Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the antihypertensive effect of hydrolysate in spontaneously hypertensive rats

Jiapei Wang, Jianen Hu, Jinzhe Cui, +4

Food Chemistry

HypertensionOyster Proteins HydrolysateBiochemistryMedicineAntihypertensive Therapy +6

Isolation and characterization of angiotensin I-converting enzyme inhibitory peptides derived from porcine hemoglobin

Yike Yu, Jianen Hu, Yuji Miyaguchi, +3

Peptides

Molecular PharmacologyBiochemistryMedicinePeptide LibraryPeptide Synthesis +5

Determination of Short-chain Fatty Acids in Rat and Human Feces by High-Performance Liquid Chromatography with Electrochemical Detection

A. Kotani, Yuji Miyaguchi, Mototaka Kohama, +3

Analytical Sciences

Food ChemistryLipid AnalysisBiochemistryElectrochemical DetectionMedicine +8

Physicochemical Properties of Silk Fibroin after Solubilization Using Calcium Chloride with or without Ethanol

Yuji Miyaguchi, Jianen Hu

Food Science and Technology Research

Biopolymer GelCalcium ChlorideBiomanufacturingEngineeringBiomimetic Materials +12

Determination of Organic Acids by High-Performance Liquid Chromatography with Electrochemical Detection during Wine Brewing

A. Kotani, Yuji Miyaguchi, Eiji Tomita, +2

Journal of Agricultural and Food Chemistry

Food ChemistryWine BrewingAcid ContentsCapillary ElectrophoresisGas Chromatography +10

Effect of Bacillus subtilis var. natto Fermented Soybean on Growth Performance, Microbial Activity in the Caeca and Cytokine Gene Expression of Domestic Meat Type Chickens

K. Fujiwara, Makoto Yamazaki, Hiroyuki Abé, +9

The Journal of Poultry Science

NutritionCommercial DietsProbioticBody CompositionFeed Additive +17

Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, +11

Meat Science

Food MarketingDescriptive Texture CharacteristicsAgricultural EconomicsTrained Sensory PanelSensory Science +9

A Disposable Voltammetric Cell for Determining the Titratable Acidity in Vinegar

A. Kotani, Yuji Miyaguchi, Dai Harada, +1

Analytical Sciences

Environmental ElectrochemistryChemical EngineeringDisposable Voltammetric CellEngineeringBioanalysis +7

Thermal and Functional Properties of Porcine Sarcoplasmic Proteins: A Comparison with Some Wateroluble Animal Proteins

Yuji Miyaguchi, Kiyami NAGAYAMA, Masakazu Tsutsumi

Nihon Chikusan Gakkaiho

Food ColloidFunctional PropertiesFood PackagingPorcine Blood PlasmaProtein Assembly +24

Dietary intake of the citrus flavonoid hesperidin affects stress-resilience and brain kynurenine levels in a subchronic and mild social defeat stress model in mice

Mizuho Sato, Alato Okuno, Kazunori Suzuki, +4

Bioscience Biotechnology and Biochemistry