Concepedia

Saya Kondo

SK

4

Publications

158

Citations

4

H-Index

2015

Active since

Affiliations

Tokyo University of Marine Science and Technology(Current)

Saya Kondo is an author at Tokyo University of Marine Science and Technology specializing in food microbiology, microbiology, and medicine.

Top concepts

MicrobiologyFood MicrobiologyHealthMedicineImmunologyFood SafetyInflammationFood FermentationBacteriologyBiochemistry

Publications per year

2015–2016

4

Publications

4

Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice

Miho Kawahara, Maki Nemoto, Toru Nakata et al. · International Immunopharmacology · 2015 · 88 citations

Inflammation, Probiotic, Lactococcus Lactis Subsp +9

Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

Saya Kondo, Takashi Kuda, Maki Nemoto et al. · Food Bioscience · 2016 · 29 citations

Inflammation, Probiotic, Saccharomyces Cerevisiae Misaki-1 +10

Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish

Takashi Kuda, Yurie Masuko, Miho Kawahara et al. · Food Bioscience · 2016 · 22 citations

Probiotic, Food Fermentation, Biochemistry +9

Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

Takashi Kuda, Saya Kondo, Yoko Usami et al. · LWT · 2015 · 19 citations

Satoumi-sourced Yeast Saccharomyces, Food Fermentation, Microbial Contamination +9

Rows per page

1–4 of 4