Our article entitled “Supplementary effect of whey components on the monascin productivity of Monascus sp.”, is accepted for publication in the Journal of the Science of Food and Agriculture on Jan. 31. The first author is Huang Qingyun (MC2).
An article was accepted!
Our article entitled “Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham” was accepted for publication in “Food Chemistry” (IF = 7.514, 2021). The first author is Zhai (D3).
An article was accepted
A paper entitled “Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate” was accepted for publishing in Meat Science (IF = -3.483, 2018) . The first author is Md Asaduzzaman.
An article was accepted
Our article entitled ‘Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms” was accepted in “Meat Science (IF = -3.483, 2018)”.
An article was accepted.
The article entitled “Lipase and protease production of dairy Penicillium sp. on the milk-protein-based solid substrates” was accepted for publication in “International Journal of Dairy Technology”.
An article was accepted!
Our paper entitled “Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork” was accepted for publication in Animal Science Journal (IF=1.402, 2017). The first author is Rimi (D3).
Our paper was accepted.
Our paper entitled “Optimal pH of zinc protoporphyrin IX formation in porcine muscles: effects of muscle fiber type and myoglobin content”, was accepted for publication in “LWT – Food Science and Technology (IF=3.129, 2017)”. The first author is Rimi (D3).
Rimi received the award at ICoMST2018!
Rimi (Mofassara Akter, PhD student) received the Award of Second Best Poster at ICoMST2018 (International Congress of Meat Science and Technology, Melbourne Australia, August 12-17, 2018).
Our article was accepted
Our article “Application of red pigment producing edible fungi for development of a novel type of functional cheese” was accepted for publication in Journal of Food Processing and Preservation.
New Assist. Professor, Toru Hayakawa
New Assistant Professor Toru Hayakawa will join our lab from October 17.