研究論文｜研究開発｜アサヒグループホールディングス

掲載年月: 2023年08月
著者: Shinji Sakata 1), Yukiko Sakamaki 1), Masahiro Yuki 1), Tsutomu Sugaya 2) Tatsuhiko Hirota 1)
1) Core Technology Laboratories, Asahi Quality & Innovations, Ltd, 2) Periodontology & Endodontology Department of Oral Health Science Faculty of Dental Medicine, Hokkaido University
掲載誌: Journal of Oral Microbiology, 15, 2023 1 2250649.

掲載年月: 2023年06月
著者: ○Masaki Sasai 1), Megumi Kato 1), Kazuhito Ohsawa 1), Koichi Sashihara 1), Yasunori Nakamura 1) Toshiyuki Kaneko 2)
1) Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 2) Tokyo Skytree Medical Clinic
掲載誌: Bioscience, Biotechnology, and Biochemistry,87(8),933

掲載年月: 2023年06月
著者: Hirotaka Kaneda 1), Toshiaki Aikawa 2), Kaori Matsushita 3), Shigekuni Noba 2), Minoru Kobayashi 2)
1) Department of Life Science, Faculty of Life Science, Kyushu Sangyo University, 2) Head of Department of Brewing Science 1, Brewing Science Laboratories, Asahi Quality & Innovations, Ltd, 3) Advanced Instruments Center, Kyushu Sangyo University
掲載誌: Journal of the American Society of Brewing Chemists, DOI: 10.1080/03610470.2023.2215686

掲載年月: 2023年01月
著者: Naoto Fujii 1), Yufuko Kataoka 2), Yin-Feng Lai 2), Nanae Shirai 2), 〇Hideki Hashimoto 3), Takeshi Nishiyasu 4)
1) Advanced Research Initiative for Human High Performance (ARIHHP); Faculty of Health and Sport Sciences, University of Tsukuba, 2) Faculty of Health and Sport Sciences, University of Tsukuba, 3) Research & Development Strategy Department, Research & Development Headquarters, Asahi Soft Drinks Co. Ltd., 4) Advanced Research Initiative for Human High Performance (ARIHHP); Faculty of Health and Sport Sciences, University of Tsukuba
掲載誌: Physiol Behav, 255, (2022), 15;255:113942. doi: 10.1016/j.physbeh.2022.113942.

掲載年月: 2023年01月
著者: Hiroto Morita 1), Chie Kano 1), Chiharu Ishii 2), Noriko Kagata 2), Takamasa Ishikawa 2), Akiyoshi Hirayama 2), Yoshihide Uchiyama 3)4), Susumu Hara 3)5), Teppei Nakamura 1), Shinji Fukuda 2)6)7)8)
1) Core Technology Laboratories, Asahi Quality & Innovations Ltd., 2) Institute for Advanced Biosciences, Keio Univer-sity, 3) Aoyama Gakuin University Track and Field Club, Aoyama Gakuin University, 4) Schoolof International Politics, Economics and Communication, Aoyama Gakuin University, 5) Schoolo f Global Studies and Collaboration, Aoyama Gakuin University, 6) Gut Environmental Design Group, Kanagawa Institute of Industrial Science and Technology, 7) Transborder Medical Research Center, University of Tsukuba, 8) Laboratory for Regenerative Microbiol-ogy, Juntendo University Graduate Schoolof Medicine
掲載誌: SCIENCE ADVANCES vol.9 (4) DOI: 10.1126/sciadv.add2120

掲載年月: 2023年01月
著者: Takahiro Wakihira 1), Michel Visalli 2)3), Pascal Schlich 2)3)
1) Brewing Science Laboratories, Asahi Quality & Innovations, 2) Centre des Sciences du Gout et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Universit´e Bourgogne Franche-Comt´, 3) INRAE, PROBE Research Infrastructure, ChemoSens Facility
掲載誌: Food Quality and Preference, 106, 104793, (2023)

掲載年月: 2023年01月
著者: Wataru Tsuchiya 1), Zui Fujimoto 1), Noritoshi Inagaki 1), Hiroyuki Nakagawa 1), Miwa Tanaka 2), Hiromi Kimoto-Nira 3), Toshimasa Yamazaki 1), Chise Suzuki 4)
1) Research Center for Advanced Analysis, National Agriculture and Food Research Organization (NARO), 2) Asahi Quality & Innovations Ltd., 3) Institute of Food Research, NARO, 4) College of Bioresource Sciences, Nihon University
掲載誌: PLOS ONE, 18(1), DOI: 10.1371/journal.pone.0273955

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