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Maruji Y, Shimizu M, Murata M, Ando M, Sakaguchi M, Hirata T. Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut. Fisheries science, 76, 521-528, 2010


Sugawara T, Duan J, Aida K, Tsuduki T, Hirata T. Identification of Glucosylceramides Containing Sphingatrienine in Maize and Rice using Ion Trap Mass Spectrometry. Lipids, 45, 451-455, 2010


Duan J, Sugawara T, Hirata T. Sphingolipids in Seafood Using HPLC with Evaporative Light-Scattering Detection: Its Application in Tissue Distribution of Sphingolipids in Fish. Journal of Oleo Science, 59, 509-513, 2010


Sugawara T, Tsuduki T, Yano S, Aida K, Hirose M, Duan J, Ikeda I, Hirata T. Intestinal absorption of dietary maize glucosylceramide in lymphatic duct cannulated rats. Journal of Lipid Research, 51, 1761-1769, 2010






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Adachi K, Hirata T. Blackening of crustaceans during storage:mechanism and prevention. Handbook of Seafood Quality, Safety and Health Applications, WILEY, N.J., U.S.A., 109-118, 2010

›Œ΄ ’B–η:ŠC—mŽ‘ŒΉΆ•¨‚̐Ά—μ—p.‹@”\«H•i‚Ζ–ς—‰h—{, 6, 139-146, 2010


›Œ΄ ’B–η: ’ζ–‘‰»‡•¨‚ƍ‹C•¨ŽΏ. H•i‚Μ‹@”\‰»Šwi‹{ΰV—z•vAŒά\—’γω‹€’˜), ƒAƒCEƒPƒCƒR[ƒ|ƒŒ[ƒVƒ‡ƒ“, 85-94, 2010