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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

Contact Information

Kikkoman Singapore R&D Laboratory Pte Ltd
11 Biopolis Way, #05-01 Helios
Singapore 138667

Tel: (65) 6774 6061
Fax: (65) 6774 6067
E-mail: tsato@kikkoman.com.sg



Research Interests

  • Screening functional bioactive compound in edible plants.
  • Reducing sodium level in various processed foods.
  • Top-down mass spectrometric characterization of hormones in human saliva.

 

Representative Publications

  • 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.