論 文

 
  1. 1.HAMADA, M., ISHIZAKI, S. and NAGAI, T. 1994. Variation of the SH content of BSA by electrolysis. Journal of Shimonoseki University of Fisheries, Vol.42:91-95.

  2. 2.HAMADA, M., ISHIZAKI, S. and NAGAI, T. 1994. Variations of SH content and kamaboko-gel forming ability of shark muscle proteins by electrolysis. Journal of Shimonoseki University of Fisheries, Vol.42:131-135. 

  3. 3.NAGAI, T., SERRANO, Jr. A.E. and NAGAYAMA, F. 1994. Purification and characterization of skipjack liver tryptophan hydroxylase. Fisheries Science, Vol.60:445-448.

  4. 4.TANOUE, Y., SAKATA, K., HASHIMOTO, M., MORISHITA, S., HAMADA, M., KAI, N. and NAGAI, T. 1994. Convenient synthesis of 1,4-naphtoquinons from polymethoxynaphthalens. Oxidative demethylation with silver-catalyzed ammonium peroxodisulfate. Bulletin of the Chemical Society of Japan, Vol.67:2593-2595.

  5. 5.TANOUE, Y., SAKATA, K., HASHIMOTO, M., MORISHITA, S., HAMADA, M., KAI, N. and NAGAI, T. 1994. Positional assignments of a substituent group of 3-substituted juglones by the off-resonance 13C NMR spectra. Bulletin of the Chemical Society of Japan, Vol.67:2886-2887. 

  6. 6.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1994. Distribution of monoamine oxidase in tissues of skipjack. Fisheries Science, Vol.60:801.

  7. 7.浜田盛承・永井 毅.  1995. 魚の骨の無機成分およびその高度有効利用. 水産大学校研究報告, 43巻:185-194. (Inorganic components of bones of fish and their advanced utilization)

  8. 8.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1995. Purification and properties of mitochondrial monoamine oxidase type A from skipjack liver. Fisheries Science, Vol.61:261-265.  

  9. 9.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1995. Distribution and some properties of tryptophan hydroxylase from liver in several fishes. Fisheries Science, Vol.61:365-366.  

  10. 10.HAMADA, M., NAGAI, T., KAI, N. and TANOUE, Y. 1995. Temperature dependence of the tensile strength of fish myosin gel. Fisheries Science, Vol.61:464-466.  

  11. 11.HAMADA, M., NAGAI, T., KAI, N., TANOUE, Y., MAE, H., HASHIMOTO, M., MIYOSHI, K., KUMAGAYA, H. and SAEKI, K. 1995. Inorganic constituents of bone of fish. Fisheries Science, Vol.61:517-520.  

  12. 12.HAMADA, M., NAGAI, T., KAI, N. and TANOUE, Y. 1995. Variations of tensile strength of myosin gel by heating. Fisheries Science, Vol.61:656-658.  

  13. 13.KAI, N., TSUDA, T., SAKAI, T., MURATA, H., HAMADA, M., TANOUE, Y. and NAGAI, T. 1995. Glutathione peroxidase activity in the blood of tunas and marlins. Fisheries Science, Vol.61:867-870.  

  14. 14.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1995. Purification and properties of aromatic L-amino acid decarboxylase from liver of skipjack tuna (Katsuwonus pelamis, Teleostei: Scombridae). Comparative Biochemistry and Physiology, Vol.112B:265-270. 

  15. 15.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1995. Organ distribution of aldehyde dehydrogenase activity of several fish. Fisheries Science, Vol.61:1047-1048.  

  16. 16.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1995. Distribution of aromatic L-amino acid decarboxylase activity in tissues of skipjack. Fisheries Science, Vol.61:1049-1050.  

  17. 17.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1996. Purification and characterization of alcohol dehydrogenase from liver of skipjack Katsuwonus pelamis. Fisheries Science, Vol.62:272-277. 

  18. 18.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1996. Distribution of aromatic L-amino acid decarboxylase in tissues of skipjack tuna using L-DOPA as the substrate. Journal of Fish Biology, Vol.48:1014-1017. 

  19. 19.KAI, N., TSUDA, T., SAKAI, T., MURATA, H., HAMADA, M., TANOUE, Y. and NAGAI, T. 1996. The oxidation state and its distribution of selenium in the blood of cultured yellow tail Seriora Quinqueradiata. Fisheries Science, Vol.62:444-446. 

  20. 20.HAMADA, M., NAGAI, T., KAI, N. and TANOUE, Y. 1996. Temperature changs of kamaboko accompanied by stretching. Fisheries Science, Vol.62:573-576.  

  21. 21.田上保博・寺田 晃・坂田一矩・橋本 守・森下晋一・浜田盛承・甲斐徳久・永井 毅. 1996. ナフタザリンとエチルビニルエーテルの反応によるエチリデンジナフタザリン化合物の簡単な合成. 日本化学会誌, 1029-1032. (Convenient synthesis of ethylidenedinaphthazarins by reaction of naphthazarin with ethyl vinyl ether)

  22. 22.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y., UENO, S. and NAGAYAMA, F. 1997. Existence of chitinase and β-N-acetylglucosaminidase in several jellyfish. Fisheries Science, Vol.63:157-158.  

  23. 23.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1997. Characterization of yellowfin tuna (Thunnus albacares, Scombroidei) tryptophan hydroxylase. Comparative Biochemistry and Physiology, Vol.116B:161-165. 

  24. 24.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1997. Organ distribution of alcohol dehydrogenase activity in several fish. Fisheries Science, Vol.63:323-324.  

  25. 25.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1997. A novel type mitochondrial monoamine oxidase from the liver of skipjack tuna (Katsuwonus pelamis): Purification and characterization. Journal of the Science of Food and Agriculture, Vol.73:489-492. 

  26. 26.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y., UENO, S. and NAGAYAMA, F. 1997. Comparison of characteristics of β-N-acetylhexosaminidase from moon jellyfish Aurelia aurita with those from other species. Fisheries Science, Vol.63:449-452.  

  27. 27.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1997. Differential Scanning Calorimetry of several jellyfish mesogloea. Fisheries Science, Vol.63:459-461.  

  28. 28.NAGAI, T., HAMADA, M., KAI, N., TANOUE, Y. and NAGAYAMA, F. 1997. Organ distribution of tryptophan hydroxylase in several fish. Fisheries Science, Vol.63:652-653.  

  29. 29.HAMADA, M., NAGAI, T., KAI, N. and TANOUE, Y. 1997. Influence of added amounts of succinic anhydride on the succinylation level for some proteins. Journal of National Fisheries University, Vol.46:95-99.  

  30. 30.NAGAI, T., HAMADA, M., KAI, N. and TANOUE, Y. 1998. Effects of inhibitors on monoamine oxidase activity in several organs of Croaker Nibea mitsukurii and Ayu Plecoglossus altivelis. Journal of National Fisheries University, Vol.47:1-5.  

  31. 31.田上保博・坂田一矩・橋本 守・森下晋一・浜田盛承・甲斐徳久・永井 毅. 1999. 硝酸セリウム(Ⅳ)アンモニウムによる1,4-ジアルコキシ-5,8-ジメトキシナフタレンの位置選択的酸化. 日本化学会誌, 67-71. (Regioselective oxidation of 1,4-dialkoxy-5,8-dimethoxynaphthalenes with ammonium cerium (IV) nitrate)

  32. 32.HAMADA, M., NAGAI, T., KAI, N. and TANOUE, Y. 1999. Influences of different dissolving method of succinic anhydride on the succinylation level of some proteins. Journal of National Fisheries University, Vol.47:145-150. 

  33. 33.NAGAI, T., OGAWA, T., NAKAMURA, T., ITO, T., NAKAGAWA, H., FUJIKI, K., NAKAO, M. and YANO, T. 1999. Collagen of edible jellyfish exumbrella. Journal of the Science of Food and Agriculture, Vol.79:855-858. 

  34. 34.NAGAI, T., INADA, J., HAMADA, M., KAI, N., TANOUE, Y. KAMINISHI, Y., NAKAGAWA, H., FUJIKI, K., NAKAO, M. and YANO, T. 1999. Distribution of glutathione peroxidase activity in fish. Fisheries Science, Vol.65:665-666. 

  35. 35.NAGAI, T., KURATA, M., NAKAMURA, T., ITO, T., FUJIKI, K., NAKAO, M. and YANO, T. 1999. Properties of myofibrillar protein from Japanese stingfish (Sebastes inermis) dorsal muscle. Food Research International, Vol.32:401-405.

  36. 36.NAGAI, T. 1999. Mitochondrial aldehyde dehydrogenase from the liver of skipjack tuna Katsuwonus pelamis. Comparative Biochemistry and Physiology, Vol.124B:225-230.  

  37. 37.NAGAI, T. and SUZUKI, N. 2000. Isolation of collagen from fish waste material-skin, bone, and fins. Food Chemistry, Vol.68:277-281.  

  38. 38.NAGAI, T., MUTSURO, J., KIMURA, M., KATO, Y., FUJIKI, K., YANO, T. and NAKAO, M. 2000. A novel truncated isoform of the mamnose binding lectin-associated serine protease (MASP) from the common carp (Cyprinus carpio). Immunogenetics, Vol.51:193-200. 

  39. 39.NAGAI, T. and SUZUKI, N. 2000. Partial characterization of collagen from catshark Heterodontsu japonicus skin and muscle.  ITE Letters on Batteries, New Technologies & Medicine, Vol.1:132-134.  

  40. 40.SUZUKI, N., TANAKA, R., NAGAI, T., HATATE, H., MIZUMOTO, I., MASHIKO, N., NOMOTO, T. and YODA. B 2000. Reactivitiy of tea-leaf catechins to superoxide: Measurement by the Cypridina chemiluminescence method. ITE Letters on Batteries, New Technologies & Medicine, Vol.1:135-140.  

  41. 41.甲斐徳久・浜田盛承・田上保博・永井 毅.  2000. 水産物における水銀とセレン-生物無機化学的視点からの概観-. 水産大学校研究報告, 48巻:321-327. (Mercury and selenium in marine products-The outline from a bioinorganically chemical point of view-)

  42. 42.NAGAI, T., WORAWATTAMATEEUL, W., SUZUKI, N., NAKAMURA, T., ITO, T., FUJIKI, K., NAKAO, M. and YANO, T. 2000. Isolation and characterization of collagen from Rhizostomous jellyfish (Rhopilema asamushi). Food Chemistry, Vol.70:205-208.

  43. 43.KAI, N., HAMADA, M., TANOUE, Y. and NAGAI, T. 2000. The oxidation state and its distribution of selenium in suspended substances. ITE Letters on Batteries, New Technologies & Medicine, Vol.1:400-403. 

  44. 44.NAGAI, T. and SUZUKI, N. 2000. Partial characterization of collagen from purple sea urchin (Anthocidaris crassispina) test. International Journal of Food Science and Technology, Vol.35:497-501.

  45. 45.NAGAI, T. and SUZUKI, N. 2000. Preparation and characterization of several fish bone collagens. Journal of Food Biochemistry, Vol.24:427-436.  

  46. 46.NAGAI, T., SUZUKI, N., KATAGIRI, Y., TADA, T. and NAGAYAMA, F. 2000. A simple and rapid determination of serotonin metabolites using fluorometric detection. ITE Letters on Batteries, New Technologies & Medicine, Vol.1:621-623. 

  47. 47.SUZUKI, N., MIZUMOTO, I., NAGAI, T., HATATE, H., NOMOTO, T., MATSUYA, H., YODA. B. and KOZAWA, A 2000. Correlation between decomposition rates of and quenching constants of "environmental hormones" by singlet oxygen. ITE Letters on Batteries, New Technologies & Medicine, Vol.1:644-646.  

  48. 48.TANOUE, Y., SAKATA, K., HASHIMOTO, M., MORISHITA, S., HAMADA, M., KAI, N. and NAGAI, T. 2000. Ring opening of cyclic ethes by sulfunic acid-acetic anhydride. Journal of Heterocyclic Chemistry, Vol.37:1351-1353.

  49. 49.NAGAI, T. 2000. Possible existence of chitosanase-like enzyme in ovary of sea urchin. Fisheries Science, Vol.66:1189-1190.

  50. 50.NAGAI, T., SUZUKI, N., KATAGIRI, Y., TADA, T. and NAGAYAMA, F. 2000. Enzymatic production of melatonin in rainbow trout (Salmo gairdneri) and skipjack tuna (Katsuwonus pelamis) brain. ITE Letters on Batteries, New Technologies & Medicine, Vol.1:952-955. 

  51. 51.NAGAI, T., YAMASHITA, E., TANIGUCHI, K., KANAMORI. N. and SUZUKI, N. 2001. Isolation and characterization of collagen from the outer skin waste materials of cuttlefish (Sepia lycidas). Food Chemistry, Vol.72:425-429.  

  52. 52.NAGAI, T., KANAMORI, N., SUZUKI, N., KATAGIRI, Y., TADA, T. and NAGAYAMA, F. 2001. Quantitative analysis of serotonin metabolites in fish organs. ITE Letters on Batteries, New Technologies & Medicine, Vol.2:120-123. 

  53. 53.NAGAI, T., KANAMORI, N. and SUZUKI, N. 2001. Characterization of skipjack liver alcohol dehydrogenase-1 as isozyme. Food Science and Technology Research, Vol.7:22-25. 

  54. 54.NAGAI, T., SAKAI, M., INOUE, R. and SUZUKI, N. 2001. Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chemistry, Vol.75:237-240.  

  55. 55.TANOUE, Y., TERADA, A., SAKATA, K., HASHIMOTO, M., MORISHITA, S., HAMADA, M., KAI, N. and NAGAI, T. 2001. A facile synthesis of tyrian purple based on a biosynthetic pathway. Fisheries Science, Vol.67:726-729. 

  56. 56.NAGAI, T. and SUZUKI, N. 2001. Partial purification of polyphenol oxidase from chinese cabbage Brassica rapa L. Journal of Agricultural and Food Chemistry, Vol.49:3922-3926. 

  57. 57.KANAMORI, N., NAGAI, T., YODA, B. and SUZUKI, N. 2001. A assay method specific for endonuclease activity: Theoretical review. ITE Letters on Batteries, New Technologies & Medicine, Vol.2:654-658.  

  58. 58.SUZUKI, N., NAGAI, T., KUSANAGI, H., MIZUMOTO, I., MATSUYA, H., YODA, B., ITAMI, T., TAKAHASHI, Y., NOMOTO, T. and KANAMORI, N. 2001. Antioxidative activities of some dietary fibers against singlet oxygen. ITE Letters on Batteries, New Technologies & Medicine, Vol.2:832-835.  

  59. 59.TANOUE, Y., SAKATA, K., HASHIMOTO, M., MORISHITA, S., HAMADA, M., KAI, N. and NAGAI, T. 2002. A facile synthesis of naturally occurring binaphthoquinones: Efficient oxidative dimerization of 4-alkoxy-1-naphthols using silver (II) oxide-40% nitric acid. Tetrahedron, Vol.58:99-104.  

  60. 60.NAGAI, T., ARAKI, Y. and SUZUKI, N. 2002. Partial characterization of water in which rice koshihikari has been washed: Antioxidative activity. ITE Letters on Batteries, New Technologies & Medicine, Vol.3:101-103. 

  61. 61.NAGAI, T., NAGAMORI, E., YAMASHITA, E. and SUZUKI, N. 2002. Collagen of octopus Callistoctopus arakawai arm. International Journal of Food Science and Technology, Vol.37:285-289.  

  62. 62.NAGAI, T. and SUZUKI, N. 2002. Preparation and partial characterization of collagen from paper nautilus (Argonauta argo, Linnaeus) outer skin. Food Chemistry, Vol.76:149-153. 

  63. 63.NAGAI, T., WATARAI, Y. and SUZUKI, N. 2002. Characterization of N-acetylhexosaminidase from rhizostomous jellyfish Rhopilema asamushi mesogloea. Fish Physiology and Biochemistry, Vol.25:53-59. 

  64. 64.NAGAI, T., YUKIMOTO, T. and SUZUKI, N. 2002. Glutathione peroxidase from the liver of Japanese sea bass Lateolabrax japonicus. Zeitschrift für Naturforschung, Vol.57C:172-176. 

  65. 65.NAGAI, T., INOUE, R., INOUE, H. and SUZUKI, N. 2002. Scavenging capacities of pollen extracts from cistus ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals, and DPPH radicals. Nutrition Research, Vol.22:519-526.  

  66. 66.KAI, N., INOUE, H., TAMAMOTO, K., SAKAI, T., MURATA, H., HAMADA, M., TANOUE, Y. and NAGAI, T. 2002. The existing state of selenium in the blood of carp Cyprinus carpio. ITE Letters on Batteries, New Technologies & Medicine, Vol.3:343-346. 

  67. 67.NAGAI, T., AKARI, Y. and SUZUKI, N. 2002. Collagen of the skin of ocellate puffer fish (Takifugu rubripes). Food Chemistry, Vol.78:173-177. 

  68. 68.NAGAI, T., INOUE, R. and SUZUKI, N. 2002. Antioxidative activities of manuka (Leptopermum scoparium) honey. ITE Letters on Batteries, New Technologies & Medicine, Vol.3:489-491. 

  69. 69.NAGAI, T., INOUE, R. and SUZUKI, N. 2003. Preparation and antioxidant properties of water extracts of propolis. Food Chemistry, Vol.80:29-33. 

  70. 70.NAGAI, T. and SUZUKI, N. 2003. Polyphenol oxidase from bean sprouts Glycine max L. Journal of Food Science, Vol.68:16-20. 

  71. 71.NAGAI, T. and YUKIMOTO, T. 2003. Preparation and functional properties of beverages made from sea algae. Food Chemistry, Vol.81:327-332. 

  72. 72.NAGAI, T. 2003. Antioxidant properties of lees produced during sake making using fugu muscle and fin. Food Science and Technology International, Vol.9:123-126.  

  73. 73.TANOUE, Y., SAKATA, K., HASHIMOTO, M., HAMADA, M., KAI, N. and NAGAI, T. 2003. Synthesis of 7,10,20,23-tetramethoxy-1,5,14,18-tetrapxa[5.5](1,4)naphthalenophane and its structure. ITE Letters on Batteries, New Technologies & Medicine, Vol.4:802-805.  

  74. 74.甲斐徳久・井上 英・山元憲一・境 正・村田 寿・浜田盛承・田上保博・永井 毅.  2004. ティラピア血液におけるセレンの存在状態. 水産大学校研究報告, 52巻:79-82. (The existing state of selenium in the blood of Tilapia Oreochromis niloticus)

  75. 75.TANOUE, Y., SAKATA, K., HASHIMOTO, M., HAMADA, M., KAI, N. and NAGAI, T. 2004. A facile synthesis of 6,6'- and 5,5'-dihalogenoindigos. Dyes and Pigments, Vol.62:101-105.  

  76. 76.NAGAI, T. and INOUE, R. 2004. Preparation and the functional properties of water extract and alkaline extract from royal jelly. Food Chemistry, Vol.84:181-186.  

  77. 77.NAGAI, T., IZUMI, M. and ISHII, M. 2004. Fish scale collagen: Preparation and partial characterization. International Journal of Food Science and Technology, Vol.39:239-244.  

  78. 78.NAGAI, T. 2004. Collagen from diamondback squid (Thysanoteuthis rhombus) outer skin. Zeitschrift für Naturforschung, Vol.59C:271-275. 

  79. 79.NAGAI, T. 2004. Characterization of collagen from Japanese sea bass caudal fin as waste material. European Food Research and Technology, Vol.218:424-427. 

  80. 80.NAGAI, T., NAGASHIMA, T., MYODA, T., INOUE, R., TAKAMI, Y. and SUZUKI, N. 2004. Angiotensin I converting enzyme inhibitory activities of honey species. ITE Letters on Batteries, New Technologies & Medicine, Vol.5:290-292. 

  81. 81.NAGAI, T., NAGASHIMA, T., MYODA, T. and INOUE, R. 2004. Preparation and functional properties of extracts from bee bread. Nahrung/Food, Vol.48:226-229.  

  82. 82.NAGAI, T., INOUE, R., SUZUKI, N., MYODA, T. and NAGASHIMA, T. 2004. Angiotensin I converting enzyme inhibitory activities of extracts from propolis and royal jelly. ITE Letters on Batteries, New Technologies & Medicine, Vol.5:293-296.  

  83. 83.KITTIPHATTANABAWON, P., BENJAKUL, S., VISESSANGUAN, W., NAGAI, T. and TANAKA, M. 2004. Characterization of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus).  Food Chemistry, Vol.89:363-372.  

  84. 84.SUZUKI, N., FUJIMURA, A., NAGAI, T., MIZUMOTO, I., ITAMI, T., HATATE, H., NOZAWA, T., KATO, N., NOMOTO, T. and YODA, B. 2004. Antioxidative activity of animal and vegetable dietary fibers.  BioFactors, Vol.21:329-333.  

  85. 85.KAI, N., INOUE, S., YAMAMOTO, K., SAKAI, T., MURATA, H., HAMADA, M., TANOUE, Y. and NAGAI, T. 2004. The oxidation state and the distribution of selenium in the ordinary muscle of freshwater fish under breeding environment. ITE Letters on Batteries, New Technologies & Medicine, Vol.5:472-474.  

  86. 86.NAGAI, T., INOUE, R., SUZUKI, N., MYODA, T. and NAGASHIMA, T 2005. Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferus. International Journal of Molecular Medicine, Vol.15:259-263.  

  87. 87.妙田貴生・中川智行・吉田穂積・永井 毅・永島俊夫.  2005. ジャガイモの品質特性と酸性フォスファターゼアイソザイムパターンの比較. 日本食品保蔵科学会誌, 31巻:21-23. (The comparison of properties and acid phosphatase isozyme patterns on potato varieties)

  88. 88.NAGAI, T., MYODA, T. and NAGASHIMA, T. 2005. Antioxidative activities of water extract and ethanol extract from field horsetail (tsukushi) Equisetum arvense L. Food Chemistry, Vol.91:389-394.

  89. 89.JONGIAREONRAK, A., BENJAKUL, S., VISESSANGUAN, W., NAGAI, T. and TANAKA, M. 2005. Isolation and characterization of acid and pepsin-solubilized collagens from the skin of brownstripe red snapper (Lutjanus vitta). Food Chemistry, Vol.93:475-484.  

  90. 90.NAGAI, T., NAGASHIMA, T., SUZUKI, N. and INOUE, R. 2005. Antioxidant activity and angiotensin I-converting enzyme inhibition of enzymatic hydrolysates from bee bread. Zeitschrift für Naturforschung, Vol.60C:133-138.

  91. 91.TANOUE, Y., HAMADA, M., KAI, N., SAKAMOTO, K., HASHIMOTO, M. and NAGAI, T. 2005. Synthesis of 2-(3-indolyl)-1,4'-naphthoquinones using 3-indoindoles. Journal of Heterocyclic Chemistry, Vol.42:1195-1199.

  92. 92.SUZUKI, N., MESE, Y., ONO, A., FUJIMURA, A., NAGAI, T., MIZUMOTO, I., NOMOTO, T. and YODA, B. 2005. Removal of red tides and water blooms by singlet oxygen. ITE Letters on Batteries, New Technologies & Medicine, Vol.6:378-381.

  93. 93.MYODA, T., MATSUDA, Y., SUZUKI, T., NAKAGAWA, T., NAGAI, T. and NAGASHIMA, T. 2005. Identification of souble proteins and interaction with mannan in mucilage of Dioscorea opposita Thunb. (Chinese yam) tuber. Food Science and Technology Research, Vol.12:299-302.  

  94. 94.NAGAI, T., INOUE, R., KANAMORI, N., SUZUKI, N. and NAGASHIMA, T. 2006. Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat. Food Chemistry, Vol.97:256-262.  

  95. 95.NAGAI, T., INOUE, R., SUZUKI, N. and NAGASHIMA, T. 2006. Antioxidant properties of enzymatic hydrolysates from royal jelly. Journal of Medicinal Food, Vol.9:363-367.  

  96. 96.NAGAI, T., ABE, A., SUZUKI, N. and NAGASHIMA, T. 2006. Antioxidative activities and angiotensin I-converting enzyme inhibition of extracts prepared from chum salmon (Oncorhynchus keta) catrilage and skin.  International Journal of Food Properties, Vol.9:813-822.  

  97. 97.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2006. Antioxidative activity of water extract from yam (Dioscorea opposita Thunb.) tuber mucilage tororo. European Journal of Lipid Science and Technology, Vol.108:526-531. 

  98. 98.NAGAI, T., INOUE, R., TAKAMI, Y., SUZUKI, N. and NAGASHIMA, T. 2006. α-Amylase in commercially available honey species from different floral sources. ITE Letters on Batteries, New Technologies & Medicine, Vol.7:194-197. 

  99. 99.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2006. Antioxidative activities and angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from commercial kamaboko type samples. Food Science and Technology International, Vol.12:335-346.  

  100. 100.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2006. Angiotensin I-converting enzyme inhibitory activities of beverages made from sea algae and commercially available tea extracts. International Journal of Food, Agriculture & Environment, Vol.3&4:17-19.  

  101. 101.NAGAI, T. and NAGASHIMA, T. 2006. Functional properties of dioscorin, soluble viscous protein from Japanese yam (Dioscorea opposita Thunb.) tuber mucilage tororo.  Zeitschrift für Naturforschung, Vol.61C:792-798.

  102. 102.KAI, N., INOUE, S., UENO, S., TANOUE, Y. and NAGAI, T. 2006. The oxidation state and distribution of selenium in jellyfish in a breeding environment. ITE Letters on Batteries, New Technologies & Medicine, Vol.7:462-464.

  103. 103.TANOUE, Y., SAKATA, K., HASHIMOTO, M., KAI, N. and NAGAI, T. 2006. Attempts to isolate the precursors of tyrian purple from Rapana thomasiana. ITE Letters on Batteries, New Technologies & Medicine, Vol.7:474-476.

  104. 104.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2007. Autolysate and enzymatic hydrolysates from yam (Dioscorea opposita Thunb.) tuber mucilage tororo has antioxidant and angiotensin I-converting enzyme inhibitory activities. International Journal of Food, Agriculture & Environment, Vol.5:39-43.  

  105. 105.NAGAI, T., KAWASHIMA, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2007. Preparation and functional properties of beverages made from moss phlox (Phlox subulata L.) leaves. International Journal of Food, Agriculture & Environment, Vol.5:56-60.  

  106. 106.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2007. Physical properties of kamaboko derived from walleye pollack (Theragra chalcogramma) surimi and functional properties of its enzymatic hydrolysates. International Journal of Food, Agriculture & Environment, Vol.5:76-81. 

  107. 107.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2007. Purification and partial characterization of major viscous protein from yam (Dioscorea opposita Thunb.) tuber mucilage tororo. International Journal of Food Properties, Vol.10:515-526.  

  108. 108.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2007. Antioxidative and antihypertensive activities of autolysate and enzymatic hydrolysates from yam (Dioscorea opposita Thunb.) ichyoimo tubers. International Journal of Food, Agriculture & Environment, Vol.5:64-68.  

  109. 109.NAGAI, T., INOUE, R., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2007. Antihypertensive activities of enzymatic hydrolysates from honeybee-collected pollen Cistus ladaniferus. International Journal of Food, Agriculture & Environment, Vol.5:86-89. 

  110. 110.NAGAI, T., KAWASHIMA, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2007. Tea beverages made from romanas rose (Rosa rugosa Thunb.) leaves possess strongly antioxidative activity by high contents of total phenols and vitamin C. International Journal of Food, Agriculture & Environment, Vol.5:137-141.

  111. 111.妙田貴生・塚本 篤・野田高弘・永井 毅・永島俊夫.  2007. 有色馬鈴薯を用いた発泡酒の醸造. 日本食品保蔵科学会誌, 33巻:261-265. (Brewing of happou-shu (low-malt beer) using colored potato)

  112. 112.KAI, N., TAKAHASHI, Y., KONDO, M., TAKESHITA, N., INOUE, S., TANOUE, Y. and NAGAI, T. 2007. The behavior of selenium and mercury in cultured fish I-The profile of selenium distribution in cultured olive flounder-. ITE Letters on Batteries, New Technologies & Medicine, Vol.8:601-604.  

  113. 113.TANOUE, Y., HARA, A., KAI, N., SAKATA, K., HASHIMOTO, M. and NAGAI, T. 2007. A revised synthetic scheme of 6,6'-dibromoindirubin. Journal of Heterocyclic Chemistry, Vol.44:1135-1137.  

  114. 114.NAGAI, T., SUZUKI, N. and NAGASHIMA, T. 2008. Collagen from common minke whale (Balaenoptera acutorostrata) unesu. Food Chemistry, Vol.111:296-301.  

  115. 115.TANOUE, Y., MOTOI, T., MATSUDA, Y., KAI, N., SAKATA, K., HASHIMOTO, M. and NAGAI, T. 2008. A facile synthesis of asterriquinone D. Journal of Heterocyclic Chemistry, Vol.45:1509-1511.  

  116. 116.NAGAI, T., INOUE, R., SUZUKI, N. and NAGASHIMA, T. 2008. Purification and characterization of α-amylase from honeydew honey. International Journal of Food Properties, Vol.11:137-145.  

  117. 117.NAGAI, T., SUZUKI, N., NAKAZAWA, Y. and NAGASHIMA, T. 2008. Functional properties of water extract from fully ripened silver vine [Actinidia polygama (Sieb. et Zucc.) Planch. ex. Maxim.] berries. International Journal of Food, Agriculture & Environment, Vol.6:11-14.  

  118. 118.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N., NAKAZAWA, Y. and NAGASHIMA, T. 2008. Angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from lees as byproduct produced during sake making using fugu muscle and fin. International Journal of Food, Agriculture & Environment, Vol.6:19-22.

  119. 119.NAGAI, T., INOUE, R., SUZUKI, N. and NAGASHIMA, T. 2008. Angiotensin I-converting enzyme inhibitory activities of enzymatic hydrolysates from royal jelly imported from China. International Journal of Food, Agriculture & Environment, Vol.6:129-132.  

  120. 120.KAI, N., TAKAHASHI, Y., KONDO, M., TAKESHITA, N., INOUE, S., TANOUE, Y. and NAGAI, T. 2008. The behavior of selenium and mercury in cultured fish-II-The profile of mercury distribution in cultured olive flounder-. ITE-IBA Letters on Batteries, New Technologies & Medicine, Vol.1:432-435.  

  121. 121.妙田貴生・永井 毅・塚本 篤・野田高弘・永島俊夫.  2009. 有色馬鈴薯を用いた飲料の開発. 日本食品保蔵科学会誌, 35巻:17-21. (Development of softdrink using purple potato ‘Shadow queen’)

  122. 122.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2009. Antioxidant activities of the extracts from bamboo powder as underutilized resource. International Journal of Food, Agriculture & Environment, Vol.7:228-232.  

  123. 123.NAGAI, T., INOUE, R., SUZUKI, N. and NAGASHIMA, T. 2009. α-Amylase from persimmon honey: Purification and characterization. International Journal of Food Properties, Vol.12:512-521.  

  124. 124.TANOUE, Y., IKOMA, Y., KAI, N. and NAGAI, T. 2009. Synthesis of halogenoindirubins. Journal of Heterocyclic Chemistry, Vol.46:1016-1018.  

  125. 125.KAI, N., TAKAHASHI, Y., KONDO, M., TAKESHITA, N., INOUE, S., TANOUE, Y. and NAGAI, T. 2009. The behavior of selenium and mercury in cultured fish-III-The profile of selenium and mercury distribution in cultured olive flounder using extruder pellet-. ITE-IBA Letters on Batteries, New Technologies & Medicine, Vol.2:39-44.

  126. 126.NAKAZAWA, Y., SUZUKI, R., UCHINO, M., SAGANE, Y., KUDO, T., NAGAI, T., SATO, H. and TAKANO, K. 2010. Identification of actinomycetes producing phospholipase D with high transphosphatidylation activity. Current Microbiology, Vol.60:365-372.  

  127. 127.TANOUE, Y., TERAOKA, T., KAI, N., NAGAI, T. and USHIO, K. 2010. Reaction of 3-iodoindole with 1,4-naphthoquinones. Journal of Heterocyclic Chemistry, Vol.47:1447-1449.  

  128. 128.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2010. Characterization of acid-soluble collagen from skins of surf smelt (Hypomesus pretiosus japonicus Brevoort). Food and Nutrition Sciences, Vol.1:59-66.

  129. 129.NAKAZAWA, Y., SAGANE, Y., KIKUCHI, T., UCHINO, M., NAGAI, T., SATO, H., TOEDA, K. and TAKANO, K. 2010. Purification, biochemical characterization, and cloning of phospholipase D from Sreptomyces racemochromogenes strain 10-3. The Protein Journal, Vol.29:598-608.

  130. 130.NAGAI, T., SUZUKI, N., TANOUE, Y., KAI, N. and NAGASHIMA, T. 2011. The liquor made from silver vine [Actinidia polygama (Sieb. et Zucc.) Planch ex Maxim.] berries possess strongly antioxidative activity and antihypertensive activity. African Journal of Food Science, Vol.5:125-130.  

  131. 131.KAI, N., TAKAHASHI, Y., KONDO, M., TAKESHITA, N., INOUE, S., TANOUE, Y. and NAGAI, T. 2011. The behavior of selenium and mercury in cultured fish-V-The profile of selenium  distribution in cultured red sea bream-. ITE-IBA Letters on Batteries, New Technologies & Medicine, Vol.4:15-20.

  132. 132.KAI, N., TAKAHASHI, Y., KONDO, M., TAKESHITA, N., INOUE, S., TANOUE, Y. and NAGAI, T. 2011. The Behavior of selenium and mercury in cultured fish-VI-The profile of mercury distribution in cultured amberjack-. ITE-IBA Letters on Batteries, New Technologies & Medicine, Vol.4:21-24.

  133. 133.NAGAI, T., SUZUKI, N., TANOUE, Y. and KAI, N. 2012. Collagen from tendon of Yezo sika deer (Cervus nippon yesoensis) as by-product. Food and Nutrition Sciences, Vol.3:72-79.  

  134. 134.NAGAI, T., INOUE, R., SUZUKI, N., TANOUE, Y. and KAI. N. 2012. Characterization of α-amylase from mandarin orange honey. Journal of Apicultural Research, Vol.51:3-9.

  135. 135.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2012. Functional property of honey from Echium vulgare. Food and Nutrition Sciences, Vol.3:614-620.

  136. 136.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2012. In vitro antioxidative activity and antihypertensive activity of soy sauce cake derived from the manufacturing of Japanese style fermented soy sauce. Food and Nutrition Sciences, Vol.3:1118-1127.

  137. 137.KAI, N., TAKAHASHI, Y., TANOUE, Y., TANAKA, R., FUKUSHIMA, H., MAEDA, T., FUKUDA, Y. and NAGAI, T. 2012. The behavior of selenium and mercury in cultured fish-VII-The influence of the fasting upon the mercury and selenium distribution. Studies in Science and Technology, Vol.1(2):103-105. https://doi.org/10.11425/sst.1.103   

  138. 138.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2013. Beverage made from fully ripened silver vine [Actinidia polygama (Sieb. et Zucc.) Planch. ex Maxim.] berries possess some health-promoting potentials. Journal of Medical Sciences, Vol.13:708-715.

  139. 139.KAI, N., TANOUE, Y., TAKAHASHI, Y. and NAGAI, T. 2013. The available utilization of selenium from some inedible tissues of marine products-I: The distribution of selenium in several species of cultured and wild fish. Studies in Science and Technology, Vol.2(2):127-130. https://doi.org/10.11425/sst.2.127   

  140. 140.TANOUE, Y., KAI, N., NAGAI, T. and USHIO, K. 2014. Cycloadducts of furan with arynes generated from 2-bromo- and 2,6-dibromo-1,4,5,8-tetramethoxynaphthalens. Journal of Heterocyclic Chemistry, Vol.51:1199-1201.

  141. 141.TANOUE, Y., KAI, N., NAGAI, T. and USHIO, K. 2014. Reaction of some indoles with 1,4-naphthoquinones in the presence of Pd(OAc)2. Journal of Heterocyclic Chemistry, Vol.51:E364-366.

  142. 142.NAGAI, T., TAMAI, M., SATO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2014. Characterization and functional properties of new everbearing strawberry (Fragaria x ananassa Duch.) cultivar, ‘Summertiara’ berries, Functional Foods in Health and Disease, Vol.4:1-22.

  143. 143.NAGAI, T., TANOUE, Y., Kai, N. and SUZUKI, N. 2014. Collagen hydrolysates derived from Yezo sika deer (Cervus nippon yesoensis) tendon have highly health-promoting potentials. International Food Research Journal, Vol.21:1395-1404.

  144. 144.NAGAI, T., SUZUKI, N., KAI, N. and TANOUE, Y. 2014. Functional properties of autolysate and enzymatic hydrolysate from yam tsukuneimo (Dioscorea opposita Thunb.) tuber mucilage tororo: antioxidative activity and antihypertensive activity. Journal of Food Science and Technology, Vol.51(12):3838-3845.

  145. 145.KAI, N., INOUE, T., KURAUCHI, Y., TANOUE, Y., TAKAHASHI, Y. and NAGAI, T. 2014. The available utilization of selenium from some inedible tissues of marine products-II: The distribution of selenium in several species of fish at lower trophic levels in the marine ecosystem. Studies in Science and Technology, Vol.3(2):117-120. https://doi.org/10.11425/sst.3.117          

  146. 146.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2015. Characterization of collagen from emu (Dromaius novaehollandiae) skins. Journal of Food Science and Technology, Vol.52(4):2344-2351.

  147. 147.KAI, N., INOUE, T. and NAGAI, T. 2017. Each effect of the boiling treatment upon the distributions of selenium and mercury in short-necked clam. Studies in Science and Technology, Vol.6(1):31-34. https://doi.org/10.11425/sst.6.31            

  148. 148.KAI, N., INOUE, T. and NAGAI, T. 2017. The available utilization of selenium from some inedible tissues of marine products-III: The distribution of selenium in several species of shellfish. Studies in Science and Technology, Vol.6(2):103-106. https://doi.org/10.11425/sst.6.103

  149. 149.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2017. The fruit liquor prepared from everbearing strawberry (Fragaria x ananassa Duch.) cultivar, ‘Summertiara’ berries with superior health promoting abilities. SciFed Food & Dairy Technology Journal, Vol.1(1):1000006. https://doi.org/10.23959/sffdtj-1000006

  150. 150.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2017. Anti-oxidative and anti-allergic activities of type I collagen hydrolysates from emu skins as by-product. SciFed Food & Dairy Technology Journal, Vol.1(2):1000001.

  151. 151.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2018. Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species. Journal of Food Science and Technology, Vol.55(2):586-597. https://doi.org/10.1007/s13197-017-2968-y

  152. 152.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2018. Characteristics of rice flour breads using yeast isolated from pear Red Bartlett fruits. Journal of Agricultural Science, Vol.10(3):16-29. https://doi.org/10.5539/jas.v10n3p16

  153. 153.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2018. Comparison of bread-making quality on Saccharomyces cerevisiae strain YTPR1 prepared in different conditions. Journal of Agricultural Science, Vol.10(4): 47-57. https://doi.org/10.5539/jas.v10n4p47     

  154. 154.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2018. Comparison on qualities of chum salmon (Oncorhynchus keta) dorsal muscles cooked using superheated steam and other heating methods. Asian Food Science Journal, Vol.2(4): 1-12. https:/ /doi.org/10.9734/AFSJ/2018/42136                  

  155. 155.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2018. Physicochemical and health promoting properties of everbearing strawberry cultivar, ‘Dekoruju’ berries. Journal of Agricultural Science, Vol.10(8): 15-25. https://doi.org/10.5539/jas.v10n8p15               

  156. 156.NAGAI, T., FURUTA, Y., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2018. Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation. International Food Research Journal, Vol.25(6): 2417-2427.

  157. 157.NAGAI, T., TAKAGI, A., TANOUE, Y., KAI, N. and SUZUKI, N. 2018. Characteristics of noodles made from rice flours of major non-glutinous rice cultivars of Japan. Asian Food Science Journal, Vol.4(4):1-13. https:/ /doi.org/10.9734/AFSJ/2018/43952 

  158. 158.NAGAI, T., KAI, N., TANOUE, Y. and SUZUKI, N. 2018. Development of pumpkin pudding-like food using soybeans [Glycine max (L.) Merr.]. Asian Food Science Journal, Vol.5(4):1-9.  https:/ /doi.org/10.9734/AFSJ/2018/45522           

  159. 159.KAI, N., INOUE, T. and NAGAI, T. 2018. The available utilization of selenium from some inedible tissues of marine products-IV: The distribution of selenium in several species of shrimps. Studies in Science and Technology, Vol.7(1): 39-42. https://doi.org/10.11425/sst.7.39                                            

  160. 160.NAGAI, T., NAGATA, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2019. Potentials of representative heirloom vegetables on Shonai region of Yamagata, Japan. Emirates Journal of Food and Agriculture, Vol.31(2): 109-117.  https:/ /doi.org/10.9755/ejfa.2019.v31.i2.1913        

  161. 161.KAI, N., INOUE, T. and NAGAI, T. 2019. The available utilization of selenium from some inedible tissues of marine products-V: The distribution of selenium in several species of fish as the special marine products from Oita Prefecture. Studies in Science and Technology, Vol.8(1): 45-48. https:/ /doi.org/10.11425/sst.8.45

  162. 162.NAGAI, T., NAKAGAWA, T., KAI, N., TANOUE, Y. and SUZUKI. N. 2019. Isolation and partial characterization of 2-deoxy-D-glucose resistant Saccharomyces cerevisiae strain from fruits harvested in Yamagata, Japan. Asian Food Science Journal, Vol.12(3): 1-13. https:/ /doi.org/10.9734/AFSJ/2019/v12i330085

  163. 163.NAGAI, T., TANOUE, Y., KAI, N. and SUZUKI, N. 2019. Characteristics of strained lees of wines made from crimson glory vine (Vitis coignetiae Pulliat ex Planch.) berries as low economic waste by-product. Sustainable Chemistry and Pharmacy, Vol.14: 100180. https:/ /doi.org/10.1016/j.scp.2019.100180       

  164. 164.NAGAI, T., TAKAGI, A., KAI, N., TANOUE, Y. and SUZUKI, N. 2019. Development of acceptable high-quality noodles using nonglutinous rice cultivar Akitakomachi flours. Cereal Chemistry, Vol.96(6): 1112-1125. https:/ /doi.org/10.1002/cche.10222                   

  165. 165.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2020. Isolation of collagen from sailfin sandfish skins as by-product for use in some industrial purposes. Journal of Agricultural Science and Food Technology, Vol.6(4): 69-78. https:/ /doi.org/10.36630/jasft_20009

  166. 166.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2020. Characteristics of low-salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji. Journal of Food Processing and Preservation, Vol.44(10). https:/ /doi.org/10.1111/jfpp.14747

  167. 167.新井由里香・西塔正孝・石原賢司・加藤智美・佐藤洋子・永井 毅.  2020. 魚類コラーゲンペプチドのカルシウム結合能及び卵巣摘出マウスの骨代謝に及ぼす影響. 女子栄養大学紀要, 51巻:13-22. (Effects of tilapia collagen peptide on calcium binding capacity and bone metabolism in ovariectomized mice)

  168. 168.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2020. Reduced-salt shrimp sauces from Alaskan pink shrimp and nonglutinous rice cultivar Tsuyahime koji: Preparation and characterization. International Aquatic Research, Vol.12(4): 279-290. https:/ /doi.org/10.22034/iar.2020.1903799.1063

  169. 169.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2020. Characterization of collagen from Sakhalin taimen skins as useful biomass. Food Technology and Biotechnology, Vol.58(4): 445-454. https:/ /doi.org/10.17113/ftb.58.04.20.6734

  170. 170.玉井史保子・西塔正孝・永井 毅.  2021. 玄米豆腐の開発とその物理化学的特性ならびに官能特性. 日本食品科学工学会誌, 68巻(10号): 399-406. (Development of brown rice tofu and its physicochemical and sensory characteristics)  https:/ /doi.org/10.3136/nskkk.68.399

  171. 171.浅野未来・西塔正孝・永井 毅.  2021. 完熟バナナ果実を用いたバナナジャムの調製とその物理化学的特性ならびに官能特性. 日本食品化学学会誌, 28巻(3号):133-137. (Preparation and its physicochemical and sensory characteristics of banana jam using fully ripened banana fruits)  https:/ /doi.org/10.18891/jjfcs.28.3_133

  172. 172.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. 2021. Quality evaluation of long-term fermented shrimp sauce. Current Topics in Biotechnology, Vol.12: 15-25.

  173. 173.浅野未来・西塔正孝・永井 毅. 2022. 完熟バナナ果実を用いて調製したバナナジャムの機能特性. 日本食品化学学会誌, 29巻(1号):52-60. (Functional property of banana jam prepared using fully ripened banana fruits)  https:/ /doi.org/10.18891/jjfcs.29.1_52

  174. 174.TAMAI, S., SAITO, M. and NAGAI, T.  2022.  Quality improvement and characterization for production of acceptable high-quality brown rice tofu in Japan. Journal of Agricultural Science, Vol.14(6): 28-39. https:/ /doi.org/10.5539/jas.v14n6p28     

  175. 175.玉井史保子・西塔正孝・永井 毅.  2022. 玄米豆腐の製造における異なる植物源澱粉の本葛粉の代替利用としての可能性. 日本食品科学工学会誌, 69巻(11号): 541-547. (Applicability of starches from various botanical sources as a substitute for kudzu flour in brown rice tofu production)  https:/ /doi.org/10.3136/nskkk.69.541

  176. 176.TAMAI, S., SAITO, M. and NAGAI, T.  2023. Impact of trehalose as a partial replacement of sugar on physicochemical properties of brown rice tofu during storage. Journal of Agricultural Science, Vol.15(6), 30-40. https:/ /doi.org/10.5539/jas.v15n6p30

  177. 177.河野凜々安・西塔正孝・永井 毅.  2024. 米麹を用いた発酵あんの開発とその物理化学的特性. 日本食品科学工学会誌, 71巻(1号): 1-11. (Development of fermented adzuki bean pastes using rice koji and their physicochemical properties)  https:/ /doi.org/10.3136/nskkk.NSKKK-D-23-00056

  178. 178.MIYAMOTO, H., SAFITRI, E., NAGAI, T. and SAITO, M. 2024. Characterization of fish skin hydrolysates exhibiting dipeptidyl peptidase IV inhibitory activity. Indonesian Food and Nutrition Progress, Vol.21(1), 1-10. https:/ /doi.org/10.22146/ifnp.88534

  179. 179.河野凜々安・西塔正孝・永井 毅.  2024. 発酵あん製造における食品用酵素添加の有効性評価. 日本食品科学工学会誌, 71巻(10号): xx-xx. (Efficacy evaluation of food enzyme addition in fermented adzuki bean paste production) https:/ /doi.org/10.3136/nskkk.NSKKK-D-24-00008 (印刷中).

  180. 180.TAKEDA, A., SAITO, M. and NAGAI, T.  submitted for publication.

  181. 181.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N. submitted for publication.

  182. 182.SAFITRI, E., KUZIEL, O.H., NAGAI, T. and SAITO, M. submitted for publication.

  183. 183.NAGAI, T., SAITO, M., TANOUE, Y., KAI, N. and SUZUKI, N.