‹³ˆõ–¼ ¬¼ú±@“TŽq ŽÊ^
ƒtƒŠƒKƒi ºÏ»޷ Éغ
Š‘® lŠÔ‰h—{Šw‰È
EˆÊ y‹³Žö
ŠwˆÊ
ê–啪–ì
Œ¤‹†“à—e
’S“–‰È–Ú
”ŽŽmi”_Šwj
Š‘®Šw‰ï “™ •½¬14”N4ŒŽ@“ú–{H•i‰ÈŠwHŠw‰ï‰ïˆõi•½¬19”N5ŒŽ‚Ü‚Å
•½¬14”N7ŒŽ@American Society of Agricultural and Biological Engineers(ASAE)‰ïˆõi•½¬16”N3ŒŽ‚܂Łj
•½¬15”N4ŒŽ@“ú–{”_Œ|‰»Šw‰ï‰ïˆõi•½¬19”N3ŒŽ‚܂Łj
•½¬21”N4ŒŽ@“ú–{‰h—{H—ÆŠw‰ï‰ïˆõ(Œ»Ý‚ÉŽŠ‚é)
•½¬21”N4ŒŽ@‰h—{‰ü‘PŠw‰ïi•½¬25”N2ŒŽ‚܂Łj
•½¬23”N9ŒŽ@“ú–{H¶ŠˆŠw‰ï(Œ»Ý‚ÉŽŠ‚é)
•½¬23”N11ŒŽ@“ú–{”_Œ|‰»Šw‰ï(Œ»Ý‚ÉŽŠ‚é)
•½¬25”N3ŒŽ@“ú–{H•i”÷¶•¨Šw‰ï(Œ»Ý‚ÉŽŠ‚é)
Œ¤‹†ŽÀÑ
E’˜‘
E˜_•¶
Eu‰‰“™
‚ÌŠˆ“®
i’˜‘j
1.“œŽ¿HŠw‚É‚æ‚éƒAƒvƒ[ƒ`u’Y…‰»•¨‚Ì‘½–Ê“I—˜—p‹Zp‚Ì“WŠJv@‹¤’˜@•½¬15”N11ŒŽ@ƒjƒ…[ƒt[ƒhEƒNƒŠƒG[ƒVƒ‡ƒ“‹ZpŒ¤‹†‘g‡

iŠwp˜_•¶j
1.Effect of soaking and gaseous phase sprout processing on the GABA content of pre-germinated brown rice@‹¤’˜@•½¬15”N7ŒŽ@ASAE annual international meeting.
Paper number:036073
2.Production of ƒÁ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods.@ ‹¤’˜@•½¬17”N1ŒŽ5“ú@Food Microbiology 22 pp.497`504
3.Effect of soaking and gaseous treatment on GABA content in germinated brown rice.@ ‹¤’˜@•½¬17”N10ŒŽ28“ú@Journal of Food Engineering78 Pp.556`560
4.“ûŽ_‹Û‚É‚æ‚é”­‰èŒº•Ä‹@”\«¬•ª‚̐¶ŽY—U”­‹@\‚ÉŠÖ‚·‚錤‹† (”ŽŽm˜_•¶)@’P’˜@•½¬19”N3ŒŽ@–kŠC“¹‘åŠw‘åŠw‰@
5.Isolation and characterization of a low molecular weight peptide contained of sourdough.@‹¤’˜@•½¬19”N5ŒŽ22“ú@Journal of Agricultural and Food Chemistry@55@Pp.4871`4876
6.Characterization of glutamate decarboxylase produced by Lactobacillus paracasei which has the ability to produce a high amount of ƒÁ-aminobutyric acid (GABA).@ ‹¤’˜@•½¬20”N2ŒŽ7“ú@Bioscience, Biotechnology, and Biochemistry72@Pp.278`285
7.¬’·Šúƒ‰ƒbƒg‚É‚¨‚¯‚郉[ƒhA‘哤–ûA‹›–û“Y‰ÁŽ”—¿‚̐ێ悪¬nŒã‚Ì‹›–û‚ÌšnD«‚Æ•K{Ž‰–bŽ_ÛŽæ”ä—¦‚É‹y‚Ú‚·‰e‹¿@‹¤’˜@•½¬21”N6ŒŽ12“ú@“ú–{‰h—{EH—ÆŠw‰ïŽ62@Pp.245`251
8.•êƒ‰ƒbƒg‚̃‰[ƒh‚¨‚æ‚Ñ‹›–û“Y‰ÁŽ”—¿ÛŽæ‚ªŽeƒ‰ƒbƒg‚̈ݓà—e•¨‘g¬‚ÆŒŒŸ÷Ž‰Ž¿”Z“x‚É‹y‚Ú‚·‰e‹¿@‹¤’˜@•½¬22”N1ŒŽ9“ú@“ú–{‰h—{EH—ÆŠw‰ïŽ63@pp.107`114
9.”DPEŽö“ûŠúƒ‰ƒbƒg‚̃‰[ƒh‚¨‚æ‚Ñ‹›–ûÛŽæ‚ªŽeƒ‰ƒbƒg‚̈ݓà—e•¨‘g¬‚Æ”]‚ÌŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@‹¤’˜@•½¬22”N8ŒŽ@“ú–{‰h—{EH—ÆŠw‰ïŽ63@pp.227`235
10.•êe‚ªÛŽæ‚µ‚½ƒR[ƒ“–û‚ƃVƒ\–û‚ªŽeƒ‰ƒbƒg‚̈ݓà—e•¨‘g¬‚ÆŒŒŸ÷Ž‰Ž¿”Z“x‚É‹y‚Ú‚·‰e‹¿@‹¤’˜@•½¬23”N8ŒŽ@“ú–{H¶ŠˆŠw‰ïŽ22@pp.234`240
11.Effects of live Lactobacillus paracasei on plasma lipid concentration in rats fed an ethanol-containing diet. ‹¤’˜@•½¬23”N11ŒŽ@Bioscience, Biotechnology, and Biochemistry
12.•êe‚ªÛŽæ‚µ‚½ƒR[ƒ“–û‚ƃVƒ\–û‚ªŽeƒ‰ƒbƒg‚ÌŒŒŸ÷‚Æ”]‚ÌŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@‹¤’˜@•½¬24”N12ŒŽ@“ú–{H¶ŠˆŠw‰ïŽ23@pp.147`153

iƒ|ƒXƒ^[‚¨‚æ‚ÑŒû“ª”­•\j
1.Development of manufacturing technology for healthier processed food using epre-germinated brown ricef@’P@•½¬13”N9ŒŽ2“ú`6“ú@ƒŠƒXƒ{ƒ“‘åŠw@(ƒ|ƒXƒ^[)@ƒˆ[ƒƒbƒp“œŽ¿Šw‰ï(11th European Carbohydrate Symposium)
2.Degradation of phytate in brown rice with giant embryo during soaking in water@’P@•½¬14”N6ŒŽ8`10“ú@‘åã•{—§‘åŠw@(ƒ|ƒXƒ^[)@International Symposium on Polysaccharide Engineering 2003
3.”­‰èŒº•Ä‚ÌGABAŠÜ—Ê‚É‹y‚Ú‚·Z’ЁE‹C‘Š”­‰èˆ—‚ÌŒø‰Ê@’P@•½¬14”N8ŒŽ29`31“ú@–¼é‘åŠw@“V”’ƒLƒƒƒ“ƒpƒX@(Œû“ª)@“ú–{H•i‰ÈŠwHŠw‰ï@‘æ49‰ñ‘å‰ï
4.Effect of soaking and gaseous phase sprout processing on the GABA content of pre-germinated brown rice@’P@•½¬15”N7ŒŽ27`30“ú@Riviera Hotel and Convention Center Las Vegas, Nevada, USA(Œû“ª)@ASAE Annual International Meeting
5.’YŽ_ƒKƒXŠÂ‹«‰º‚Å”­‰è‚³‚¹‚½Œº•Ä’†‚̃Á-ƒAƒ~ƒm—Ž_iGABAj‚Ì’~Ï@’P@•½¬15”N9ŒŽ13“ú@“Œ‹ž”_‹Æ‘åŠw@¢“c’JƒLƒƒƒ“ƒpƒX(Œû“ª)@ “ú–{H•i‰ÈŠwHŠw‰ï@‘æ50‰ñ‘å‰ï
6.”­‰èŒº•Ä‚ð—˜—p‚µ‚½‹@”\«‰ÁHH•i‚̐»‘¢Œãp‚ÌŠJ”­@’P@•½¬15”N11ŒŽ21“ú@‹¤—§—Žq‘åŠw@(Œû“ª)@ƒjƒ…[ƒt[ƒhEƒNƒŠƒG[ƒVƒ‡ƒ“‹ZpŒ¤‹†‘g‡@ŒöŠJ”­•\
7.Effect of soaking and gaseous phase treatment on GABA content in pre-germinated brown rice@’P@•½¬15”N12ŒŽ5`8“ú@Central Food Technological Research Institute (cftri), Mysore, INDIA(ƒ|ƒXƒ^[)@ 5th International Food Convention (IFCON)
8.ƒÁ-ƒAƒ~ƒm—Ž_(GABA)‚ð‚¶ŽY‚·‚é“ûŽ_‹Û‚ÌŒŸõ‚Ɛ¶ŽYðŒ‚ÌŒŸ“¢@’P@•½¬16”N3ŒŽ30“úL“‡‘åŠw(Œû“ª)@ “ú–{”_Œ|‰»Šw‰ï@2004”N“x‘å‰ï
9.Microorganisms Control During Processing of Germinated Brown Rice by Low-Temperature Soaking and Content of ƒÁ-aminobutyric acid (GABA)@ ’P@•½¬16”N11ŒŽ5`7“ú@‚‚­‚΍‘Û‰ï‹cê(ƒ|ƒXƒ^[)@ ¢ŠEƒCƒlŒ¤‹†‰ï‹c‘ÛƒVƒ“ƒ|ƒWƒEƒ€
10.Lactobacillus paracasei@NFRI 7415 ‚̃Oƒ‹ƒ^ƒ~ƒ“Ž_’E’YŽ_y‘f‚̐¸»@’P@•½¬17”N3ŒŽ28`30“ú@–kŠC“¹‘åŠw(ƒ|ƒXƒ^[)@“ú–{”_Œ|‰»Šw‰ï@2005”N“x‘å‰ï
11.”­‰èŒº•Ä‚Ì‹@”\«‚ƐV‚½‚ȏ¤•iŠJ”­@’P@•½¬18”N11ŒŽ15“ú@MB‘åŠw‘@ˆÛŠw•” (Œû“ª)@ ARECƒvƒ‰ƒUŽåÃA‘æ73‰ñƒŠƒŒ[u‰‰‰ï
12.Lactobacillus paracasei NFRI 7415‚̃Oƒ‹ƒ^ƒ~ƒ“Ž_’E’YŽ_y‘fˆâ“`Žq‚̃Nƒ[ƒjƒ“ƒO@’P@•½¬19”N3ŒŽ25“ú@“Œ‹ž”_‹Æ‘åŠw@¢“c’JƒLƒƒƒ“ƒpƒX (Œû“ª)@“ú–{”_Œ|‰»Šw‰ï@2007”N“x‘å‰ï
13.”­‰èŒº•Ä‚Ì‹@”\«‚ƐV‚½‚ȏ¤•iŠJ”­@’P@•½¬19”N6ŒŽ8“ú@‘åãŽs@‚’ÃK[ƒfƒ“(Œû“ª)@ “ú–{’•¨‰ÈŠwŒ¤‹†‰ï@‘æ130‰ñ—á‰ï
14.•êƒ‰ƒbƒg‚̃‰[ƒh‚¨‚æ‚Ñ‹›–û“Y‰ÁŽ”—¿ÛŽæ‚ªŽeƒ‰ƒbƒg‚̐¬’·”­’B‚É‹y‚Ú‚·‰e‹¿@’P@•½¬21”N5ŒŽ21“ú@’·èƒuƒŠƒbƒNƒz[ƒ‹(Œû“ª)@ “ú–{‰h—{EH—ÆŠw‰ï@‘æ63‰ñ‘å‰ï
15.Effect of maternal dietary fish-oil diet and lard diet during pregnancy and lactation on brain development of pups@’P@•½¬21”N10ŒŽ4`9“ú@19th International Congress of Nutrition (ICN), Bangkok, Thailand(ƒ|ƒXƒ^[)@ International Congress of Nutrition (ICN)
16.•êƒ‰ƒbƒg‚̃Vƒ\–û“Y‰ÁŽ”—¿ÛŽæ‚ªŽeƒ‰ƒbƒg‚ÌŒŒŸ÷’†‚ÌŽ‰Ž¿”Z“x‚ÆŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@’P@•½¬22”N5ŒŽ22“ú@“¿“‡AƒAƒNƒeƒB‚Æ‚­‚µ‚Ü(Œû“ª)@ “ú–{‰h—{EH—ÆŠw‰ï@‘æ64‰ñ‘å‰ï
17.•êƒ‰ƒbƒg‚̃R[ƒ“–û‚¨‚æ‚уVƒ\–û“Y‰ÁŽ”—¿ÛŽæ‚ªŽeƒ‰ƒbƒg‚ÌŒŒŸ÷‚Æ”]‚ÌŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@’P@•½¬22”N9ŒŽ11“ú@—Žq‰h—{‘åŠw@âŒËƒLƒƒƒ“ƒpƒX (Œû“ª)@ “ú–{‰h—{‰ü‘PŠw‰ï@‘æ57‰ñ‘å‰ï
18.•êe‚ªÛŽæ‚µ‚½n-6ŒnŽ‰–bŽ_‚Æn-3ŒnŽ‰–bŽ_‚ÌŽeƒ‰ƒbƒgˆÝ‚æ‚èÌŽæ‚µ‚½“û`‚ւ̈ڍs@’P@•½¬23”N5ŒŽ15“ú@‚¨’ƒ‚̐…—Žq‘åŠw(Œû“ª)@ “ú–{‰h—{EH—ÆŠw‰ï@‘æ65‰ñ‘å‰ï
19.Effect of maternal dietary trans fatty acids intake during pregnancy and lactation on the plasma lipid concentration and erythrocyte membrane in pups.@ ’P@•½¬23”N7ŒŽ12`16“ú@11th Asian Congress of Nutrition (ACN), Singapore(ƒ|ƒXƒ^[)@ 11th Asian Congress of Nutrition (ACN)
20.”DPEŽö“ûŠúƒ‰ƒbƒg‚̃gƒ‰ƒ“ƒXŽ‰–bŽ_ÛŽæ‚ªŽeƒ‰ƒbƒg‚ÌŒŒŸ÷Ž‰Ž¿AÔŒŒ‹…–Œ‚¨‚æ‚Ñ”]‚ÌŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@’P@•½¬24”N5ŒŽ20“ú@“Œ–k‘åŠw@ì“à–kƒLƒƒƒ“ƒpƒX@“ú–{‰h—{EH—ÆŠw‰ï@‘æ66‰ñ‘å‰ï
21.Lactobacillus paracasei NFRI 7415‚ª‚Ž‰–bH”ì–žƒ‚ƒfƒ‹ƒ}ƒEƒX‚ÌŠÌ‘ŸŽ‰Ž¿‚É‹y‚Ú‚·‰e‹¿@’P@•½¬25”N5ŒŽ26“ú@–¼ŒÃ‰®‘åŠw@“ŒŽRƒLƒƒƒ“ƒpƒX@“ú–{‰h—{EH—ÆŠw‰ï@‘æ67‰ñ‘å‰ï
22.‚Ó‚È‚¸‚µ—R—ˆ“ûŽ_‹Û‚ª‚Ž‰–bHÛŽæƒ‰ƒbƒg‚ÌŠÌ‘Ÿ‚ÌŽ‰Ž¿”Z“x‚¨‚æ‚ÑŽ‰–bŽ_‘g¬‚É‹y‚Ú‚·‰e‹¿@’P@•½¬25”N6ŒŽ1“ú@i“¿‘åŠwŠÅŒìŠw•”@ç—t‘æ“ñƒLƒƒƒ“ƒpƒX@“ú–{H¶ŠˆŠw‰ï@‘æ46‰ñ‘å‰ï
ì¬“ú•t 2017/10/01