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Ryuzo Sakakibara

Kyushu Women's University

41

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591

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Improvement in High-fat Diet-induced Obesity and Insulin Resistance upon Uptake of PS-B1, a Fermented Product Prepared from Soy Flour Using Lactic Acid Bacteria

2020 Journal of Food and Nutrition Sciences
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Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria

2016 Journal of Food and Nutrition Sciences
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Pilot study on novel skin care method by augmentation with Staphylococcus epidermidis, an autologous skin microbe – A blinded randomized clinical trial

2015 Journal of Dermatological Science
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Subacute Toxicological Analysis of Excessive Staphylococcus epidermidis Administration in Mice

2013 Journal of Cosmetics, Dermatological Sciences and Applications
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Preparation and Identification of a Carbohydrate-Protein Conjugate for the Development of Novel Low-Allergenic Cow Milk

2013 Kobunshi Ronbunshu
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Screening botanical lactic acid bacteria with high-function isolated from product of Nagasaki prefecture for development of novel fermented foods

2012 Journal for The Integrated Study of Dietary Habits
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Overview on the Taste of Digests from the .BETA.-lactoglobulin-Dextran Conjugate for Developing a Novel Low-Allergenized Milk

2011 Journal for The Integrated Study of Dietary Habits
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Effects of the Fermented Product Cultivated from Soybean Milk Using Lactic Acid Bacteria, PS-B1, on Liver Function and Lipid Metabolism

2011 Journal for The Integrated Study of Dietary Habits
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Preparation and immunological characterization of β-lactoglobulin-amylose conjugate.

2011 Bioscience, Biotechnology, and Biochemistry
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Stability of the enzyme activity of a lysozyme by conjugating with monomethoxypolyethylene glycol for application as a new type of food additive for preservation

2010 Journal for The Integrated Study of Dietary Habits
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