Takeharu Nakahara

Most-cited papers

1. Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances.

   Takeharu Nakahara, Atsushi Sano, H. Yamaguchi, K. Sugimoto +3 more

   2010Journal of Agricultural and Food Chemistry108 citations

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2. Antihypertensive mechanism of a peptide-enriched soy sauce-like seasoning: the active constituents and its suppressive effect on renin-angiotensin-aldosterone system.

   Takeharu Nakahara, K. Sugimoto, Atsushi Sano, H. Yamaguchi +2 more

   2011Journal of Food Science26 citations

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3. Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation.

   Takeharu Nakahara, H. Yamaguchi, R. Uchida

   2012Journal of Bioscience and Bioengineering24 citations Open access

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4. Construction of engineered yeast producing ammonia from glutamine and soybean residues (okara)

   Yukio Watanabe, K. Kuroda, Yuki Tatemichi, Takeharu Nakahara +2 more

   2020AMB Express18 citations Open access

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5. Efficient ammonia production from food by-products by engineered Escherichia coli

   Yuki Tatemichi, K. Kuroda, Takeharu Nakahara, M. Ueda

   2020AMB Express15 citations Open access

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6. Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

   Tomoyuki Yamana, Moyu Taniguchi, Takeharu Nakahara, Y. Ito +3 more

   2020Metabolites15 citations Open access

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7. Construction of recombinant Escherichia coli producing nitrogenase-related proteins from Azotobacter vinelandii.

   Yuki Tatemichi, Takeharu Nakahara, M. Ueda, K. Kuroda

   2021Bioscience, biotechnology and biochemistry12 citations

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8. Construction of a learning environment for algorithm and programming where learners operate objects in a domain world

   Yasuhiro Noguchi, Takeharu Nakahara, Tatsuhiro Konishi, Satoru Kogure +1 more

   2010International Journal of Knowledge and Web Intelligence8 citations

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9. Metabolomic investigation of differences in components and taste between hon-mirin and mirin-like-seasoning.

   Kana Yamamoto, Moyu Taniguchi, Takeharu Nakahara, Yusuke Ito +2 more

   2021Journal of Bioscience and Bioengineering4 citations

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10. Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction.

    Yoko Iijima, Azusa Miwa, Kaito Shimada, Shunsuke Horita +6 more

    2024Journal of Bioscience and Bioengineering2 citations Open access

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11. Antihypertensive Effect of Angiotensin I-converting Enzyme Inhibitory Peptide-enriched Soy Sauce

    Takeharu Nakahara, R. Uchida

    20162 citations Open access

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12. Construction of engineered yeast producing ammonia from glutamine and soybean residues (okara)

    Yukio Watanabe, K. Kuroda, Yuki Tatemichi, Takeharu Nakahara +2 more

    2020AMB Express1 citations Open access

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13. Development of Fermented Pea Sauce（Soy-free, Wheat-free Soy Sauce-like Seasoning） to Address the Food Allergy Issues

    Takeharu Nakahara

    2023JOURNAL OF THE BREWING SOCIETY OF JAPAN0 citations Open access

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14. Soy sauce-like liquid seasoning and method for producing same

    J. Takeichi, A. Komura, Takeharu Nakahara

    20150 citations

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15. 2S-Bp03 Antihypertensive effect of peptide-enriched soy sauce

    Takeharu Nakahara

    20140 citations

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16. ペプチドが豊富な醤油様調味料の抗高血圧機構:レニン-アンギオテンシン-アルドステロン系に対するその活性化成分および抑制効果

    Takeharu Nakahara, K. Sugimoto, Atsushi Sano, H. Yamaguchi +2 more

    20110 citations

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