NODA Kyoko


Position

Assistant Professor

Affiliation

Faculty of Core Research Natural Science Division

写真a

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Campus Career 【 display / non-display 】

  • Faculty of Core Research Natural Science Division, Assistant Professor

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Research Field 【 display / non-display 】

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Papers 【 display / non-display 】

  • Involvement of Bacillus subtilis var. natto in formation of 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine in Natto

    The Japan Society and Home Economics, vol.73(1)(p.39 - 49), 2022.02, TSUTSUURA Satomi, SUZUKI Shiho, YAMAMOTO Ayumi, NODA Kyoko, MURATA Masatsune, Original, Research paper (scientific journal), Coauthor

  • Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone

    Bioscience, Biotechnology, and Biochemistry, vol.85(2)(p.401 - 410), 2021.12, NAKAMURA Miki, MIKAMI Yoko, NODA Kyoko, MURATA Masatsune, Original, Research paper (scientific journal), Coauthor

  • Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions

    Food Science and Technology Research, vol.27(2)(p.301 - 310), 2021.05, IGARASHI Juri, INOUE Aoi, UENO Hiroko, TSUTSUURA Satomi, NODA Kyoko, MURATA Masatsune, Original, Research paper (scientific journal), Coauthor

  • Distribution of pyrrolothiazolate, a pigment formed through the Maillard reaction between cysteine and glucose, in foods and beverages and some of its properties

    Food Science and Technology Research, vol.26(6)(p.735 - 742), 2020.12, NODA Kyoko, AMANO Yuri, SHIMAMURA Yuko, MURATA Masatsune, Original, Research paper (scientific journal), Capital Author

  • Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage

    Bioscience, Biotechnology, and Biochemistry, vol.84(9)(p.1886 - 1893), 2020.09, ARAI Ayaka, IGOSHI Asuka, INOUE Aoi, NODA Kyoko, TSUTSUURA Satomi, MURATA Masatsune, Original, Research paper (scientific journal), Coauthor

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Presentations 【 display / non-display 】

  • Acrylamide formation in pan-fried mung bean sprout

    NODA Kyoko, ANDO Himawari, TADA Kimiko, SATAKE Mio, NAKAUCHI Fuka, TSUTSUURA Satomi, SHIMAMURA Yuko, MASUDA Shuichi, MURATA Masatsune, Domestic, 2022.03, Not Invited, Main Speaker

  • Distribution and formation scheme of furpenthiazinate formed by the Maillard reaction between cysteine and furfural under strongly acidic conditions

    NODA Kyoko, KISHIMOTO Marin, SHIMAMURA Yuko, MURATA Masatsune, Domestic, 2020.03, Not Invited, Main Speaker

  • Formation condition, isolation method, and formation scheme of pyrizepine, a novel Maillard pigment derived from thiamine

    KITAYAMA Sachiko, NODA Kyoko, IGOSHI Asuka, MURATA Masatsune, Domestic, 2020.03, Not Invited, Coauthor

  • Structural Analysis of a Novel Maillard Pigment, Furpenthiazinate, Formed by Acid-hydrolysis of Protein in the Presence of Xylose

    NODA Kyoko, MASUZAKI Ruriko, TERAUCHI Yuka, YAMADA Shinji, Domestic, 2019.03, Not Invited, Main Speaker

  • A novel thiamine-derived pigment, pyrizepine, formed in a model system of the Maillard reaction

    IGOSHI Asuka, NODA Kyoko, MURATA Masatsune, Domestic, 2018.10, Not Invited, Coauthor

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