Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro

por Han, Kyu-Ho, Shimada, Kenichiro, Hayakawa, Toru, Yoon, Taek Joon, Fukushima, Michihiro
Publicado 2014

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

por Mikami, Nana, Tsukada, Yoshiro, Pelpolage, Samanthi Wathsala, Han, Kyu-Ho, Fukushima, Michihiro, Shimada, Kenichiro
Publicado 2020

Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria

por Kilua, Aldrine, Nomata, Riri, Nagata, Ryuji, Fukuma, Naoki, Shimada, Kenichiro, Han, Kyu-Ho, Fukushima, Michihiro
Publicado 2019

Frozen Autoclaved Sorghum Enhanced Colonic Fermentation and Lower Visceral Fat Accumulation in Rats

por Pelpolage, Samanthi W., Yoshida, Atsushi, Nagata, Ryuji, Shimada, Kenichiro, Fukuma, Naoki, Bochimoto, Hiroki, Hamamoto, Tetsuo, Hoshizawa, Michiyo, Nakano, Koichi, Han, Kyu-Ho, Fukushima, Michihiro
Publicado 2020