abstract(#br)Depolymerized low-molecular-weight sodium alginate (LM-NA) has been developed as functional component for beverages. Solubility of LM-NA is far higher than that of general high-molecular-weight sodium alginate (HM-NA). To evaluate the effects of the alginates on...
作者:Takashi Kuda , Ai Toyama ...
来源:[J].Journal of Functional Foods(IF 2.632), 2019, Vol.61Elsevier
摘要:Abstract(#br)Some food ingredients are thought to be correlated with the gut microbiome. To clarify the presence of susceptible gut indigenous bacteria (SIB) against four popular spices, ICR mice were fed with a high-sucrose diet containing no-fibre (NF), 2% w/w cumin-seeds (CM),...
作者:Takashi Kuda , Hajime Takahashi
来源:[J].Process Biochemistry(IF 2.414), 2019Elsevier
摘要:Abstract(#br)Pre-treatment of shark meats in 10% w/v sucrose/5% NaCl with rice bran suspension (RB) fermented by Saccharomyces cerevisiae Misaki-SU1 and Lactobacillus plantarum Sanriku-SU8 (FRB) improves the flavour and taste. In the present study, effects of RB and FRB pre-...
作者:Takashi Kuda , Hajime Takahashi
来源:[J].Process Biochemistry(IF 2.414), 2019Elsevier
摘要:Abstract(#br)Ten % w/v rice bran suspension (RB) were fermented by Saccharomyces cerevisiae Misaki-SU1 and Lactobacillus plantarum Sanriku-SU8 (FRB). Pre-treatment of shark meats in 20% v/v FRB added 10% w/v sucrose and 5% w/v NaCl at 10 °C for 48 h improves the flavour and ...
作者:Takashi Kuda , Minori Goto ...
来源:[J].International Journal of Biological Macromolecules(IF 2.596), 2019Elsevier
摘要:Abstract(#br)In this study, we fed ICR mice with a high-sucrose diet containing 20% w/w of milk-casein (MC), egg-white (EW), or soy-protein (SP) for 14 days in order to detect the presence of protein-susceptible gut indigenous bacteria (P-SIB). The caecal microbiome was examined ...
作者:... Shiori Kumano , Takashi Kuda , Bon Kimura
来源:[J].International Journal of Food Microbiology(IF 3.425), 2017, Vol.243, pp.84-89Elsevier
摘要:Abstract(#br)Listeria monocytogenes infects humans via food products, causing listeriosis. Consequently, food companies pay meticulous attention to the risk of contamination of their products by this bacterium. While fragment analysis methods such as pulsed-field gel electrophore...

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