NAGANO Takao

J-GLOBAL         Last updated: Dec 12, 2019 at 14:06
 
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Name
NAGANO Takao
Affiliation
Ishikawa Prefectural University
Section
Faculty of Bioresources and Environmental Science Department of Food Science
Job title
Professor
Degree
Ph.D.
Research funding number
20304660

Research Areas

 
 

Education

 
 
 - 
1990
Graduate School, Division of Agriculture, Nagoya University
 
 
 - 
1987
Faculty of Agriculture, Kyushu University
 

Published Papers

 
Takao Nagano, Takao Nagano, Mitsuru Katase, Kazunobu Tsumura
Food Chemistry   272 33-38   Jan 2019   [Refereed]
© 2018 Elsevier Ltd Soy isoflavones (SIs) are abundant in soybeans and have inhibitory effects on contact hypersensitivity (CHS), which is often used as a mouse model for allergic contact dermatitis (ACD); however, their therapeutic mechanisms rem...
Nagano T, Yano H
Bioscience, biotechnology, and biochemistry   1-8   Nov 2019   [Refereed]
Nagano T, Katase M, Tsumura K
International journal of food sciences and nutrition   70(5) 579-584   Aug 2019   [Refereed]
Nagano T, Ito H
Bioscience, biotechnology, and biochemistry   83(3) 525-530   Mar 2019   [Refereed]
Takao Nagano, Mitsuru Katase, Kazunobu Tsumura, Mineki Saito, Tsukasa Matsuda
Experimental Dermatology   26(3) 249-254   Mar 2017   [Refereed]
© 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd Soyasaponins (SSs) abundant in soybean have anti-inflammatory activities; however, their therapeutic effects on allergic contact dermatitis (ACD) remain unknown. To assess the ef...

Misc

 
K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang
Proteins in Food Processing: Second Edition   149-186   Nov 2017
© 2018 Elsevier Ltd. All rights reserved. In this chapter, structure, gels and gelling processes, and emulsions and emulsifications involving various soy protein fractions are reviewed and structures in solid state are determined mainly by X-ray d...

Books etc

 
Food Hydrocolloids Structure, Properties, and Functions
Plenum Press, New York   1994   

Research Grants & Projects

 
The relationship between protein structure and food functional properties of Soybeans