11. Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening. (November 2020) Authors: Asahina, Yui; Hagi, Tatsuro; Kobayashi, Miho; Narita, Takumi; Sasaki, Keisuke; Tajima, Atsushi; Nomura, Masaru Journal: International dairy journal Issue: Volume 110(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. H3K27M and TERT promoter mutations are poor prognostic factors in surgical cases of adult thalamic high-grade glioma. Issue 1 (28th February 2021) Authors: Osada, Yoshinari; Saito, Ryuta; Shibahara, Ichiyo; Sasaki, Keisuke; Shoji, Takuhiro; Kanamori, Masayuki; Sonoda, Yukihiko; Kumabe, Toshihiro; Watanabe, Mika; Tominaga, Teiji Journal: Neuro-oncology advances Issue: Volume 3:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Heat and radiation resistances of diamond semiconductor in gamma-ray detection. (24th September 2019) Authors: Ueno, Katsunori; Tadokoro, Takahiro; Ueno, Yuichiro; Sasaki, Keisuke; Koizumi, Satoshi; Chayahara, Akiyoshi; Mokuno, Yoshiaki; Hirano, Shintaro; Kaneko, Junichi H. Journal: Japanese journal of applied physics Issue: Volume 58:Number 10(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy. (15th May 2018) Authors: Motoyama, Michiyo; Vénien, Annie; Loison, Olivier; Sandt, Christophe; Watanabe, Genya; Sicard, Jason; Sasaki, Keisuke; Astruc, Thierry Journal: Food chemistry Issue: Volume 248(2018) Page Start: 322 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Meat consumption and consumer attitudes in Japan: An overview. (October 2022) Authors: Sasaki, Keisuke; Motoyama, Michiyo; Watanabe, Genya; Nakajima, Ikuyo Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. New lactic acid bacterial strains from traditional Mongolian fermented milk products have altered adhesion to porcine gastric mucin depending on the carbon source. (3rd September 2014) Authors: Kimoto‐Nira, Hiromi; Yamasaki, Seishi; Sasaki, Keisuke; Moriya, Naoko; Takenaka, Akio; Suzuki, Chise Journal: Animal science journal Issue: Volume 86:Number 3(2015:Mar.) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations. (17th June 2019) Authors: Watanabe, Genya; Ohmori, Hideyuki; Tajima, Kiyoshi; Sasaki, Yasuhito; Wakiya, Yuichiro; Motoyama, Michiyo; Nakajima, Ikuyo; Sasaki, Keisuke Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 12(2019) Page Start: 5516 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy. (1st April 2016) Authors: Motoyama, Michiyo; Ando, Masahiro; Sasaki, Keisuke; Nakajima, Ikuyo; Chikuni, Koichi; Aikawa, Katsuhiro; Hamaguchi, Hiro-o Journal: Food chemistry Issue: Volume 196(2016) Page Start: 411 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy. (1st April 2016) Authors: Motoyama, Michiyo; Ando, Masahiro; Sasaki, Keisuke; Nakajima, Ikuyo; Chikuni, Koichi; Aikawa, Katsuhiro; Hamaguchi, Hiro-o Journal: Food chemistry Issue: Volume 196(2016) Page Start: 411 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Wagyu and the factors contributing to its beef quality: A Japanese industry overview. (October 2016) Authors: Motoyama, Michiyo; Sasaki, Keisuke; Watanabe, Akira Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗