北海道大学 · 水産学部 / 水産科学院 / 水産科学研究院

研究关键词food allergy・anti-inflammatory food proteins・allergenicity reduction・endotoxemia・fish protein・pectin oligosaccharides・shrimp allergenicity・triploidization technology

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• Dietary isomaltomegalosaccharides ameliorate lipopolysaccharide-induced endotoxemia in rats2025 · Food Science and Technology Research, 31, 3, 279, 285, Japanese Society for Food Science and Technology, 2025年,
• Reduction of salmon roe allergy risk through fish meat consumption using triploidization technology2025 · Fisheries Science, Springer Science and Business Media LLC, 2025年07月18日,
• Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its molecular mechanisms2024 · Food Chemistry, 141082, 141082, Elsevier BV, 2024年09月,
• Impact of backslopping in TERASI manufacture, as an improving method to reduce shrimp allergenicity2024 · Food Chemistry, 434, 137491, 137491, Elsevier BV, 2024年02月,

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