Kagawa Nutrition University
Atsuko Kasuga, Ph.D., Professor
Laboratory of Food Chemistry

References:

Kasuga, A., Fujihara, S., Kawai, H., Sugahara, T. and Aoyagi, Y.: Free amino acids of the wild mushrooms., Mushroom Sci. Biothechnol., 10, 15-27 (2002) (in English)

Kasuga, A., Fujihara, S., Kawamura, K. and Aoyagi, Y.: The objective measuring method of firmness of Shiitake mushroom considering the histlogical structure., J. Cookery Sci. Jpn., 34, 348-355 (2001) (in English)

Fujihara, S., Kasuga, A. and Aoyagi, Y.: Nitrogen-to-protein conversion factors for common vegetables in Jpn. J. Food. Sci., 66, 412-415 (2001) (in English)

Kasuga A., Fujihara S. and Aoyagi Y., Sensory Evaluation and Chemical Components among the Varieties of Dried Shiitake Mushrooms (Lentinus edodes (Berk.) Sing.) (The Effect of the Varieties of Dried Shiitake Mushrooms on Their Taste.Part?), J. Jan. Soc. Food Sci. Technol., 47, 529- 537 (2000) (in Japanese with English abstract)

Kasuga A., Fujihara S. and Aoyagi Y., The Behavior of Different Varieties of Dried Shiitake Mushrooms (Lentinus edodes (Berk.) Sing.) in Rehydration, J. Jan. Soc. Food Sci. Technol., 47, 347- 354 (2000) (in Japanese with English abstract)

Fujihara S., Kasuga A. and Aoyagi Y., Nitrogen Content of Shiitake Mushrooms (Lentinus edodes (Berk.) Sing.) Caltivated on Sawdust Medium and Dependence on that in the Medium, J. Jan. Soc. Food Sci. Technol., 47, 191- 196 (2000) (in Japanese with English abstract)

Kasuga A., Fujihara S. and Aoyagi Y., The Relationship between Different varieties of Dried Shiitake Mushrooms (Lentinus edodes (berk.) sing.) and Chemical Composition, J. Jan. Soc. Food Sci. Technol., 46, 692-703 (1999) (in Japanese with English abstract)

Aoyagi Y., Takasaki S., Fujihara S., Kasuga A. and Sugahara T., A New Conjugated Diene Amino Acid, D,L-2-Amino-3(cis), 5-Hexadienoic Acid from Clavulinopsis Helvola. Phytochemistry, 46, 1095-1096 (1997) (in English)

Kasuga, S.Fujihara, T. Sugahara and Y. Aoyagi : Effects of Various Heat Processing and Damaging of Tissues on 5'-Nucleotides contents of Shiitake Mushroom(Lentinus edodes), J. Cookery Sci. Jpn.,29,201-206(1996) (in Japanese with English abstract)

Kasuga A., Aoyagi Y. and Sugahara T., Antioxidant Activities of Fungus Suillus bovinus (L:Fr.) O. Kuntze, J. Food Sci., 60, 1113-1115 (1995) (in English)

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