College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness
竹田保之 タケダ ヤスユキ
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Last Update :2020/09/01

Researcher Profile and Settings

Name

TAKEDA Yasuyuki

Affiliation (Master)

College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness

Affiliation & Job

Faculty of Dairy Science, Department of Food Science

Degree

(BLANK)

Association Memberships

JAPANESE DAIRY SCIENCE ASSOCIATION
JAPAN SOCIETY FOR LACTIC ACID BACTERIA

Research Activities

Research Areas

Life sciences, Food sciences
Life sciences, Applied microbiology
Life sciences, Immunology

Published Papers

Effect of ingestion of glucose ice cream after high-intensity intermittent exercise on insulin secretion in male athletes, 13, 52, 62, 20200100, Refereed

Misc

Identification of lactic acid bacteria isolated from raw milk based on growth properties in reconstituted skim milk supplemented with casein hydrolysates., Takashi Tochihara, Takefumi Banno, Kenta Nakamoto, Miyuki Kondo, Hiyuu Ebina, Ayami Tomita, Hiroki Takagi and Yasuyuki Takeda, Journal of Rakuno Gakuen University, 44, (1) 9 - 17,   2019
Mechanism of Natural Cheese Making, 91, (6) 179 - 184,   2018 06
Effects of LH-B02 addition on the quality of fermented sausages, New Food Industry, 60, (6) 13 - 20,   2018 06
酪農学園大学の教育・研究から 未殺菌乳を用いたナチュラルチーズ製造とその課題, 栃原孝志, 竹田保之, 酪農ジャーナル, 65, (1) 29 - 31,   2012 01 01 , http://jglobal.jst.go.jp/public/201202238416093214


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