H. Saeki

发表

In vitro digestion of major allergen in salmon roe and its peptide portion with proteolytic resistance

Kazuhiko Watanabe, H. Kishimura, Y. Shimizu, 2012 .

Protein–Saccharide Interaction

H. Saeki, 2012 .

ACID- AND HEAT-STABLE TRYPSIN INHIBITORY PEPTIDE FROM THE VISCERA OF JAPANESE COMMON SQUID (TODARODES PACIFICUS)

S. Klomklao, S. Benjakul, H. Kishimura, 2010 .

Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors

S. Sugiura, N. Seki, H. Saeki, 1995 .

Transcriptome analysis of the duodenum, pancreas, liver, and muscle from diabetic Goto-Kakizaki rats fed a trypsin inhibitor derived from squid viscera.

M. Araki, H. Kishimura, N. Zaima, 2012, Journal of agricultural and food chemistry.

Effect of maillard reaction on allergenicity of scallop tropomyosin.

Kazuhiko Watanabe, D. Ahn, T. Ojima, 2005, Journal of agricultural and food chemistry.

Effect of drying treatment on the extractability and anti-inflammatory function of photosynthesis-related components in dulse Palmaria palmata and their efficient recovery from dried thallus

H. Saeki, G. Joe, Y. Konishi, 2022, Fisheries Science.

Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity

H. Saeki, M. Nishizawa, Musashi Saigusa, 2016, Fisheries Science.

Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing

Y. Shimizu, Yuta Onishi, H. Saeki, 2021, Fisheries Science.

Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose: Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage

Y. Shimizu, H. Saeki, G. Joe, 2022, Foods.

Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium

H. Saeki, Kimio Nishimura, Momoka Suzuki, 2020, Food Science and Technology Research.

Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood

K. Tsuji, H. Saeki, T. Takeda, 2021, Fisheries Science.

Effects of manufacturing factors on the viscosity of a polysaccharide solution extracted from Gagome Kjellmaniella crassifolia

H. Kishimura, S. Katayama, H. Saeki, 2009, Fisheries Science.

Trypsins from yellowfin tuna (Thunnus albacores) spleen: purification and characterization.

W. Visessanguan, B. Simpson, S. Klomklao, 2006, Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology.

A TRYPSIN INHIBITOR IN THE VISCERA OF JAPANESE COMMON SQUID (TODARODES PACIFICUS) ELICITS INSULINOTROPIC EFFECTS IN DIABETIC GK RATS

H. Kishimura, S. Katayama, Kohsuke Adachi, 2012 .

Preparation of Chicken Myofibrillar Protein-Maltose Conjugate Having Multi-Food Functions Using Random-Centroid Optimization

H. Saeki, Kimio Nishimura, 2016 .

Properties of Glycated Chicken Myofibrillar Proteins with Enhanced Antioxidant Abilities

H. Saeki, Kimio Nishimura, Mai Isono, 2012 .

Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability

S. Katayama, H. Saeki, Kimio Nishimura, 2011, Bioscience, biotechnology, and biochemistry.

Major allergen and its IgE cross-reactivity among salmonid fish roe allergy.

Kazuhiko Watanabe, H. Kishimura, Y. Shimizu, 2009, Journal of agricultural and food chemistry.

Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide

S. Katayama, H. Saeki, A. Okada, 2007, Fisheries Science.

Water solubilization of glycated carp and scallop myosin rods, and their soluble state under physiological conditions

S. Katayama, H. Saeki, 2007, Fisheries Science.

Characterization of fish myofibrillar protein by conjugation with alginate oligosaccharide prepared using genetic recombinant alginate lyase

T. Sawabe, H. Saeki, R. Sato, 2005 .

Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide

S. Katayama, H. Saeki, R. Sato, 2004 .

Loss of filament‐forming ability of myosin by non‐enzymatic glycosylation and its molecular mechanism

S. Katayama, H. Saeki, Y. Haga, 2004, FEBS letters.

Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction

S. Katayama, H. Saeki, 2004 .

Improved thermal stability and emulsifying properties of carp myofibrillar proteins by conjugation with dextran

H. Saeki, K. Fujiwara, Toshishige Oosawa, 1998 .

Gel-forming Ability and Cryostability of Frozen Surimi Processed with CaCl_2-Washing

H. Saeki, 1996 .

Behavior of Fish Meat Components during Manufacture of Frozen Surimi through Processing with CaCl2-Washing

F. Hirata, H. Saeki, 1994 .

Control of Quality of Pressure-induced Gel from Walleye Pollack Surimi by Heat-treatment.

H. Saeki, M. Nonaka, Tamotsu Shoji, 1992 .

Immunomodulatory Properties of Highly Viscous Polysaccharide Extract from the Gagome Alga (Kjellmaniella crassifolia)

H. Kishimura, S. Katayama, H. Saeki, 2012, Plant Foods for Human Nutrition.

Anti-inflammatory effects of dulse (Palmaria palmata) resulting from the simultaneous water-extraction of phycobiliproteins and chlorophyll a.

Y. Shimizu, H. Saeki, M. Nishizawa, 2017, Food research international.

Stability and emulsion-forming ability of water-soluble fish myofibrillar protein prepared by conjugation with alginate oligosaccharide.

T. Sawabe, S. Katayama, H. Saeki, 2003, Journal of agricultural and food chemistry.

Anti-obesity effects of chondroitin sulfate oligosaccharides from the skate Raja pulchra.

Y. Takagi, Taishi Kobayashi, K. Ura, 2019, Carbohydrate polymers.

A New Approach to the Functional Improvement of Fish Meat Proteins

H. Saeki, 2010 .

Preparation of Neoglycoprotein from Carp Myofibrillar Protein by Maillard Reaction with Glucose: Biochemical Properties and Emulsifying Properties

H. Saeki, 1997 .

Changes in allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose.

Kazuhiko Watanabe, D. Ahn, T. Ojima, 2006, Journal of agricultural and food chemistry.

Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium.

S. Katayama, H. Saeki, J. Shima, 2002, Journal of agricultural and food chemistry.

H. Saeki, M. Nishizawa, Musashi Saigusa, 2016, Fisheries Science.

Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction.

Yutaka Shimizu, H. Saeki, G. Joe, 2022, Food chemistry.

Effect of CaCl2 on Gel Forming Ability and Cross-linking Reaction of Myosin Heavy Chain in Salt-ground Meat of Skipjack Tuna, Carp, and Walleye Pollack.

F. Hirata, K. Arai, H. Saeki, 1992 .

In vitro and in vivo anti-inflammatory activity of digested peptides derived from salmon myofibrillar protein conjugated with a small quantity of alginate oligosaccharide

Y. Shimizu, H. Saeki, M. Nishizawa, 2015, Bioscience, biotechnology, and biochemistry.

Cold-adapted structural properties of trypsins from walleye pollock (Theragra chalcogramma) and Arctic cod (Boreogadus saida)

S. Klomklao, S. Benjakul, H. Kishimura, 2011 .

Structural properties of trypsin from cold-adapted fish, arabesque greenling (Pleurogrammus azonus)

S. Klomklao, S. Benjakul, H. Kishimura, 2011 .

Purification and characteristics of trypsin from masu salmon (Oncorhynchus masou) cultured in fresh-water

H. Kishimura, E. Yamaha, H. Saeki, 2010, Fish Physiology and Biochemistry.

Fibrous texturization and amino acid/fatty acid changes with the extrusion cooking of fish meat containing skin and bone

H. Kishimura, M. Kitagawa, H. Saeki, 2008 .

Molecular and immunological characterization of β'-component (Onc k 5), a major IgE-binding protein in chum salmon roe.

M. Ebisawa, Kazuhiko Watanabe, H. Kishimura, 2014, International immunology.

Grey mullet roe contains yolk protein having IgE cross-reactivity to chum salmon roe major allergen (Onc k 5)

Y. Shimizu, H. Saeki, Zhuosi Li, 2017, Fisheries Science.

Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste.

Y. Shimizu, H. Saeki, U. Amalia, 2022, Food chemistry.

Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy

Y. Shimizu, H. Saeki, G. Joe, 2023, Fisheries Science.

Changes in the Allergenicity of Saeujeot by Fermentation

Jin-Gyu Park, M. Byun, S. M. Kim, 2008 .

Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions

Jin-Gyu Park, M. Byun, Koth-Bong-Woo-Ri Kim, 2007 .

Transcriptome analysis of the duodenum in Wistar rats fed a trypsin inhibitor derived from squid viscera.

M. Araki, H. Kishimura, N. Zaima, 2011, Journal of agricultural and food chemistry.

Digestibility in the gastrointestinal tract and migration to blood of β'-component (Onk k 5), a major salmon roe IgE-binding protein.

Y. Shimizu, S. Fujita, H. Saeki, 2019, Food chemistry.

Gelation of salted paste of Alaska pollack by high hydrostatic pressure and change in myofibrillar protein in it.

H. Saeki, M. Nonaka, Tamotsu Shoji, 1990 .

A graphical solution of multimodal optimization to improve food properties

Shuryo Nakai, Kenjin Nakamura, Hiroki Saeki, 1999 .

Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages

H. Saeki, Yoshinori Takahashi, G. Joe, 2023, Food chemistry. Molecular sciences.

Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

Soichiro Nakamura, H. Saeki, J. Hata, 2002 .

Lowering of Thermal Stability of Fish Myoflbrillar Protein Induced by CaCl2

H. Saeki, 1995 .

Effect of CaCl2 in frozen surimi of Alaska pollack on cross-linking of myosin heavy chain in salted paste from the same material.

K. Arai, N. Seki, H. Saeki, 1988 .

Manufacture of highly nutritional fish meat for food stuff from sardines.

F. Hirata, H. Saeki, Y. Sasamoto, 1989 .

Role of sorbitol in manufacturing dried seafood from heated squid meat

H. Saeki, T. Kubo, 2001 .

Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes

H. Saeki, Z. Iseya, T. Kubo, 2000 .

Development of an enzyme-linked immunosorbent assay system for detecting β'-component (Onk k 5), a major IgE-binding protein in salmon roe.

H. Oda, Y. Shimizu, H. Saeki, 2015, Food chemistry.

Random-centroid Optimization Reveals the Strongest Superoxide Anion Radical Scavenging Activity of Maltose- and Ribose-conjugated Chicken Myofibrillar Protein

H. Saeki, Kimio Nishimura, 2018 .

Glucose-conjugated chicken myofibrillar proteins derived from random-centroid optimization present potent hydroxyl radical scavenging activity

H. Saeki, Kimio Nishimura, Momoka Suzuki, 2019, Bioscience, biotechnology, and biochemistry.

Improved solubility of carp myofibrillar proteins in low ionic strength medium by glycosylation

H. Saeki, Keisuke Inoue, 1997 .

Effect of Curing with NaCl Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying

S. Sugiura, H. Saeki, Z. Iseya, 1998 .

Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat

S. Sugiura, H. Saeki, Z. Iseya, 1996 .

Advanced Utilization of By-Product from the Sturgeon Aquaculture Industry: Optimum Preparation of Notochord-Derived Multifunctional Peptides by Glycation using the Maillard Reaction

Y. Takagi, Y. Shimizu, H. Saeki, 2023, Waste and Biomass Valorization.