食品栄養化学研究室

T. Ohshima (2002) “Marine Nutraceuticals and Functional Foods in Japan” In Seafoods: Quality, Technology and Nutraceutical Applications. (ed. by C. Alasalvar and T. Taylor), Springer, London, pp. 205-220.
T. Ohshima (2002) Formation and Contents of Cholesterol Oxidation Products in Seafood and Seafood Products. In Sterol Oxidation Products in Foods and Biological Samples, Am. Oil Chem. Soc., Champaign, IL., pp. 186-203.
T. Ohshima (2003) “Chapter 11. Quel avenir pour les antioxidants naturels?” In Lipides et Corps Gras Alimentaires (ed. by Jean Graille) Technique & Documentation-Lavoisier, Paris, France, pp. 379-402.
大島敏明（2004）水産海洋ハンドブック（中田英昭，上田　宏，和田時夫，有元貴文，竹内俊郎，渡部終五，中前　明　編）6．脂質，7．水産加工，生物研究社，pp. 408-416 , pp. 479485.
大島敏明（2004）水産食品デザイン学－新製品と美味しさの創造－（渡邊悦生　編）1.2魚の脂質の利用，成山堂，pp．28-42.
大島敏明，孫　禎晧（2004）水産物脂質成分の初期酸化および品質劣化に及ぼす影響．水産学シリーズ－141．水産機能脂質－給源・機能・利用－（高橋是太郎編）恒星社厚生閣，pp. 33-47.
大島敏明，中谷恭子（2004）均一系および非均一系における脂質の酸化安定性．水産学シリーズ－142．水産機能脂質－給源・機能・利用－ (中添純一・山中英明編)恒星社厚生閣，pp.73-91.
水産食品の加工と貯蔵（小泉千秋・大島敏明編）（2005）恒星社厚生閣.
大島敏明（2008）水圏生化学の基礎（渡部終五　編）第4章　脂質，恒星社厚生閣，pp. 60-74.
T. Ohshima (2010) “Lipid Oxidation, Odour, and Colour of Fish Flesh” In Handbook of Seafood Quality, Safety and Health Applications. (ed. by C. Alasalvar, F. Shahidi, K. Niyashita and U. Wanasundara), Willey-Blackwell, Oxford, UK, pp. 96-108.

K. Nakaya, T. Kohata, N. Doisaki, H. Ushio and T. Ohshima (2007) Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants. Fisheries Sci., 72(4), 877-883.
Y. Lu, T. Ohshima, H. Ushio, Y. Hamada, K. Shiomi (2007) Immunological characteristics of monoclonal antibodies against shellfish major allergen tropomyosin. Food Chem., 100, 1093-1099.
J.-H. Sohn, H. Ushio, N. Ishida, M. Yamashita, M. Terayama and T. Ohshima (2007) Effects of bleeding treatment and perfusion of yellowtail on post mortem lipid oxidation of ordinary and dark muscles. Food Chemistry., 104(3), 962-970.
長阪玲子，篠田明，潮秀樹，大島敏明．昆布に含まれるγ-オリザノール．日水誌，74, 61-65 (2008)．
A. Giri, K. Osako and T. Ohshima (2008) Effect of raw materials on the extractive components and taste aspects of fermented fish paste - Sakana miso. Fisheries Sci., 75, 481-489.
A. Giri, K. Osako and T. Ohshima (2008) Extractive components and taste aspect of fermented fish pastes and bean pastes prepared using different koji molds as starters. Fisheries Sci., 75, 785-796.
H. N. D. Bao, H. Ushio and T. Ohshima (2008) Anti-discoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats. J. Agric. Food Chem., 56(21), 10032-10040.
H. N. D. Bao, H. Ushio and T. Ohshima (2008) Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-dependent Efficacy and Comparison with Other Biological Antioxidants. J. Food Sci., 74(2), C162 - C169.
H. N. D. Bao,, Y. Shinomiya, H. Ikeda, and T. Ohshima (2009) Prevention of discoloration and lipid oxidation in dark muscle of yellowtail (Seriola quinqueradiata) by feeding the extract prepared from mushroom (Flammulina velutipes) cultured medium. Aquaculture, 295, 243-249.
K. Ohara, A. Uchida, R. Nagasaka, H. Ushio and T. Ohshima (2009) The effects of hydroxycinnamic acid derivatives on adiponectin cecretion. Phytomedicine, 16(2-3):130-137.
S. Songsaeng, P. Sophanodora1, J. Kaewsrithong and T. Ohshima (2009) Changes in lipids of white-scar oyster (Crassostrea belcheri) during chilled storage under different salt concentrations. As. J. Food Ag-Ind., 2(02), 140-154.
S. Songsaeng, P. Sophanodora1, J. Kaewsrithong and T. Ohshima (2010) Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri). International Food Res. Journal, 17: 491-500.
A. Giri, K.Osako and T. Ohshima (2010) Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem., 120, 621-631.
A. B. Encarnacion, F. Fagutao I. Hirono, H. Ushio and T. Ohshima (2010) Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus). J. Agric. Food Chem., 58, 2577-2585.
H. N. D. Bao,, Y. Ochiai, and T. Ohshima (2010) Antioxidative activities of hydrophilic extract prepared from solid waste medium of mushroom (Flammulina velutipes) cultivation. Biores. Technol., 101, 6248-6255.
A. Giri, A. Okamoto, E. Okazaki and T. Ohshima (2010) Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res. Internatl., 43, 1027-1040.
H. N. D. Bao,, K. Osako, and T. Ohshima (2010) Value-added utilization of mushroom ergothioneine as a color-stabilizer of fish meats. J. Sci. Food Agric., 90, 1634-1641.
J.-H. Sohn and T. Ohshima (2010) Control of lipid oxidation and meat color deterioration in Skipjack tuna muscle during ice storage. Fisheries Sci., 76, 703-710.
A. Giri, A. K. Osako and T. Ohshima (2010) SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product. Biosci Biotechnol. Biochem., 74(9), 1770-1776.
A. Giri, A. Okamoto, E. Okazaki and T. Ohshima (2010) Headspace volatiles along with other instrumental and sensory analysis as indicator indices of maturation of horse mackerel miso. J. Food Sci., 75, S406-S417.
S. Songsaeng, P. Sophanodora1, J. Kaewsrithong and T. Ohshima (2010) Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant. Food Chem., 123, 286-290.
A. B. Encarnacion, F. Fagutao, J. Hirayama, M. Terayama, I. Hirono, and T. Ohshima (2011) Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus). J. Food Sci., 76(1), C52-C58.
A. Giri, A. K. Osako and T. Ohshima (2011) Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso. Food Res. Internatl., 44, 739-747.
F. Mentang, M. Maita, H. Ushio, Toshiaki Ohshima (2011) Efficacy of silkworm (Bombyx mori L.) chrysalis oil as a lipid source in adult Wistar rats. Food Chem., 127, 899-904.
A. Giri, K. Osako, A. Okamoto, E. Okazaki and T. Ohshima (2011) Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel, J. Sci. Food Agric., 91, 850-859.
A. B. Encarnacion, F. Fagutao,, K. Shozen, I. Hirono, and T. Ohshima (2011) Biochemical Intervention of Ergothioneine-rich Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in the Crab (Chionoecetes japonicus). Food Chem., 127, 1594-1599.