{"id":10,"date":"2018-10-12T12:12:51","date_gmt":"2018-10-12T03:12:51","guid":{"rendered":"https:\/\/www.meg-snow.com\/english\/cms2\/?page_id=10"},"modified":"2024-07-26T11:49:24","modified_gmt":"2024-07-26T02:49:24","slug":"rd","status":"publish","type":"page","link":"https:\/\/www.meg-snow.com\/english\/rd\/","title":{"rendered":"R&#038;D"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10\" class=\"elementor elementor-10\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-90383b2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"90383b2\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div 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https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/rdtopimg-1-768x282.jpg 768w, https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/rdtopimg-1-800x293.jpg 800w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78d952a elementor-widget elementor-widget-html\" data-id=\"78d952a\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div id=\"rdmenu\" class=\"uk-flex uk-flex-middle\">\n<div class=\"uk-width-expand\"><ul class=\"uk-child-width-auto\" uk-grid>\n<!--<li><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/our-vision\">Our Vision<\/a><\/li>-->\n<li align=\"center\"><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/philosophy-and-promotion\/\">Philosophy of Intellectual Property and Promotion of R\uff06D Capabilities<\/a><\/li>\n<li><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\">Core fields of research<\/a><\/li>\n<li><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/role-of-our-research\">Role of Our Research<\/a><\/li>\n<li><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/#location\">Location<\/a><\/li>\n<li class=\"hidden\"><a href=\"http:\/\/www.meg-snow.com\/news\/society\/\">R&amp;D Reports<\/a><\/li>\n<!--<li><a href=\"https:\/\/www.meg-snow.com\/english\/sustainability\/\">Enviromental Sustainnability<\/a><\/li>-->\n<li><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/approach-to-animal-welfare\">Ethical Considerations for Animal Experiments<\/a><\/li>\n<\/ul><\/div>\n<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ba69a24 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ba69a24\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b10cdc1\" data-id=\"b10cdc1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b2dfe32 elementor-widget elementor-widget-spacer\" data-id=\"b2dfe32\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-52167db elementor-widget elementor-widget-heading\" data-id=\"52167db\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">R&amp;D NEWS<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-813f9f8 elementor-widget elementor-widget-shortcode\" data-id=\"813f9f8\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\"><div class=\"uk-container uk-container-small\">\r\n<!-- pickup -->\r\n<ul class=\"uk-list uk-list-divider\">\r\n             <li class=\"uk-grid-small\" uk-grid>\r\n                \t\t\t\t\t\t\t\t<span>2025.01.10<\/span><span class=\"uk-width-expand@m\"><a href=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/2f44b25a891bb25e4a114ea0b2918970.pdf\" target=\"_blank\" class=\"uk-flex\"><span class=\"uk-margin-right icopdf\"><img src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/themes\/megsnow\/images\/icon-pdf.png\"><\/span><span>You don't have to eat margarine to know its texture!<span><\/a><\/span>\r\n                             <\/li>\r\n             <li class=\"uk-grid-small\" uk-grid>\r\n                \t\t\t\t\t\t\t\t<span>2024.11.08<\/span><span class=\"uk-width-expand@m\"><a href=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/765bad39675be470b717416e0c49605c.pdf\" target=\"_blank\" class=\"uk-flex\"><span class=\"uk-margin-right icopdf\"><img src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/themes\/megsnow\/images\/icon-pdf.png\"><\/span><span>MEGMILK SNOW BRAND aims to create new innovation with<br>investment in Bacchus Bio innovation, a start-up company from Kobe<span><\/a><\/span>\r\n                             <\/li>\r\n             <li class=\"uk-grid-small\" uk-grid>\r\n                \t\t\t\t\t\t\t\t<span>2024.09.13<\/span><span class=\"uk-width-expand@m\"><a href=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/2dde07a233c9db4b2c790434ba21328f.pdf\" target=\"_blank\" class=\"uk-flex\"><span class=\"uk-margin-right icopdf\"><img src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/themes\/megsnow\/images\/icon-pdf.png\"><\/span><span>Expectations for improved butter quality and flavor in the future<br>MEGMILK SNOW BRAND achieves a world first in confirming that atomic force microscopy can be used to directly observe butter while preserving its organizational structure<br>Presented at the Dairy Science Symposium 2024 on September 6, 2024<span><\/a><\/span>\r\n                             <\/li>\r\n             <li class=\"uk-grid-small\" uk-grid>\r\n                \t\t\t\t\t\t\t\t<span>2024.07.22<\/span><span class=\"uk-width-expand@m\"><a href=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/d0b09d04a7e56862094e3bb43c199d5c.pdf\" target=\"_blank\" class=\"uk-flex\"><span class=\"uk-margin-right icopdf\"><img src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/themes\/megsnow\/images\/icon-pdf.png\"><\/span><span>MEGMILK SNOW BRAND's Bifidobacterium adolecentis SBT2786 Confirmed to Improve Sleep Quality in Humans<span><\/a><\/span>\r\n                             <\/li>\r\n             <li class=\"uk-grid-small\" uk-grid>\r\n                \t\t\t\t\t\t\t\t<span>2024.05.30<\/span><span class=\"uk-width-expand@m\"><a href=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/db1c52a92eeadc3b5f1dcff7f0f9ebb8.pdf\" target=\"_blank\" class=\"uk-flex\"><span class=\"uk-margin-right icopdf\"><img src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/themes\/megsnow\/images\/icon-pdf.png\"><\/span><span>Collaborative research between Hirosaki University and Megmilk Snow Brand shows that bone turnover markers and bone strength are associated with consumption of dairy foods in Japanese adults<span><\/a><\/span>\r\n                             <\/li>\r\n<\/ul>\r\n<!-- \/pickup -->\r\n\r\n<div class=\"elementor-element elementor-element-0ac1378 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"0ac1378\" data-element_type=\"widget\" data-widget_type=\"button.default\">\r\n\t\t\t\t<div class=\"elementor-widget-container\">\r\n\t\t\t\t\t<div class=\"elementor-button-wrapper\">\r\n\t\t\t<a href=\"news_rdlist\" class=\"elementor-button-link elementor-button elementor-size-sm news_morebtn\" role=\"button\">\r\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\r\n\t\t\t\t\t\t<span class=\"elementor-button-text\">MORE<\/span>\r\n\t\t<\/span>\r\n\t\t\t\t\t<\/a>\r\n\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n<\/div>\r\n\r\n<style>\r\n\t.news_morebtn {\r\n\t    fill: #a8a8a8;\r\n    color: #a8a8a8;\r\n    background-color: rgba(255,255,255,0);\r\n    border-style: solid;\r\n    border-width: 1px 1px 1px 1px;\r\n    border-color: #a8a8a8;\r\n    padding: 10px 60px 10px 60px;\r\n}\r\n<\/style><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fcb8018 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fcb8018\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-faab4f2\" data-id=\"faab4f2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-06e74ec elementor-widget elementor-widget-heading\" data-id=\"06e74ec\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">CORE FIELDS OF RESEARCH<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-db12056 elementor-widget elementor-widget-text-editor\" data-id=\"db12056\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>Aiming to continuously create new value for milk, we conduct research in fields that enable us to reflect delicious taste and health functions in our products. Below is an introduction to some of our research segments.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-555fca9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"555fca9\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-d1e08e6\" data-id=\"d1e08e6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8046dec elementor-widget elementor-widget-image\" data-id=\"8046dec\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-image\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/#health\">\n\t\t\t\t\t\t\t<img width=\"400\" height=\"240\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_health.png\" class=\"attachment-large size-large\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_health.png 400w, https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_health-300x180.png 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-8effb9f\" data-id=\"8effb9f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b407772 elementor-widget elementor-widget-image\" data-id=\"b407772\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-image\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/#food\">\n\t\t\t\t\t\t\t<img width=\"400\" height=\"240\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_food.png\" class=\"attachment-large size-large\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_food.png 400w, https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_food-300x180.png 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-e4c47e5\" data-id=\"e4c47e5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0087e7e elementor-widget elementor-widget-image\" data-id=\"0087e7e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-image\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/#technology\">\n\t\t\t\t\t\t\t<img width=\"400\" height=\"240\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_technology.png\" class=\"attachment-large size-large\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_technology.png 400w, https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/segment_technology-300x180.png 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-de2810c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"de2810c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d944688\" data-id=\"d944688\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-60252d6 elementor-widget elementor-widget-html\" data-id=\"60252d6\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<hr class=\"gradline\">\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-73490e6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"73490e6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-74c373f\" data-id=\"74c373f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-04c6f0c elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"04c6f0c\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/lactobacillus-helveticus-sbt2171\/\"><img width=\"580\" height=\"120\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/bnr_rd_SBT2171.png\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/a><\/figure><div class=\"elementor-image-box-content\"><p class=\"elementor-image-box-description\"><span class=\"italic\">L.helveticus <\/span> SBT2171(Nyu-san-kin Helve), A food with function claims for improving eyes and nose discomfort<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-ec0b63e\" data-id=\"ec0b63e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0b7a63a elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"0b7a63a\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/lactobacillus-gasseri-sbt-2055\/\"><img width=\"580\" height=\"120\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/bnr_rd_sbt2055.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/a><\/figure><div class=\"elementor-image-box-content\"><p class=\"elementor-image-box-description\"><span class=\"italic\">L. gasseri<\/span> SBT2055, our original probiotics, reaches alive to the human gastrointestinal tracts, and keeps staying there.<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c20d017 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c20d017\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-bdeb5a6\" data-id=\"bdeb5a6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c94cc9c elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"c94cc9c\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><a href=\"https:\/\/www.meg-snow.com\/english\/rd\/core-fields-of-research\/mbp-builds-strong-bones\/\"><img width=\"580\" height=\"120\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/bnr_rd_mbp.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/a><\/figure><div class=\"elementor-image-box-content\"><p class=\"elementor-image-box-description\">We briefly explain the bone health and how the MBP functions to the bone metabolism.<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-dc04a71\" data-id=\"dc04a71\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0f38a8e elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"0f38a8e\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><a href=\"\/english\/rd\/core-fields-of-research\/medical-food-formula\/\"><img width=\"580\" height=\"120\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/bnr_rd_specialmilk.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/a><\/figure><div class=\"elementor-image-box-content\"><p class=\"elementor-image-box-description\">Medical food formulas is infant formula for people who were born with the inability to sufficiently metabolize amino acids.<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e68cd9a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e68cd9a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-6fbb71b\" data-id=\"6fbb71b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-018ca31 elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"018ca31\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><a href=\"https:\/\/www.meg-snow.com\/functional-ingredient\/\" target=\"_blank\"><img width=\"580\" height=\"120\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/bnr_rd_mbp2.png\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/a><\/figure><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9e8a69e\" data-id=\"9e8a69e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6b96d93 hidden elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6b96d93\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-38d859f\" data-id=\"38d859f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b21ec62 elementor-widget elementor-widget-html\" data-id=\"b21ec62\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<hr class=\"gradline\">\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ca988e6 hidden elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ca988e6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c8aefed\" data-id=\"c8aefed\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-616789d elementor-widget elementor-widget-heading\" data-id=\"616789d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">LIST OF PRESENTATIONS AT ACADEMIC MEETINGS<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1fd603e elementor-align-center elementor-widget elementor-widget-button\" data-id=\"1fd603e\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t<a href=\"http:\/\/www.meg-snow.com\/news\/society\/\" class=\"elementor-button-link elementor-button elementor-size-md\" role=\"button\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon elementor-align-icon-left\">\n\t\t\t\t\t\t\t\t\t<i class=\"fa fa-files-o\" aria-hidden=\"true\"><\/i>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<span class=\"elementor-button-text\">R&D REPORTS<\/span>\n\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c382d25 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c382d25\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1dc7563\" data-id=\"1dc7563\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-de90ab4 elementor-widget elementor-widget-menu-anchor\" data-id=\"de90ab4\" data-element_type=\"widget\" data-widget_type=\"menu-anchor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div id=\"location\" class=\"elementor-menu-anchor\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0400b7d elementor-widget elementor-widget-html\" data-id=\"0400b7d\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<hr class=\"gradline\">\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2b0de1d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2b0de1d\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d16e562\" data-id=\"d16e562\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ee026e2 elementor-widget elementor-widget-heading\" data-id=\"ee026e2\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">LOCATION<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b059cf1 elementor-widget elementor-widget-text-editor\" data-id=\"b059cf1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>Our R&amp;D is comprised of the Milk Science Research Institute, the Product Development Department, and the Research\u00a0&amp; Development Planning Department. <br \/>The Milk Science Research Institute consists of three research centers, the Saitama Development Center, the Sapporo Research Laboratory in Hokkaido, and the Cheese Research Laboratory in Yamanashi. <br \/>Each laboratory is involved in a wide variety of research, including subjects such as the health functions of lactic acid bacteria and milk components, milk and dairy product flavor and texture, processing technology for dairy products such as cheese, butter, and powdered milk, research on containers and packaging, and takeover of production method for natural cheese. <br \/>The Product Development Department works to link laboratory results into new product development by researching composite designs and other ways to improve product competitiveness. <br \/>The Research and Development Planning Department creates medium and long-term R&amp;D strategy to support R&amp;D aimed at achieving corporate strategy. <\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-0bc6750 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0bc6750\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-a34de52\" data-id=\"a34de52\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-338f19a elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"338f19a\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><img width=\"300\" height=\"180\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/rd_location1.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/figure><div class=\"elementor-image-box-content\"><h4 class=\"elementor-image-box-title\">Milk Science Research Institute<\/h4><p class=\"elementor-image-box-description\">(Saitama)<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-a130e2d\" data-id=\"a130e2d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dd59635 elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"dd59635\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><img width=\"300\" height=\"180\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/rd_location2.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/figure><div class=\"elementor-image-box-content\"><h4 class=\"elementor-image-box-title\">Sapporo Research Laboratory<\/h4><p class=\"elementor-image-box-description\">(Hokkaido)<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-9842c79\" data-id=\"9842c79\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-703a1c8 elementor-position-top elementor-vertical-align-top elementor-widget elementor-widget-image-box\" data-id=\"703a1c8\" data-element_type=\"widget\" data-widget_type=\"image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"elementor-image-box-wrapper\"><figure class=\"elementor-image-box-img\"><img width=\"300\" height=\"180\" src=\"https:\/\/www.meg-snow.com\/english\/cms2\/wp-content\/uploads\/rd_location3.jpg\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\" \/><\/figure><div class=\"elementor-image-box-content\"><h4 class=\"elementor-image-box-title\">Cheese Research Laboratory<\/h4><p class=\"elementor-image-box-description\">(Yamanashi)<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-537c9e9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"537c9e9\" data-element_type=\"section\" id=\"articles\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e23b5c5\" data-id=\"e23b5c5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-46b6659 elementor-widget elementor-widget-heading\" data-id=\"46b6659\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Articles\u200b<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-51c4604 elementor-widget elementor-widget-html\" data-id=\"51c4604\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\n.thesis_list .thesis_list_data th {width: 80px;}\nem { color: #333;}\n.thesis_list .thesis_ttl em {color: inherit;}\n.thesis_list_data sup {font-family:'Helvetica Neue',Arial;font-size: .62em;}\n<\/style>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-63e2ff2 elementor-widget elementor-widget-shortcode\" data-id=\"63e2ff2\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\"><ul class=\"thesis_year\" uk-tab>\r\n    <li class=\"uk-active\"><a href=\"#\">2025<\/a><\/li>\r\n    <li><a href=\"#\">2024<\/a><\/li>\r\n    <li><a href=\"#\">2023<\/a><\/li>\r\n    <li><a href=\"#\">2022<\/a><\/li>\r\n    <li><a href=\"#\">2021<\/a><\/li>\r\n    <li><a href=\"#\">2020<\/a><\/li>\r\n    <li><a href=\"#\">2019<\/a><\/li>\r\n    <li><a href=\"#\">2018<\/a><\/li>\r\n    <li><a href=\"#\">2017<\/a><\/li>\r\n    <li><a href=\"#\">2016<\/a><\/li>\r\n    <li><a href=\"#\">2015<\/a><\/li>\r\n<\/ul>\r\n\r\n<div class=\"uk-switcher uk-margin\">\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Microscopic water dispersion and hydrogen-bonding structures in margarine spreads with Raman hyperspectral imaging and machine learning<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>J. Nicholas Taylor<sup>a<\/sup>, Kazuki Bando<sup>a,b<\/sup>, Shiori Tsukagoshi<sup>c<\/sup>, Leo Tanaka<sup>c<\/sup>, Katsumasa Fujita<sup>a,b,d<\/sup>, Satoshi Fujita<sup>a,b<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Advanced Photonics and Biosensing Open Innovation Laboratory, AIST-Osaka University<br>\r\n<sup>b<\/sup> Osaka University Department of Applied Physics Department of Applied Physics<br>\r\n<sup>c<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>d<\/sup> Institute for Open and Transdisciplinary Research Initiatives, Osaka University<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Food Chemistry<\/em>, 465, (2025), 142035\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Microscopic water dispersion and hydrogen-bonding structures in margarine spreads with Raman hyperspectral imaging and machine learning<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Food Chemistry<\/em>, 465, (2025), 142035\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>J. Nicholas Taylor<sup>a<\/sup>, Kazuki Bando<sup>a,b<\/sup>, Shiori Tsukagoshi<sup>c<\/sup>, Leo Tanaka<sup>c<\/sup>, Katsumasa Fujita<sup>a,b,d<\/sup>, Satoshi Fujita<sup>a,b<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Advanced Photonics and Biosensing Open Innovation Laboratory, AIST-Osaka University<br>\r\n<sup>b<\/sup> Osaka University Department of Applied Physics Department of Applied Physics<br>\r\n<sup>c<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>d<\/sup> Institute for Open and Transdisciplinary Research Initiatives, Osaka University<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Contribution of the system of \u201cFoods with Function Claims\u201d to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Yoshihiro Kawasaki\t\t<div style=\"margin-top:8px;\">Milk Science Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Food Science and Technology Research<\/em>,  31(1), 17-28, (2025) \r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Contribution of the system of \u201cFoods with Function Claims\u201d to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Food Science and Technology Research<\/em>,  31(1), 17-28, (2025) \r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Yoshihiro Kawasaki<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Bovine milk-derived sialylglycopeptide concentrate suppresses mumps virus infection<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Tadanobu Takahashi<sup>a,*,1<\/sup>, Yuuki Kurebayashi<sup>a,1<\/sup>, Shunsuke Suzuki<sup>a<\/sup>, Kobun Konagaya<sup>a<\/sup>, Yutaka Narimichi<sup>a<\/sup>, Eiji Kobatake<sup>b<\/sup>, Hirofumi Fukudome<sup>b<\/sup>, Toshiyuki Yamaguchi<sup>b<\/sup>, Fumihiko Sakai<sup>b<\/sup>, Toshinobu Arai<sup>b<\/sup>, Toshihide Kabuki<sup>b<\/sup>, Akira Minami<sup>a,c<\/sup>, Hideyuki Takeuchi<sup>a,*<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Department of Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>c<\/sup> Department of Functional Morphology, Faculty of Pharmacy, Juntendo University<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Journal of Functional Foods<\/em>, 124, (2025), 106656\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Bovine milk-derived sialylglycopeptide concentrate suppresses mumps virus infection<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Journal of Functional Foods<\/em>, 124, (2025), 106656\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Tadanobu Takahashi<sup>a,*,1<\/sup>, Yuuki Kurebayashi<sup>a,1<\/sup>, Shunsuke Suzuki<sup>a<\/sup>, Kobun Konagaya<sup>a<\/sup>, Yutaka Narimichi<sup>a<\/sup>, Eiji Kobatake<sup>b<\/sup>, Hirofumi Fukudome<sup>b<\/sup>, Toshiyuki Yamaguchi<sup>b<\/sup>, Fumihiko Sakai<sup>b<\/sup>, Toshinobu Arai<sup>b<\/sup>, Toshihide Kabuki<sup>b<\/sup>, Akira Minami<sup>a,c<\/sup>, Hideyuki Takeuchi<sup>a,*<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Department of Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>c<\/sup> Department of Functional Morphology, Faculty of Pharmacy, Juntendo University<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Aberrant neuronal hyperactivation causes an age-dependent behavioral decline in <em>Caenorhabditis elegans<\/em><\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Binta Maria Aleogho<sup>a,b<\/sup>, Mizuho Mohri<sup>b<\/sup>, Moon Sun Jang<sup>c<\/sup>, Sachio Tsukada<sup>b,d<\/sup>, Yana Al-Hebri<sup>b1<\/sup>, Hironori J. Matsuyama<sup>c<\/sup>, Yuki Tsukada<sup>c2<\/sup>, Ikue Mori<sup>c3<\/sup>, and Kentaro Noma<sup>a,b,4<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Group of Microbial Motility, Department of Biological Science, Division of Natural Science, Graduate School of Science, Nagoya University.<br>\r\n<sup>b<\/sup> Group of Nutritional Neuroscience, Neuroscience Institute, Graduate School of Science, Nagoya University.<br>\r\n<sup>c<\/sup> Group of Molecular Neurobiology, Neuroscience Institute, Graduate School of Science, Nagoya University.<br>\r\n<sup>d<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Proceedings of the National Academy of Sciences<\/em> 2025, 122 (1), e2412391122\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Aberrant neuronal hyperactivation causes an age-dependent behavioral decline in <em>Caenorhabditis elegans<\/em><\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Proceedings of the National Academy of Sciences<\/em> 2025, 122 (1), e2412391122\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Binta Maria Aleogho<sup>a,b<\/sup>, Mizuho Mohri<sup>b<\/sup>, Moon Sun Jang<sup>c<\/sup>, Sachio Tsukada<sup>b,d<\/sup>, Yana Al-Hebri<sup>b1<\/sup>, Hironori J. Matsuyama<sup>c<\/sup>, Yuki Tsukada<sup>c2<\/sup>, Ikue Mori<sup>c3<\/sup>, and Kentaro Noma<sup>a,b,4<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Group of Microbial Motility, Department of Biological Science, Division of Natural Science, Graduate School of Science, Nagoya University.<br>\r\n<sup>b<\/sup> Group of Nutritional Neuroscience, Neuroscience Institute, Graduate School of Science, Nagoya University.<br>\r\n<sup>c<\/sup> Group of Molecular Neurobiology, Neuroscience Institute, Graduate School of Science, Nagoya University.<br>\r\n<sup>d<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Dairy consumption has a partial inverse association with systolic blood pressure and hypertension in populations with high salt and low dairy diets: cross-sectional data analysis from the Iwaki Health Promotion Project<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Daisuke Kawata<sup>1,2<\/sup>, Hiroshi M. Ueno<sup>1,2<\/sup>, Ayatake Nakano<sup>1,2<\/sup>, Yota Tatara<sup>1<\/sup>, Yoshinori Tamada<sup>1,3<\/sup>, Tatsuya Mikami<sup>1,4<\/sup>, Koichi Murashita<sup>1,5<\/sup>, Shigeyuki Nakaji<sup>1<\/sup>, Ken Itoh<sup>1,6<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine<br>\r\n<sup>4<\/sup> Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine<br>\r\n<sup>5<\/sup> Research Institute of Health Innovation, Hirosaki University<br>\r\n<sup>6<\/sup> Biomedical Research Center, Hirosaki University Graduate Schoolof Medicine<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Hypertens Res<\/em>, (2025), 48:1409-1421\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Dairy consumption has a partial inverse association with systolic blood pressure and hypertension in populations with high salt and low dairy diets: cross-sectional data analysis from the Iwaki Health Promotion Project<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Hypertens Res<\/em>, (2025), 48:1409-1421\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Daisuke Kawata<sup>1,2<\/sup>, Hiroshi M. Ueno<sup>1,2<\/sup>, Ayatake Nakano<sup>1,2<\/sup>, Yota Tatara<sup>1<\/sup>, Yoshinori Tamada<sup>1,3<\/sup>, Tatsuya Mikami<sup>1,4<\/sup>, Koichi Murashita<sup>1,5<\/sup>, Shigeyuki Nakaji<sup>1<\/sup>, Ken Itoh<sup>1,6<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine<br>\r\n<sup>4<\/sup> Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine<br>\r\n<sup>5<\/sup> Research Institute of Health Innovation, Hirosaki University<br>\r\n<sup>6<\/sup> Biomedical Research Center, Hirosaki University Graduate Schoolof Medicine<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">6P Cheese Package History<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takashi,Suda\r\n\t\t<div style=\"margin-top:8px;\">Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>JPI Journal<\/em>, 63 (1), 50-53, 2025\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">6P Cheese Package History<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>JPI Journal<\/em>, 63 (1), 50-53, 2025\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takashi,Suda\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Skim Milk Culture of <em>Lactobacillus johnsonii<\/em> SBT0309 Increases Intestinal Alkaline Phosphatase Activity and Inhibits Lipopolysaccharide-Induced Interleukin-8 Production in Intestinal Epithelial Cells<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Michio Kawano<sup>*<\/sup>, Toshinobu Arai and Toshihide Kabuki\r\n\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Cells<\/em> 2025, 14, 358\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Skim Milk Culture of <em>Lactobacillus johnsonii<\/em> SBT0309 Increases Intestinal Alkaline Phosphatase Activity and Inhibits Lipopolysaccharide-Induced Interleukin-8 Production in Intestinal Epithelial Cells<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Cells<\/em> 2025, 14, 358\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Michio Kawano<sup>*<\/sup>, Toshinobu Arai and Toshihide Kabuki\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Dairy consumption, bone turnover biomarkers, and osteo sono assessment index in Japanese adults: A cross-sectional analysis of data from the Iwaki Health Promotion Project<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ayatake Nakano<sup>a,b<\/sup>, Hiroshi M. Ueno<sup>a,b<\/sup>, Daisuke Kawata<sup>a,b<\/sup>, Yota Tatara<sup>b<\/sup>, Yoshinori Tamada<sup>b,c<\/sup>, Tatsuya Mikami<sup>b,d<\/sup>, Koichi Murashita<sup>b,e<\/sup>, Shigeyuki Nakaji<sup>b<\/sup>, Ken Itoh<sup>b,f<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine<br>\r\n<sup>c<\/sup> Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine<br>\r\n<sup>d<\/sup> Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine<br>\r\n<sup>e<\/sup> Research Institute of Health Innovation, Hirosaki University<br>\r\n<sup>f<\/sup> Center for Advanced Medical Research, Hirosaki University Graduate School of Medicine<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Bone Reports<\/em>, 21, (2024), 101770<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Dairy consumption, bone turnover biomarkers, and osteo sono assessment index in Japanese adults: A cross-sectional analysis of data from the Iwaki Health Promotion Project<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Bone Reports<\/em>, 21, (2024), 101770<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ayatake Nakano<sup>a,b<\/sup>, Hiroshi M. Ueno<sup>a,b<\/sup>, Daisuke Kawata<sup>a,b<\/sup>, Yota Tatara<sup>b<\/sup>, Yoshinori Tamada<sup>b,c<\/sup>, Tatsuya Mikami<sup>b,d<\/sup>, Koichi Murashita<sup>b,e<\/sup>, Shigeyuki Nakaji<sup>b<\/sup>, Ken Itoh<sup>b,f<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine<br>\r\n<sup>c<\/sup> Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine<br>\r\n<sup>d<\/sup> Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine<br>\r\n<sup>e<\/sup> Research Institute of Health Innovation, Hirosaki University<br>\r\n<sup>f<\/sup> Center for Advanced Medical Research, Hirosaki University Graduate School of Medicine<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Rheology of heat-set pudding (emulsion gel) and O\/W interface: effects of interaction between tea catechins and egg yolk plasma at O\/W interface<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Wataru Kaneko, Tomohito Hanazawa\r\n\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Food Hydrocolloids<\/em>, 155, (2024), 110133\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Rheology of heat-set pudding (emulsion gel) and O\/W interface: effects of interaction between tea catechins and egg yolk plasma at O\/W interface<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Food Hydrocolloids<\/em>, 155, (2024), 110133\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Wataru Kaneko, Tomohito Hanazawa\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><em>Bifidobacterium adolescentis<\/em> SBT2786 Improves Sleep Quality in Japanese Adults with Relatively High Levels of Stress: A Randomized, Double-Blind, Placebo- Controlled Study<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hiroki Murakami<sup>1<\/sup>, Taro Ko<sup>1<\/sup>, Haruka Ouchi<sup>1<\/sup>, Toshiharu Namba<sup>2<\/sup>, Shukuko Ebihara<sup>3<\/sup> and Shunjiro Kobayashi<sup>1*<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> CPCC Company Limited<br>\r\n<sup>3<\/sup> Chiyoda Paramedical Care Clinic<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Nutrients<\/em> 2024, 16, 1702.\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><em>Bifidobacterium adolescentis<\/em> SBT2786 Improves Sleep Quality in Japanese Adults with Relatively High Levels of Stress: A Randomized, Double-Blind, Placebo- Controlled Study<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Nutrients<\/em> 2024, 16, 1702.\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hiroki Murakami<sup>1<\/sup>, Taro Ko<sup>1<\/sup>, Haruka Ouchi<sup>1<\/sup>, Toshiharu Namba<sup>2<\/sup>, Shukuko Ebihara<sup>3<\/sup> and Shunjiro Kobayashi<sup>1*<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> CPCC Company Limited<br>\r\n<sup>3<\/sup> Chiyoda Paramedical Care Clinic<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Suzuki-Iwashima<sup>1*<\/sup>, Shiori Tsukagoshi<sup>1<\/sup>, Ryota Wakui<sup>2<\/sup>, Yusuke Ito<sup>1<\/sup>, and Leo Tanaka<sup>1<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Products Development Dept., Megmilk Snow Brand Co., Ltd.<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Journal of Oleo Scienc<\/em>,73, (9) 1135-1147 (2024)\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Journal of Oleo Scienc<\/em>,73, (9) 1135-1147 (2024)\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Suzuki-Iwashima<sup>1*<\/sup>, Shiori Tsukagoshi<sup>1<\/sup>, Ryota Wakui<sup>2<\/sup>, Yusuke Ito<sup>1<\/sup>, and Leo Tanaka<sup>1<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Products Development Dept., Megmilk Snow Brand Co., Ltd.<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Qualitative and Quantitative Analyses of Sialyl <em>O<\/em>-Glycans in Milk-Derived Sialylglycopeptide Concentrate<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Junichi Higuchi<sup>1<\/sup>, Masaki Kurogochi<sup>2<\/sup>, Toshiyuki Yamaguchi<sup>1<\/sup>, Noriki Fujio<sup>1<\/sup>, Sho Mitsuduka<sup>1<\/sup>, Yuko Ishida<sup>1<\/sup>, Hirofumi Fukudome<sup>1<\/sup>, Noriko Nonoyama<sup>1<\/sup>, Masayuki Gota<sup>1<\/sup>, Mamoru Mizuno<sup>2<\/sup>, and Fumihiko Sakai<sup>1<\/sup>\r\n\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Laboratory of Glyco-Organic Chemistry, The Noguchi Institute<br>\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Foods<\/em> 2024, 13, 2792.\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Qualitative and Quantitative Analyses of Sialyl <em>O<\/em>-Glycans in Milk-Derived Sialylglycopeptide Concentrate<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Foods<\/em> 2024, 13, 2792.\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Junichi Higuchi<sup>1<\/sup>, Masaki Kurogochi<sup>2<\/sup>, Toshiyuki Yamaguchi<sup>1<\/sup>, Noriki Fujio<sup>1<\/sup>, Sho Mitsuduka<sup>1<\/sup>, Yuko Ishida<sup>1<\/sup>, Hirofumi Fukudome<sup>1<\/sup>, Noriko Nonoyama<sup>1<\/sup>, Masayuki Gota<sup>1<\/sup>, Mamoru Mizuno<sup>2<\/sup>, and Fumihiko Sakai<sup>1<\/sup>\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Laboratory of Glyco-Organic Chemistry, The Noguchi Institute<br>\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kotaro Matsui<sup>*<\/sup>, Takamichi Kamigaki, Ryota Wakui, Koichiro Yoshioka, Makoto Shiota\r\n\t\t<div style=\"margin-top:8px;\">Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Milk Science<\/em>, 73 (2), 68-69, 2024 \r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Milk Science<\/em>, 73 (2), 68-69, 2024 \r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kotaro Matsui<sup>*<\/sup>, Takamichi Kamigaki, Ryota Wakui, Koichiro Yoshioka, Makoto Shiota\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Rapid Test for Coliforms in Cow Milk and Milk Beverage Using Petrifilm<sup>TM<\/sup> Rapid Coliform Count Plate<\/p>\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kenji YAMAMOTO, Miho OHNO, Naomi ITO and Chitose TAKAHASHI\r\n\t\t<div style=\"margin-top:8px;\">MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Japanese Journal of Food Microbiol.<\/em>, 41(4), 146-150, 2024\r\n<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Rapid Test for Coliforms in Cow Milk and Milk Beverage Using Petrifilm<sup>TM<\/sup> Rapid Coliform Count Plate<\/p>\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Japanese Journal of Food Microbiol.<\/em>, 41(4), 146-150, 2024\r\n<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kenji YAMAMOTO, Miho OHNO, Naomi ITO and Chitose TAKAHASHI\r\n<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">The invertebrate models in the research on gut microbiome<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hisako Nakagawa\t\t<div style=\"margin-top:8px;\">MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Biomedical Gerontology<\/em>, 47(1), 25-29, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">The invertebrate models in the research on gut microbiome<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Biomedical Gerontology<\/em>, 47(1), 25-29, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hisako Nakagawa<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Behavioral screening of sleep-promoting effects of human intestinal and food-associated bacteria on <i>Drosophila melanogaster<\/i><\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Taro Ko<sup>1,2<\/sup> , Hiroki Murakami<sup>1,2<\/sup> , Shunjiro Kobayashi<sup>1,2<\/sup> , Azusa Kamikouchi<sup>1<\/sup> , and Hiroshi Ishimoto<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Graduate School of Science, Nagoya University<\/br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Genes Cells.<\/em> 28(6), 433\u2013446, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Behavioral screening of sleep-promoting effects of human intestinal and food-associated bacteria on <i>Drosophila melanogaster<\/i><\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Genes Cells.<\/em> 28(6), 433\u2013446, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Taro Ko<sup>1,2<\/sup> , Hiroki Murakami<sup>1,2<\/sup> , Shunjiro Kobayashi<sup>1,2<\/sup> , Azusa Kamikouchi<sup>1<\/sup> , and Hiroshi Ishimoto<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Graduate School of Science, Nagoya University<\/br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">The use of model organisms in food function research<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Shunjiro Kobayashi , Masaru Tanaka , Taro Ko\t\t<div style=\"margin-top:8px;\">Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Milk Science<\/em>, 72(3), 108-112, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">The use of model organisms in food function research<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Milk Science<\/em>, 72(3), 108-112, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Shunjiro Kobayashi , Masaru Tanaka , Taro Ko<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institude, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><em>Lactobacillus paragasseri<\/em> SBT2055 Activates Plasmacytoid Dendritic Cells and Improves Subjective Symptoms of Common Cold in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Parallel-Group Comparative Trial<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Kobatake <sup>1<\/sup> , Yoshitaka Iwama <sup>2<\/sup> , Toshinobu Arai <sup>3<\/sup> , Yuki Tsukisaka <sup>4<\/sup> and Toshihide Kabuki <sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Nihonbashi Cardiology Clinic<br>\r\n<sup>3<\/sup> Research and Development Planning Department, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>4<\/sup> KSO Corporation<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Nutrients<\/em> 2023, 15, 4458.<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><em>Lactobacillus paragasseri<\/em> SBT2055 Activates Plasmacytoid Dendritic Cells and Improves Subjective Symptoms of Common Cold in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Parallel-Group Comparative Trial<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Nutrients<\/em> 2023, 15, 4458.<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Kobatake <sup>1<\/sup> , Yoshitaka Iwama <sup>2<\/sup> , Toshinobu Arai <sup>3<\/sup> , Yuki Tsukisaka <sup>4<\/sup> and Toshihide Kabuki <sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Nihonbashi Cardiology Clinic<br>\r\n<sup>3<\/sup> Research and Development Planning Department, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>4<\/sup> KSO Corporation<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Effects of <em>Lactobacillus paragasseri<\/em> SBT 2055 on Improving Defecation<br>\r\n-A Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study-<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Shun Obuchi<sup>1)<\/sup>, Takuya Tsukahara<sup>1)<\/sup>, Shigeki Kada<sup>1)<\/sup>,\u00a0 Hisao Satoh<sup>2)<\/sup>, Ikuo Fukuhara<sup>3)<\/sup>, Yasuyuki Seto<sup>1)<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1)<\/sup> Megmilk Snowbrand Co.,Ltd.<br>\r\n<sup>2)<\/sup> New Drug Research Center Inc.<br>\r\n<sup>3)<\/sup> Fukuhara Clinic<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Jpn Pharmacol\u00a0 Ther<\/em>, 51(9), 1365-1376, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Effects of <em>Lactobacillus paragasseri<\/em> SBT 2055 on Improving Defecation<br>\r\n-A Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study-<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Jpn Pharmacol\u00a0 Ther<\/em>, 51(9), 1365-1376, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Shun Obuchi<sup>1)<\/sup>, Takuya Tsukahara<sup>1)<\/sup>, Shigeki Kada<sup>1)<\/sup>,\u00a0 Hisao Satoh<sup>2)<\/sup>, Ikuo Fukuhara<sup>3)<\/sup>, Yasuyuki Seto<sup>1)<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1)<\/sup> Megmilk Snowbrand Co.,Ltd.<br>\r\n<sup>2)<\/sup> New Drug Research Center Inc.<br>\r\n<sup>3)<\/sup> Fukuhara Clinic<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Effects of <em>Lactobacillus paragasseri<\/em> SBT 2055 on Intestinal Environment and Safety in Healthy Subjects<br>\r\n-A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Comparative Method-<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takuya TSUKAHARA <sup>1)<\/sup> , Shun OBUCHI <sup>1)<\/sup> , Shigeki KADA <sup>1)<\/sup> , Yuki TSUKISAKA <sup>2)<\/sup> , Yoshitaka IWAMA <sup>3)<\/sup> , Yasuyuki SETO <sup>1)\u00a0<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1) <\/sup>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2) <\/sup>KSO Corporation<br>\r\n<sup>3) <\/sup>Nihonbashi Cardiology Clinic<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Pharmacometrics<\/em>, 105( 1\/2), 7-16, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Effects of <em>Lactobacillus paragasseri<\/em> SBT 2055 on Intestinal Environment and Safety in Healthy Subjects<br>\r\n-A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Comparative Method-<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Pharmacometrics<\/em>, 105( 1\/2), 7-16, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takuya TSUKAHARA <sup>1)<\/sup> , Shun OBUCHI <sup>1)<\/sup> , Shigeki KADA <sup>1)<\/sup> , Yuki TSUKISAKA <sup>2)<\/sup> , Yoshitaka IWAMA <sup>3)<\/sup> , Yasuyuki SETO <sup>1)\u00a0<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1) <\/sup>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2) <\/sup>KSO Corporation<br>\r\n<sup>3) <\/sup>Nihonbashi Cardiology Clinic<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Bovine Milk Proteins<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Yasuyuki SETO\t\t<div style=\"margin-top:8px;\">Megmilk SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Oleoscience<\/em>, 23(8), 415-421, (2023)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Bovine Milk Proteins<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Oleoscience<\/em>, 23(8), 415-421, (2023)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Yasuyuki SETO<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Megmilk SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Ramen Consumption and Gut Microbiota Diversity in Japanese Women: Cross-Sectional Data from the NEXIS Cohort Study<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Jonguk Park<sup>1,2<\/sup>, Hiroto Bushita<sup>2,3<\/sup>, Ayatake Nakano<sup>2,4<\/sup>, Ai Hara<sup>2,5<\/sup>, Hiroshi M. Ueno<sup>2,4<\/sup>, Naoki Ozato<sup>2,3<\/sup>, Koji Hosomi<sup>6<\/sup>, Hitoshi Kawashima<sup>1<\/sup>, Yi-An Chen<sup>1<\/sup>, Attayeb Mohsen<sup>1<\/sup>, Harumi Ohno<sup>7,8<\/sup>, Kana Konishi<sup>7,9<\/sup>, Kumpei Tanisawa<sup>7,10<\/sup>, Hinako Nanri<sup>7<\/sup>, Haruka Murakami<sup>7,11<\/sup>, Motohiko Miyachi<sup>7,10<\/sup>, Jun Kunisawa<sup>6,12,13,14,15<\/sup>, Kenji Mizuguchi<sup>1,16<\/sup>\u00a0 and Michihiro Araki<sup>1,17,18,19<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1 <\/sup>Artificial Intelligence Center for Health and Biomedical Research, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>2 <\/sup>International Life Sciences Institute (ILSI) Japan<br>\r\n<sup>3 <\/sup>Health &amp; Wellness Products Research Laboratories, Kao Corporation<br>\r\n<sup>4 <\/sup>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>5 <\/sup>Future Design Division, The KAITEKI Institute, Inc.<br>\r\n<sup>6 <\/sup>Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and Medicine, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>7 <\/sup>Department of Physical Activity Research, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>8 <\/sup>Department of Nutrition, Kiryu University<br>\r\n<sup>9 <\/sup>Faculty of Food and Nutritional Sciences, Toyo University<br>\r\n<sup>10 <\/sup>Faculty of Sport Sciences, Waseda University<br>\r\n<sup>11 <\/sup>Faculty of Sport and Health Science, Ritsumeikan University<br>\r\n<sup>12 <\/sup>International Research and Development Center for Mucosal Vaccines, Institute of Medical Science, University of Tokyo<br>\r\n<sup>13 <\/sup>Graduate School of Medicine, Graduate School of Pharmaceutical Sciences, Graduate School of Dentistry, Graduate School of Sciences, Osaka University<br>\r\n<sup>14 <\/sup>Department of Microbiology and Immunology, Graduate School of Medicine, Kobe University<br>\r\n<sup>15 <\/sup>Research Organization for Nano and Life Innovation, Waseda University<br>\r\n<sup>16 <\/sup>Institute for Protein Research, Osaka University<br>\r\n<sup>17 <\/sup>Graduate School of Medicine, Kyoto University<br>\r\n<sup>18 <\/sup>Graduate School of Science, Technology and Innovation, Kobe University<br>\r\n<sup>19 <\/sup>National Cerebral and Cardiovascular Center<br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td>Microorganisms 2023, 11(8), 1892<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Ramen Consumption and Gut Microbiota Diversity in Japanese Women: Cross-Sectional Data from the NEXIS Cohort Study<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span>Microorganisms 2023, 11(8), 1892<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Jonguk Park<sup>1,2<\/sup>, Hiroto Bushita<sup>2,3<\/sup>, Ayatake Nakano<sup>2,4<\/sup>, Ai Hara<sup>2,5<\/sup>, Hiroshi M. Ueno<sup>2,4<\/sup>, Naoki Ozato<sup>2,3<\/sup>, Koji Hosomi<sup>6<\/sup>, Hitoshi Kawashima<sup>1<\/sup>, Yi-An Chen<sup>1<\/sup>, Attayeb Mohsen<sup>1<\/sup>, Harumi Ohno<sup>7,8<\/sup>, Kana Konishi<sup>7,9<\/sup>, Kumpei Tanisawa<sup>7,10<\/sup>, Hinako Nanri<sup>7<\/sup>, Haruka Murakami<sup>7,11<\/sup>, Motohiko Miyachi<sup>7,10<\/sup>, Jun Kunisawa<sup>6,12,13,14,15<\/sup>, Kenji Mizuguchi<sup>1,16<\/sup>\u00a0 and Michihiro Araki<sup>1,17,18,19<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1 <\/sup>Artificial Intelligence Center for Health and Biomedical Research, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>2 <\/sup>International Life Sciences Institute (ILSI) Japan<br>\r\n<sup>3 <\/sup>Health &amp; Wellness Products Research Laboratories, Kao Corporation<br>\r\n<sup>4 <\/sup>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>5 <\/sup>Future Design Division, The KAITEKI Institute, Inc.<br>\r\n<sup>6 <\/sup>Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and Medicine, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>7 <\/sup>Department of Physical Activity Research, National Institutes of Biomedical Innovation, Health and Nutrition<br>\r\n<sup>8 <\/sup>Department of Nutrition, Kiryu University<br>\r\n<sup>9 <\/sup>Faculty of Food and Nutritional Sciences, Toyo University<br>\r\n<sup>10 <\/sup>Faculty of Sport Sciences, Waseda University<br>\r\n<sup>11 <\/sup>Faculty of Sport and Health Science, Ritsumeikan University<br>\r\n<sup>12 <\/sup>International Research and Development Center for Mucosal Vaccines, Institute of Medical Science, University of Tokyo<br>\r\n<sup>13 <\/sup>Graduate School of Medicine, Graduate School of Pharmaceutical Sciences, Graduate School of Dentistry, Graduate School of Sciences, Osaka University<br>\r\n<sup>14 <\/sup>Department of Microbiology and Immunology, Graduate School of Medicine, Kobe University<br>\r\n<sup>15 <\/sup>Research Organization for Nano and Life Innovation, Waseda University<br>\r\n<sup>16 <\/sup>Institute for Protein Research, Osaka University<br>\r\n<sup>17 <\/sup>Graduate School of Medicine, Kyoto University<br>\r\n<sup>18 <\/sup>Graduate School of Science, Technology and Innovation, Kobe University<br>\r\n<sup>19 <\/sup>National Cerebral and Cardiovascular Center<br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of different gases on foaming properties of protein dispersions prepared with whipped cream dispenser<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Sato<sup>a<\/sup> , Kentaro Matsumiya<sup>a<\/sup> , Tatsuya Kosugi<sup>b<\/sup> , Hiroaki Kubouchi<sup>b,c<\/sup> , Yasuki Matsumura<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<\/br>\r\n<sup>b<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>c<\/sup> Products Development Department, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Journal of Food Engineering<\/em>, 314, 110764, (2022)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of different gases on foaming properties of protein dispersions prepared with whipped cream dispenser<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Journal of Food Engineering<\/em>, 314, 110764, (2022)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Sato<sup>a<\/sup> , Kentaro Matsumiya<sup>a<\/sup> , Tatsuya Kosugi<sup>b<\/sup> , Hiroaki Kubouchi<sup>b,c<\/sup> , Yasuki Matsumura<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<\/br>\r\n<sup>b<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>c<\/sup> Products Development Department, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of \u03ba-casein<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Daiki Oka<sup>1<\/sup> , Wataru Ono<sup>2<\/sup> , Shojiro Tamaki<sup>3<\/sup> , Tomohiro Noguchi<sup>2<\/sup> and Katsumi Takano<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Agricultural Chemistry, Tokyo University of Agriculture<\/br>\r\n<sup>2<\/sup> Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture<\/br>\r\n<sup>3<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Journal of Dairy Research<\/em>, 89(1), 104-108, (2022)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of \u03ba-casein<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Journal of Dairy Research<\/em>, 89(1), 104-108, (2022)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Daiki Oka<sup>1<\/sup> , Wataru Ono<sup>2<\/sup> , Shojiro Tamaki<sup>3<\/sup> , Tomohiro Noguchi<sup>2<\/sup> and Katsumi Takano<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Agricultural Chemistry, Tokyo University of Agriculture<\/br>\r\n<sup>2<\/sup> Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture<\/br>\r\n<sup>3<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Artificial intelligence in food science and nutrition: a narrative review<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Taiki Miyazawa<sup>1<\/sup> , Yoichi Hiratsuka<sup>1<\/sup> , Masako Toda<sup>1,2<\/sup> , Nozomu Hatakeyama<sup>1<\/sup> , Hitoshi Ozawa<sup>1<\/sup> , Chizumi Abe<sup>1<\/sup> , Ting-Yu Cheng<sup>3<\/sup> , Yuji Matsushima<sup>4<\/sup> , Yoshifumi Miyawaki<sup>4,5<\/sup> , Kinya Ashida<sup>6,5<\/sup> , Jun Iimura<sup>7,5<\/sup> , Tomohiro Tsuda<sup>5<\/sup> , Hiroto Bushita<sup>8,5<\/sup> , Kazuichi Tomonobu<sup>8<\/sup> , Satoshi Ohta<sup>5<\/sup> , Hsuan Chung<sup>9,5<\/sup> , Yusuke Omae<sup>6,5<\/sup> , Takayuki Yamamoto<sup>10,5<\/sup> , Makoto Morinaga<sup>10,5<\/sup> , Hiroshi Ochi<sup>11,5<\/sup> , Hajime Nakada<sup>11,5<\/sup> , Kazuhiro Otsuka<sup>5<\/sup> , Teruo Miyazawa<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> New Industry Creation Hatchery Center (NICHe), Tohoku University<\/br>\r\n<sup>2<\/sup> Graduate School of Agricultural Science, Tohoku University<\/br>\r\n<sup>3<\/sup> Graduate School of Agricultural Science, Tohoku University<\/br>\r\n<sup>4<\/sup> Central R&amp;D Laboratory, Kobayashi Pharmaceutical Co., Ltd.<\/br>\r\n<sup>5<\/sup> International Life Sciences Institute (ILSI) Japan<\/br>\r\n<sup>6<\/sup> Co-Creation Center, Meiji Holdings Co., Ltd.<\/br>\r\n<sup>7<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>8<\/sup> Health &amp; Wellness Products Research Laboratories, Kao Corp.<\/br>\r\n<sup>9<\/sup> Research Institute for Creating the Future, Fuji Oil Holdings Inc, Tsukubamirai<\/br>\r\n<sup>10<\/sup> Health Science Research Center, Morinaga &amp; Co., Ltd.<\/br>\r\n<sup>11<\/sup> Food Ingredients &amp; Technology Institute, R&amp;D Division, Morinaga Milk Industry Co., Ltd.<\/br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Nutrition Reviews<\/em>, Volume 80, Issue 12, December 2022, Pages 2288\u20132300<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Artificial intelligence in food science and nutrition: a narrative review<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Nutrition Reviews<\/em>, Volume 80, Issue 12, December 2022, Pages 2288\u20132300<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Taiki Miyazawa<sup>1<\/sup> , Yoichi Hiratsuka<sup>1<\/sup> , Masako Toda<sup>1,2<\/sup> , Nozomu Hatakeyama<sup>1<\/sup> , Hitoshi Ozawa<sup>1<\/sup> , Chizumi Abe<sup>1<\/sup> , Ting-Yu Cheng<sup>3<\/sup> , Yuji Matsushima<sup>4<\/sup> , Yoshifumi Miyawaki<sup>4,5<\/sup> , Kinya Ashida<sup>6,5<\/sup> , Jun Iimura<sup>7,5<\/sup> , Tomohiro Tsuda<sup>5<\/sup> , Hiroto Bushita<sup>8,5<\/sup> , Kazuichi Tomonobu<sup>8<\/sup> , Satoshi Ohta<sup>5<\/sup> , Hsuan Chung<sup>9,5<\/sup> , Yusuke Omae<sup>6,5<\/sup> , Takayuki Yamamoto<sup>10,5<\/sup> , Makoto Morinaga<sup>10,5<\/sup> , Hiroshi Ochi<sup>11,5<\/sup> , Hajime Nakada<sup>11,5<\/sup> , Kazuhiro Otsuka<sup>5<\/sup> , Teruo Miyazawa<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> New Industry Creation Hatchery Center (NICHe), Tohoku University<\/br>\r\n<sup>2<\/sup> Graduate School of Agricultural Science, Tohoku University<\/br>\r\n<sup>3<\/sup> Graduate School of Agricultural Science, Tohoku University<\/br>\r\n<sup>4<\/sup> Central R&amp;D Laboratory, Kobayashi Pharmaceutical Co., Ltd.<\/br>\r\n<sup>5<\/sup> International Life Sciences Institute (ILSI) Japan<\/br>\r\n<sup>6<\/sup> Co-Creation Center, Meiji Holdings Co., Ltd.<\/br>\r\n<sup>7<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>8<\/sup> Health &amp; Wellness Products Research Laboratories, Kao Corp.<\/br>\r\n<sup>9<\/sup> Research Institute for Creating the Future, Fuji Oil Holdings Inc, Tsukubamirai<\/br>\r\n<sup>10<\/sup> Health Science Research Center, Morinaga &amp; Co., Ltd.<\/br>\r\n<sup>11<\/sup> Food Ingredients &amp; Technology Institute, R&amp;D Division, Morinaga Milk Industry Co., Ltd.<\/br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Biogenic action of <i>Lactobacillus plantarum<\/i> SBT2227 promotes sleep in <i>Drosophila melanogaster<\/i><\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Taro Ko<sup>1,2,3<\/sup> , Hiroki Murakami<sup>1,2<\/sup> , Azusa Kamikouchi<sup>1<\/sup> and Hiroshi Ishimoto<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Graduate School of Science, Nagoya University<\/br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>iScience<\/em> 25, 104626 July 15, 2022<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Biogenic action of <i>Lactobacillus plantarum<\/i> SBT2227 promotes sleep in <i>Drosophila melanogaster<\/i><\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>iScience<\/em> 25, 104626 July 15, 2022<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Taro Ko<sup>1,2,3<\/sup> , Hiroki Murakami<sup>1,2<\/sup> , Azusa Kamikouchi<sup>1<\/sup> and Hiroshi Ishimoto<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Graduate School of Science, Nagoya University<\/br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i> SBT2171 Relieves Japanese Cedar Allergy-induced Ocular Discomfort in Environment Exposure Units\r\n- Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study -<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Masaya Miyoshi<sup>1<\/sup> , Ryo Suzuki<sup>1<\/sup> , Yuusuke Warashina<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Taka-aki Muoth<sup>1<\/sup> , and Toshihide Kabuki<sup>1<\/sup> , Tamaki Furuhata<sup>2<\/sup> , Tadao Enomoto<sup>3<\/sup> , Tatsuko Enomoto<sup>4<\/sup> , Natuo Shoji<sup>5<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> MEGMILK SNOW BRAND Co.,Ltd.<br>\r\n<sup>2<\/sup> EP Mediate Co.,Ltd.<br>\r\n<sup>3<\/sup> NPO Japan Health Promotion Supporting Network<br>\r\n<sup>4<\/sup> Enomoto Otolaryngology Clinic<br>\r\n<sup>5<\/sup> DRC Clinic<br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Jpn Pharmacol Ther <\/em>Volume 50, Issue 8, 1413 &#8211; 1436 (2022)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i> SBT2171 Relieves Japanese Cedar Allergy-induced Ocular Discomfort in Environment Exposure Units\r\n- Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study -<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Jpn Pharmacol Ther <\/em>Volume 50, Issue 8, 1413 &#8211; 1436 (2022)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Masaya Miyoshi<sup>1<\/sup> , Ryo Suzuki<sup>1<\/sup> , Yuusuke Warashina<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Taka-aki Muoth<sup>1<\/sup> , and Toshihide Kabuki<sup>1<\/sup> , Tamaki Furuhata<sup>2<\/sup> , Tadao Enomoto<sup>3<\/sup> , Tatsuko Enomoto<sup>4<\/sup> , Natuo Shoji<sup>5<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> MEGMILK SNOW BRAND Co.,Ltd.<br>\r\n<sup>2<\/sup> EP Mediate Co.,Ltd.<br>\r\n<sup>3<\/sup> NPO Japan Health Promotion Supporting Network<br>\r\n<sup>4<\/sup> Enomoto Otolaryngology Clinic<br>\r\n<sup>5<\/sup> DRC Clinic<br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Intake of <i>Lactobacillus paragasseri<\/i> SBT2055 Improves Subjective Symptoms of Common Cold during Winter Season in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Parallel-Group Comparative Study<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Kobatake<sup>1<\/sup> , Yoshitaka Iwama<sup>2<\/sup> , Toshinobu Arai<sup>3<\/sup> , Nobuhiko Shioya<sup>4<\/sup> , Mai Kise<sup>5<\/sup> , and Toshihide Kabuki<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Nihonbashi Cardiology Clinic<br>\r\n<sup>3<\/sup> Research and Development Planning Department, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>4<\/sup> KSO Corporation<br>\r\n<sup>5<\/sup> Products Development Department, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Frontiers in Nutrition<\/em>, vol.9:1063584. (2022)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Intake of <i>Lactobacillus paragasseri<\/i> SBT2055 Improves Subjective Symptoms of Common Cold during Winter Season in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Parallel-Group Comparative Study<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Frontiers in Nutrition<\/em>, vol.9:1063584. (2022)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Kobatake<sup>1<\/sup> , Yoshitaka Iwama<sup>2<\/sup> , Toshinobu Arai<sup>3<\/sup> , Nobuhiko Shioya<sup>4<\/sup> , Mai Kise<sup>5<\/sup> , and Toshihide Kabuki<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Nihonbashi Cardiology Clinic<br>\r\n<sup>3<\/sup> Research and Development Planning Department, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>4<\/sup> KSO Corporation<br>\r\n<sup>5<\/sup> Products Development Department, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">The study for anti-aging effect of Lactic acid bacteria<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hisako Nakagawa\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Milk Science<\/em>, 71(3), 116-119, 2022<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">The study for anti-aging effect of Lactic acid bacteria<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Milk Science<\/em>, 71(3), 116-119, 2022<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hisako Nakagawa<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hirotoshi Tamura<sup>1<\/sup> , Shoko Ueno<sup>1<\/sup> , Azusa Naka<sup>1<\/sup> , Huajie Zhao<sup>1<\/sup> , Lina Yonekura<sup>1<\/sup> , Tomoyuki Isogai<sup>2,3<\/sup> , Ryota Wakui<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> The Graduate School of Agriculture, Kagawa University<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Dairy Foods Development Group, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Dairy Journal<\/i>, 114, 104935, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Dairy Journal<\/i>, 114, 104935, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hirotoshi Tamura<sup>1<\/sup> , Shoko Ueno<sup>1<\/sup> , Azusa Naka<sup>1<\/sup> , Huajie Zhao<sup>1<\/sup> , Lina Yonekura<sup>1<\/sup> , Tomoyuki Isogai<sup>2,3<\/sup> , Ryota Wakui<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> The Graduate School of Agriculture, Kagawa University<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Dairy Foods Development Group, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with \u03b1-tocopherol<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Suzuki-Iwashima<sup>a<\/sup> , Ai Iwasawa<sup>a,b<\/sup> , Mayumi Kawai<sup>a<\/sup> , Hiroaki Kubouchi<sup>a<\/sup> , Ryuhei Ozaki<sup>c<\/sup> , Kazuo Miyashita<sup>c<\/sup> , Makoto Shiota<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>c<\/sup> Faculty of Fisheries Sciences, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Chemistry<\/i>, 334(1), 127588, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with \u03b1-tocopherol<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Chemistry<\/i>, 334(1), 127588, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Suzuki-Iwashima<sup>a<\/sup> , Ai Iwasawa<sup>a,b<\/sup> , Mayumi Kawai<sup>a<\/sup> , Hiroaki Kubouchi<sup>a<\/sup> , Ryuhei Ozaki<sup>c<\/sup> , Kazuo Miyashita<sup>c<\/sup> , Makoto Shiota<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>c<\/sup> Faculty of Fisheries Sciences, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hirofumi Fukudome, Toshiyuki Yamaguchi, Junichi Higuchi, Akihiro Ogawa, Yuichi Taguchi, Juan Li, Toshihide Kabuki, Koutaro Ito and Fumihiko Sakai\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Dairy Science<\/i>, 104(2), 1433-1444, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Dairy Science<\/i>, 104(2), 1433-1444, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hirofumi Fukudome, Toshiyuki Yamaguchi, Junichi Higuchi, Akihiro Ogawa, Yuichi Taguchi, Juan Li, Toshihide Kabuki, Koutaro Ito and Fumihiko Sakai<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ryota Wakui<sup>1<\/sup> , Takamichi Kamigaki<sup>1<\/sup> , Yuri Nishino<sup>2<\/sup> , Yoshiko Ito<sup>2<\/sup> , Atsuo Miyazawa<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Oleo Science<\/i>, 70(4), 479-490, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Oleo Science<\/i>, 70(4), 479-490, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ryota Wakui<sup>1<\/sup> , Takamichi Kamigaki<sup>1<\/sup> , Yuri Nishino<sup>2<\/sup> , Yoshiko Ito<sup>2<\/sup> , Atsuo Miyazawa<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kotaro Matsui<sup>a<\/sup> , Takamichi Kamigaki<sup>a<\/sup> , Ryota Wakui<sup>a<\/sup> , Yuri Nishino<sup>b<\/sup> , Yoshiko Ito<sup>b<\/sup> , Atsuo Miyazawa<sup>b<\/sup> , Koichiro Yoshioka<sup>a<\/sup>\u00a0and Makoto Shiota<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>b<\/sup> Graduate School of Life Science, University of Hyogo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td>LWT &#8211;\u00a0<i>Food Science and Technology<\/i>, 140, 110801, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span>LWT &#8211;\u00a0<i>Food Science and Technology<\/i>, 140, 110801, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kotaro Matsui<sup>a<\/sup> , Takamichi Kamigaki<sup>a<\/sup> , Ryota Wakui<sup>a<\/sup> , Yuri Nishino<sup>b<\/sup> , Yoshiko Ito<sup>b<\/sup> , Atsuo Miyazawa<sup>b<\/sup> , Koichiro Yoshioka<sup>a<\/sup>\u00a0and Makoto Shiota<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>b<\/sup> Graduate School of Life Science, University of Hyogo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Sato<sup>a<\/sup> , Kentaro Matsumiya<sup>a<\/sup> , Wataru Kaneko<sup>b<\/sup> , Masanori Okazaki<sup>b<\/sup> , Yasuki Matsumura<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Colloids and Surfaces A: Physicochemical and Engineering Aspects<\/i>, 619(20), 126470, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Colloids and Surfaces A: Physicochemical and Engineering Aspects<\/i>, 619(20), 126470, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Sato<sup>a<\/sup> , Kentaro Matsumiya<sup>a<\/sup> , Wataru Kaneko<sup>b<\/sup> , Masanori Okazaki<sup>b<\/sup> , Yasuki Matsumura<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effector memory CD4<sup>+<\/sup>T cells in mesenteric lymph nodes mediate bone loss in food-allergic enteropathy model mice, creating IL-4 dominance<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Aiko Ono-Ohmachi<sup>1,2<\/sup> , Satoki Yamada<sup>3<\/sup> , Satoru Uno<sup>3<\/sup> , Masato Tamai<sup>3<\/sup> , Kohei Soga<sup>3<\/sup> , Shotaro Nakamura<sup>3<\/sup> , Nobuyuki Udagawa<sup>4<\/sup> , Yuko Nakamichi<sup>5<\/sup> , Masanori Koide<sup>5<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Tomohiro Takano<sup>3<\/sup> , Takumi Itoh<sup>6,7<\/sup> , Shigeru Kakuta<sup>8<\/sup> , Chikao Morimoto<sup>6<\/sup> , Shuji Matsuoka<sup>9<\/sup> , Yoichiro Iwakura<sup>10<\/sup> , Michio Tomura<sup>11<\/sup> , Hiroshi Kiyono<sup>12,13,14<\/sup> , Satoshi Hachimura<sup>3<\/sup> and Haruyo Nakajima-Adachi<sup>3,12<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>2<\/sup> Department of Quality Assurance, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>3<\/sup> Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo<\/br>\r\n<sup>4<\/sup> Department of Biochemistry, Matsumoto Dental University<\/br>\r\n<sup>5<\/sup> Institute for Oral Science, Matsumoto Dental University<\/br>\r\n<sup>6<\/sup> Department of Therapy Development and Innovation for Immune Disorders and Cancers, Juntendo University<\/br>\r\n<sup>7<\/sup> Atopy (Allergy) Research Center, Graduate School of Medicine, Juntendo University<\/br>\r\n<sup>8<\/sup> Laboratory of Biomedical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo<\/br>\r\n<sup>9<\/sup> Department of Immunological Diagnosis, Graduate School of Medicine, Juntendo University<\/br>\r\n<sup>10<\/sup> Research Institute for Biomedical Sciences, Tokyo University of Science<\/br>\r\n<sup>11<\/sup> Laboratory of Immunology, Faculty of Pharmacy, Osaka Ohtani University<\/br>\r\n<sup>12<\/sup> IMSUT Distinguished Professor Unit, Division of Mucosal Immunology, The Institute of Medical Science, The University of Tokyo<\/br>\r\n<sup>13<\/sup> Mucosal Immunology and Allergy Therapeutics, Future Medicine Education and Research Organization, Institute for Global Prominent Research, Graduate School of Medicine, Chiba University<\/br>\r\n<sup>14<\/sup> Division of Gastroenterology, Department of Medicine, School of Medicine, CU-UCSD Center for Mucosal Immunology, Allergy and Vaccines, University of California<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Mucosal Immunology<\/i>, 14(6), 1335-1346, (2021)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effector memory CD4<sup>+<\/sup>T cells in mesenteric lymph nodes mediate bone loss in food-allergic enteropathy model mice, creating IL-4 dominance<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Mucosal Immunology<\/i>, 14(6), 1335-1346, (2021)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Aiko Ono-Ohmachi<sup>1,2<\/sup> , Satoki Yamada<sup>3<\/sup> , Satoru Uno<sup>3<\/sup> , Masato Tamai<sup>3<\/sup> , Kohei Soga<sup>3<\/sup> , Shotaro Nakamura<sup>3<\/sup> , Nobuyuki Udagawa<sup>4<\/sup> , Yuko Nakamichi<sup>5<\/sup> , Masanori Koide<sup>5<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Tomohiro Takano<sup>3<\/sup> , Takumi Itoh<sup>6,7<\/sup> , Shigeru Kakuta<sup>8<\/sup> , Chikao Morimoto<sup>6<\/sup> , Shuji Matsuoka<sup>9<\/sup> , Yoichiro Iwakura<sup>10<\/sup> , Michio Tomura<sup>11<\/sup> , Hiroshi Kiyono<sup>12,13,14<\/sup> , Satoshi Hachimura<sup>3<\/sup> and Haruyo Nakajima-Adachi<sup>3,12<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>2<\/sup> Department of Quality Assurance, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>3<\/sup> Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo<\/br>\r\n<sup>4<\/sup> Department of Biochemistry, Matsumoto Dental University<\/br>\r\n<sup>5<\/sup> Institute for Oral Science, Matsumoto Dental University<\/br>\r\n<sup>6<\/sup> Department of Therapy Development and Innovation for Immune Disorders and Cancers, Juntendo University<\/br>\r\n<sup>7<\/sup> Atopy (Allergy) Research Center, Graduate School of Medicine, Juntendo University<\/br>\r\n<sup>8<\/sup> Laboratory of Biomedical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo<\/br>\r\n<sup>9<\/sup> Department of Immunological Diagnosis, Graduate School of Medicine, Juntendo University<\/br>\r\n<sup>10<\/sup> Research Institute for Biomedical Sciences, Tokyo University of Science<\/br>\r\n<sup>11<\/sup> Laboratory of Immunology, Faculty of Pharmacy, Osaka Ohtani University<\/br>\r\n<sup>12<\/sup> IMSUT Distinguished Professor Unit, Division of Mucosal Immunology, The Institute of Medical Science, The University of Tokyo<\/br>\r\n<sup>13<\/sup> Mucosal Immunology and Allergy Therapeutics, Future Medicine Education and Research Organization, Institute for Global Prominent Research, Graduate School of Medicine, Chiba University<\/br>\r\n<sup>14<\/sup> Division of Gastroenterology, Department of Medicine, School of Medicine, CU-UCSD Center for Mucosal Immunology, Allergy and Vaccines, University of California<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Bone mass protective potential mediated by bovine milk basic protein requires normal calcium homeostasis in mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Aiko Ono-Ohmachi<sup>1,2<\/sup> , Yuko Ishida<sup>1<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Ken Kato<sup>1<\/sup> , Hitoki Yamanaka<sup>3<\/sup> , Ritsuko Masuyama<sup>4,5<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>2<\/sup> Department of Quality Assurance, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>3<\/sup> Research Center for Support to Advanced Science, Shinshu University<\/br>\r\n<sup>4<\/sup> Department of Molecular Bone Biology, Nagasaki University Graduate School of Biomedical Sciences<\/br>\r\n<sup>5<\/sup> Ritsumeikan University, Graduate school of Gastronomy Management<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Nutrition<\/em>, Volumes 91\u201392, November\u2013December 2021, 111409<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Bone mass protective potential mediated by bovine milk basic protein requires normal calcium homeostasis in mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Nutrition<\/em>, Volumes 91\u201392, November\u2013December 2021, 111409<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Aiko Ono-Ohmachi<sup>1,2<\/sup> , Yuko Ishida<sup>1<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Ken Kato<sup>1<\/sup> , Hitoki Yamanaka<sup>3<\/sup> , Ritsuko Masuyama<sup>4,5<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>2<\/sup> Department of Quality Assurance, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>3<\/sup> Research Center for Support to Advanced Science, Shinshu University<\/br>\r\n<sup>4<\/sup> Department of Molecular Bone Biology, Nagasaki University Graduate School of Biomedical Sciences<\/br>\r\n<sup>5<\/sup> Ritsumeikan University, Graduate school of Gastronomy Management<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">A New Rapid Method to Differentiate <i>Lactobacillus gasseri<\/i> from <i>Lactobacillus paragasseri<\/i> Based on Restriction Fragment Length Polymorphisms of Amino Acid Racemase Genes<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Shigeki Kada , Moeko Abe and Akira Kimura\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. <\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><em>Nippon Shokuhin Kagaku Kogaku Kaishi<\/em>, 68(9), 375-379, 2021<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">A New Rapid Method to Differentiate <i>Lactobacillus gasseri<\/i> from <i>Lactobacillus paragasseri<\/i> Based on Restriction Fragment Length Polymorphisms of Amino Acid Racemase Genes<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><em>Nippon Shokuhin Kagaku Kogaku Kaishi<\/em>, 68(9), 375-379, 2021<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Shigeki Kada , Moeko Abe and Akira Kimura<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. <\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Cohort profile: Japanese human milk study, a prospective birth cohort: baseline data for lactating women, infants, and human milk macronutrients<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Keisuke Nojiri<sup>1<\/sup> , Satoshi Higurashi<sup>1<\/sup> , Tomoki Takahashi<sup>1<\/sup> , Yuta Tsujimori<sup>1<\/sup> , Shunjiro Kobayashi<sup>2<\/sup> , Yasuhiro Toba<sup>1<\/sup> , Jun-ichi Yamamura<sup>2<\/sup> , Kyoko Nomura<sup>3<\/sup> , and Hiroshi M. Ueno<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Research and Development, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>3<\/sup> Department of Environmental Health Science and Public Health, Akita University Graduate School of Medicine<\/br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td>BMJ Open 2021; 11(12): e055028<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Cohort profile: Japanese human milk study, a prospective birth cohort: baseline data for lactating women, infants, and human milk macronutrients<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span>BMJ Open 2021; 11(12): e055028<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Keisuke Nojiri<sup>1<\/sup> , Satoshi Higurashi<sup>1<\/sup> , Tomoki Takahashi<sup>1<\/sup> , Yuta Tsujimori<sup>1<\/sup> , Shunjiro Kobayashi<sup>2<\/sup> , Yasuhiro Toba<sup>1<\/sup> , Jun-ichi Yamamura<sup>2<\/sup> , Kyoko Nomura<sup>3<\/sup> , and Hiroshi M. Ueno<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Research and Development, Bean Stalk Snow Co., Ltd.<\/br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/br>\r\n<sup>3<\/sup> Department of Environmental Health Science and Public Health, Akita University Graduate School of Medicine<\/br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Metabolomics analyses of the combined effects of lactic acid bacteria and\u00a0<i>Penicillium camemberti<\/i>\u00a0on the generation of volatile compounds in model mold-surface-ripened cheeses<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Suzuki-Iwashima<sup>1<\/sup> , Hiroaki Matsuura<sup>1<\/sup> , Ai Iwasawa<sup>1,2<\/sup> , and Makoto Shiota<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Bioscience and Bioengineering,<\/i>\u00a0129(3), 333-347, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Metabolomics analyses of the combined effects of lactic acid bacteria and\u00a0<i>Penicillium camemberti<\/i>\u00a0on the generation of volatile compounds in model mold-surface-ripened cheeses<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Bioscience and Bioengineering,<\/i>\u00a0129(3), 333-347, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Suzuki-Iwashima<sup>1<\/sup> , Hiroaki Matsuura<sup>1<\/sup> , Ai Iwasawa<sup>1,2<\/sup> , and Makoto Shiota<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Hiroshi M Ueno<sup>1<\/sup> , Satoshi Higurashi<sup>1<\/sup> , Yuzuka Shimomura<sup>2<\/sup> , Ryota Wakui<sup>2<\/sup> , Hiroaki Matsuura<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup> , Hiroaki Kubouchi<sup>2<\/sup> , Jun-ichi Yamamura<sup>1<\/sup> , Yasuhiro Toba<sup>1<\/sup> , and Toshiya Kobayashi<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Research and Development Department, Bean Stalk Snow Co., Ltd.<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Current Developments in Nutrition<\/i>, 4(7), 105, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Current Developments in Nutrition<\/i>, 4(7), 105, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Hiroshi M Ueno<sup>1<\/sup> , Satoshi Higurashi<sup>1<\/sup> , Yuzuka Shimomura<sup>2<\/sup> , Ryota Wakui<sup>2<\/sup> , Hiroaki Matsuura<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup> , Hiroaki Kubouchi<sup>2<\/sup> , Jun-ichi Yamamura<sup>1<\/sup> , Yasuhiro Toba<sup>1<\/sup> , and Toshiya Kobayashi<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Research and Development Department, Bean Stalk Snow Co., Ltd.<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">The effect of mixing temperature on the flavor expression of processed cream cheese<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Ai Kohama-Kubouchi<sup>1<\/sup> , Tomoyuki Isogai<sup>1<\/sup> , Fumiyuki Kobayashi<sup>2<\/sup> , Sachiko Odake<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk science research institute, Megmilk snowbrand Co., Ltd.<br>\r\n<sup>2<\/sup> Faculty of applied life science, Nippon veterinary and life science university<br><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Dairy Journal<\/i>, 111, 104842, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">The effect of mixing temperature on the flavor expression of processed cream cheese<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Dairy Journal<\/i>, 111, 104842, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Ai Kohama-Kubouchi<sup>1<\/sup> , Tomoyuki Isogai<sup>1<\/sup> , Fumiyuki Kobayashi<sup>2<\/sup> , Sachiko Odake<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk science research institute, Megmilk snowbrand Co., Ltd.<br>\r\n<sup>2<\/sup> Faculty of applied life science, Nippon veterinary and life science university<br><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Observation of exopolysaccharides (EPS) of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 using the Tokuyasu method<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takamichi Kamigaki, and Akihiro Ogawa\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Microscopy<\/i>, 69(5), 286-290, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Observation of exopolysaccharides (EPS) of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 using the Tokuyasu method<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Microscopy<\/i>, 69(5), 286-290, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takamichi Kamigaki, and Akihiro Ogawa<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Microstructural Observation of Dairy Products Using High-Pressure Freezing in Combination with Cryo-Scanning Electron Microscopy<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takamichi Kamigaki\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Science and Technology Research<\/i>, 26(6), 743-747, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Microstructural Observation of Dairy Products Using High-Pressure Freezing in Combination with Cryo-Scanning Electron Microscopy<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Science and Technology Research<\/i>, 26(6), 743-747, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takamichi Kamigaki<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">In-Situ Observation of Pouring a High-Viscosity Liquid<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Chisa Miyazawa<sup>1<\/sup>\u00a0, Koichi Sakagami<sup>2<\/sup> , Naoki Konno<sup>2<\/sup>\u00a0and Yoshimune Nonomura<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University<br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Technologies<\/i>, 8(4), 69, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">In-Situ Observation of Pouring a High-Viscosity Liquid<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Technologies<\/i>, 8(4), 69, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Chisa Miyazawa<sup>1<\/sup>\u00a0, Koichi Sakagami<sup>2<\/sup> , Naoki Konno<sup>2<\/sup>\u00a0and Yoshimune Nonomura<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University<br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Alleviates Perennial Allergic Rhinitis in Japanese Adults by Suppressing Eosinophils: A Randomized, Double-Blind, Placebo-Controlled Study<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Maya Yamashita<sup>1<\/sup> , Masaya Miyoshi<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Ryuji Takeda<sup>2<\/sup> , Takahiro Ono<sup>3<\/sup>\u00a0and Toshihide Kabuki<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Nutritional Sciences for Well-Being, Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Nutrients<\/i>, 12(12), 3620, (2020)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Alleviates Perennial Allergic Rhinitis in Japanese Adults by Suppressing Eosinophils: A Randomized, Double-Blind, Placebo-Controlled Study<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Nutrients<\/i>, 12(12), 3620, (2020)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Maya Yamashita<sup>1<\/sup> , Masaya Miyoshi<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Ryuji Takeda<sup>2<\/sup> , Takahiro Ono<sup>3<\/sup>\u00a0and Toshihide Kabuki<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Nutritional Sciences for Well-Being, Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Probiotic\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055 improves insulin secretion in a diabetic rat model<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>M Niibo<sup>1<\/sup> , B Shirouchi<sup>1<\/sup> , M Umegatani<sup>1<\/sup> , Y Morita<sup>1<\/sup> , A Ogawa<sup>2<\/sup> , F Sakai<sup>2<\/sup> , Y Kadooka<sup>2<\/sup> , and M Sato<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Faculty of Agriculture, Graduate School, Kyushu University<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Dairy Science<\/i>, 102(2), 997-1006, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Probiotic\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055 improves insulin secretion in a diabetic rat model<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Dairy Science<\/i>, 102(2), 997-1006, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>M Niibo<sup>1<\/sup> , B Shirouchi<sup>1<\/sup> , M Umegatani<sup>1<\/sup> , Y Morita<sup>1<\/sup> , A Ogawa<sup>2<\/sup> , F Sakai<sup>2<\/sup> , Y Kadooka<sup>2<\/sup> , and M Sato<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Faculty of Agriculture, Graduate School, Kyushu University<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Anti-allergic effect of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 on pollen allergen-induced allergy model<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Maya Yamashita , Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Functional Foods in Health and Disease<\/i>, 9(3), 166-179, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Anti-allergic effect of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 on pollen allergen-induced allergy model<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Functional Foods in Health and Disease<\/i>, 9(3), 166-179, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Maya Yamashita , Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Intake safety of <i>Lactobacillus helveticus<\/i> SBT2171 and its effects on nasal and ocular symptoms associated with mites and house dust:An open-label study and a randomized, double-blind, placebo-controlled, parallel group study\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Maya Yamashita<sup>1<\/sup> , Eiji Kobatake<sup>1<\/sup> , Shun Obuchi<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Kazuyuki Ichikawa<sup>2<\/sup> , Toshihide Kabuki<sup>1<\/sup> , Tadao Enomoto<sup>3<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup>\u00a0Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup>\u00a0Milk Science Research Institute and\u00a0Products Development Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup>\u00a0NPO Japan Health Promotion Supporting Network<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Functional Foods in Health and Disease<\/i>, 9(1), 52-78, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Intake safety of <i>Lactobacillus helveticus<\/i> SBT2171 and its effects on nasal and ocular symptoms associated with mites and house dust:An open-label study and a randomized, double-blind, placebo-controlled, parallel group study\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Functional Foods in Health and Disease<\/i>, 9(1), 52-78, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Maya Yamashita<sup>1<\/sup> , Eiji Kobatake<sup>1<\/sup> , Shun Obuchi<sup>1<\/sup> , Masayuki Iwai<sup>1<\/sup> , Kazuyuki Ichikawa<sup>2<\/sup> , Toshihide Kabuki<sup>1<\/sup> , Tadao Enomoto<sup>3<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup>\u00a0Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup>\u00a0Milk Science Research Institute and\u00a0Products Development Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup>\u00a0NPO Japan Health Promotion Supporting Network<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kei Eguchi<sup>1<\/sup> , Naoki Fujitani<sup>2<\/sup> , Hisako Nakagawa<sup>2<\/sup> , Tadaaki Miyazaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Scientific Reports<\/i>, 9, 4812, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Scientific Reports<\/i>, 9, 4812, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kei Eguchi<sup>1<\/sup> , Naoki Fujitani<sup>2<\/sup> , Hisako Nakagawa<sup>2<\/sup> , Tadaaki Miyazaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Improvement in the Reliability of AOAC Official Method 2012.15 for Iodine<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno\t\t<div style=\"margin-top:8px;\">Central Food Analysis Laboratory, Quality Assurance Department,\u3000Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of AOAC International<\/i>, 102(2), 673-676, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Improvement in the Reliability of AOAC Official Method 2012.15 for Iodine<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of AOAC International<\/i>, 102(2), 673-676, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Central Food Analysis Laboratory, Quality Assurance Department,\u3000Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-\u03b21 and \u03b22<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Aiko Ono-Ohmachi<sup>a,b<\/sup> , Hiroshi M. Ueno<sup>a,c<\/sup> , Yoshikazu Morita<sup>a<\/sup> , Ken Kato<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<br>\r\n<sup>c<\/sup> Department of Research and Development, Bean Stalk Snow Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Dairy Journal<\/i>, 97, 71-75, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-\u03b21 and \u03b22<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Dairy Journal<\/i>, 97, 71-75, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Aiko Ono-Ohmachi<sup>a,b<\/sup> , Hiroshi M. Ueno<sup>a,c<\/sup> , Yoshikazu Morita<sup>a<\/sup> , Ken Kato<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<br>\r\n<sup>c<\/sup> Department of Research and Development, Bean Stalk Snow Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Milk basic protein promotes proliferation and inhibits differentiation of mouse chondrogenic ATDC5 cells<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Sachie Nakatani<sup>1<\/sup> , Yousuke Taguchi<sup>1<\/sup> , Hiroya Ueda<sup>1<\/sup> , Yuko Ishida<sup>2<\/sup> , Yoshikazu Morita<sup>2<\/sup> , Ken Kato<sup>2<\/sup> , Masahiro Wada<sup>1<\/sup> , and Kenji Kobata<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Graduate School of Pharmaceutical Sciences, Josai University\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Dairy Science<\/i>, 102(4), 2873-2878, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Milk basic protein promotes proliferation and inhibits differentiation of mouse chondrogenic ATDC5 cells<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Dairy Science<\/i>, 102(4), 2873-2878, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Sachie Nakatani<sup>1<\/sup> , Yousuke Taguchi<sup>1<\/sup> , Hiroya Ueda<sup>1<\/sup> , Yuko Ishida<sup>2<\/sup> , Yoshikazu Morita<sup>2<\/sup> , Ken Kato<sup>2<\/sup> , Masahiro Wada<sup>1<\/sup> , and Kenji Kobata<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Graduate School of Pharmaceutical Sciences, Josai University\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Induces A20 Expression via Toll-Like Receptor 2 Signaling and Inhibits the Lipopolysaccharide-Induced Activation of Nuclear Factor-kappa B and Mitogen-Activated Protein Kinases in Peritoneal Macrophages<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Michio Kawano<sup>1<\/sup> , Masaya Miyoshi<sup>1<\/sup>\u00a0and Tadaaki Miyazaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Frontiers in Immunology<\/i>, 10, 845, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Induces A20 Expression via Toll-Like Receptor 2 Signaling and Inhibits the Lipopolysaccharide-Induced Activation of Nuclear Factor-kappa B and Mitogen-Activated Protein Kinases in Peritoneal Macrophages<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Frontiers in Immunology<\/i>, 10, 845, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Michio Kawano<sup>1<\/sup> , Masaya Miyoshi<sup>1<\/sup>\u00a0and Tadaaki Miyazaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Milk Basic Protein Ameliorates Bone Quality in Female Long-distance Runners with Menstrual Abnormalities - A Prospective Study<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Yuki FUJUTA<sup>1<\/sup> , Eiji SASAKI<sup>1<\/sup> , Katsuro YONEDA<sup>2<\/sup> , Shoko KINUGASA<sup>3<\/sup> , Ken KATO<sup>4<\/sup> , Eiichi TSUDA<sup>1<\/sup> , Yasuyuki ISHIBASHI<sup>1<\/sup> , Takashi UMEDA<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine<br>\r\n<sup>2<\/sup> Meijo University<br>\r\n<sup>3<\/sup> Public health Center, Okazaki medical association<br>\r\n<sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Physical Fitness, Nutrition and Immunology<\/i>, 29(1), 18-25, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Milk Basic Protein Ameliorates Bone Quality in Female Long-distance Runners with Menstrual Abnormalities - A Prospective Study<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Physical Fitness, Nutrition and Immunology<\/i>, 29(1), 18-25, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Yuki FUJUTA<sup>1<\/sup> , Eiji SASAKI<sup>1<\/sup> , Katsuro YONEDA<sup>2<\/sup> , Shoko KINUGASA<sup>3<\/sup> , Ken KATO<sup>4<\/sup> , Eiichi TSUDA<sup>1<\/sup> , Yasuyuki ISHIBASHI<sup>1<\/sup> , Takashi UMEDA<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine<br>\r\n<sup>2<\/sup> Meijo University<br>\r\n<sup>3<\/sup> Public health Center, Okazaki medical association<br>\r\n<sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Complex High Turnover in Bone Metabolism Impairs Bone Quality in Female Long-Distance Runners with Menstrual Disorders<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Sasaki<sup>1<\/sup> , Yuki Fujita<sup>1<\/sup> , Katsuro Yoneda<sup>2<\/sup> , Shoko Kinugasa<sup>3<\/sup> , Ken Kato<sup>4<\/sup> , Eiichi Tsuda<sup>1<\/sup> , Yasuyuki Ishibashi<sup>1<\/sup> , and Takashi Umeda<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine\r\n<br>\r\n<sup>2<\/sup> Meijo University\r\n<br>\r\n<sup>3<\/sup> Public Health Center, Okazaki Medical Association\r\n<br>\r\n<sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Journal of Sports and Exercise Medicine<\/i>, 5(11), 152, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Complex High Turnover in Bone Metabolism Impairs Bone Quality in Female Long-Distance Runners with Menstrual Disorders<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Journal of Sports and Exercise Medicine<\/i>, 5(11), 152, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Sasaki<sup>1<\/sup> , Yuki Fujita<sup>1<\/sup> , Katsuro Yoneda<sup>2<\/sup> , Shoko Kinugasa<sup>3<\/sup> , Ken Kato<sup>4<\/sup> , Eiichi Tsuda<sup>1<\/sup> , Yasuyuki Ishibashi<sup>1<\/sup> , and Takashi Umeda<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine\r\n<br>\r\n<sup>2<\/sup> Meijo University\r\n<br>\r\n<sup>3<\/sup> Public Health Center, Okazaki Medical Association\r\n<br>\r\n<sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 alleviates allergic symptoms in a murine model for pollen allergy<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Tomoyuki Makino<sup>1<\/sup> , Maya Yamashita<sup>2<\/sup> , Natsumi Takeuchi<sup>1<\/sup> , Toshihide Kabuki<sup>2<\/sup>  , Makoto Hattori<sup>1<\/sup> , and Tadashi Yoshida<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Applied Biological Science, Tokyo University of Agriculture and Technology\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Bioscience, Biotechnology, and Biochemistry<\/i>, 83(12), 2298-2306, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 alleviates allergic symptoms in a murine model for pollen allergy<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Bioscience, Biotechnology, and Biochemistry<\/i>, 83(12), 2298-2306, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Tomoyuki Makino<sup>1<\/sup> , Maya Yamashita<sup>2<\/sup> , Natsumi Takeuchi<sup>1<\/sup> , Toshihide Kabuki<sup>2<\/sup>  , Makoto Hattori<sup>1<\/sup> , and Tadashi Yoshida<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Applied Biological Science, Tokyo University of Agriculture and Technology\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 upregulates the expression of \u03b2-defensin and ameliorates periodontal disease caused by\u00a0<i>Porphyromonas gingivalis<\/i><\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Kobatake<sup>1<\/sup> , Ryoki Kobayashi<sup>2<\/sup> , Toshihide Kabuki<sup>1<\/sup> , Tomoko Kurita-Ochiai<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Infection and Immunology, Nihon University School of Dentistry<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Microbiology and Immunology<\/i>, 63(8), 293-302, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 upregulates the expression of \u03b2-defensin and ameliorates periodontal disease caused by\u00a0<i>Porphyromonas gingivalis<\/i><\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Microbiology and Immunology<\/i>, 63(8), 293-302, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Kobatake<sup>1<\/sup> , Ryoki Kobayashi<sup>2<\/sup> , Toshihide Kabuki<sup>1<\/sup> , Tomoko Kurita-Ochiai<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Infection and Immunology, Nihon University School of Dentistry<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kei Eguchi<sup>1<\/sup> , Naoki Fujitani<sup>2<\/sup> , Hisako Nakagawa<sup>2<\/sup> , and Tadaaki Miyazaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Scientific Reports<\/i>, 9, Article number: 4812 (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Scientific Reports<\/i>, 9, Article number: 4812 (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kei Eguchi<sup>1<\/sup> , Naoki Fujitani<sup>2<\/sup> , Hisako Nakagawa<sup>2<\/sup> , and Tadaaki Miyazaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">S-Layer Protein of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Promotes Human \u03b2-Defensin 2 Expression via TLR2\u2013JNK Signaling<\/p>\r\n\r\n<dl><\/dl><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Kobatake and Toshihide Kabuki\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Frontiers in Microbiology<\/i>, 10, 2414, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">S-Layer Protein of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Promotes Human \u03b2-Defensin 2 Expression via TLR2\u2013JNK Signaling<\/p>\r\n\r\n<dl><\/dl><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Frontiers in Microbiology<\/i>, 10, 2414, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Kobatake and Toshihide Kabuki<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy\r\n<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takamichi Kamigaki<sup>1<\/sup> , Yoshiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup> , and Atsuo Miyazawa<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Science and Technology Research<\/i>, 25(5), 727-733, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy\r\n<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Science and Technology Research<\/i>, 25(5), 727-733, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takamichi Kamigaki<sup>1<\/sup> , Yoshiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup> , and Atsuo Miyazawa<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Enhanced versatility of AOAC official method 2015.01 for arsenic determination in infant formula and dairy products<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno\t\t<div style=\"margin-top:8px;\">Central Food Analysis Laboratory, Quality Assurance Dept., Megmilk Snow Brand Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Japanese Journal of Food Chemistry and Safety<\/i>, 26(3), 153-159, (2019)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Enhanced versatility of AOAC official method 2015.01 for arsenic determination in infant formula and dairy products<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Japanese Journal of Food Chemistry and Safety<\/i>, 26(3), 153-159, (2019)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Central Food Analysis Laboratory, Quality Assurance Dept., Megmilk Snow Brand Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Microstructural observation of casein micelles in milk by cryo-electron microscopy of vitreous sections (CEMOVIS)<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takamichi Kamigaki<sup>1<\/sup> , Yosiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup>\u00a0and Atsuo Miyazawa<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Microscopy<\/i>, 67(3), 164-170, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Microstructural observation of casein micelles in milk by cryo-electron microscopy of vitreous sections (CEMOVIS)<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Microscopy<\/i>, 67(3), 164-170, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takamichi Kamigaki<sup>1<\/sup> , Yosiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup>\u00a0and Atsuo Miyazawa<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Attenuates Experimental Autoimmune Encephalomyelitis in Mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Maya Yamashita<sup>1<\/sup> , Ken Ukibe<sup>1<\/sup> , Yumi Matsubara<sup>2<\/sup> , Tomohiro Hosoya<sup>1<\/sup> , Fumihiko Sakai<sup>1<\/sup> , Shigeyuki Kon<sup>3<\/sup> , Yasunobu Arima<sup>4<\/sup> , Masaaki Murakami<sup>4<\/sup> , Hisako Nakagawa<sup>2<\/sup>\u00a0and Tadaaki Miyazaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<br>\r\n<sup>3<\/sup> Department of Pharmacy and Pharmaceutical Sciences, Fukuyama University<br>\r\n<sup>4<\/sup> Department of Molecular Neuroimmunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Frontiers in Microbiology,<\/i>\u00a08, 2596, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus helveticus<\/i>\u00a0SBT2171 Attenuates Experimental Autoimmune Encephalomyelitis in Mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Frontiers in Microbiology,<\/i>\u00a08, 2596, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Maya Yamashita<sup>1<\/sup> , Ken Ukibe<sup>1<\/sup> , Yumi Matsubara<sup>2<\/sup> , Tomohiro Hosoya<sup>1<\/sup> , Fumihiko Sakai<sup>1<\/sup> , Shigeyuki Kon<sup>3<\/sup> , Yasunobu Arima<sup>4<\/sup> , Masaaki Murakami<sup>4<\/sup> , Hisako Nakagawa<sup>2<\/sup>\u00a0and Tadaaki Miyazaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<br>\r\n<sup>3<\/sup> Department of Pharmacy and Pharmaceutical Sciences, Fukuyama University<br>\r\n<sup>4<\/sup> Department of Molecular Neuroimmunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>Lactobacillus gasseri<\/i>\u00a0Potentiates Immune Response Against Influenza Virus Infection<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Jun Nishihira<sup>1<\/sup> , Mie Nishimura<sup>1<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Toshihide Kabuki<sup>2<\/sup> , and Yoshihiro Kawasaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Hokkaido Information University.\r\n<br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Immunity and Inflammation in Health and Disease:<\/i>\u00a0Emerging Roles of Nutraceuticals and Functional Foods in Immune Support 249-256, (2018).<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>Lactobacillus gasseri<\/i>\u00a0Potentiates Immune Response Against Influenza Virus Infection<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Immunity and Inflammation in Health and Disease:<\/i>\u00a0Emerging Roles of Nutraceuticals and Functional Foods in Immune Support 249-256, (2018).<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Jun Nishihira<sup>1<\/sup> , Mie Nishimura<sup>1<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Toshihide Kabuki<sup>2<\/sup> , and Yoshihiro Kawasaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Hokkaido Information University.\r\n<br>\r\n<sup>2<\/sup> Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Milk basic protein supplementation exerts an anti-inflammatory effect in a food-allergic enteropathy model mouse<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Aiko Ono-Ohmachi<sup>*\u2020<\/sup> ,\u00a0Haruyo Nakajima-Adachi<sup>\u2021<\/sup> ,\u00a0Yoshikazu Morita<sup>*<\/sup> ,\u00a0Ken Kato<sup>*<\/sup> ,\u00a0and Satoshi Hachimura<sup>\u2021<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>*<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup style=\"font-family:'Helvetica Neue',Arial;\">\u2020<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<br>\r\n<sup style=\"font-family:'Helvetica Neue',Arial;\">\u2021<\/sup> Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, University of Tokyo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Dairy Science,<\/i>\u00a0101(3), 1852-1863, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Milk basic protein supplementation exerts an anti-inflammatory effect in a food-allergic enteropathy model mouse<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Dairy Science,<\/i>\u00a0101(3), 1852-1863, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Aiko Ono-Ohmachi<sup>*\u2020<\/sup> ,\u00a0Haruyo Nakajima-Adachi<sup>\u2021<\/sup> ,\u00a0Yoshikazu Morita<sup>*<\/sup> ,\u00a0Ken Kato<sup>*<\/sup> ,\u00a0and Satoshi Hachimura<sup>\u2021<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>*<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup style=\"font-family:'Helvetica Neue',Arial;\">\u2020<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<br>\r\n<sup style=\"font-family:'Helvetica Neue',Arial;\">\u2021<\/sup> Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, University of Tokyo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Makoto Shiota<sup>1<\/sup> , Takamichi Kamigaki<sup>1<\/sup> , Ryota Wakui<sup>1<\/sup> , Yoshiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup> , and Atsuo Miyazawa<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Oleo Science,<\/i>\u00a067(7), 829-837, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Oleo Science,<\/i>\u00a067(7), 829-837, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Makoto Shiota<sup>1<\/sup> , Takamichi Kamigaki<sup>1<\/sup> , Ryota Wakui<sup>1<\/sup> , Yoshiko Ito<sup>2<\/sup> , Yuri Nishino<sup>2<\/sup> , and Atsuo Miyazawa<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Graduate School of Life Science, University of Hyogo<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Makoto Shiota<sup>a<\/sup> , Yuichi Shimomura<sup>a<\/sup> , Mariko Kotera<sup>a<\/sup>, Shu Taira<sup>b<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>b<\/sup> Department of Bioscience, Fukui Prefectural University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Chemistry,<\/i>\u00a0245, 1218-1223, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Chemistry,<\/i>\u00a0245, 1218-1223, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Makoto Shiota<sup>a<\/sup> , Yuichi Shimomura<sup>a<\/sup> , Mariko Kotera<sup>a<\/sup>, Shu Taira<sup>b<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>b<\/sup> Department of Bioscience, Fukui Prefectural University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Wei Fu<sup>a<\/sup> , Yurika Watanabe<sup>a<\/sup> , Keita Inoue<sup>a<\/sup> , Natsumi Moriguchi<sup>a<\/sup> , Kazunao Fusa<sup>b<\/sup> , Yuya Yanagisawa<sup>b<\/sup> , Takaaki Mutoh<sup>b<\/sup> , Takashi Nakamura<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> School of Agriculture, Meiji University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Chemistry,<\/i>\u00a0245, 47\u201352, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Chemistry,<\/i>\u00a0245, 47\u201352, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Wei Fu<sup>a<\/sup> , Yurika Watanabe<sup>a<\/sup> , Keita Inoue<sup>a<\/sup> , Natsumi Moriguchi<sup>a<\/sup> , Kazunao Fusa<sup>b<\/sup> , Yuya Yanagisawa<sup>b<\/sup> , Takaaki Mutoh<sup>b<\/sup> , Takashi Nakamura<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> School of Agriculture, Meiji University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Wei Fu<sup>a<\/sup> , Yurika Watanabe<sup>a<\/sup> , Hayaka Satoh<sup>a<\/sup> , Keita Inoue<sup>a<\/sup> , Natsumi Moriguchi<sup>a<\/sup> , Kazunao Fusa<sup>b<\/sup> , Yuya Yanagisawa<sup>b<\/sup> , Takaaki Mutoh<sup>b<\/sup>\u00a0and Takashi Nakamura<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> School of Agriculture, Meiji University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Bioscience, Biotechnology, and Biochemistry<\/i>, 82(3), 476-483, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Bioscience, Biotechnology, and Biochemistry<\/i>, 82(3), 476-483, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Wei Fu<sup>a<\/sup> , Yurika Watanabe<sup>a<\/sup> , Hayaka Satoh<sup>a<\/sup> , Keita Inoue<sup>a<\/sup> , Natsumi Moriguchi<sup>a<\/sup> , Kazunao Fusa<sup>b<\/sup> , Yuya Yanagisawa<sup>b<\/sup> , Takaaki Mutoh<sup>b<\/sup>\u00a0and Takashi Nakamura<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> School of Agriculture, Meiji University<br>\r\n<sup>b<\/sup> Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takehiko Yasueda, Yusuke Abe, Mayumi Shiba, Yoshie Kamo and Yasuyuki Seto\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Animal Science Journal<\/i>, 89(7), 1027-1032, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Animal Science Journal<\/i>, 89(7), 1027-1032, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takehiko Yasueda, Yusuke Abe, Mayumi Shiba, Yoshie Kamo and Yasuyuki Seto<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\"><i>In vitro<\/i>\u00a0Investigation of Deoxycholic Acid-Lowering Activities of\u00a0<i>Bifidobacterium longum<\/i>\u00a0SBT2928 and\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Toshinobu Arai, Takahiro Seki, and Yasuyuki Seto\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Milk Science<\/i>, 67(2), 80-87, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\"><i>In vitro<\/i>\u00a0Investigation of Deoxycholic Acid-Lowering Activities of\u00a0<i>Bifidobacterium longum<\/i>\u00a0SBT2928 and\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Milk Science<\/i>, 67(2), 80-87, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Toshinobu Arai, Takahiro Seki, and Yasuyuki Seto<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Yuichi Shimomura<sup>1<\/sup> , Miki Tsuchiya<sup>2<\/sup> , Satoru Ueno<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Biosphere Science, Hiroshima University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of the American Oil Chemists&#8217; Society<\/i>, 96, 35-42, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of the American Oil Chemists&#8217; Society<\/i>, 96, 35-42, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Yuichi Shimomura<sup>1<\/sup> , Miki Tsuchiya<sup>2<\/sup> , Satoru Ueno<sup>2<\/sup> , Makoto Shiota<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.<br>\r\n<sup>2<\/sup> Graduate School of Biosphere Science, Hiroshima University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of solid fat content in fat particles on their adsorption at the air\u2013water interface<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Tomohito Hanazawa<sup>a,b<\/sup> , Yoko Sakurai<sup>c<\/sup> , Kentaro Matsumiya<sup>c<\/sup> , Taka-aki Mutoh<sup>a,d<\/sup> , Yasuki Matsumura<sup>c<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>c<\/sup> Laboratory of Quantity Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>d<\/sup> Corporate Planning Division, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Hydrocolloids<\/i>, 83, 317-325, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of solid fat content in fat particles on their adsorption at the air\u2013water interface<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Hydrocolloids<\/i>, 83, 317-325, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Tomohito Hanazawa<sup>a,b<\/sup> , Yoko Sakurai<sup>c<\/sup> , Kentaro Matsumiya<sup>c<\/sup> , Taka-aki Mutoh<sup>a,d<\/sup> , Yasuki Matsumura<sup>c<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>c<\/sup> Laboratory of Quantity Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>d<\/sup> Corporate Planning Division, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Improvement of Versatility and AnalyticalRange of AOAC Official Method 2015.06 for Selenium<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Naoto Hieda<sup>1<\/sup> , Mariko Nagatoshi<sup>1<\/sup> , Yoshihiro Ikeuchi<sup>1<\/sup> , Tetsuhisa Goto<sup>2<\/sup> , Yoshinori Iga<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Central Food Analysis Laboratory, Quality Assurance Department, Megmilk Snow Brand Co., Ltd.\r\n<sup>2<\/sup> Shinshu University (Retired)<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of AOAC International<\/i>, 101(4), 1215-1218, (2018)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Improvement of Versatility and AnalyticalRange of AOAC Official Method 2015.06 for Selenium<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of AOAC International<\/i>, 101(4), 1215-1218, (2018)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Naoto Hieda<sup>1<\/sup> , Mariko Nagatoshi<sup>1<\/sup> , Yoshihiro Ikeuchi<sup>1<\/sup> , Tetsuhisa Goto<sup>2<\/sup> , Yoshinori Iga<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Central Food Analysis Laboratory, Quality Assurance Department, Megmilk Snow Brand Co., Ltd.\r\n<sup>2<\/sup> Shinshu University (Retired)<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Absorption of bovine angiogenin into peripheral blood of rats orally administered milk basic protein<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Yuko Ishida, Takehiko Yasueda, Hiroki Murakami &amp; Ken Kato<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Bioscience, Biotechnology, and Biochemisty<\/i>, 81, 604-607, (2017)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Absorption of bovine angiogenin into peripheral blood of rats orally administered milk basic protein<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Bioscience, Biotechnology, and Biochemisty<\/i>, 81, 604-607, (2017)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Yuko Ishida, Takehiko Yasueda, Hiroki Murakami &amp; Ken Kato<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Mariko Kotera, Takamichi Kamigaki, Ai Kohama, Makoto Shiota<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Journal of Food Measurement and Characterization, <\/i>11, 134-143, (2017)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Journal of Food Measurement and Characterization, <\/i>11, 134-143, (2017)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Mariko Kotera, Takamichi Kamigaki, Ai Kohama, Makoto Shiota<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Milk basic protein increases ghrelin secretion and bone mineral density in rodents<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Yuko Ishida<sup>a<\/sup> , Rakhi Chacrabati<sup>b<\/sup> , Aiko Ono-Ohmachi<sup>a,c<\/sup> ,\u00a0Zhi Gong\u00a0<sup>b<\/sup> ,\u00a0Chika Ikenoya<sup>b,<\/sup>\u00a0Sayaka Aizawa<sup>b,<\/sup>\u00a0Takayuki Y. Nara<sup>a<\/sup> ,\u00a0Yoshikazu Morita<sup>a,c<\/sup> ,\u00a0Ken Kato\u00a0<sup>c<\/sup> ,\u00a0Takafumi Sakai<sup>d<\/sup> ,\u00a0Ichiro Sakata<sup>b<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Area of Regulatory Biology, Division of Life Science, Graduate School of Science and Engineering, Saitama University<br>\r\n<sup>c<\/sup> Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>d<\/sup> Area of Life-NanoBio, Division of Strategy Research, Graduate School of Science and Engineering, Saitama University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Nutrition,<\/i>\u00a039-40, 15-19, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Milk basic protein increases ghrelin secretion and bone mineral density in rodents<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Nutrition,<\/i>\u00a039-40, 15-19, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Yuko Ishida<sup>a<\/sup> , Rakhi Chacrabati<sup>b<\/sup> , Aiko Ono-Ohmachi<sup>a,c<\/sup> ,\u00a0Zhi Gong\u00a0<sup>b<\/sup> ,\u00a0Chika Ikenoya<sup>b,<\/sup>\u00a0Sayaka Aizawa<sup>b,<\/sup>\u00a0Takayuki Y. Nara<sup>a<\/sup> ,\u00a0Yoshikazu Morita<sup>a,c<\/sup> ,\u00a0Ken Kato\u00a0<sup>c<\/sup> ,\u00a0Takafumi Sakai<sup>d<\/sup> ,\u00a0Ichiro Sakata<sup>b<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Area of Regulatory Biology, Division of Life Science, Graduate School of Science and Engineering, Saitama University<br>\r\n<sup>c<\/sup> Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>d<\/sup> Area of Life-NanoBio, Division of Strategy Research, Graduate School of Science and Engineering, Saitama University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Preventive Effect of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 on Collagen-Induced Arthritis in Mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Maya Yamashita<sup>1<\/sup> , Kurumi Matsumoto<sup>1<\/sup> , Tsutomu Endo<sup>2<\/sup> , Ken Ukibe<sup>1<\/sup> , Tomohiro Hosoya<sup>1<\/sup> , Yumi Matsubara<sup>3<\/sup> , Hisako Nakagawa<sup>3<\/sup> , Fumihiko Sakai<sup>1<\/sup> , Tadaaki Miyazaki<sup>3<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Orthopedic Surgery, Graduate School of Medicine, Hokkaido University<br>\r\n<sup>3<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Frontiers in Microbiology,<\/i>\u00a08,1159, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Preventive Effect of\u00a0<i>Lactobacillus helveticus<\/i>\u00a0SBT2171 on Collagen-Induced Arthritis in Mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Frontiers in Microbiology,<\/i>\u00a08,1159, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Maya Yamashita<sup>1<\/sup> , Kurumi Matsumoto<sup>1<\/sup> , Tsutomu Endo<sup>2<\/sup> , Ken Ukibe<sup>1<\/sup> , Tomohiro Hosoya<sup>1<\/sup> , Yumi Matsubara<sup>3<\/sup> , Hisako Nakagawa<sup>3<\/sup> , Fumihiko Sakai<sup>1<\/sup> , Tadaaki Miyazaki<sup>3<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Orthopedic Surgery, Graduate School of Medicine, Hokkaido University<br>\r\n<sup>3<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Milk Basic Protein Facilitates Increased Bone Mass in Growing Mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Aiko Ono-Ohmachi<sup>1.2<\/sup> , Yuko Ishida<sup>1<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Ken Kato<sup>1<\/sup>\u00a0and Takayuki Y. Nara<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Nutritional Science and Vitaminology<\/i>, 63, 315-322, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Milk Basic Protein Facilitates Increased Bone Mass in Growing Mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Nutritional Science and Vitaminology<\/i>, 63, 315-322, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Aiko Ono-Ohmachi<sup>1.2<\/sup> , Yuko Ishida<sup>1<\/sup> , Yoshikazu Morita<sup>1<\/sup> , Ken Kato<sup>1<\/sup>\u00a0and Takayuki Y. Nara<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>2<\/sup> Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Protective Effects and Functional Mechanisms of\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055 against Oxidative Stress<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Eiji Kobatake<sup>1<\/sup> , Hisako Nakagawa<sup>2<\/sup> , Takahiro Seki<sup>1<\/sup> , Tadaaki Miyazaki<sup>2<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>PLOS ONE,<\/i>\u00a012(5), :e0177106, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Protective Effects and Functional Mechanisms of\u00a0<i>Lactobacillus gasseri<\/i>\u00a0SBT2055 against Oxidative Stress<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>PLOS ONE,<\/i>\u00a012(5), :e0177106, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Eiji Kobatake<sup>1<\/sup> , Hisako Nakagawa<sup>2<\/sup> , Takahiro Seki<sup>1<\/sup> , Tadaaki Miyazaki<sup>2<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Preparation Characteristics of Water-in-oil Emulsion Using Olive Oil as a Continuous Phase in Microchannel Emulsification<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Miki ITO<sup>1<\/sup> , Midori UEHARA<sup>1<\/sup> , Ryota WAKUI<sup>2<\/sup> , Makoto SHIOTA<sup>2<\/sup> , and Takashi KUROIWA<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Japan Journal of Food Engineering,<\/i>\u00a018(2), 103-111, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Preparation Characteristics of Water-in-oil Emulsion Using Olive Oil as a Continuous Phase in Microchannel Emulsification<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Japan Journal of Food Engineering,<\/i>\u00a018(2), 103-111, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Miki ITO<sup>1<\/sup> , Midori UEHARA<sup>1<\/sup> , Ryota WAKUI<sup>2<\/sup> , Makoto SHIOTA<sup>2<\/sup> , and Takashi KUROIWA<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University\r\n<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Kentaro Matsumiya<sup>1<\/sup> , Sanae Horiguchi<sup>2<\/sup> , Tatsuya Kosugi<sup>3<\/sup> , Taka-Aki Mutoh<sup>3<\/sup> , Yuko Nambu<sup>1<\/sup> , Kimio Nishimura<sup>2<\/sup> , Yasuki Matsumura<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>2<\/sup> Graduate School of Human Life and Science, Doshisha Women&#8217;s College of Liberal Arts<br>\r\n<sup>3<\/sup > Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Food Structure<\/i>,\u00a012,\u00a094-102,\u00a0(2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Food Structure<\/i>,\u00a012,\u00a094-102,\u00a0(2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Kentaro Matsumiya<sup>1<\/sup> , Sanae Horiguchi<sup>2<\/sup> , Tatsuya Kosugi<sup>3<\/sup> , Taka-Aki Mutoh<sup>3<\/sup> , Yuko Nambu<sup>1<\/sup> , Kimio Nishimura<sup>2<\/sup> , Yasuki Matsumura<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University<br>\r\n<sup>2<\/sup> Graduate School of Human Life and Science, Doshisha Women&#8217;s College of Liberal Arts<br>\r\n<sup>3<\/sup > Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Properties of cream obtained from cow feeding with low level \u03b2-carotene feeds.<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Tatsuya Kosugi<sup>1<\/sup> , Ai Iwasawa<sup>1<\/sup> , Yuichi Shimomura<sup>1<\/sup> , Shu Kogawa<sup>2<\/sup> , Soichi Ishida<sup>2<\/sup> , Kazuki Takaura<sup>2<\/sup> , and Makoto Shiota<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Snow Brand Seed Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Milk Science,<\/i>\u00a066(2), 107-115, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Properties of cream obtained from cow feeding with low level \u03b2-carotene feeds.<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Milk Science,<\/i>\u00a066(2), 107-115, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Tatsuya Kosugi<sup>1<\/sup> , Ai Iwasawa<sup>1<\/sup> , Yuichi Shimomura<sup>1<\/sup> , Shu Kogawa<sup>2<\/sup> , Soichi Ishida<sup>2<\/sup> , Kazuki Takaura<sup>2<\/sup> , and Makoto Shiota<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Megmilk Snow Brand Co., Ltd.\r\n<br>\r\n<sup>2<\/sup> Snow Brand Seed Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Models of the structure of casein micelle and its changes during processing of milk<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takayoshi Aoki<sup>1<\/sup> , Rei Mizuno<sup>2<\/sup> ,Toshiaki Kimura<sup>3<\/sup> , Shunichi Dosako<sup>4<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Professor Emeritus of Kagoshima University<br>\r\n<sup>2<\/sup> Morinaga Milk Industry Co., Ltd., Food Research &amp; Development Institute, R&amp;D Division<br>\r\n<sup>3<\/sup> Foundation for Promotion of Material Science and Technology of Japan<br>\r\n<sup>4<\/sup> Megmilk Snow Brand Co., Ltd., Milk Science Research Institute<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Milk Science,<\/i>\u00a066(2), 125-143, (2017)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Models of the structure of casein micelle and its changes during processing of milk<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Milk Science,<\/i>\u00a066(2), 125-143, (2017)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takayoshi Aoki<sup>1<\/sup> , Rei Mizuno<sup>2<\/sup> ,Toshiaki Kimura<sup>3<\/sup> , Shunichi Dosako<sup>4<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Professor Emeritus of Kagoshima University<br>\r\n<sup>2<\/sup> Morinaga Milk Industry Co., Ltd., Food Research &amp; Development Institute, R&amp;D Division<br>\r\n<sup>3<\/sup> Foundation for Promotion of Material Science and Technology of Japan<br>\r\n<sup>4<\/sup> Megmilk Snow Brand Co., Ltd., Milk Science Research Institute<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Combined effects of soy isoflavones and milk basic protein on bone mineral density in hind-limb unloaded mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Yu Matsumoto<sup>1<\/sup> , Yuko Tousen<sup>1<\/sup> , Yoriko Nishide<sup>1<\/sup> , Miki Tadaishi<sup>2<\/sup> , Ken Kato<sup>3<\/sup> , and Yoshiko Ishimi<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition<br \/><sup>2<\/sup> Department of Nutritional Science, Tokyo University of Agriculture<br \/><sup>3<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Journal of Clinical Biochemistry and Nutrition<\/i>, 58(2), 141\u2013145, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Combined effects of soy isoflavones and milk basic protein on bone mineral density in hind-limb unloaded mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Journal of Clinical Biochemistry and Nutrition<\/i>, 58(2), 141\u2013145, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Yu Matsumoto<sup>1<\/sup> , Yuko Tousen<sup>1<\/sup> , Yoriko Nishide<sup>1<\/sup> , Miki Tadaishi<sup>2<\/sup> , Ken Kato<sup>3<\/sup> , and Yoshiko Ishimi<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition<br \/><sup>2<\/sup> Department of Nutritional Science, Tokyo University of Agriculture<br \/><sup>3<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Effects and mechanisms of prolongevity induced by <i>Lactobacillus gasseri <\/i>SBT2055 in <i>Caenorhabditis elegans<\/i><\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Hisako Nakagawa<sup>1<\/sup> , Takuya Shiozaki<sup>1<\/sup> , Eiji Kobatake<sup>2<\/sup> , Tomohiro Hosoya<sup>2<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Hidenori Taru<sup>3<\/sup> and Tadaaki Miyazaki<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<br \/><sup>2<\/sup> Milk science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>3<\/sup> Laboratory of Neuronal Cell Biology, Graduate School of Pharmaceutical Sciences, Hokkaido University<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Aging Cell<\/i>, 15(2), 227\u2013236, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Effects and mechanisms of prolongevity induced by <i>Lactobacillus gasseri <\/i>SBT2055 in <i>Caenorhabditis elegans<\/i><\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Aging Cell<\/i>, 15(2), 227\u2013236, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Hisako Nakagawa<sup>1<\/sup> , Takuya Shiozaki<sup>1<\/sup> , Eiji Kobatake<sup>2<\/sup> , Tomohiro Hosoya<sup>2<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Hidenori Taru<sup>3<\/sup> and Tadaaki Miyazaki<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University<br \/><sup>2<\/sup> Milk science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>3<\/sup> Laboratory of Neuronal Cell Biology, Graduate School of Pharmaceutical Sciences, Hokkaido University<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Tomoyuki Isogai<sup>1<\/sup> and Paul M. Wise<sup>2<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Product Development Department, Megmilk Snow Brand Co., Ltd. <br \/><sup>2<\/sup> Monell Chemical Senses Center<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Chemical Senses<\/i>, 41(7), 557-566, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Chemical Senses<\/i>, 41(7), 557-566, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Tomoyuki Isogai<sup>1<\/sup> and Paul M. Wise<sup>2<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Product Development Department, Megmilk Snow Brand Co., Ltd. <br \/><sup>2<\/sup> Monell Chemical Senses Center<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p><i>Lactobacillus gasseri <\/i>SBT2055 inhibits adipose tissue inflammation and intestinal permeability in mice fed a high-fat diet<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Michio Kawano, Masaya Miyoshi, Akihiro Ogawa, Fumihiko Sakai and Yukio Kadooka<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Nutritional Science<\/i>, 5:e23, page 1 of 9, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p><i>Lactobacillus gasseri <\/i>SBT2055 inhibits adipose tissue inflammation and intestinal permeability in mice fed a high-fat diet<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Nutritional Science<\/i>, 5:e23, page 1 of 9, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Michio Kawano, Masaya Miyoshi, Akihiro Ogawa, Fumihiko Sakai and Yukio Kadooka<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Effects of a Bovine Lactoferrin Formulation from Cow's Milk on Menstrual Distress in Volunteers: A Randomized, Crossover Study<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Hiroshi M. Ueno <sup>1<\/sup> , Ran Emilie Yoshise <sup>1<\/sup> , Tomohiro Sugino <sup>2<\/sup>, Osami Kajimoto <sup>3<\/sup> and Toshiya Kobayashi <sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>2<\/sup> Soiken Inc.<br \/><sup>3<\/sup> Graduate School of Medicine, Osaka City University<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Journal of Molecular Sciences<\/i>, 17(6), 845, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Effects of a Bovine Lactoferrin Formulation from Cow's Milk on Menstrual Distress in Volunteers: A Randomized, Crossover Study<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Journal of Molecular Sciences<\/i>, 17(6), 845, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Hiroshi M. Ueno <sup>1<\/sup> , Ran Emilie Yoshise <sup>1<\/sup> , Tomohiro Sugino <sup>2<\/sup>, Osami Kajimoto <sup>3<\/sup> and Toshiya Kobayashi <sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>2<\/sup> Soiken Inc.<br \/><sup>3<\/sup> Graduate School of Medicine, Osaka City University<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><i>In vitro<\/i> investigation of molecules involved in <i>Lactobacillus gasseri <\/i>SBT2055 adhesion to host intestinal tract components<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>T. Arai, S. Obuchi,K. Eguchi,Y. Seto\t\t<div style=\"margin-top:8px;\">Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Applied Microbiology, <\/i>120(6), 1658\u20131667, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><i>In vitro<\/i> investigation of molecules involved in <i>Lactobacillus gasseri <\/i>SBT2055 adhesion to host intestinal tract components<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Applied Microbiology, <\/i>120(6), 1658\u20131667, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>T. Arai, S. Obuchi,K. Eguchi,Y. Seto<\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Satoshi Higurashi , Akihiro Ogawa, Takayuki Y. Nara, Ken Kato, Yukio Kadooka<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Dairy Science &amp; Technology<\/i>, 96(4), 539-549, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Dairy Science &amp; Technology<\/i>, 96(4), 539-549, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Satoshi Higurashi , Akihiro Ogawa, Takayuki Y. Nara, Ken Kato, Yukio Kadooka<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Probiotic <i>Lactobacillus gasseri <\/i>SBT2055 improves glucose tolerance and reduces body weight gain in rats by stimulating energy expenditure<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Bungo Shirouchi<sup>1<\/sup> , Koji Nagao<sup>2<\/sup> , Minami Umegatani<sup>1<\/sup> , Aya Shiraishi<sup>1<\/sup> , Yukiko Morita<sup>1<\/sup> , Shunichi Kai<sup>2<\/sup> , Teruyoshi Yanagita<sup>3<\/sup> , Akihiro Ogawa<sup>4<\/sup> , Yukio Kadooka<sup>4<\/sup> , and Masao Sato<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University<br \/><sup>2<\/sup> Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University<br \/><sup>3<\/sup> Faculty of Health and Nutrition Science, Nishikyushu University<br \/><sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>British Journal of Nutrition, <\/i>116, 451-458, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Probiotic <i>Lactobacillus gasseri <\/i>SBT2055 improves glucose tolerance and reduces body weight gain in rats by stimulating energy expenditure<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>British Journal of Nutrition, <\/i>116, 451-458, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Bungo Shirouchi<sup>1<\/sup> , Koji Nagao<sup>2<\/sup> , Minami Umegatani<sup>1<\/sup> , Aya Shiraishi<sup>1<\/sup> , Yukiko Morita<sup>1<\/sup> , Shunichi Kai<sup>2<\/sup> , Teruyoshi Yanagita<sup>3<\/sup> , Akihiro Ogawa<sup>4<\/sup> , Yukio Kadooka<sup>4<\/sup> , and Masao Sato<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University<br \/><sup>2<\/sup> Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University<br \/><sup>3<\/sup> Faculty of Health and Nutrition Science, Nishikyushu University<br \/><sup>4<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Inhibitory Effect of Dihydrosphingosine with \u03b1-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Mariko Uemura<sup>1<\/sup> , Ako Shibata<sup>1<\/sup> , Masashi Hosokawa<sup>1<\/sup> , Ai Iwashima-Suzuki<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup> ,and Kazuo Miyashita<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Faculty of Fisheries Sciences, Hokkaido University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Journal of Oleo Science<\/i>, 65(9), 713-722, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Inhibitory Effect of Dihydrosphingosine with \u03b1-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Journal of Oleo Science<\/i>, 65(9), 713-722, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Mariko Uemura<sup>1<\/sup> , Ako Shibata<sup>1<\/sup> , Masashi Hosokawa<sup>1<\/sup> , Ai Iwashima-Suzuki<sup>2<\/sup> , Makoto Shiota<sup>2<\/sup> ,and Kazuo Miyashita<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Faculty of Fisheries Sciences, Hokkaido University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>The dietary effect of milk sphingomyelin on the lipid metabolism of obese\/diabetic KK-A<sup>y<\/sup> mice and wild-type C57BL\/6J mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Ippei Yamauchi<sup>a<\/sup> , Mariko Uemura<sup>a<\/sup> , Masashi Hosokawa<sup>a<\/sup> , Ai Iwashima-Suzuki<sup>b<\/sup> , Makoto Shiota<sup>b<\/sup> and Kazuo Miyashita<sup>a<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>a<\/sup> Laboratory of Bio-functional Material Chemistry, Division of Marine Bioscience, Faculty of Fisheries Sciences, Hokkaido University,<br \/><sup>b<\/sup> Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Food &amp; Function<\/i>, 7, 3854-3867, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>The dietary effect of milk sphingomyelin on the lipid metabolism of obese\/diabetic KK-A<sup>y<\/sup> mice and wild-type C57BL\/6J mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Food &amp; Function<\/i>, 7, 3854-3867, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Ippei Yamauchi<sup>a<\/sup> , Mariko Uemura<sup>a<\/sup> , Masashi Hosokawa<sup>a<\/sup> , Ai Iwashima-Suzuki<sup>b<\/sup> , Makoto Shiota<sup>b<\/sup> and Kazuo Miyashita<sup>a<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>a<\/sup> Laboratory of Bio-functional Material Chemistry, Division of Marine Bioscience, Faculty of Fisheries Sciences, Hokkaido University,<br \/><sup>b<\/sup> Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p><i>Lactobacillus gasseri <\/i>SBT2055 Stimulates Immunoglobulin Production and Innate Immunity after Influenza Vaccination in Healthy Adult Volunteers<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Jun Nishihira<sup>1<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Toshihide Kabuki<sup>2<\/sup> , Yoshihiro Kawasaki<sup>2<\/sup> , Mie Nishimura<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Health Information Science Center, Hokkaido Information University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Functional Foods in Health and Disease, <\/i>6(9), 544-568, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p><i>Lactobacillus gasseri <\/i>SBT2055 Stimulates Immunoglobulin Production and Innate Immunity after Influenza Vaccination in Healthy Adult Volunteers<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Functional Foods in Health and Disease, <\/i>6(9), 544-568, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Jun Nishihira<sup>1<\/sup> , Tomohiro Moriya<sup>2<\/sup> , Fumihiko Sakai<sup>2<\/sup> , Toshihide Kabuki<sup>2<\/sup> , Yoshihiro Kawasaki<sup>2<\/sup> , Mie Nishimura<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Health Information Science Center, Hokkaido Information University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Whey Protein-hydrolyzed Peptides Diminish Hepatic Lipid Levels in Rats Consuming High-sucrose Diets<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Daigo Yokoyama<sup>1<\/sup> , Hiroyuki Sakakibara<sup>1,2<\/sup> , Hajime Fukuno<sup>2<\/sup> , Keisuke Kimura<sup>2<\/sup> , Amane Hori<sup>2<\/sup> , Takayuki Nara<sup>3<\/sup> , Ken Kato<sup>3<\/sup> , Masanobu Sakono<sup>1,2<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki<br \/><sup>2<\/sup> Faculty of Agriculture, University of Miyazaki<br \/><sup>3<\/sup> Megmilk Snow Brand Co., Ltd., Milk Science Institute<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Food Science and Technology Research, <\/i>22 (5), 631-638, (2016)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Whey Protein-hydrolyzed Peptides Diminish Hepatic Lipid Levels in Rats Consuming High-sucrose Diets<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Food Science and Technology Research, <\/i>22 (5), 631-638, (2016)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Daigo Yokoyama<sup>1<\/sup> , Hiroyuki Sakakibara<sup>1,2<\/sup> , Hajime Fukuno<sup>2<\/sup> , Keisuke Kimura<sup>2<\/sup> , Amane Hori<sup>2<\/sup> , Takayuki Nara<sup>3<\/sup> , Ken Kato<sup>3<\/sup> , Masanobu Sakono<sup>1,2<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki<br \/><sup>2<\/sup> Faculty of Agriculture, University of Miyazaki<br \/><sup>3<\/sup> Megmilk Snow Brand Co., Ltd., Milk Science Institute<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Modulation of brown adipocyte activity by milk by\u2010products:Stimulation of brown adipogenesis by buttermilk<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Hiroki Asano<sup>1<\/sup> , Ryosuke Kida<sup>1<\/sup> , Kengo Muto<sup>2<\/sup> , Takayuki Y. Nara<sup>2<\/sup> , Ken Kato<sup>2<\/sup> , Osamu Hashimoto<sup>3<\/sup> , Teruo Kawada<sup>4<\/sup> , Tohru Matsui<sup>1<\/sup> , Masayuki Funaba<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>3<\/sup> Laboratory of Experimental Animal Science, Kitasato University School of Veterinary Medicine<br \/><sup>4<\/sup> Division of Food Science and Biotechnology, Kyoto University Graduate School of Agriculture<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Cell Biochemistry &amp; Function, <\/i>34(8), 647-656, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Modulation of brown adipocyte activity by milk by\u2010products:Stimulation of brown adipogenesis by buttermilk<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Cell Biochemistry &amp; Function, <\/i>34(8), 647-656, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Hiroki Asano<sup>1<\/sup> , Ryosuke Kida<sup>1<\/sup> , Kengo Muto<sup>2<\/sup> , Takayuki Y. Nara<sup>2<\/sup> , Ken Kato<sup>2<\/sup> , Osamu Hashimoto<sup>3<\/sup> , Teruo Kawada<sup>4<\/sup> , Tohru Matsui<sup>1<\/sup> , Masayuki Funaba<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br \/><sup>3<\/sup> Laboratory of Experimental Animal Science, Kitasato University School of Veterinary Medicine<br \/><sup>4<\/sup> Division of Food Science and Biotechnology, Kyoto University Graduate School of Agriculture<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p class=\"sec-blk-title_3\">Distinct Effects of Dietary Whey Peptide and Soy Protein on Denervation-Mediated Muscle Atrophy<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Takagi M<sup>1<\/sup> , Uchida T<sup>1<\/sup> , Takatsu E<sup>1<\/sup> , Kishimoto H<sup>1<\/sup> , Ida K<sup>1<\/sup> , Ishida Y<sup>2<\/sup> , Ono-Ohmachi A<sup>2,3<\/sup>, Morita Y<sup>2,3<\/sup> , Kato K<sup>2<\/sup> , Ochi A<sup>1<\/sup> , Ohno-Maita A<sup>1<\/sup> , Oarada M<sup>4<\/sup> , Abe T<sup>1<\/sup> , Teshima-Kondo S<sup>1<\/sup> , Nakao R<sup>1,5<\/sup> , Hirasaka K<sup>6<\/sup>\u00a0and Nikawa Takeshi<sup>1<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>1<\/sup> Departments of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Research &amp; Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>4<\/sup> Medical Mycology Research Center, The University of Chiba<br>\r\n<sup>5<\/sup> National Institute of Advanced Industrial Science and Technology<br>\r\n<sup>6<\/sup> Graduate School of Fisheries and Environmental sciences, Nagasaki University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>Journal of Nutrition &amp; Food Science,<\/i>\u00a01, 1:002, (2016)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p class=\"sec-blk-title_3\">Distinct Effects of Dietary Whey Peptide and Soy Protein on Denervation-Mediated Muscle Atrophy<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>Journal of Nutrition &amp; Food Science,<\/i>\u00a01, 1:002, (2016)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Takagi M<sup>1<\/sup> , Uchida T<sup>1<\/sup> , Takatsu E<sup>1<\/sup> , Kishimoto H<sup>1<\/sup> , Ida K<sup>1<\/sup> , Ishida Y<sup>2<\/sup> , Ono-Ohmachi A<sup>2,3<\/sup>, Morita Y<sup>2,3<\/sup> , Kato K<sup>2<\/sup> , Ochi A<sup>1<\/sup> , Ohno-Maita A<sup>1<\/sup> , Oarada M<sup>4<\/sup> , Abe T<sup>1<\/sup> , Teshima-Kondo S<sup>1<\/sup> , Nakao R<sup>1,5<\/sup> , Hirasaka K<sup>6<\/sup>\u00a0and Nikawa Takeshi<sup>1<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>1<\/sup> Departments of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School<br>\r\n<sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>3<\/sup> Research &amp; Development Planning Department, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>4<\/sup> Medical Mycology Research Center, The University of Chiba<br>\r\n<sup>5<\/sup> National Institute of Advanced Industrial Science and Technology<br>\r\n<sup>6<\/sup> Graduate School of Fisheries and Environmental sciences, Nagasaki University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<!-- archive -->\r\n<div class=\"thesis_list\">\r\n<ul class=\"uk-list uk-list-divider\">\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\">Distinctive proteolytic activity of cell envelope proteinase of <i>Lactobacillus helveticus<\/i> isolated from airag, a traditional Mongolian fermented mare's milk<\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td>Mari Miyamoto<sup>a<\/sup> , Hiroshi M. Ueno<sup>a<\/sup> , Masayuki Watanabe<sup>a<\/sup> , Yumi Tatsuma<sup>a<\/sup> , Yasuyuki Seto<sup>a<\/sup> , Taku Miyamoto<sup>b<\/sup> , Hadjime Nakajima<sup>a<\/sup>\t\t<div style=\"margin-top:8px;\"><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Animal Food Function, Graduate School of Environmental and Life Science, Okayama University<\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><i>International Journal of Food Microbiology<\/i>, 197, 65\u201371, (2015)<\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\">Distinctive proteolytic activity of cell envelope proteinase of <i>Lactobacillus helveticus<\/i> isolated from airag, a traditional Mongolian fermented mare's milk<\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><i>International Journal of Food Microbiology<\/i>, 197, 65\u201371, (2015)<\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span>Mari Miyamoto<sup>a<\/sup> , Hiroshi M. Ueno<sup>a<\/sup> , Masayuki Watanabe<sup>a<\/sup> , Yumi Tatsuma<sup>a<\/sup> , Yasuyuki Seto<sup>a<\/sup> , Taku Miyamoto<sup>b<\/sup> , Hadjime Nakajima<sup>a<\/sup><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><sup>a<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<br>\r\n<sup>b<\/sup> Animal Food Function, Graduate School of Environmental and Life Science, Okayama University<\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Mouse Models for Assessing the Protective Efficacy of <i>Lactobacillus gasseri <\/i>SBT2055 against <i>Helicobacter suis <\/i>Infection Associated with the Development of Gastric Mucosa-Associated Lymphoid Tissue Lymphoma<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Hidenori Matsui<sup>*<\/sup> , Tetsufumi Takahashi<sup>\u2020<\/sup> , Anders \u00d8verby<sup>\u2020<\/sup> , Somay Yamagata Murayama<sup>\u2021<\/sup> , Haruno Yoshida<sup>*<\/sup> , Yuji Yamamoto<sup>\u00a7<\/sup> , Keita Nishiyama<sup>\u00a7<\/sup> , Yasuyuki Seto<sup>\u00b6<\/sup> , Takashi Takahashi<sup>*<\/sup> , Takao Mukai<sup>\u00a7<\/sup> and Masahiko Nakamura<sup>\u2020<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>*<\/sup> Department of Infection Control and Immunology, Kitasato Institute for Life, Sciences and Graduate School of Infection Control Sciences, Kitasato University<br><sup>\u2020<\/sup> Center for Clinical Pharmacy and Clinical Sciences, School of Pharmaceutical Sciences, Kitasato University<br \/><sup>\u2021<\/sup> Laboratory of Molecular Cell Biology, School of Pharmacy, Nihon University<br \/><sup>\u00a7<\/sup> Department of Animal Science, School of Veterinary Medicine and Animal Sciences, Kitasato University<br \/><sup>\u00b6<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Helicobacter, <\/i>20(4), 291-298, (2015)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Mouse Models for Assessing the Protective Efficacy of <i>Lactobacillus gasseri <\/i>SBT2055 against <i>Helicobacter suis <\/i>Infection Associated with the Development of Gastric Mucosa-Associated Lymphoid Tissue Lymphoma<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Helicobacter, <\/i>20(4), 291-298, (2015)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Hidenori Matsui<sup>*<\/sup> , Tetsufumi Takahashi<sup>\u2020<\/sup> , Anders \u00d8verby<sup>\u2020<\/sup> , Somay Yamagata Murayama<sup>\u2021<\/sup> , Haruno Yoshida<sup>*<\/sup> , Yuji Yamamoto<sup>\u00a7<\/sup> , Keita Nishiyama<sup>\u00a7<\/sup> , Yasuyuki Seto<sup>\u00b6<\/sup> , Takashi Takahashi<sup>*<\/sup> , Takao Mukai<sup>\u00a7<\/sup> and Masahiko Nakamura<sup>\u2020<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>*<\/sup> Department of Infection Control and Immunology, Kitasato Institute for Life, Sciences and Graduate School of Infection Control Sciences, Kitasato University<br><sup>\u2020<\/sup> Center for Clinical Pharmacy and Clinical Sciences, School of Pharmaceutical Sciences, Kitasato University<br \/><sup>\u2021<\/sup> Laboratory of Molecular Cell Biology, School of Pharmacy, Nihon University<br \/><sup>\u00a7<\/sup> Department of Animal Science, School of Veterinary Medicine and Animal Sciences, Kitasato University<br \/><sup>\u00b6<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Improvement of skin condition by oral supplementation with sphingomyelin-containing milk phospholipids in a double-blind, placebo-controlled, randomized trial<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>S. HIGURASHI, Y. HARUTA-ONO, H. URAZONO, T. KOBAYASHI, and Y. KADOOKA<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Journal of Dairy Science, <\/i>98, 6706-6712, (2015)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Improvement of skin condition by oral supplementation with sphingomyelin-containing milk phospholipids in a double-blind, placebo-controlled, randomized trial<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Journal of Dairy Science, <\/i>98, 6706-6712, (2015)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>S. HIGURASHI, Y. HARUTA-ONO, H. URAZONO, T. KOBAYASHI, and Y. KADOOKA<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Administration of <i>Lactobacillus gasseri <\/i>SBT2055 suppresses macrophage infiltration into adipose tissue in diet-induced obese mice<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Ken Ukibe, Masaya Miyoshi and Yukio Kadooka<\/p>\t\t<div style=\"margin-top:8px;\"><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>British Journal of Nutrition, <\/i>114, 1180\u20131187, (2015)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Administration of <i>Lactobacillus gasseri <\/i>SBT2055 suppresses macrophage infiltration into adipose tissue in diet-induced obese mice<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>British Journal of Nutrition, <\/i>114, 1180\u20131187, (2015)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Ken Ukibe, Masaya Miyoshi and Yukio Kadooka<\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p>Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Cell surface-associated aggregation-promoting factor from <i>Lactobacillus gasseri<\/i>\u2005SBT2055 facilitates host colonization and competitive exclusion of <i>Campylobacter jejuni<\/i><\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Nishiyama Keita<sup>1<\/sup> , Nakazato Akiko<sup>1<\/sup> , Ueno Shintaro<sup>1<\/sup> , Seto Yasuyuki<sup>2<\/sup> , Kakuda Tsutomu<sup>3<\/sup> , Takai Shinji<sup>3<\/sup> , Yamamoto Yuji<sup>1<\/sup> , Mukai Takao<sup>1<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Department of Animal Science, School of Veterinary Medicine, Kitasato University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. <br \/><sup>3<\/sup> Faculty of Veterinary Medicine, School of Veterinary Medicine, Kitasato University<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Molecular Microbiology, <\/i>98(4), 712-726, (2015)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Cell surface-associated aggregation-promoting factor from <i>Lactobacillus gasseri<\/i>\u2005SBT2055 facilitates host colonization and competitive exclusion of <i>Campylobacter jejuni<\/i><\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Molecular Microbiology, <\/i>98(4), 712-726, (2015)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Nishiyama Keita<sup>1<\/sup> , Nakazato Akiko<sup>1<\/sup> , Ueno Shintaro<sup>1<\/sup> , Seto Yasuyuki<sup>2<\/sup> , Kakuda Tsutomu<sup>3<\/sup> , Takai Shinji<sup>3<\/sup> , Yamamoto Yuji<sup>1<\/sup> , Mukai Takao<sup>1<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Department of Animal Science, School of Veterinary Medicine, Kitasato University<br \/><sup>2<\/sup> Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. <br \/><sup>3<\/sup> Faculty of Veterinary Medicine, School of Veterinary Medicine, Kitasato University<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<li><div>\r\n<div class=\"thesis_list_data\">\r\n<table class=\"uk-table uk-table-small uk-table-responsive\">\r\n        <tr>\r\n            <th>Title<\/th>\r\n            <td class=\"thesis_ttl\"><p>Effects of flavor and texture on the sensory perception of Gouda-type cheese varieties during ripening using multivariate analysis<\/p><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Author<\/th>\r\n            <td><p>Makoto Shiota<sup>1<\/sup> , Ai Iwasawa<sup>1<\/sup>, Ai Suzuki-Iwashima<sup>1<\/sup> , and Fumiko Iida<sup>2<\/sup><\/p>\t\t<div style=\"margin-top:8px;\"><p><sup>1<\/sup> Milk Science Research Inst., Megmilk Snow Brand Co., Ltd.<br \/><sup>2<\/sup> Dept. of Food Science and Nutrition Faculty of Human Science and Design, Japan Women&#8217;s Univ.<\/p><\/div><\/td>\r\n        <\/tr>\r\n        <tr>\r\n            <th>Journal<\/th>\r\n            <td><p><i>Journal of Food Science, <\/i>80(12), C2740-C2750, (2015)<\/p><\/td>\r\n        <\/tr>\r\n<\/table>\r\n<!--\r\n<div class=\"uk-text-bold\"><p>Effects of flavor and texture on the sensory perception of Gouda-type cheese varieties during ripening using multivariate analysis<\/p><\/div>\r\n<div><span>\u3010\u63b2\u8f09\u8a8c\u3011<\/span><p><i>Journal of Food Science, <\/i>80(12), C2740-C2750, (2015)<\/p><\/div>\r\n<div><span>\u3010\u8457\u8005\u3011<\/span><p>Makoto Shiota<sup>1<\/sup> , Ai Iwasawa<sup>1<\/sup>, Ai Suzuki-Iwashima<sup>1<\/sup> , and Fumiko Iida<sup>2<\/sup><\/p><\/div>\r\n<div><span>\u3010\u6240\u5c5e\u3011<\/span><p><sup>1<\/sup> Milk Science Research Inst., Megmilk Snow Brand Co., Ltd.<br \/><sup>2<\/sup> Dept. of Food Science and Nutrition Faculty of Human Science and Design, Japan Women&#8217;s Univ.<\/p><\/div>\r\n-->\r\n<\/div>\r\n<\/div><\/li>\r\n<\/ul>\r\n<\/div>\r\n<!-- \/archive -->\r\n<\/div>\r\n<style>\r\n.thesis_year.uk-tab > * > a {\r\nfont-family: 'Asap', sans-serif;\r\nfont-weight: 700;\r\nfont-size:22px;\r\n}\r\n.thesis_list p {\r\nmargin:0;\r\npadding:0;\r\n}\r\n.thesis_list li {\r\nmargin:6px 0;\r\n\/*border-left:solid 3px #ccc;*\/\r\npadding:8px 14px;\r\n}\r\n.thesis_list .thesis_list_data {\r\nfont-size:14px;\r\npadding-top:8px;\r\n}\r\n.thesis_list .thesis_list_data th,.thesis_ttl {\r\nfont-size:14px;\r\ncolor:#0039a6;text-transform:none;vertical-align: top;\r\n}\r\n.thesis_ttl {\r\nfont-weight:bold;\r\n}\r\n<\/style>\r\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"Philosophy of Intellectual Property and Promotion of R\uff06D Capabilities Core fields of research Role of Our Rese... <a href=\"https:\/\/www.meg-snow.com\/english\/news_rd\/collaborative-research-between-hirosaki-university-and-megmilk-snow-brand-shows-that-bone-turnover-markers-and-bone-strength-are-associated-with-consumption-of-dairy-foods-in-japanese-adults\">\uff08\u7d9a\u304d\u3092\u8aad\u3080\uff09<\/a>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":45,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/pages\/10"}],"collection":[{"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":36,"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/pages\/10\/revisions"}],"predecessor-version":[{"id":4843,"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/pages\/10\/revisions\/4843"}],"wp:attachment":[{"href":"https:\/\/www.meg-snow.com\/english\/wp-json\/wp\/v2\/media?parent=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}