Research Papers

A potato peel extract stimulates type I collagen synthesis via Akt and ERK signaling in normal human dermal fibroblasts

[Journal]
Biological and Pharmaceutical Bulletin/Vol.42, No.9, 1510-1516, 2019
[Author]
Mari Suto*1, Hirofumi Masutomi*1, Katsuyuki Ishihara*1, Hitoshi Masaki*2
*1 Calbee Inc.
*2 Tokyo University of Technology

Construction of a potato fraction library for the investigation of functional secondary metabolites

[Journal]
Bioscience, Biotechnology, and Biochemistry/Vol.83, No.1, 65-75, 2019
[Author]
Toshihiko Nogawa*1, Yushi Futamura*1, Akiko Okano*1, Mari Suto*2, Junya Nakamura*2, Katsuyuki Ishihara*2, Hiroyuki Osada*1,
*1 Chemical biology Research Group, RIKEN center for Sustainable Resource Science
*2 Research & Development Division, Calbee Inc.

Effects of the Intake of Fruits Granola on Defecation and Quality of Life

[Journal]
Japanese Journal of Complementary and Alternative Medicine/Vol.14, No.1, 23-26, 2017
[Author]
Hoko Kyo*1, Hisano Hasebe*2, Katsuyuki Ishihara*2, Masayoshi Ito*2, Kazuo Uebaba*3, Nobutaka Suzuki*1
*1Department of Complementary and Alternative Medicine Clinical Research and Development, Kanazawa University Graduate School of Medical Science
*2 Calbee, Inc. Research & Development Division
*3 Faculty of Health Care, Teikyo Heisei University

Study of Health-related Quality of Life of Women and Fruits Granola

[Journal]
Japanese Journal of Complementary and Alternative Medicine/Vol.13, No.1, 21-27, 2016
[Author]
Hisano Hasebe*1, Katsuyuki Ishihara*1, Masayoshi Ito*1, Hoko Kyo*2, Nobutaka Suzuki*2
*1Calbee, Inc. Research & Development Division
*2 Graduate School of Medical Science, Kanazawa University

Study of an Edible Vegetable Oil Component Extraction Method Suitable for Measurements by the Taste Sensing System

[Journal]
Nippon Shokuhin Kagaku Kogaku Kaishi /Vol.62, No.9, 454-460, 2015
[Author]
Ryuichi Itoyama*1, Katsuyuki Ishihara*1, Naoko Sugihara*1, Rui Sakuma*1, Koichi Hato*2, Hidenori Koga*1
*1Calbee, Inc.
*2 Japan Association for Techno-innovation in Agriculture, Forestry and Fisheries

Absorption of Folic Acid from Potato Chips in Humans

[Journal]
Japanese Journal of Complementary and Alternative Medicine/Vol.11, No.1, 35-40, 2014
[Author]
Katsuyuki lshihara*1,2, Akiko Sekiya*3, Kazuo Uebaba*4, Takuya Kawashima*3, Yusuke Nakade*3, Fenghao Xu*3, Hiroyuki Mugita*1, Rui Sakuma*1, Hidenori Koga*1, Katsushi Kawabata*5, Nobutaka Suzuki*3
*1 Research and Development Department, Calbee, Inc.
*2 Graduate School of Natural Science and Technology, Kanazawa University
*3 Graduate School of Medical Science, Kanazawa University
*4 Department of Human Care, Institute of Eastern Medicine, Teikyo Heisei University
*5 NPO Science Research Center Alternative Medicine

Production of Acrylamide via the Long-term Incubation of Asparagine and Reducing Sugar Solutions at 37℃

[Journal]
Japanese Journal of Complementary and Alternative Medicine/Vol.9, No.1, 43-48, 2012
[Author]
Katsuyuki lshihara*1, 2, Miyako Yonezawa*1, Hidenori Koga*1, Tomihisa Ohta*2
*1Calbee, Inc.
*2 Graduate School of Natural Science and Technology, Kanazawa University

Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men

[Journal]
British Journal of Nutrition/Vol. 107, 885-892, 2012
[Author]
Yoshitaka Kondo*1, Chihana Higashi*2, Mizuki Iwama*1, Katsuyuki Ishihara*2, Setsuko Handa*1, Hiroyuki Mugita*2, Naoki Maruyama*1, Hidenori Koga*2 and Akihito Ishigami*1
*1 Aging Regulation, Tokyo Metropolitan Institute of Gerontology
*2 Calbee Inc.

Acrylamide Content in Vegetables Home-cooked by Heating

[Journal]
Journal of Cookery Science of Japan/Vol.42, No.1, 32-37, 2009
[Author]
Katsuyuki Ishihara*1, Kazuhiro Nara*1, Miyako Yonezawa*1, Ayako Hoshino*1, Masami Arima*2, Hidenori Koga*1
*1Calbee Foods Co., LTD. R&D Group
*2 Japan Snack Cereal Foods Association

(1→3),(1→4)-β-glucan and Bound Phenolics in Rolled Oats

[Journal]
Food Science and Technology Research/Vol. 14, No.5, 485-492, 2008
[Author]
Kazuhiro Nara*1, Sawa Kikuchi*2, Tamie Nakata*1, Naomi Maeda*1, Yasufumi Yamada*2, Masaki Sone*2, Hideo Noguchi*2, Hidenori Koga*1
*1 Calbee Foods Co.,Ltd.
*2 Oisia Foods Co.,Ltd.

The Contents of Potato Glycoalkaloid in Potato Chips and the Effects on the Taste

[Journal]
Japanese Journal of Sensory Evaluation/Vol.11, No.2, 107-111, 2007
[Author]
Masae Nakano*1, Keiichi Ogawa*2, Hidenori Koga*1
*1 Calbee Foods Co., LTD.
*2 Calbee Potato Co., LTD.

Antioxidative Compounds in Potato Chips

[Journal]
Journal of Cookery Science of Japan/Vol.39, No.5, 277-282, 2006
[Author]
Takayuki Miyoshi*1, Katsuyuki Ishihara*1, Kazuya Nakamura*1, Hidenori Koga*1
*1 Calbee Foods Co., LTD.

Examination of Conditions Inhibiting the Formation of Acrylamide in the Model System of Fried Potato

[Journal]
Bioscience, Biotechnology, and Biochemistry/Vol.70, No.7, 1616-1621, 2006
[Author]
Katsuyuki Ishihara*1, Atsushi Matsunaga*1, Kazuya Nakamura*1, Kazuto Sakuma*2, Hidenori Koga*1
*1 Calbee Foods Co.,Ltd. 
*2 Japan Snack and Cereal Foods Association

Antioxidative Activity of Bound-Form Phenolics in Potato Peel

[Journal]
Bioscience, Biotechnology, and Biochemistry/Vol. 70, No.6, 1489-1491, 2006
[Author]
Kazuhiro Nara*1, Takayuki Miyoshi*1, Tamaki Honma*1, Hidenori Koga*1
*1 Calbee Foods Co.,Ltd.

Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions

[Journal]
Journal of Food Hygienics Society of Japan/Vol. 46, No.2, 33-39, 2005
[Author]
Katsuyuki Ishihara*1, Atsushi Matsunaga*1, Takayuki Miyoshi*1, Kazuya Nakamura*1, Takashi Nakayama*1, Shuji Ito*2, Hidenori Koga*1
*1 Calbee Foods Co.,Ltd.
*2 Japan Potato Chips Association