研究成果
2025.12.20
Tannaporn Jeenpitak, Alisa Pattarapisitporn, Pipat Tangjaidee, Tabkrich Khumsap, Artit Yawootti, Suphat Phongthai, Seiji Noma, Wannaporn Klangpetch
Valorization of Hericium erinaceus by-products for β-glucan recovery via pulsed electric field-assisted alkaline extraction and prebiotic potential analysis
Foods,
2025.12.19
Marina Ishida, Alisa Pattarapisitporn, Noriko Ryuda, Seiji Noma
Valorization of Grapefruit Juice Extraction Residue Using Pectin Extraction, Cellulose Purification, and Sonication
Applied Sciences 15, 13280
2025.8.9
Alisa Pattarapisitporn, Yuzuka Nagatoshi, Wannaporn Klangpetch, Daisuke Hamanaka, Nao Inoue, Seiji Noma
Enhanced Extraction and Functional Characterization of Pectin and Pectic Oligosaccharide from Grapefruit Residue Using Sodium Oxalate-Assisted Pressurized CO2
Food and Bioprocess Technology 18(11) 9594-9614
2025.7.28
Alisa Pattarapisitporn, Seiji Noma
Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties
Foods 14(15) 2644-2644
2025.1.6
Alisa Pattarapisitporn, Mikihide Demura, Wannaporn Klangpetch, Seiji Noma
Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer
Food and Bioprocess Technology 18 4600-4616
2024.9
白濱陸, 野間誠司, 出村幹英
加圧CO2下でのプロテアーゼによる加水分解を利用した豚肉エキス作製法の開発
日本食品保蔵科学会誌 50(5) 205-212
2024.9
Johma Tagawa, Mikihide Demura, Seiji Noma
Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture
Foods 13(17) 2646
2024.3.25
Satoshi SASAGAWA, Seiji NOMA, Mikihide DEMURA, Daisuke UENO
ユーグレナ粉末の脱臭技術開発に向けた指標におい物質の特定
Journal of Japan Association on Odor Environment 55(2) 107-115
2024.2
Alisa Pattarapisitporn, Seiji Noma, Wannaporn Klangpetch, Mikihide Demura, Nobuyuki Hayashi
Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides
Food Bioscience 57 103584
2023.2
Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi
Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture
FOOD AND BIOPROCESS TECHNOLOGY 16(2) 434-446
2022
Aoi Okubo, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis
FOOD SCIENCE AND TECHNOLOGY RESEARCH 28(3) 235-244
2021.12.6
Mikihide Demura, Seiji Noma, Nobuyuki Hayashi
Species and Fatty Acid Diversity of Desmodesmus (Chlorophyta) in a Local Japanese Area and Identification of New Docosahexaenoic Acid-Producing Species
Biomass 1(2) 105-118
2021.8
古川, 稔之, 野間, 誠司, 出村, 幹英, 林, 信行
加圧二酸化炭素を利用した減塩ワラスボ魚醤の作製
日本食品保蔵科学会誌 47(4) 185-193
2021.7
Chiaki Tsuru, Ayana Umada, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi
Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method
Food and Bioprocess Technology 14(7) 1341-1348
2020.10
Seiji Noma, Lisa Koyanagi, Shuhei Kawano, Nobuyuki Hayashi
Application of pressurized carbon dioxide during salt-reduced sardine fish sauce production
Food Science and Technology Research 26(2) 195-204
2020.3.15
Seiji Noma
Study on microbial control of food using carbon dioxide
Nippon Shokuhin Kagaku Kogaku Kaishi 67(3) 85-91