Adjunct. Assistant Professor
Food Science and Technology Programme
c/o Department of Chemistry
National University of Singapore
Kikkoman Singapore R&D Laboratory Pte Ltd
Ph.D. in Agricultural Science, 2006 Tohoku University, Sendai, JAPAN
M.S. in Agricultural Science, 2000 Tohoku University, Sendai, JAPAN
B.Sc. in Agriculture, 1998 Tohoku University, Sendai, JAPAN
Screening functional bioactive compound in edible plants. Establishment of high throughput screening system using mammalian cell culture.
Reducing sodium level in various processed foods such as meat products, dairy products and bakery products without decreasing the consumer acceptance.
Top-down mass spectrometric characterization of hormones in human saliva.
Jiménez-Maroto, L.A., Sato, T., Rankin, S.A. (2013) Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient. Journal of Cereal Science, 58, 313-317.
Peng, Y., Chen, X., Sato, T., Rankin, S.A., Tsuji, R.F., Ge, Y. (2012) Purification and high-resolution top-down mass spectrometric characterization of human salivary α-Amylase. Analytical Chemistry, 84, 3339-3346.
McGough, M.M., Sato, T., Rankin, S.A., Sindelar, J.J. (2012) Reducing sodium levels in frankfurters by using Natural Flavor Enhancer. Meat Science, 91, 185-194.
McGough, M.M., Sato, T., Rankin, S.A., Sindelar, J.J. (2012) Reducing sodium levels in frankfurters by using naturally brewed soy sauce. Meat Science, 91, 69-78.
Sato, T., Shinohara, Y., Kaneko, D., Nishimura, I., Matsuyama, A. (2010) Fermented soymilk increases voluntary wheel running activity and sexual behavior in male rats. Applied Physiology, Nutrition and Metabolism, 35, 749-754.
Yamakoshi, J., Fukuda, S., Sato, T., Tsuji, R., Saito, M., Obata, A., Matsuyama, A., Kikuchi, M., Kawasaki, T. (2007) Antihypertensive and natriuretic effects of less-sodium soy sauce containing gamma-aminobutyric acid in spontaneously hypertensive rats. Bioscience, Biotechnology, and Biochemistry, 71, 165-173.
Sato, T., Yamakoshi, J.,Saito, M., Izumi, T., Matsuyama, A., Kikuchi, M., Yamaguchi, T. (2006) Nephrocalcinosis formation by soy isoflavones in male rats. Journal of Agricultural and Food Chemistry, 54, 5659-5663.