Papers - Tsuda Harutoshi
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Pseudovitamin B12 producing Loigolactobacillus coryniformis enhances soy milk fermentation by Lactobacillus delbrueckii subsp. bulgaricus
Harutoshi Tsuda;Kunihisa Iwai;Natsuki Hayashizaki
Journal of the Science of Food and Agriculture 105 5239 - 5245 2025.3
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グルコース添加カッテージチーズにおける食中毒細菌の挙動
林崎菜月，佐藤朱嶺，津田治敏
日本畜産学会報 96 37 - 43 2025.2
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国内市販A2 ミルクにおけるβ-カゼイン型のHPLC 法による分析
津田治敏, 髙橋彩花
日本畜産学会報 95 223 - 228 2024.8
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Mouse Model of Anti-Obesity Effects of Blautia hansenii on Diet-Induced Obesity
Masaki Shibata, Naoki Ozato, Harutoshi Tsuda, Kenta Mori, Keita Kinoshita, Mitsuhiro Katashima, Yoshihisa Katsuragi, Shigeyuki Nakaji, Hayato Maeda
Current Issues in Molecular Biology 45 ( 9 ) 7147 - 7160 2023.8
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Production of reuterin by Lactobacillus coryniformis and its antimicrobial activities
Harutoshi Tsuda
Journal of Dairy Research 90 ( 3 ) 312 - 317 2023.8
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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk
Harutoshi Tsuda, Kana Kodama
Journal of Dairy Research 88 ( 2 ) 210 - 216 2021.5
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Characterisation of milk clotting properties of latex from Japanese milkweed (Metaplexis japonica)
Tsuda H., Nishihara A., Kurihara K. and Morimasa K.
26 257 - 263 2020.3
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Influence of exopolysaccharide on the growth of lactic acid bacteria
Tsuda Harutoshi, Okuda Saki, Haraguchi Tsubasa, Kodama Kana
Italian Journal of Food Science 31 ( 2 ) 233 - 242 2019.5
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Bioconversion of Daidzin to Daidzein by Lactic Acid Bacteria in Fermented Soymilk
Tsuda Harutoshi, Shibata Eri
Food Science and Technology Research 23 ( 1 ) 157 - 162 2017.1
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Identification of lactic acid bacteria from raw milk of Wagyu cattle and their tolerance to simulated digestive juice
Tsuda Harutoshi
Milk Science 64 ( 3 ) 207 - 214 2015.12
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Isolation and Identification of Lactic Acid Bacteria from Homemade Pickles in Shobara City, Hiroshima Prefecture
Harutoshi Tsuda
Journal of Life and Environmental Sciences 7 45 - 50 2015.3
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各種発酵食品及び香辛料のアンギオテンシンI変換酵素阻害活性
青柳東彦, 坂田真奈美, 伊波亜香里, 入江葉月, 上田優子, 津田治敏
九州栄養福祉大学研究紀要 11 199 - 205 2014.12
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管理栄養士課程におけるリメディアル教育への取り組み
赤松貴文, 楠瀬千春, 松本明夫, 津田治敏, 喜多大三, 藤野博史
九州栄養福祉大学研究紀要 10 257 - 270 2013.12
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Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products
Tsuda Harutoshi, Matsumoto Teruki, Ishimi Yoshiko
Food Science and Technology Research 18 ( 5 ) 713 - 721 2012.9
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Time Reduction of Vitamin B-6 and Inositol Assay by Using Lyophilized Saccharomyces cerevisiae ATCC 9080
Tsuda Harutoshi, Matsumoto Teruki, Ishimi Yoshiko
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY 58 ( 2 ) 149 - 151 2012.7
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Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
Tsuda Harutoshi, Kubota Kenzo, Matsumoto Teruki, Ishimi Yoshiko
Food Science and Technology Research 18 ( 1 ) 77 - 82 2012.1
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Biotin, Niacin, and Pantothenic Acid Assay Using Lyophilized Lactobacillus plantarum ATCC 8014
Tsuda Harutoshi, Matsumoto Teruki, Ishimi Yoshiko
Journal of Nutritional Science and Vitaminology 57 ( 6 ) 437 - 440 2011.12
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土壌環境中における窒素循環活性の新規評価法
津田 治敏，松野 敏英，久保田 謙三，松宮 芳樹，久保 幹
立命館大学理工学研究所紀要 69 39 - 46 2010.3
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Production of Exopolysaccharide by Lactobacillus plantarum and the Prebiotic Activity of the Exopolysaccharide
Tsuda Harutoshi, Miyamoto Taku
Food Science and Technology Research 16 ( 1 ) 87 - 92 2010.1
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農地土壌診断 －有機農法のための農地物質循環の評価－
松野敏英, 津田治敏, 久保田謙三, 松宮芳樹, 久保幹
立命館大学理工学研究所紀要 68 85 - 90 2009