Takashi Koyanagi - Publications, H-index & Citations

Takashi Koyanagi

Ishikawa Prefectural University

33H指数

202论文数

3.5K被引数

收录论文 28

发表时间

Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC-MS and bacterial flora analysis

FOOD CHEMISTRY

IF9.8

2026-01-21

PREAI

Yamazaki, Yuya; Sasaki, Tetsuya; Ochiai, Nobuo; Sasamoto, Kikuo; Michihata, Toshihide; Yoshida, Kentaro; Koyanagi, Takashi

Physicochemical property and in vivo prebiotic function of α-(1 → 2) and α-(1 → 3)-branched dextran derived from Leuconostoc citreum KD3 α-(1 → 2)和α-(1 → 3)支链柠檬明串珠菌KD3来源的右旋糖苷的理化性质及体内益生功能

JSFA reports

IF1.1

2025-12-01

OAAI

Yoshida, Kentaro; Shibata, Shiori; Abe, Shuto; Matsuzaki, Chiaki; Honda, Yuji; Matsumoto, Kenji; Koyanagi, Takashi

A thermostable and highly active fungal GH3 β-glucosidase generated by random and saturation mutagenesis

PROCEEDINGS OF THE JAPAN ACADEMY SERIES B-PHYSICAL AND BIOLOGICAL SCIENCES

IF4.6

2025-01-01

OAAI

Matsuzaki, Chiaki; Hidaka, Masafumi; Nakashima, Yukari; Honda, Yuji; Koyanaci, Takashi; Ishikawa, Kazuhiko; Katoh, Toshihiko; Katayama, Takane; Kumagai, Hidchiko

Prospective changes in financial toxicity and health-related quality of life in patients with gynecologic cancer

ANNALS OF ONCOLOGY

IF65.4

2024-10-01

PREAI

Kajimoto, Y.; Suzuki, S.; Mori, M.; Nakao, K.; Azuma, A.; Nagao, S.; Shibutani, T.; Koyanagi, T.; Kohara, I.; Tamaki, S.; Yabuki, M.; Teng, L.; Honda, K.; Igarashi, A.

Target profiling of aroma compounds in three types of Japanese sake using solvent-assisted stir bar sorptive extraction with gas chromatography - mass spectrometry

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-09-01

PREAI

Yamazaki, Yuya; Sasaki, Tetsuya; Ochiai, Nobuo; Sasamoto, Kikuo; Michihata, Toshihide; Koyanagi, Takashi

Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-08-22

PREAI

Tsuji, Atsushi; Koyanagi, Takashi

Research overview of L-DOPA production using a bacterial enzyme, tyrosine phenol-lyase 利用细菌酶酪氨酸酚裂解酶生产L-多巴的研究概况

PROCEEDINGS OF THE JAPAN ACADEMY SERIES B-PHYSICAL AND BIOLOGICAL SCIENCES

IF4.6

2023-03-10

OAAI

Kumagai, Hidehiko; Katayama, Takane; Koyanagi, Takashi; Suzuki, Hideyuki

Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production

GUT MICROBES

IF11

2022-10-10

OAAI

Sugiyama, Yuta; Mori, Yumiko; Nara, Misaki; Kotani, Yusuke; Nagai, Emiko; Kawada, Hiroki; Kitamura, Mayu; Hirano, Rika; Shimokawa, Hiromi; Nakagawa, Akira; Minami, Hiromichi; Gotoh, Aina; Sakanaka, Mikiyasu; Iida, Noriho; Koyanagi, Takashi; Katayama, Takane; Okamoto, Shigefumi; Kurihara, Shin

Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods

MICROORGANISMS

IF4.2

2022-03-24

OAAI

Hirano, Rika; Kume, Aiko; Nishiyama, Chisato; Honda, Ryosuke; Shirasawa, Hideto; Ling, Yiwei; Sugiyama, Yuta; Nara, Misaki; Shimokawa, Hiromi; Kawada, Hiroki; Koyanagi, Takashi; Ashida, Hisashi; Okuda, Shujiro; Matsumoto, Mitsuharu; Takagi, Hiroki; Kurihara, Shin

Thermococcus sp. KS-1 PPIase as a fusion partner improving soluble production of aromatic amino acid decarboxylase

AMB EXPRESS

IF3.7

2021-12-27

OAAI

Koyanagi, Takashi; Hara, Ayumi; Kobayashi, Kanako; Habara, Yuji; Nakagawa, Akira; Minami, Hiromichi; Katayama, Takane; Misawa, Norihiko

The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-04-01

PREAI

Abdel-Hamid, Mahmoud; Romeih, Ehab; Gamba, Raul Ricardo; Nagai, Emiko; Suzuki, Takuya; Koyanagi, Takashi; Enomoto, Toshiki

Effect of carrot residue on the desiccation and disinfectant resistances of food related pathogens adhered to a stainless steel surfaces

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-12-01

PREAI

Kuda, Takashi; Koyanagi, Takashi; Shibata, Gensui; Takahashi, Hajime; Kimura, Bon

Total biosynthesis of opiates by stepwise fermentation using engineered Escherichia coli

NATURE COMMUNICATIONS

IF15.7

2016-02-05

171

OAAI

Nakagawa, Akira; Matsumura, Eitaro; Koyanagi, Takashi; Katayama, Takane; Kawano, Noriaki; Yoshimatsu, Kayo; Yamamoto, Kenji; Kumagai, Hidehiko; Sato, Fumihiko; Minami, Hiromichi

Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-02-01

OAAI

Miyawaki, Osato; Gunathilake, Mihiri; Omote, Chiaki; Koyanagi, Takashi; Sasaki, Tetsuya; Take, Harumi; Matsuda, Akira; Ishisaki, Kana; Miwa, Syouji; Kitano, Shigeru

Removal of cadmium from fish sauce using chelate resin

FOOD CHEMISTRY

IF9.8

2015-04-01

PREAI

Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki

Dye-linked D-amino acid dehydrogenase from the thermophilic bacterium Rhodothermus marinus JCM9785: characteristics and role in trans-4-hydroxy-L-proline catabolism 来自嗜热菌Rhodothermus marinus JCM9785的染料连接的D-氨基酸脱氢酶: 特征和在trans-4-hydroxy-L-proline分解代谢中的作用

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2014-12-05

PREAI

Satomura, Takenori; Ishikura, Masaru; Koyanagi, Takashi; Sakuraba, Haruhiko; Ohshima, Toshihisa; Suye, Shin-ichiro

Bench-top fermentative production of plant benzylisoquinoline alkaloids using a bacterial platform (vol 2, pg 326, 2011)

BIOENGINEERED

IF4.2

2014-11-04

OAAI

Nakagawa, Akira; Minami, Hiromichi; Kim, Ju-Sung; Koyanagi, Takashi; Katayama, Takane; Sato, Fumihiko; Kumagai, Hidehiko

(R, S)-Tetrahydropapaveroline production by stepwise fermentation using engineered Escherichia coli

SCIENTIFIC REPORTS

IF3.9

2014-10-21

OAAI

Nakagawa, Akira; Matsuzaki, Chiaki; Matsumura, Eitaro; Koyanagi, Takashi; Katayama, Takane; Yamamoto, Kenji; Sato, Fumihiko; Kumagai, Hidehiko; Minami, Hiromichi

Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)

FOOD CONTROL

IF6.3

2014-01-01

PREAI

Kuda, Takashi; Izawa, Yukino; Yoshida, Saori; Koyanagi, Takashi; Takahashi, Hajime; Kimura, Bon

Microbial and chemical properties of Cambodian traditional fermented fish products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-10-08

PREAI

Chuon, Mony R.; Shiomoto, Mimoe; Koyanagi, Takashi; Sasaki, Tetsuya; Michihata, Toshihide; Chan, Sarun; Mao, Sopheareth; Enomoto, Toshiki

研究方向