Akiko Fujita

Nagoya Memorial Hospital — Japan

Biochemistry, Genetics and Molecular Biology · Life Sciences

23h-index4.6kcitations110works0.32yr avg
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Research Topics

Glycosylation and Glycoproteins Research(12), Fermentation and Sensory Analysis(11), GABA and Rice Research(10), Food Quality and Safety Studies(9), Microtubule and mitosis dynamics(8)

Publications110 total

Treatment Experience of Pelvic Osteosarcoma Arising in Li-Fraumeni Syndrome
Journal of Analytical Oncology·2025Open Access
Activated carbon treatment to minimize VOC interferences in oxygen stable isotope analysis of beverages
Journal of Food Measurement & Characterization·2025Open Access
Eyes and movement differences in unconscious state during microscopic procedures
Scientific Reports·2025· 1 citedOpen Access
Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae
Heliyon·2024· 1 citedOpen Access
Eyes and Movement Differences in Unconscious State during Microscopic Procedures
2024Open Access
Examining the Educational Effects of Hand Hygiene Techniques Using a Fluorescent Application Area Analysis Tool
Japanese Journal of Infection Prevention and Control·2024Open Access
Effect of water deficit stress during fruit cultivation on the carbon stable isotopes of organic acids in Japanese apricots and liqueur prepared from these fruits
Isotopes in Environmental and Health Studies·2023· 1 cited
1434. Analysis of hand hygiene techniques using the artificial intelligence (AI)-based analysis tool SCORE!
Open Forum Infectious Diseases·2023Open Access
Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes
Food Chemistry·2023· 5 cited
Impact of antimicrobial stewardship with the Xpert MRSA/SA BC assay at a tertiary hospital in Japan
Journal of Infection and Chemotherapy·2023· 4 cited
Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer
Journal of Agricultural and Food Chemistry·2022· 11 cited
Effect of high-temperature ripening on the taste and physicochemical properties of cooked rice
Nippon Shokuhin Kagaku Kogaku Kaishi·2022· 1 citedOpen Access
Different carbon stable isotopic compositions of CO2 in sparkling sake using natural and exogenous carbonation methods
Journal of Food Composition and Analysis·2022· 5 cited
Impact of coronavirus disease 2019 on infectious disease treatment and infection control at a tertiary hospital in Japan
Journal of Infection and Chemotherapy·2022· 12 citedOpen Access
Isolation of <i>Aspergillus oryzae</i> mutants producing low levels of 2,4,6-trichloroanisole
The Journal of General and Applied Microbiology·2022· 3 citedOpen Access
A point-mutation in the C-domain of CMP-sialic acid synthetase leads to lethality of medaka due to protein insolubility
Scientific Reports·2021· 7 citedOpen Access
White rice ethanol extract is qualitatively, but not quantitatively, equivalent to that of brown rice as an antioxidant source
Bioscience Biotechnology and Biochemistry·2021· 6 cited
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Transplant Infectious Disease·2021Open Access
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer
Journal of the American Society of Brewing Chemists·2021· 19 cited
Effects of fermentation nutrients for wine on sake brewing（Part1）-Effect of addition on sake quality-
JOURNAL OF THE BREWING SOCIETY OF JAPAN·2021· 1 citedOpen Access
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Frequent Co-authors

Shuh Narumiya(11), Koji Kawakami(8), Toshimasa Ishizaki(7), Naoki Watanabe(7), Koichi Yamada(7), Kiyotaka Nakaie(7), Yasuyo Okada(7), Hiroshi Kakeya(7), Yukihiro Kaneko(6), Yasutaka Nakamura(5), Osamu Yamada(5), Takashi Toda(4), Tadashi Hatanaka(4), Waki Imoto(4), Wataru Shibata(4), Chihiro Sato(4), Ken Kitajima(4), Takayuki Kato(3), Kazuko Fujisawa(3), Misugi Uraji(3)