A. Obata

发表

Identification, characterization, and molecular cloning of a novel hyaluronidase, a member of glycosyl hydrolase family 16, from Penicillium spp

M. Bakke, Jun-ichi Kamei, A. Obata, 2011, FEBS letters.

Oral intake of soy isoflavone aglycone improves the aged skin of adult women.

H. Yamaguchi, A. Obata, M. Saito, 2007, Journal of nutritional science and vitaminology.

Antihypertensive effect of a gamma-aminobutyric acid rich tomato cultivar 'DG03-9' in spontaneously hypertensive rats.

N. Fukuda, H. Ezura, C. Matsukura, 2010, Journal of agricultural and food chemistry.

Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans.

M. Kikuchi, A. Obata, M. Saito, 2000, The Journal of nutrition.

Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties

K. Abe, T. Asakura, A. Obata, 2008, Bioscience, biotechnology, and biochemistry.

Preventive Effects of a Fermented Soy Extract Containing Isoflavone Aglycons on Bone Loss in Ovariectomized Rats Fed on a Calcium-Deficient Diet

I. Ezawa, M. Kikuchi, A. Obata, 2003 .

An Efficient Preparation of Acetyl Isoflavone Glucoside

A. Obata, S. Tokutake, K. Tobe, 1997 .

Dietary Soy Isoflavone–Aglycone Lowers Food Intake in Female Rats With and Without Ovariectomy

K. Ebihara, T. Mizushige, T. Kishida, 2008, Obesity.

Objectionable flavor of soy milk developed during the soaking of soybeans and its control

M. Matsuura, D. Fukushima, A. Obata, 1989 .

Isoflavone aglycone-rich extract without soy protein attenuates atherosclerosis development in cholesterol-fed rabbits.

M. Kikuchi, A. Obata, M. Saito, 2000, The Journal of nutrition.

Lowering Effect of an Isoflavone-Rich Fermented Soybean Extract on the Serum Cholesterol Concentrations in Female Rats, with or without Ovariectomy, but Not in Male Rats

K. Ebihara, T. Mizushige, T. Kishida, 2006, Bioscience, biotechnology, and biochemistry.

Lack of an Inducible Effect of Dietary Soy Isoflavones on the mRNA Abundance of Hepatic Cytochrome P-450 Isozymes in Rats

K. Ebihara, T. Mizushige, T. Kishida, 2004, Bioscience, biotechnology, and biochemistry.

Anti-allergic Activity of Naringenin Chalcone from a Tomato Skin Extract

M. Kikuchi, A. Obata, M. Saito, 2004, Bioscience, biotechnology, and biochemistry.

Clinical efficacy of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi for perennial allergic rhinitis.

T. Enomoto, T. Igarashi, A. Obata, 2009, Allergology international : official journal of the Japanese Society of Allergology.

Naringenin chalcone suppresses allergic asthma by inhibiting the type-2 function of CD4 T cells.

T. Nakayama, C. Iwamura, K. Shinoda, 2010, Allergology international : official journal of the Japanese Society of Allergology.

Anti-Influenza Virus Effects of Elderberry Juice and Its Fractions

K. Hayashi, Toshimitsu Hayashi, A. Obata, 2012, Bioscience, biotechnology, and biochemistry.

Antihypertensive and Natriuretic Effects of Less-Sodium Soy Sauce Containing γ-Aminobutyric Acid in Spontaneously Hypertensive Rats

R. Tsuji, T. Kawasaki, M. Kikuchi, 2007, Bioscience, biotechnology, and biochemistry.

Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control

M. Matsuura, A. Obata, 1993 .

Identification and quantification of metabolites of orally administered naringenin chalcone in rats.

Jun-ichi Kamei, A. Obata, Atsushi Sano, 2009, Journal of agricultural and food chemistry.

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis.

Eiichiro Fukusaki, Takeshi Bamba, E. Fukusaki, 2012, Journal of bioscience and bioengineering.

Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce.

E. Fukusaki, T. Bamba, Shinya Yamamoto, 2014, Journal of agricultural and food chemistry.

Contribution of the retronasal odor of soy sauce to salt reduction.

M. Manabe, A. Obata, R. Sakaue, 2020, Journal of food science.

β-Glucosidases from Soybeans Hydrolyze Daidzin and Genistin

M. Matsuura, A. Obata, 1993 .

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Yoko Iijima, H. Tsugawa, A. Obata, 2016, Bioscience, biotechnology, and biochemistry.

Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling.

E. Fukusaki, T. Bamba, Shinya Yamamoto, 2014, Journal of bioscience and bioengineering.

Lactobacillus plantarum strain YU from fermented foods activates Th1 and protective immune responses.

H. Tsutsui, K. Hayashi, Toshimitsu Hayashi, 2011, International immunopharmacology.

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation

S. Kitao, W. Mok, A. Obata, 2021, Journal of Food Research.

A sulfated polysaccharide, fucoidan, enhances the immunomodulatory effects of lactic acid bacteria.

T. Nakano, A. Obata, Tadaomi Kawashima, 2011, International journal of molecular medicine.

Inhibitory effect of naringenin chalcone on inflammatory changes in the interaction between adipocytes and macrophages.

R. Yu, T. Kawada, T. Goto, 2007, Life sciences.

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.

J. Sugiyama, K. Fujita, Mizuki Tsuta, 2016, Journal of the science of food and agriculture.

Nutrient Metabolism Unique Uptake and Transport of Isoflavone Aglycones by Human Intestinal Caco-2 Cells : Comparison of Isoflavonoids and Flavonoids 1

J. Terao, S. Miyamoto, M. Kikuchi, 2002 .

Spectrophotometric Determination of Sulfhydryl Groups in Soymilk Using 2, 2'-Dithiobis- (5-nitropyridine)

D. Fukushima, A. Obata, Masartu Matsuura, 1989 .

Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon Heating

Yoko Iijima, A. Obata, Yumi Iwasaki, 2020, Japan Journal of Food Engineering.

Inhibition of Glucose Transport by Tomatoside A, a Tomato Seed Steroidal Saponin, through the Suppression of GLUT2 Expression in Caco-2 Cells.

Baorui Li, T. Matsui, A. Obata, 2018, Journal of agricultural and food chemistry.

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce

E. Sugawara, A. Obata, H. Katayama, 2017, Bioscience, biotechnology, and biochemistry.

Unique uptake and transport of isoflavone aglycones by human intestinal caco-2 cells: comparison of isoflavonoids and flavonoids.

J. Terao, S. Miyamoto, M. Kikuchi, 2002, The Journal of nutrition.

Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

M. Matsuura, K. Kitamura, A. Obata, 1996 .