小泉亮輔 (Ryosuke Koizumi) - マイポータル

基本情報

Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products

Sato Hiroaki, Koizumi Ryosuke, Itoyama Ryuichi, Ichisawa Megumi, Negishi Junko, Sakuma Rui, Furusho Tadasu, Sagane Yoshimasa, Takano Katsumi

POTATO RESEARCH 62(3) 305 - 314 2019年9月査読有り
Electronic Nose and Chemical Analysis of Commercial Fish Sauce products Show Country-Specific Preferences

Nakano M, Sagane Y, Koizumi R, Ikehama K, Yoshida K, Nakazawa Y, Takano K, Sato H

Food Preservation Science 44(3) 125 - 133 2018年5月査読有り
Introduction of a Data-Driven Approach for Salmon Fish Sauce Production

NAKANO Mitsutoshi, SAGANE Yoshimasa, KOIZUMI Ryosuke, NAKAZAWA Yozo, YAMAZAKI Masao, WATANABE Toshihiro, TAKANO Katsumi, SATO Hiroaki

Food Preservation Science 44(3) 135 - 143 2018年5月査読有り
Data describing the flow-mediated vasodilation responses and blood pressure in young adult humans after a single dose of oral edible emu oil

Tadayoshi Miyashita, Ryosuke Koizumi, Yoshimasa Sagane, Koichi Niwa, Toshihiro Watanabe, Kazuhiro Minami

Data in Brief 17 631 - 637 2018年4月1日査読有り
Chemical properties and colors of fermenting materials in salmon fish sauce production

Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

Data in Brief 16 483 - 488 2018年2月1日査読有り