Takenoyama S - Search Results

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Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat.

Kawahara S, Takenoyama S, Takuma K, Muguruma M, Yamauchi K. Kawahara S, et al. Among authors: takenoyama s. Anim Sci J. 2009 Aug;80(4):468-74. doi: 10.1111/j.1740-0929.2009.00658.x. Anim Sci J. 2009. PMID: 20163609

Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities.

Takeda S, Matsufuji H, Nakade K, Takenoyama SI, Ahhmed A, Sakata R, Kawahara S, Muguruma M. Takeda S, et al. Among authors: takenoyama si. Anim Sci J. 2017 Mar;88(3):507-516. doi: 10.1111/asj.12673. Epub 2016 Aug 2. Anim Sci J. 2017. PMID: 27480048

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness.

Yamauchi K, Manabe N, Matsumoto Y, Takenoyama S, Yamauchi KE. Yamauchi K, et al. Among authors: takenoyama s. Anim Sci J. 2014 Apr;85(4):468-80. doi: 10.1111/asj.12160. Epub 2014 Jan 23. Anim Sci J. 2014. PMID: 24450882

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