広島大学

Basic Information

Academic Degrees

• Hiroshima University
• Hiroshima University

Research Fields

• Complex systems;Human life science;Eating habits
• Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

• cookery science
• physical property
• palatability
• molecular cooking
• dietary life

Affiliated Academic Societies

• The Japan Sciety of Home Economics
• The Japan Society of Cookery Science
• The Japan Association of Home Economics Education
• The Japan Association for the Integrated Study of Dietary Habits
• The Japanese Psychological Association

Educational Activity

Course in Charge

1. 2024, Undergraduate Education, Second Semester, Research Tutorial I
2. 2024, Graduate Education (Master's Program) , 4Term, Japanese Experience of Human Development-Culture, Education, and Health
3. 2024, Graduate Education (Master's Program) , 4Term, Japanese Experience of Human Development-Culture, Education, and Health[On-Demand]
4. 2024, Undergraduate Education, 3Term, Science and Culture of Daily Life in Japan
5. 2024, Liberal Arts Education Program1, 1Term, Introductory Seminar for First-Year Students
6. 2024, Undergraduate Education, Second Semester, Home Economics for the Elementary School
7. 2024, Undergraduate Education, 3Term, Introduction to Human Life Sciences(Home Economics)Education
8. 2024, Undergraduate Education, 1Term, Introduction to Dietary Life
9. 2024, Undergraduate Education, Second Semester, Practical Seminar on Dietary Life
10. 2024, Undergraduate Education, 2Term, Food Culture
11. 2024, Undergraduate Education, 1Term, Science of Food Preparation (Lec.)
12. 2024, Undergraduate Education, Second Semester, Introduction Seminar on Dietary Life
13. 2024, Undergraduate Education, Second Semester, Graduation Thesis
14. 2024, Undergraduate Education, First Semester, Graduation Thesis
15. 2024, Undergraduate Education, Second Semester, Practical Seminar for the Teaching Profession
16. 2024, Graduate Education (Doctoral Program) , Second Semester, Research into Teaching Practice
17. 2024, Graduate Education (Master's Program) , First Semester, Special Study in Human Life Sciences Education A
18. 2024, Graduate Education (Master's Program) , Second Semester, Special Study in Human Life Sciences Education A
19. 2024, Graduate Education (Master's Program) , 2Term, Basic Study in Creativity and the Design of Teaching Materials (Home Economics)
20. 2024, Graduate Education (Master's Program) , 4Term, Advanced Study in Creativity and the Design of Teaching Materials (Home Economics)
21. 2024, Graduate Education (Doctoral Program) , First Semester, Special Study
22. 2024, Graduate Education (Doctoral Program) , Second Semester, Special Study

Research Activities

Academic Papers

1. Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves, Bulletin of the National Research Centre, 46, 270, 20221126
2. Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria, FOOD BIOSCIENCE, 39, 202102
   Link to Paper Search Results by DOI
3. Antioxidant and taste properties of fresh onion (Allium cepa L.) leaves, 20201021
4. Antioxidant activities and taste qualities of fresh onions produced in Minamishimabara city, Nagasaki, Japan, Food Science and Technology Research, 26(1), 167-175, 202002
5. The texture and preference of "mentsuyu (Japanese noodle soup base) caviar" prepared from sodium alginate and calcium lactate, INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 18, 201912
   Link to Paper Search Results by DOI
6. Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan, International Journal of Gastronomy and Food Science, 13, 52-57, 2018
7. Antioxidant activity and characterization of taste in early fresh onions and there leaves produced in Minamisimabara, Nagasaki, Japan, The Japan Society of Home Economics, 69(9), 676-681, 2018
8. Names and distributions of sliced and dried sweet potato in western Japan -A focus on Kankoro-, Journal of Cookery Science, 50, 254-263, 2017
9. Characterization of flavor component in Japanses instant soup stocks `dashi`, International Journal of Gastronomy and Food Science, 9, 55-61, 2017
10. ★, Difference in self-assessment regarding eating behaviors among female university students living in Japan, Korea and Austria, Food and Nutrition Sciences, 3(12), 1673-1681, 2012
11. An association analysis between mitochondrial DNA A10398G polymorphism and temperament in Japanese young adults., PLOS ONE, 4(11), 2009
12. Aspergillus oryzae strains with a large deletion of the aflatoxin biosynthetic homologous gene cluster differentiated by chromosomal breakage., Applied Microbiology and Biotechnology, 72(2), 2006
13. ★, Molecular analysis of an inactive aflatoxin biosynthesis gene cluster in Aspergillus oryzae RIB strains., Applied and Environmental Microbiology, 72(1), 2006
14. Cloning and heterologous expression of the antibiotic peptide (ABP) genes from Rhizopus oligosporus NBRC 8631., Bioscience, Biotechnology, and Biochemistry, 69(3), 2005
15. Uptake of iron by a vegetable; kaiware daikon (Japanese radish sprout)., Journal of Nutritional Science and Vitaminology, 50(4), 2004
16. dffA gene from Aspergillus oryzae encodes L-ornithine N5-oxygenase and is indispensable for deferriferrichrysin biosynthesis., Journal of Bioscience and Bioengineering, 95(1), 2003
17. Measurement of Resilience Development:Preliminary Results with a State-Trait Resilience Inventory, Journal of Learning and Curriculum Development,, 111-117, 2001
18. A nonfermented bread-like food leavened by microwave heating, Food Science Technology International Tokyo, 4(4), 250-253, 1997
19. ★, Lactic Acid Fermentation of Saccharified Solution from Rice Flour, Journal of Food Science, 61(3), 627-631, 1995