食品研究部門

食品安全性解析ユニット

主要成果

  • H. Kameya, M. Kanazaki, S. Okamoto, (2019) Evaluation of the effects of reactive oxygen species on growth of Escherichia coli by electron spin resonance spin trapping, Food Science and Technology Research, in press.
  • H. Kameya, M. Kanazaki, Y. Otagiri, A. Obata. (2019) Evaluation of the ESR spin trapping method of reactive-oxygen-species scavenging of tomato juice with different color tones, Journal of home economics of Japan, 70(5), 250-258.
  • M. Hachionhe, N. Nihei, S. Kawamoto, S. Hamamatsu. (2018) Distribution of radioactive cesium during milling and cooking of contaminated buckwheat, Journal of Food Protection, 81, 881-885.
  • R. Furukawa, Y. Unno, T. Miura, A. Yunoki, M. Hachinohe, S. Hamamatsu. (2018) Homogeneity of wheat flour in 5 ml containers for certified reference materials, Applied Radiation and Isotopes, 134, 32-34.
  • H. Sekizawa, M. Sato, T. Aihara, T. Murakami, M. Hachinohe, S. Hamamatsu. (2018) Translocation of the radioactive caesium via the calyx in persimmon fruit, Radioisotopes, 65(3), 129-135.
  • H. Kameya, T. Shoji, Y. Otagiri, A. Obata, V. Trivittayasil, M. Tsuta. (2017) Evaluation of the reactive oxygen species scavenging abilities of tomato juice using ESR spin trapping method, Journal for the integrated study of dietary habits, 27(4) 267-272.
  • M. Hachinohe, T. Sasaki, K. Shindoh, T. Okunishi, S. Hamamatsu. (2017) Distribution of radioactive cesium (137Cs) during cooking of rice noodles with difference firmness, Nippon Shokuhin Kagaku Kougaku Kaishi, 64(4),191-199.
  • S. Naito, E. Matsumoto, K. Shindoh, T. Nishimura. (2015) Effects of polishing, cooking, and storing on total arsenic and arsenic species concentrations in rice cultivated in Japan. Food chemistry, 168, 294-301.