Issei Yokoyama
Overview
Explore the profile of Issei Yokoyama including associated specialties, affiliations and a list of published articles.
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13
Citations
33
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Recent Articles
1.
Osada K, Akiyama N, Hosono A, Ohata M, Yokoyama I, Miyazono S, et al.
Biosci Biotechnol Biochem
. 2025 Feb;
PMID: 39953896
This study explores how the odor of oregano and its active component, carvacrol, influence salt preference in mice. Using a two-bottle choice test (distilled water vs. 0.15 M NaCl), 66...
2.
Yokoyama I
Biosci Biotechnol Biochem
. 2024 Nov;
89(3):332-337.
PMID: 39562281
Maillard reaction products (MRPs), including melanoidins and volatile odor compounds, are associated with distinct flavors and colors during food processing and cooking. Although MRPs have health benefits, such as antioxidant...
3.
Mirdhayati I, Zain W, Fatah A, Yokoyama I, Arihara K
Anim Biosci
. 2024 May;
37(10):1799-1808.
PMID: 38754854
Objective: Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of angiotensin converting enzyme (ACE) inhibitory peptides....
4.
Komiya Y, Iseki S, Ochiai M, Takahashi Y, Yokoyama I, Suzuki T, et al.
Sci Rep
. 2024 Jan;
14(1):755.
PMID: 38191891
Skeletal muscle is one of the largest metabolic tissues in mammals and is composed of four different types of muscle fibers (types 1, 2A, 2X, and 2B); however, type 2B...
5.
Yokoyama I, Setoyama O, Jia Y, Fujita N, Waki A, Komiya Y, et al.
Food Sci Nutr
. 2023 Jun;
11(6):2776-2786.
PMID: 37324921
The aging process is affected by various stressors. An increase in oxidative stress is related to the impairment of physiological functions and enhancement of glycative stress. Food-derived bioactive peptides have...
6.
Komiya Y, Sugiyama M, Koyama C, Kameshima S, Ochiai M, Adachi Y, et al.
Nutr Res
. 2023 Mar;
112:11-19.
PMID: 36934523
Olive oil is one of the most widely researched Mediterranean diet components in both experimental models and clinical studies. However, the relationship between dietary olive oil intake and liver function...
7.
Yokoyama I, Ohata M, Komiya Y, Nagasao J, Arihara K
Anim Sci J
. 2023 Feb;
94(1):e13813.
PMID: 36786001
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods...
8.
Heres A, Yokoyama I, Gallego M, Toldra F, Arihara K, Mora L
Food Res Int
. 2022 Dec;
162(Pt B):112128.
PMID: 36461411
Unbalanced oxidative reactions occurred during the dry-curing period of ham can trigger unpleasant taste. Additionally, salt might mediate in these reactions that cause the oxidation of some of the generated...
9.
Yokoyama I, Ohata M, Komiya Y, Nagasao J, Arihara K
Sci Rep
. 2020 Aug;
10(1):13931.
PMID: 32811855
The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were...
10.
Komiya Y, Mizunoya W, Kajiwara K, Yokoyama I, Ogasawara H, Arihara K
Anim Sci J
. 2020 Jul;
91(1):e13425.
PMID: 32691493
The difference of muscle fiber type composition affects several parameters related to meat quality; however, the relationship between muscle fiber types and meat taste is unclear. To elucidate this relationship,...