• Effects of Cereal-Derived Proteins and Peptides on Blood Glucose Levels
  Kazumi Ninomiya, Yusuke Yamaguchi, Natsuko Matsubara, Hitomi Kumagai
  Journal of Agricultural and Food Chemistry, 2025, 73(21), 12537–12547.
  DOI: 10.1021/acs.jafc.4c13168
• Analysis of Short‐ and Long‐Term Two‐Mode Retrogradation of Corn Starch During Refrigerated Storage
  Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai
  Cereal Chemistry, 2025.
  DOI: 10.1002/cche.10883

• Comparative analysis of isothiocyanates in eight cruciferous vegetables and evaluation of the hepatoprotective effects of 4-(methylsulfinyl)-3-butenyl isothiocyanate (sulforaphene) from daikon radish (Raphanus sativus L.) sprouts
  Yusuke Yamaguchi, Mikio Sugiki, Motomi Shimizu, Kazuki Ogawa, Hitomi Kumagai
  Food & Function, 2024, 15(9), 4894–4904.
  DOI: 10.1039/D4FO00133H
• Lenthionine, a key flavour compound of shiitake mushrooms, prevents platelet aggregation by inhibiting α_IIbβ3 activation
  Shoichiro Shimada, Kazuki Kumagai, Soichiro Mochizuki, Ryuji Hirata, Yuki Tanabe, Kyohei Yamada, Yusuke Yamaguchi, Hitomi Kumagai
  Journal of Food Bioactives, 2024, 28, 50–58.
  DOI: 10.31665/JFB.2024.18368
• Formation mechanism of an inclusion complex of lenthionine with α-cyclodextrin and enhancement of its bioavailability
  Shoichiro Shimada, Yusuke Yamaguchi, Saki Nakajo, Soichiro Mochizuki, Ryuji Hirata, Yuki Tanabe, Kyohei Yamada, Hitomi Kumagai
  Journal of Food Bioactives, 2024, 28, 68–75.
  DOI: 10.31665/JFB.2024.18369

• Anti-melanoma effects of S-allyl-L-cysteine sulfoxide (ACSO/alliin) from garlic in C57BL/6J mice
  Yusuke Yamaguchi, Toshiki Ando, Tomoaki Yazaki, Hitomi Kumagai
  Journal of Functional Foods, 2023, 108, 105720.
  DOI: 10.1016/j.jff.2023.105720
• Differences and similarities of albumins from Japonica rice bran, Japonica, Indica, and Javanica rice endosperm in the suppressive effect of postprandial blood glucose elevation
  Rio Ogawa, Chiaki Sugimoto, Aya Hamada, Kazumi Ninomiya, Shigenobu Ina, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai
  Sustainable Food Proteins, 2023, 1(2), 74–83.
  DOI: 10.1002/sfp2.1006
• 米アルブミンによる食後血糖値上昇抑制作用〜小腸におけるグルコーストランスポーター発現抑制とグルコース吸着〜 Suppressive Effect of Rice Albumin on Postprandial Blood Glucose Elevation: Inhibition of Intestinal Glucose Transporter Expression and Glucose Adsorption
  小川里桜、山口勇将、熊谷日登美Rio Ogawa, Yusuke Yamaguchi, Hitomi Kumagai
  アグリバイオ, 2023, 6(14), 42–46.

• Physicochemical and functional properties of buckwheat (Fagopyrum esculentum Moench) albumin
  Kazumi Ninomiya, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai
  Future Foods, 2022, 6, 100178.
  DOI: 10.1016/j.fufo.2022.100178
• Suppression of postprandial blood glucose elevation by buckwheat (Fagopyrum esculentum) albumin hydrolysate and identification of the peptide responsible to the function
  Kazumi Ninomiya, Yusuke Yamaguchi, Fumie Shinmachi, Hitoshi Kumagai, Hitomi Kumagai
  Food Science and Human Wellness, 2022, 11(4), 992–998.
  DOI: 10.1016/j.fshw.2022.03.001
• Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane
  Kazumi Ninomiya, Shigenobu Ina, Hanae Nakamura, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai
  Food Hydrocolloids, 2022, 129, 107626.
  DOI: 10.1016/j.foodhyd.2022.107626

• Combined Effects of Amino Acids in Garlic and Buna-Shimeji (Hypsizygus marmoreus) on Suppression of CCl₄-Induced Hepatic Injury in Rats
  Yusuke Yamaguchi, Yushi Hirata, Takeshi Saito, Hitomi Kumagai
  Foods, 2021, 10(7), 1491.
  DOI: 10.3390/foods10071491
• Physical and Textural Properties of Foods of Swallowing Ease for Aged People
  Hitoshi Kumagai, Atsuko Hasegawa-Tanigome, Kazumi Ninomiya, Yusuke Yamaguchi, Hitomi Kumagai
  Food Science and Technology Research, 2021, 27(6), 817–836.
  DOI: 10.3136/fstr.27.817

• Rice (Oryza sativa japonica) Albumin Hydrolysates Suppress the Postprandial Blood Glucose Elevation by Adsorbing Glucose and Inhibiting Na⁺-D-Glucose Cotransporter SGLT1 Expression
  Shigenobu Ina, Aya Hamada, Hanae Nakamura, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai
  Journal of Functional Foods, 2020, 64, 103603.
  DOI: 10.1016/j.jff.2019.103603
• Suppressive Effect of Shiitake Extracts on Plasma Ethanol Elevation
  Harumi Uto-Kondo, Ayaka Sakurai, Kazuki Ogawa, Yusuke Yamaguchi, Takeshi Saito, Hitomi Kumagai
  Nutrients, 2020, 12(9), 2647.
  DOI: 10.3390/nu12092647
• Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration
  Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai
  Foods, 2020, 9(5), 635.
  DOI: 10.3390/foods9050635
• Rice bran as a potential antidiabetic food material
  Hitomi Kumagai, Yusuke Yamaguchi, Chiaki Sugimoto
  AOCS Inform, 2020, 31(9), 22–25.

• Sulfuric Odor Precursor S-Allyl-L-cysteine Sulfoxide in Garlic Induces Detoxification Enzymes and Prevents Hepatic Injury
  Yusuke Yamaguchi, Ryosuke Honma, Tomoaki Yazaki, Takeshi Shibuya, Tomoya Sakaguchi, Harumi Uto-Kondo, Hitomi Kumagai
  Antioxidants, 2019, 8(9), 385.
  DOI: 10.3390/antiox8090385
• Characteristics, biosynthesis, decomposition, metabolism, and functions of the garlic odour precursor, S-allyl-L-cysteine sulfoxide
  Yusuke Yamaguchi, Hitomi Kumagai
  Experimental and Therapeutic Medicine, 2020, 19(2), 1528–1535.
  DOI: 10.3892/etm.2019.8391
• Physicochemical and Surface Properties of Rice Albumin for its Application as a Functional Food Material
  Shigenobu Ina, Aya Hamada, Tomohiro Kaneko, Natsuko Nakajima, Yusuke Yamaguchi, Makoto Akao, Hitoshi Kumagai, Hitomi Kumagai
  Food Science and Technology Research, 2019, 25(4), 555–562.
  DOI: 10.3136/fstr.25.555
• Bioactive Ingredients in Rice (Oryza sativa L.) Function in the Prevention of Type 2 Diabetes
  Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, Hitomi Kumagai
  Journal of Nutritional Science and Vitaminology, 2019, 65(Suppl.), S113–S116.
  DOI: 10.3177/jnsv.65.S113
• Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch
  Yusuke Yamaguchi, Yo Okawa, Kazumi Ninomiya, Hitoshi Kumagai, Hitomi Kumagai
  Journal of Nutritional Science and Vitaminology, 2019, 65(Suppl.), S134–S138.
  DOI: 10.3177/jnsv.65.S134

• Suppressive effect of the α-amylase inhibitor albumin from buckwheat (Fagopyrum esculentum Moench) on postprandial hyperglycaemia
  Kazumi Ninomiya, Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, Makoto Akao, Fumie Shinmachi, Hitoshi Kumagai, Hitomi Kumagai
  Nutrients, 2018, 10(10), 1503–1514.
  DOI: 10.3390/nu10101503
• S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and preventing ethanol absorption from gut
  Harumi Uto-Kondo, Ayumu Hase, Yusuke Yamaguchi, Ayaka Sakurai, Makoto Akao, Takeshi Saito, Hitomi Kumagai
  Bioscience, Biotechnology, and Biochemistry, 2018, 82, 724–731.
  DOI: 10.1080/09168451.2018.1447357
• Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy
  Ryosuke Abe, Narumi Matsukaze, Yusuke Yamaguchi, Makoto Akao, Hitoshi Kumagai, Hitomi Kumagai
  Journal of Food Bioactives, 2018, 2, 119–128.
  DOI: 10.31665/JFB.2018.2147

• Analysis of water sorption isotherms of amorphous food materials by solution thermodynamics with relevance to glass transition: evaluation of plasticizing effect of water by the thermodynamic parameters
  Eriko Shimazaki, Akiko Tashiro, Hitomi Kumagai, Hitoshi Kumagai
  Bioscience, Biotechnology, and Biochemistry, 2017, 81, 743–749.
  DOI: 10.1080/09168451.2016.1277945