MIURA TAKAYUKI

Manufacture of a New Cheese Using Soy and Adzuki Bean Broths 

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(3) 157-161, 2017  Peer-reviewed

Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO<inf>2</inf> microbubbles 

LWT - Food Science and Technology, 71 221-226, Sep 1, 2016  Peer-reviewed

Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing 

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 21(3) 353-357, May, 2015  Peer-reviewed

Separation of a milk acid phosphatase from a purified lactoferrin fraction and identification as a member of the mammalian purple acid phosphatase family 

INTERNATIONAL DAIRY JOURNAL, 23(2) 86-90, Apr, 2012  Peer-reviewedCorresponding author

Effect of lactic acid bacteria on the production process and quality of cheese  

Japanese Journal of Lactic Acid Bacteria, 22(2) 93-99, 2011  Peer-reviewed

Presence of lactoferrin in a bovine skim milk fraction with acid phosphatase activity 

INTERNATIONAL DAIRY JOURNAL, 20(2) 67-71, Feb, 2010  Peer-reviewed

Suppression of catechin astringency by milk components 

Milk Science, 59(1) 1-8, 2010  Peer-reviewed

Interaction between myostatin and extracellular matrix components 

ANIMAL SCIENCE JOURNAL, 81(1) 102-107, 2010  Peer-reviewed

Decorin binds myostatin and modulates its activity to muscle cells 

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 340(2) 675-680, Feb, 2006  Peer-reviewed