Details of a Researcher - KOIZUMI Ryosuke

Papers - KOIZUMI Ryosuke

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超高温瞬間殺菌乳および全粉乳還元乳の酵素的凝乳の検討 Reviewed

小泉亮輔, 入澤友啓, 多田耕太郎

日本食品保蔵科学会誌 49 ( 4 ) 197 - 201 2023.07

Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食品保蔵科学会

Characterization of the microbiota and chemical properties of pork loins during dry aging Reviewed International journal

Akihito Endo, Ryosuke Koizumi, Yozo Nakazawa, Yuh Shiwa, Shintaro Maeno, Yoshihiko Kido, Tomohiro Irisawa, Yoshiki Muramatsu, Kotaro Tada, Masao Yamazaki, Takao Myoda

MicrobiologyOpen 2020.10

Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1002/mbo3.1157

Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products Reviewed International journal

Hiroaki Sato, Ryosuke Koizumi, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

Potato Research 62 305 - 314 2019.02

Language：English Publishing type：Research paper (scientific journal)

Electronic Nose and Chemical Analysis of Commercial Fish Sauce products Show Country-Specific Preferences Reviewed

Nakano M, Sagane Y, Koizumi R, Ikehama K, Yoshida K, Nakazawa Y, Takano K, Sato H

Food Preservation Science 44 ( 3 ) 125 - 133 2018.06

Language：English Publishing type：Research paper (scientific journal)

Introduction of a Data-Driven Approach for Salmon Fish Sauce Production Reviewed

NAKANO Mitsutoshi, SAGANE Yoshimasa, KOIZUMI Ryosuke, NAKAZAWA Yozo, YAMAZAKI Masao, WATANABE Toshihiro, TAKANO Katsumi and SATO Hiroaki

Food Preservation Science 44 ( 3 ) 135 - 143 2018.06

Language：English Publishing type：Research paper (scientific journal)

Emu Oil Reduces LPS-Induced Production of Nitric Oxide and TNF-α but not Phagocytosis in RAW 264 Macrophages Reviewed

Miyashita T, Minami K, Ito M, Koizumi R, Sagane Y, Watanabe T, Niwa K.

Journal of Oleo Science 67 ( 4 ) 471 - 477 2018.04

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.5650/jos.ess17228

Data describing the flow-mediated vasodilation responses and blood pressure in young adult humans after a single dose of oral edible emu oil Reviewed

Tadayoshi Miyashita, Ryosuke Koizumi, Yoshimasa Sagane, Koichi Niwa, Toshihiro Watanabe, Kazuhiro Minami

Data in Brief 17 631 - 637 2018.02

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2018.01.015

Clustering of commercial fish sauce products based on an e-panel technique Reviewed

Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Kiyoharu Ikehama, Koichi Yoshida, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato.

Data in Brief 16 515 - 520 2017.12

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.11.083

Data on a single oral dose of camu camu (Myrciaria dubia) pericarp extract on flow-mediated vasodilation and blood pressure in young adult humans Reviewed

Tadayoshi Miyashita, Ryosuke Koizumi, Takao Myoda, Yoshimasa Sagane, Koichi Niwa, Toshihiro Watanabe and Kazuhiro Minami

Data in Brief 17 993 - 999 2017.12

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.12.009

Chemical properties and colors of fermenting materials in salmon fish sauce production Reviewed

Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato.

Data in Brief 16 483 - 488 2017.11

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.11.070

Data on volatile compounds in fermented materials used for salmon fish sauce production Reviewed

Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, MasaoYamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

Data in Brief 16 154 - 156 2017.11

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.11.007

Reversible Association of the Hemagglutinin Subcomplex, HA-33/HA-17 Trimer, with the Botulinum Toxin Complex Reviewed

Yoshimasa Sagane, Shingo Mutoh, Ryosuke Koizumi, Tomonori Suzuki, Shin-Ichiro Miyashita, Keita Miyata, Tohru Ohyama, Koichi Niwa, Toshihiro Watanabe

The Protein Jornal 36 ( 5 ) 417 - 424 2017.10

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1007/s10930-017-9733-y

Data on the chemical properties of commercial fish sauce products Reviewed

Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, MasaoYamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

Data in Brief 15 658 - 664 2017.10

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.10.022.

Safety data on single application of emu and macadamia nut oil on human skin Reviewed

Tadayoshi Miyashita, Ryosuke Koizumi, Yoshimasa Sagane, Kazuhiro Minami, Minoru Ito, Toshihiro Watanabe, Koichi Niwa

Data in Brief 15 720 - 723 2017.10

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.10.026

Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults Reviewed

Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

Data in Brief 15 397 - 400 2017.09

Language：English Publishing type：Research paper (scientific journal)

DOI： 10.1016/j.dib.2017.09.047

Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan Reviewed

Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negichi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi, Takano

Data in Brief 11 601 - 605 2017.04

Language：English Publishing type：Research paper (scientific journal)

アクトミオシンのゲル形成機構と微細構造に及ぼす塩濃度ならびに圧力強度の影響 Reviewed

小泉亮輔・入澤友啓・多田耕太郎・鈴木敏郎　筆頭著者

東京農業大学東京農業大学農学集報 60 ( 4 ) 2016.03

Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)

筋原線維タンパク質であるアクトミオシンの高圧処理または加熱処理によるゲルの形成について検討した。

卵黄加圧ゲルの形成機構とその微細構造に与える温度と圧力強度の影響 Reviewed

小泉亮輔, 入澤友啓, 多田耕太郎, 鈴木敏郎

日本食品保蔵科学会誌 42 ( 2 ) 51 - 58 2016.03

Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)

卵黄加圧ゲルのゲル形成条件および形成機構について検討した。

中低温での加圧処理がβ-ラクトグロブリンのゲル形成に与える影響 Reviewed

小泉亮輔, 入澤友啓, 多田耕太郎, 鈴木敏郎

日本食品保蔵科学会誌 42 ( 2 ) 65 - 70 2016.03

Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)

β-ラクトグロブリンの高圧処理によるゲルの形成能について検討した。

γ -アミノ酪酸 (GABA) 生成乳酸菌を用いた発酵バター様食品の開発とその品質について Reviewed

田中智大, 小泉亮輔, 入澤友啓, 寺島晃也, 多田耕太郎, 鈴木敏郎

日本食品保蔵科学会誌 41 ( 5 ) 207 - 213 2015.09

Language：Japanese Publishing type：Research paper (scientific journal)

γ-アミノ酪酸生成乳酸菌を用いた発酵バターの製造について検討した。

オカラ添加が冷凍ソーセージの品質に与える影響 Reviewed

多田耕太郎, 小泉亮輔, 寺島晃也, 中村　優, 鈴木敏郎　

東京農業大学農学集報 57 ( 3 ) 167 - 174 2012.12

Language：Japanese Publishing type：Research paper (scientific journal)

食物繊維を豊富に含むオカラ添加したソーセージの製造およびその理化学的特性について検討した。

超高圧処理により形成させるアクトミオシン加圧ゲルの形成機構について

小泉亮輔

2011.03

Authorship：Lead author Language：Japanese Publishing type：Master’s thesis

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