Laboratory Of Food Chemistry
Department Of Applied Bioresource Science
Graduate School Of Agricultural Science, Kagawa University

香川大学大学院農学研究科
生物資源利用学専攻

食品化学研究室

ResearchGate
https://www.researchgate.net/profile/Hirotoshi_Tamura?ev=hdr_xprf

I. Books and chapters

  1. . Goto, T., Tamura H., Kawai, T., Hoshino, T., Harada, N. and Kondo, T.: Chemistry of Metalloanthocyanins: International Symposium on Bioorganic Chemistry 471 (Breslow, R. ed.), 155-173, New York, Annals of the New York Academy of Sciences (1986).
  2. . Sugisawa, H., Miwa, K., Matuso, T. and Tamura, H.: Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris L): Bioflavour ‘87 (Schreier, P. ed.), 327-340, Berlin, Walter de Gruyter & Co. (1987).
  3. . Tamura, H., Takebayashi, T. and Sugisawa, H.: XXVII Thymus vulgaris L.(Thyme): In vitro culture and the production of secondary metabolites: Biotechnology in Agriculture and Forestry 21: Medicinal and Aromatic Plants IV (Bajaj, Y. P. S. ed.), 413-426, Berlin, Springer-Verlag (1993).
  4. . Tamura, H., Yang, R-H. and Sugisawa, H.: The aroma profiles of peel oils of acid Citrus: Bioactive Volatile Compounds from Plants (Teranishi, R. ed), ACS Symposium Series, 525, 121-136, Washington DC, American Chemical Society (1993).
  5. . Tamura, H., Fukuda, Y. and Padrayuttawat, A.: Characterization of citrus aroma quality by odor threshold values: Biotechnology for Improved Foods and Flavors (Teranishi, R. et al. eds), ACS Symposium Series, 637, 282-294, Washington DC, American Chemical Society (1996).
  6. 田村啓敏：第９章　香りと色の創造: バイオが開く人類の夢 (藤目幸擴編), 118-131, 法律文化社（1996）.
  7. Tamura, H., Takada, M., Yamagami, A., and Shiomi, K.: The color stability and antioxidative activity of an anthocyanin and g-cyclodextrin complex: Functional Foods for Disease Prevention I. Fruits, Vegetables and Teas. (Shibamoto, T., Terao, J. and Osawa T. eds), ACS Symposium Series, 701, 157-171, Washington DC, American Chemical Society (1998).
  8. Hoshino, T. and Tamura, H.: Anthocyanidin glycosides-color stabilization and variation-: Naturally occurring glycosides (Ikan, R. ed.), 43-82, England, John Wiley & Sons (1999).
  9. 福井宏至, 田村啓敏：第３節 VIレタスの一般成分と機能性：地域農産物の品質・機能性成分総覧、第一部「主要地域農産物の品質・機能性成分」(津志田藤二郎編), 77-80, サイエンスフォーラム社 (2000).
  10. 田村啓敏：オルファクトメトリー、おいしさの科学事典 (山野善正編)、189-197, 朝倉書店、（2003）.
  11. Chida M. and Tamura H.: Individual differences of perceived intensity in odor mixture: Food Flavor: Chemistry, Sensory Evaluation and Biological Activity (Tamura, H. et al. eds), ACS Symposium Series, 988, 191-206, Washington DC, American Chemical Society (2008).
  12. Tamura H., Hata Y., Chida M. and Yamashita K.: Picking aroma character compounds in Citrus limon oils by using odor thresholds in aroma mixtures: Food Flavor: Chemistry, Sensory Evaluation and Biological Activity (Tamura H. et al. eds), ACS Symposium Series, 988, 229-242 Washington DC, American Chemical Society (2008).
  13. Trisonthi P., Sruamsiri P., Thongwai N., Pojanakarun S., Pak-uthai S., Tamura H., Yamagami A. and Umano K., Volatiles of Litsea cubeba, possibility as biopesticide and multi-functional additives. The Proceedings of the 2nd International Meeting for Development of International Network for Reduction of Agrochemical Use; Food Safety Technologies in South East Asia. Chiang Mai, 22-23 September (2009) p33-35.
  14. Mookdasanit J., Boonchouy S., Boonbumrung S. and Tamura H., Primary study on volatile components in fish oil produced from byproduct of tuna-canning factory. The Proceedings of the 2nd International Meeting for Development of International Network for Reduction of Agrochemical Use; Food Safety Technologies in South East Asia. Chiang Mai, 22-23 September (2009) p33-35.
  15. Tamura H., Naito A. and Dohara T. Isolation techniques of nutraceutical chemicals by supramolecular interaction. In “The 3rd Joint Symposium between CMU and KU, Chiang Mai, 69-70 (2010).
  16. Siriwan D., Miyawaki C., Miyamoto T. Naruse T. and Tamura H. Sesquiterpene lactones form Smallanthus sonchifolius exert antiproliferative activity on murine B16-F10 melanoma and Hela cells. In “The 3rd Joint Symposium between CMU and KU, Chiang Mai, 94-95 (2010).
  17. Tamura H., Hata Y. and Chida M. Aroma profile of vanilla in bourbon beans. In “Recent Advances in Food and Flavor Chemistry Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods”, Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis (Edited) (2010), RSC publishing, Cambridge, UK, pp 139-149
  18. 田村啓敏、6章—10章分担、川村理、岡崎勝一郎、田村啓敏編、食品安全分析学、アジア人財資金構想「日本の食の安全」人財育成事業編、1-207 (2011).
  19. Tamura H., Maeyama, K., Yoshida E. and Kori M. Aroma character of coriander (Coriandrum sativum L.) limited odor unit method and sensory perception in preference. “Nutrition, Functional and Sensory Properties of Foods”. Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis (Edited) (2013), RSC publishing, Cambridge, UK, pp 66-73
  20. Kano S., Maeyama K., Wang Y., Kondo A., Furomoto T. Fukui H. and Tamura H. Suppression of the deformation of Raji cells by (E)-2-alkenals aroma compounds of coriander (Coriandrum sativum L.) leaves and behavior of (E)-2-dodecenal in rat blood. “Nutrition, Functional and Sensory Properties of Foods”. Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis (Edited) (2013), RSC publishing, Cambridge, UK, pp 313-323
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II. Publications

  1. . 藤井邦生, 田村啓敏, 木下良郎: ジチオ炭酸O-4-t-ブチルシクロヘキシル S-メチルの合成, 有機合成化学協会誌 40 (4), 352-353 (1982).
  2. . Goto, T., Kondo, T., Tamura, H., Imagawa, H., Iino, A. and Takeda, K.: Structure of Gentiodelphin, an acylated anthocyanin isolated from Gentiana makinoi, that is stable in dilute aqueous solution, Tetrahedron Letters 23 (36), 3695-3698 (1982).

  3. . Goto, T., Kondo, T., Tamura, H., Kawahori, K. and Hattori, H.: Structure of Platyconin, a diacylated anthocyanin isolated from the chinese bell-flower Platycodon grandiflorum, Tetrahedron Letters 24 (21), 2181-2184 (1983).

  4. . 田村啓敏：リンドウ花色素Gentiodelphinおよびキキョウ花色素Platyconin の構造, 1-118（1983）.［修士論文］

  5. . Goto, T., Kondo, T., Tamura, H. and Takase, S.: Structure of malonylawobanin, the real anthocyanin present in blue-colored flower petals of Commelina communis, Tetrahedron Letters 24 (44), 4863-4866 (1983).

  6. . Tamura, H., Kondo, T., Kato, Y. and Goto, T.: Structures of succinyl anthocyanin and a malonyl flavone, two constituents of the complex blue pigment of cornflower Centaurea cyanus, Tetrahedron Letters 24 (51), 5749-5752 (1983).

  7. . Goto, T., Kondo, T., Kawai, T. and Tamura, H.: Structure of cinerarin, a tetra-acylated anthocyanin isolated from the blue garden cineraria, Senecio cruentus, Tetrahedron Letters 25 (52), 6021-6024 (1984).

  8. . Kondo, T., Nakane, Y., Tamura, H., Goto, T. and Eugster, C. H.: Structure of Monardaein, a bis-malonylated anthocyanin isolated from golden balm, Monarda didyma, Tetrahedron Letters 26 (48), 5879-5882 (1985).

  9. . Tamura, H., Kondo, T. and Goto, T.: The composition of commelinin, a highly associated metalloanthocyanin present in the blue flower petals of Commelina communis, Tetrahedron Letters 27 (16), 1801-1804 (1986).

  10. . Tamura, H.: Chemical studies on Metalloanthocyanin. [博士論文、1986]
  11. . 近藤忠雄, 田村啓敏, 高瀬茂弘, 後藤俊夫: 1H-NMRを用いる花色色素アシル化アントシアニン、ビオラニンおよびマロニルアオバニンの構造決定, 日本化学会誌 1986 (11), 1571-1578 (1986).
  12. . Kondo, T., Kawai, T., Tamura, H. and Goto, T.: Structure determination of heavenly blue anthocyanin, a complex monomeric anthocyanin from the morning glory Ipomoea tricolor, by means of the negative NOE method, Tetrahedron Letters 28 (20), 2273-2276 (1987).
  13. . 杉沢 博, 楊 栄華, 松尾敏正, 田村啓敏：白柳ネーブル果皮精油の香気成分の分析, 日本農芸化学会誌 61(9), 1101-1106 (1987).
  14. . Goto, T., Tamura, H. and Kondo, T.: Chiral stacking of cyanin and pelargonin---soluble and insoluble aggregates as determined by means of circular dichroism, Tetrahedron Letters 28 (47), 5907-5908 (1987).
  15. . 楊 栄華, 大月ひさこ, 田村啓敏, 杉沢 博：白柳ネーブル果皮精油の特徴的香気成分, 日本農芸化学会誌 61(11), 1435-1439 (1987).
  16. . 杉沢 博, 田村啓敏，中原一晃：ガスクロマトグラフィーにおける保持指標の計算プログラム,日本食品工業学会誌 35(10), 709-712 (1988)
  17. . 田村啓敏, 杉沢 博：既知成分に基づいたGC保持指標計算プログラム, 日本食品工業学会誌 36 (2), 148-151 (1989).
  18. . 杉沢 博, 山本雅子, 田村啓敏, 高木信雄:四国産ネーブルオレンジ4品種の果皮精油成分の比較検討, 日本食品工業学会誌 36 (6), 455-462 (1989)
  19. . Kondo, T., Tamura, H., Yoshida, K. and Goto, T.: Structure of Malonylshisonin, a Genuine Pigment in Purple Leaves of Perilla ocimoides L. var. crispa Benth., Agricultural Biological Chemistry 53 (3), 797-800 (1989).
  20. . Tamura, H., Kumaoka, Y. and Sugisawa, H.: Identification and Quantitative Variation of Anthocyanins Produced by Cultured Callus Tissue of Vitis sp., Agricultural Biological Chemistry 53 (7), 1969-1970 (1989).
  21. . Tamura, H., Fujiwara, M. and Sugisawa, H.: Production of Phenyl-propanoids from Cultured Callus Tissue of the Leaves of Akachirimen-shiso (Perilla sp.), Agricultural Biological Chemistry 53 (7), 1971-1973 (1989).
  22. . 杉沢 博、山本雅子、田村啓敏、高木信雄:国産ネーブルオレンジ4品種の果皮精油の香気特性の比較, 日本食品工業学会誌 36 (7), 543-550 (1989).
  23. . Sugisawa, H., Yang, R. H., Kawabata, C. and Tamura, H.: Volatile Constituents in the Peel Oil of Sudachi (Citrus sudachi), Agricultural Biological Chemistry 53 (6), 1721-1723 (1989).
  24. . Sugisawa, H., Nakahara, K. and Tamura, H.: The aroma profile of the volatiles in marine green algae (Ulva pertusa). Food Reviews International 6 (4), 573-589 (1990).
  25. . Tamura, H., Kihara, S. and Sugisawa, H.: A New Identification Method for Aliphatic Compounds Using Linear Equations of GC Retention Index Value. Agricultural Biological Chemistry 54(12), 3171-3176 (1990).
  26. . Tamura, H. and Shibamoto, T.:Gas chromatographic analysis of malonaldehyde and 4-hydroxynonenal produced from arachidonic acid and linoleic acid in a lipid peroxidation model system. Lipids 26, 170-173 (1991).
  27. . Tamura, H., Kitta, K. and Shibamoto, T.: Formation of reactive aldehydes from fatty acids in a Fe2+/H2O2 oxidation system. Journal of Agricultural and Food Chemistry 39, 439-442 (1991).
  28. . Tamura, H. and Shibamoto, T.: Factors affecting cyclization of alkenal-N-methylhydrazone used for trace aldehdye determination. Analytic Chimica Acta 248, 619-623 (1991).
  29. . 田村啓敏、木原真吾、中原一晃、杉沢 博：GC保持指標計算式を利用した脂肪族化合物の推定プログラム, 日本食品工業学会誌 38 (10), 934-939 (1991).
  30. . Tamura, H. and Shibamoto, T.: Antioxidative activity measurement in lipid peroxidation systems with malonaldehyde and 4-hydroxy nonenal, Journal of American Oil Chemists Society 68 (12), 941-943 (1991).
  31. . 楊　栄華、杉沢　博、中谷洋行、田村啓敏、高木信雄：香酸柑橘類の果皮精油の匂い特性の比較, 日本食品工業学会誌 39(1), 16-24(1992).
  32. . Kondo T., Yoshida K., Nakagawa A., Kawai T., Tamura H. and Goto T.: Structural basis of blue-colour development in flower petals from Commelina communis, Nature 358 (8), 515-518 (1992).
  33. 杉澤　博、中本英喜、楊　栄華、田村啓敏: パージ＆トラップ法におけるGC保持指標及び定量値の再現性について、日本食品工業学会誌 39 (8) 726-732 (1992).
  34. . 杉澤　博、渡部　美保子、中本英喜、田村啓敏: 複数ガスセンサーの有機化合物に対する応答パターンの解析，日本食品工業学会誌 40（1）22-27（1993）
  35. . 田村啓敏、渡部　美保子、杉沢 博: ガスセンサーによる柑橘果皮揮発成分の測定，日本食品工業学会誌 41（5）341-346（1994）.
  36. . Tamura, H., Hayashi, Y., Sugisawa, H. and Kondo T.: Structure determination of acylated anthocyanins in Muscat Bailey A grapes by Homonuclear Hartmann-Hahn (HOHAHA) spectroscopy and Liquid chromatography FRIT-FAB mass spectrometry, Phytochemical Analysis 5, 190-196 (1994).
  37. . Tamura, H., Yamagami, A.: Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape, Journal of Agricultural and Food Chemistry 42 (8), 1612-1615 (1994).
  38. . Kondo, T., Ueda, M., Tamura, H., Yoshida, K., Isobe, M., and Goto, T.: Composition of Protocyanin, a self-assembled supramolecular pigment, from blue cornflower of Centaurea cyanus, Angewandte Chemie, Int. Ed English 33 (9), 978-979 (1994).
  39. . Tamura, H., Fujiwara, M., Takahashi, K. and Sugisawa, H.: Regulation of the productivity of anthocyanins and rosmarinic acid from cultured cells of Perilla frutescence var. crispa (Labiatae). Technical Bulletin of Faculty of Agriculture, Kagawa University 46 (2), 135-140 (1994).
  40. . Kim, J. C., Lee, Y. W., Tamura, H., Yoshizawa, T.: Sambutoxin: A new mycotoxin isolated from Fusarium sambucinum, Tetrahedron Letters 36 (7), 1047-1050 (1995).
  41. . Tamura, H., Takada, M., Yoshida, Y.: Pelargonidin 3-(6-O-malonyl-b-D-glucoside) in Fragaria X ananassa Duch. cv. Nyoho, Bioscience, Biotechnology, and Biochemistry 59 (6), 1157-1158 (1995).
  42. . 田村啓敏、中本英喜、杉澤　博、絵内利啓：緑藻アナアオサ(Ulva pertusa)揮発成分の脳波に及ぼす影響, 日本味と匂学会誌 2 (1), 19-23 (1995).
  43. . 田村啓敏、中本英喜、楊　栄華、杉澤　博：緑藻アナアオサ(Ulva pertusa)揮発成分の官能 特性の検討, 日本食品工業学会誌 42 (11) 887-891 (1995).
  44. . Padrayuttawat, A., Tamura, H., and Yamao, M.: A split Injection system for the analysis of purge and trap headspace of volatile components in Citurs sudachi, Journal of High Resolution Chromatography 19(6), 365-369 (1996).
  45. . 中西謙二, 田村啓敏, 杉沢　博：水煮タケノコと生タケノコの揮発成分, 日本食品工業学会誌 43 (3), 259-266(1996).
  46. . Padrayuttawat, A., Yoshizawa, T., Tamura, H., and Tokunaga, T.: Optical isomers and odor thresholds of volatile constituents in Citrus sudachi. Food Science and Technology, International, Tokyo 3 (4), 402-408 (1997).
  47. . Hayashi, Y., Nishikawa, Y., Mori, H., Tamura, H., Matsushita, Y. and Matsui, T.: Antitumore activity of (10E,12Z)-9-hydroxy-10,12,-octadecadienoic acid from rice bran. J. Ferment. Bioengeneering 86 (2), 149-153 (1998).
  48. Tamura, H., Padrayuttawat, A. and Tokunaga, T.: Seasonal change of volatile compounds in Citrus sudachi during maturation. Food Science and Technology Research 5 (2), 156-160 (1999).
  49. Yoshida, Y., Tamura, H.and Koyama, N.: Inheritence of pelargonidin malonylglucoside synthesis in strawberry, Acta Horticulturae 522,147-153 (2000).
  50. Tamura, H., Boonbumrung, S., Yoshizawa, T.,and Varanyanond, W.: Volatile components of the essential oils in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Science and Technology Research 6(1), 68-73 (2000).
  51. Varanyanond, W., Boonbumrung, S., Tamura, H., Yoshizawa, T. and Matsubara, Y.: Osmotic dehydration of mango: influence of trehalose and sucrose on the product quality. Technical Bullitin of Faculty of Agriculture, Kagawa University 53 (1), 47-53 (2001).
  52. Tamura, H., Boonbumrung, S., Yoshizawa, T. and Varanyanond, W.: The volatile constituents in the peel and pulp of a green Thai mango, Khieo sawoei cultivar (Mangifera indica L.), Food Science and Technology Research 7(1), 72-77 (2001).
  53. Boonbumrung, S., Tamura, H., Mookdasanit, J., Nakamoto, H., Ishihara, M., Yoshizawa, T. and Varanyanond,W.: Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Science and Technology Research 7(3), 200-206 (2001).
  54. Yoshida, Y., Koyama, N. and Tamura, H. Color and Anthocyanin composition of strawberry fruit: Changes during fruit development and differences among cultivars, with special reference to the occurrence of perargonidin 3-malonylglucoside. Journal of Japanese Society, Horticulutral Science 71 (3), 355-361 (2002).
  55. 千田正浩, 曽根幸夫, 田村啓敏, 永田久徳, 志方　比呂基, ２種のニオイ物質に対する感覚質の数量化について, 日本味と匂い学会誌 9 (3), 431-434 (2002).
  56. 田村啓敏, Juta Mookdasanit, 獅々堀和代, 島田彩, 楊栄華: HPLCによる温州蜜柑果皮精油中のテルペンの分離・分析法, 日本味と匂学会誌 9 (3), 565-568 (2002).
  57. Masuda, T., Inaba, Y., Maekawa, T., Takeda, Y., Tamura, H. and Yamaguchi, H.: Recovery mechanism of the antioxidant activity from Carnosic acid quinone, an oxidized Sage and Rosemary antioxidant. Journal of Agricultural and Food Chemistry, 50 (21), 5863-5869 (2002).
  58. Mookdasanit, J. and Tamura, H.: Comparative enantioseparation of monoterpenes by HPLC on three kinds of chiral stationary phases with an on-line optical rotatory dispersion under reverse phase mode. Food Science and Technology Research 8 (4), 367-372 (2002).
  59. Mookdasanit, J. and Tamura, H., Yoshizawa, T., Tokunaga, T. and Nakanishi, K.: Trace volatile components in essential oil of Citrus sudachi by means of modified solvent extraction method. Food Science and Technology Research, 9 (1), 54-61 (2003).
  60. Yonekura L., Tamura H., and Suzuki H.: Chitosan and resistant starch restore zinc bioavailability, suppressed by dietary phytate, through different mechanisms in marginally zinc deficient rats. Nutrition Research, 23, 933-944 (2003).
  61. 千田　正浩, 田村　啓敏: ニオイ混合時の構成成分のニオイ質への寄与の違いについて, 日本味と匂学会誌 10 (3), 487-488 (2003).
  62. 千田　正浩, 曽根　幸夫, 田村　啓敏: 揮発成分の減圧捕集法による香気評価法の開発, 日本味と匂学会誌 10 (3), 489-492 (2003).
  63. Chida, M., Sone, Y. and Tamura, H.: Aroma characteristics of stored tobacco cut-leaves analyzed by a high vacuum distillation and canister system. Journal of Agricultural and Food Chemistry, 52(26), 7918-7924(2004).
  64. Yoshida, Y. and Tamura, H.: Variation in Concentration and Composition of Anthocyanins among Strawberry Cultivars. Journal of Japanese Society of Horticultural Science, 74 (1), 36-41 (2005).
  65. Takeoka, G.R., Dao, L., Tamura, H. and Harden, L.: Delphinidin 3-O-(2-O-b-D-glucopyranosyl- a-L-arabinopyranoside), a Novel Anthocyanin Identified in Beluga Black Lentils. Journal of Agricultural and Food Chemistry, 53(12), 4932-4937(2005).
  66. Tamura, H., Appel, M., Richling, E. and Schreier, P.: Authenticity Assessment of g- and d-Decalactone from Prunus Fruits by Gas Chromatography Combustion/Pyrolysis Isotope Ratio Mass Spectrometry (GC-C/P-IRMS). Journal of Agricultural and Food Chemistry, 53(13), 5397-5401(2005).
  67. Chida, M., Yamashita, K., Izumiya, U., Watanabe, K. and Tamura, H.: Aroma Impact Compounds in Three Citrus Oils: Cross-Matching Test and Correspondence Analysis Approach. Journal of Food Science, 71, S54-58 (2006).
  68. Tamura, H., Akioka T., Ueno K., Chujo, T., Okazaki, K., King, PJ. and Robinson, WE.: Anti-human immunodeficiency virus activity of 3,4,5-tricaffeoylquinic acids in cultured cells of lettuce leaves (Lactuca sativa var. crispa L.). Molecular Nutrition and Food Research, 50, 396-400 (2006).
  69. Poudel, PR., Tamura, H., Kataoka, I. and Mochioka, R.: The antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. J. Food Compositional Anal. 21(8), 622-625 (2008).
  70. 田村　啓敏・馬野克己・Juta Mookdasanit・末田麗華, 匂い強度評価システムOdor Impact Spectra (OIS) の開発とその食品香気解析へ応用, 日本味と匂学会誌、15(3) 657-660 (2008)
  71. Surojanametakul V., Doi H., Shibata H., Mizumura T., Takahashi T., Varanyanond W., Wannapinpong S., Shoji M., Ito T., and Tamura H. Reliable Enzyme-Linked Immunosorbent Assay for the Determination of Coconut Milk Proteins in Processed Foods, J. Agric. Food Chem., 2011, 59 (6), 2131–2136
  72. Siriwan, D., Naruse2, T., Ching S., Hayashi K., and Tamura H. Purification of sesquiterpene lactones, active chemicals for anti- deformation of Raji cells (Human Burkitt's lymphoma cell line) by co-crystalization, Technical Bulletin of Faculty of Agriculture, Kagawa University 63 (116), 67-72 (2011).
  73. Dalad Siriwan, Takayuki Naruse, and Hirotoshi Tamura, Effect of epoxides and a-methylene-g-lactone skeleton of sesquiterpenes from yacon (Smallanthus sonchifolius) leaves on caspase-dependent apoptosis and NF-kB inhibition in human cervical cancer cells. Fitoterapia, 1093-1101 (2011)
  74. Dalad SIRIWAN, Chika MIYAWAKI, Takeo MIYAMOTO, Takayuki NARUSE, Katsu-ichiro OKAZAKI and Hirotoshi TAMURA, Anti-tumor promoting and cytotoxic activities of sesquiterpene lactones (SLs) isolated from Smallanthus sonchifolius (yacon) leaves. Pakistan Journal of Biological Science, 14 (10), 605-609 (2011)
  75. Vipa Surojanametakul, Putaluk Khaiprapai, Premrat Jithan, Warunee Varanyanond, Masahiro Shoji, Tatsuhiko Ito, Hirotoshi Tamura, Investigation of undeclared food allergens in commercial Thai food products, Food Control 23 (2012) 1-6
  76. Takayuki Asada and Hirotoshi Tamura, Isolation of Bilberry anthocyanins 3-glycosides bearing ortho-dihydroxy groups on the B ring by forming aluminium complex and their antioxidant activity, J. Agric. Food Chem., 60(42), 10634-10640 (2012).
  77. Akihiko Sato, Atsushi Yamagami and Hirotoshi Tamura, Suppression of degranulation of RBL 2H3 cells by means of flavonoids in natural plants. Chiang Mai University Journal of Natural Sciences, 11 (1), 343-349 (2012).
  78. Piyapat Trisonthi, Kana Miyagawa and Hirotoshi Tamura, Induction of Apoptosis in HeLa cells by Methanolic Extract of Litsea cubeba Fruit Residue from Essential Oil Extraction, J. Life Sciences, 7 (9), 928-934 (2013). ISSN 1934-7391
  79. Fengxian Zhu, Takayuki Asada, Akihiko Sato, Yoriko Koi, Hisashi Nishiwaki, and Hirotoshi Tamura, Rosmarinic Acid Extract for Antioxidant, Antiallergic and α-Glucosidase Inhibitory Activities, Isolated by Supramolecular Technique and Solvent Extraction from Perilla Leaves, J. Agric. Food Chem., 62(4), 885-892 (2014).

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