Mimasaka University · Department of Food Science · 教授

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• 食べ物と健康II．食品学各論 食品の分類・特性・利用,中山書店,20172017
• Tracking, Proc Natl Acad Sci U S A.111(10), E914–E923,20142014
• Quantification of hydroxyprolyl-glycine (Hyp-Gly) in human blood after ingestion of collagen hydrolysate(BREWING AND FOOD TECHNOLOGY) Journal of bioscience and bioengineering 113(2), 202-203, 20122012
• Adhesion of tissue sections from eleven organs on glass slides with amino group coatings(CELL AND TISSUE ENGINEERING) Journal of bioscience and bioengineering ,113(5), 661-664, 2012-05-002012

• Effect of dietary n-3/n-6 fatty acid ratio on symptoms of type I Allergy
• Comparison of serum fatty acid compositions of Mongolians and Japanese
• 食餌性n-3/n-6脂肪酸比率のI型アレルギー発症に及ぼす影響
• Effect of the feeding Eucommia ulmoides to fat contents of chicken’s meat and chicken’s excrement

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