Updated on 2025/04/17

Information

 

写真a

 
YAHADA AYUMI
 
Organization
Research and Development Center for Five-Sense Devices Assistant Professor
Title
Assistant Professor

Degree

  • 博士（農学）

Papers

  • Multivariate Analysis and Characterization of Flavonoids and Volatile Components of Citrus Fruits Produced in Okinawa

    Yamamoto Kenta, Musou-Yahada Ayumi, Yoshimoto Ayami, Sakamoto Koji, Hirose Naoto, Ohta Hideaki

    Nippon Shokuhin Kagaku Kogaku Kaishi   68 ( 2 )   45 - 54   2021.2   （ ISSN:1341-027X eISSN:1881-6681 ）

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    Language：Japanese   Publisher：Japanese Society for Food Science and Technology  

    The concentration of flavonoids and the composition of volatile components in the juice of 16 shiikuwasha (<i>Citrus depressa </i>Hayata strains) and five other citrus fruits were investigated using high-performance liquid chromatography and headspace gas chromatography-mass spectrometry, respectively. The concentration of 13 flavonoids in these juices was determined. Nobiletin was detected in shiikuwasha juice (1.4-18.1 mg/100 mL). The main volatile components in shiikuwasha juice were limonene, <i>γ</i>-terpinene, <i>p</i>-cymene and linalool. Principal component analysis was performed with the concentration of flavonoids and the composition of volatile components. Scores for the 1st and 2nd principal components were plotted as a scatter diagram. Three groups were formed with shiikuwasha alone, but Ogimi kugani and Katsuyama kugani were located far apart. The citrus fruits of Okinawa prefecture were characterized by their volatile components and flavonoid constituents.

    DOI： 10.3136/nskkk.68.45

    CiNii Books

    CiNii Research

    Other Link： http://id.ndl.go.jp/bib/031273372

  • Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat Reviewed

    Orita, Ayane, Musou-Yahada, Ayumi, Shoji, Toshihiko, Oki, Tomoyuki, Ohta, Hideaki

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   25 ( 2 )   287 - 294   2019.3   （ ISSN:1344-6606 eISSN:1881-3984 ）

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：JAPANESE SOC FOOD SCI & TECHNOLOGY  

    The aim of this study was to investigate the composition and contents of anthocyanins and proanthocyanidins, and the antioxidant capacity of black and red cowpeas grown in Japan, with comparison to grain legumes (black kidney beans, black soybeans, and azuki beans) commonly consumed in Japan. This study revealed that black cowpeas contained seven anthocyanins, the 3-O-galactosides and 3-O-glucosides of cyanidin and delphinidin, and the 3-O-glucosides of malvidin, peonidin, and petunidin, at higher levels than other grain legumes. In addition, black and red cowpeas were rich in proanthocyanidin oligomers (monomers to hexamers) when compared with other grain legumes. Among these, black and red cowpeas showed potent hydrophilic oxygen radical absorbance capacity (H-ORAC), reaching 540.6 and 367.5 mu mol-Trolox equivalents/g dry matter, respectively. The contributions of anthocyanins and proanthocyanidin oligomers to H ORAC values were 45.8 % and 17.5 % in black and red cowpeas, respectively.

    DOI： 10.3136/fstr.25.287

    Web of Science

  • Utilization of Single Nucleotide Polymorphism-based Allele-specific PCR to Identify Shiikuwasha (Citrus depressa Hayata) and Calamondin (Citrus madurensis Lour.) in Processed Juice Reviewed

    Musou-Yahada, Ayumi, Honjoh, Ken-ichi, Yamamoto, Kenta, Miyamoto, Takahisa, Ohta, Hideaki

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   25 ( 1 )   19 - 27   2019.1   （ ISSN:1344-6606 eISSN:1881-3984 ）

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：JAPANESE SOC FOOD SCI & TECHNOLOGY  

    To develop a method for the identification of shiikuwasha (Citrus depressa Hayata) and calamondin (Citrus madurensis Lour.), trnL-trnF and trnT-trnL intergenic spacer regions of their chloroplast DNA were amplified using PCR and the nucleotide sequences were determined. In each region, a single nucleotide polymorphism (SNP) site specific to the respective citrus species (shiikuwasha and calamondin) was found. For species discrimination using PCR, two forward primers containing the allele-specific SNP site at the 3'-end and a mismatched nucleotide at the 3rd base from the 3'-end were designed. The allele-specific forward primers specific to shiikuwasha and calamondin were respectively designated CiDeLF-F and CiMaTL-F. To confirm the specificity of the designed primers, PCR was carried out with DNA prepared from citrus peel or hand-squeezed juice as the template. Results showed that shiikuwasha and calamondin fruits and juices were identifiable by PCR using the allele-specific primers. Furthermore, this allele-specific PCR method can be applied to industrially processed and concentrated juice by amplifying DNA in advance.

    DOI： 10.3136/fstr.25.19

    Web of Science

  • Comparisons of Non-Volatile and Volatile Flavor Compounds in Frozen Concentrated Orange Juice Imported from Several Countries Reviewed

    Musou-Yahada, Ayumi, Yamamoto, Kenta, Orita, Ayane, Oki, Tomoyuki, Ohta, Hideaki

    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   66 ( 4 )   118 - 126   2019   （ ISSN:1341-027X eISSN:1881-6681 ）

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：JAPAN SOC FOOD SCIENCE TECHNOLOGY  

    In order to investigate the properties of frozen concentrated orange juice from 5 countries imported into Japan, we evaluated colorimetric value, glucose, fructose, sucrose, citric acid, L-malic acid, D-isocitric acid, L-ascorbic acid, flavonoids, and headspace volatile flavor components by principal component analysis. The products from Brazil contained a large amount of glucose and fructose, while the products from Belize had much more sucrose content. In addition, products from Israel contained high amounts of organic acids. The content of flavonoids depended on the country of origin and were not detected in products from Israel. The flavor component contained the largest amount of d-limonene in all the samples. Principal component analysis using 59 data items showed that the flavor components strongly contribute to the first principal component, and that sugars and flavonoids contribute to the second principal component. In a scatter plot using the principal component scores, products from Brazil and America were divided into two groups, but generally products were gathered and distributed by country of origin. The data analyzed in this study demonstrated that concentrated orange juice products from the same country contained similar components, suggesting that each country of origin has unique differences in components.

    DOI： 10.3136/nskkk.66.118

    Web of Science

    CiNii Books

    CiNii Research

    Other Link： http://id.ndl.go.jp/bib/029625985

  • Effect of Apple Vinegar Containing Yuzu Juice on Psychological Stress and Blood Flow in Young Women

    武曽(矢羽田) 歩, 山本 久美, 折田 綾音, 船越 淳子, 土肥 昌修, 大和 孝子, 太田 英明

    日本食品保蔵科学会誌 = Food preservation science   43 ( 6 )   275 - 282   2017.11   （ ISSN:1344-1213 eISSN:2186-1277 ）

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    Language：Japanese   Publisher：日本食品保蔵科学会 ; 1997-  

    The effect of the intake of apple vinegar containing yuzu juice on psychological stress was investigated in healthy young women. The subjects used in this study were 16 healthy female university students (22 ± 1 years old), who ingested 100mℓ of the apple vinegar drink twice a day (before breakfast and before supper) for 3 weeks. Next, the changes in the mental stress indices of the group that consumed the drink were compared to those of the control group. In the test, the subjects ingested 100mℓ of the test beverage. 30 minutes after the ingestion, they were subjected to a stressor, which was a simple mental task. After this, they were given a 60-min rest. Blood flow and heart rate variability measurements, electroencephalography, and a visual analog scale (VAS) were used to determine the mental stress indices. The blood flow, parasympathetic nerve activity index, and alpha/beta ratio in the group that consumed the drink were significantly higher than those in the control group. There was a correlation between blood flow and alpha waves. From these results, the apple vinegar drink was shown to have a psychological stress-reducing effect.

    DOI： 10.5891/jafps.43.275

    CiNii Books

    CiNii Research

    Other Link： https://agriknowledge.affrc.go.jp/RN/2010920650

  • Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

    Kenta Yamamoto, Ayumi Yahada, Kumi Sasaki, Atsuko Funakoshi-Yoshida, Chiho Ohta, Nobuyuki Koga, Hideaki Ohta

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   19 ( 5 )   843 - 848   2013.9   （ ISSN:1344-6606 ）

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：KARGER  

    Sensory characteristics, colorimetric value and volatile components of shiikuwasha (Citrus depressa Hayata) juice and adulterated model juice using calamondin (Citrus madurensis LOUR.) juice were investigated. (1) A triangle test detected adulterated model juice ranging from 0% to 50%. The results of Scheffe's paired comparison test (Ura variation) suggested that the color and flavor of juice were used to differentiate the shiikuwasha juice from the adulterated model juices. (2) Color parameters (L*, a* and b*) were detected by a tristimulus reflectance colorimeter, and significant color differences (p &lt; 0.05) were observed between shiikuwasha juice and other model juices. The results of (1) and (2) suggested consumers are able to identify pure shiikuwasha juice personally. (3) Volatile components were measured and identified by GC/MS; gamma-terpinene and linalool were new and useful chemical markers for detecting small amounts of shiikuwasha juice mixed with calamondin juice.

    DOI： 10.3136/fstr.19.843

    Web of Science

    J-GLOBAL

  • Multivariate analyses and characterization of volatile components in citrus species

    Kenta Yamamoto, Ayumi Yahada, Kumi Sasaki, Koji Sakamoto, Kazunori Ogawa, Hideaki Ohta

    Food Science and Technology Research   19 ( 1 )   39 - 49   2013   （ ISSN:1344-6606 ）

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    Language：English   Publishing type：Research paper (scientific journal)  

    The composition of volatile components in 18 Citrus Archicitrus species, 17 Citrus Metacitrus species and two Fortunella species, according to the classification system established by Tanaka, was investigated using headspace gas chromatography-mass spectrometry. The composition of 48 volatile compounds in the juice of these species was determined, and principal component analysis was performed. Scores for the 1st and 2nd principal components are plotted as a scatter diagram. In Citrus Archicitrus, samples of Citrophorum, Cephacitrus and Aurantium formed individual groups, but others did not. In Citrus Metacitrus, samples of Acrumen were divided into two different groups. The composition of volatile components in citrus juice was consistent with each grouping of Tanaka's system, in particular, in the case of dividing the Citrus genus into the two subgenera Archicitrus and Metacitrus.

    DOI： 10.3136/fstr.19.39

    Scopus

  • Chemical Markers of Shiikuwasha Juice Adulterated with Calamondin Juice Reviewed

    Kenta Yamamoto, Ayumi Yahada, Kumi Sasaki, Kazunori Ogawa, Nobuyuki Koga, Hideaki Ohta

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY   60 ( 44 )   11182 - 11187   2012.11   （ ISSN:0021-8561 ）

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    Language：English   Publishing type：Research paper (scientific journal)   Publisher：AMER CHEMICAL SOC  

    Detection of shiikuwasha (Citrus depressa Hayata) juice adulterated with calamondin (Citrus madurensis Lour.) juice was investigated by the analyses of (1) phloretin dihydrochalcone glucoside, 3',5'-di-C-beta-glucopyranosylphloretin (PD) detected by thin-layer chromatography and high-performance liquid chromatography (HPLC), (2) polymethoxylated flavones (PMFs), included nobiletin, tangeretin, and sinensetin, detected by HPLC, and (3) gamma-terpinene peak percentage obtained by headspace solid-phase microextraction gas chromatography with cryofocusing. PD was detected in calamondin juice (25.5 mg/100 mL) but not in shiikuwasha juice. Shiikuwasha juice contained higher levels of nobiletin (48.8 mg/100 mL) than calamondin juice (2.4 mg/100 mL). Shiikuwasha juice was characterized by containing a higher percentage of gamma-terpinene (12.3%) than calamondin juice (0.7%). A discrimination function obtained by a linear discriminant analysis with PMFs and a peak ratio of [nobiletin/tangeretin] and ?-terpinene detected the adulteration with accuracies of 91.7%. These three chemical markers were useful to detect shiikuwasha juice that is suspected of being adulterated with calamondin juice.

    DOI： 10.1021/jf303374g

    Web of Science

    PubMed

  • Development of Round Bread Fortified with Conjugated Linoleic Acid Reviewed

    Kumi Sasaki, Tamiho Koga, Kenta Yamamoto, Ayumi Yahada, Toshio Iwata, Hideaki Ohta

    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   58 ( 7 )   335 - 338   2011   （ ISSN:1341-027X eISSN:1881-6681 ）

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    Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：JAPAN SOC FOOD SCIENCE TECHNOLOGY  

    Round bread fortified with conjugated linoleic acid (CLA) was developed to increase dietary intake of CLA. Specific volume, sensory evaluation, firmness and cohesiveness of the breads fortified with 2.0 g of CLA per 40 g of bread (CLA substitution rate : 60% of butter used) were similar to values of unfortified bread (control). CLA content of bread fortified during the baking process was increased by 7%, compared with bread fortified during the mixing process. CLA content during storage at 25 degrees C and 5 degrees C decreased gradually, while CLA content did not change during storage at -18 degrees C. These results indicate that CLA-fortified bread can be manufactured using 0.5 to 2.0 g of CLA per 40g of round bread. (Received Dec. 27, 2010; Accepted Apr. 6, 2011)

    DOI： 10.3136/nskkk.58.335

    Web of Science

    CiNii Books

    CiNii Research

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Books

Presentations

MISC

  • フラボノイド成分および香気成分を指標とする沖縄県産カンキツの特性評価—Multivariate Analysis and Characterization of Flavonoids and Volatile Components of Citrus Fruits Produced in Okinawa

    山本 健太, 武曽(矢羽田) 歩, 吉元 あや美, 石田 弘穂

    果汁協会報 / 日本果汁協会 [編]   ( 776 )   2 - 16   2023.4   （ ISSN:0913-9753 ）

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    Language：Japanese   Publisher：東京 : 日本果汁協会  

    CiNii Books

    CiNii Research

    Other Link： https://ndlsearch.ndl.go.jp/books/R000000004-I032885058

  • Effect of Several Non‐Alcoholic Beverages (Soft Drink) on Psychological Stress

    YAHADA-MUSOU Ayumi

    Food Preservation Science   47 ( 2 )   109 - 113   2021.4   （ ISSN:1344-1213 eISSN:2186-1277 ）

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  • Multivariate Analyses and Characterization of Volatile Components in Citrus Species : Application to Citrus Taxonomy

    Yamamoto K, Yahada A, Sasaki K, SAKAMOTO K, OGAWA K, OHTA H

    香料   ( 281 )   49 - 61   2019   （ ISSN:0368-6558 ）

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    Language：Japanese   Publisher：日本香料協会  

    DOI： 10.3136/fstr.19.39

    CiNii Books

    CiNii Research

  • Antioxidant Activity, Polyphenolics and Catechin Contents of Bitter Melon Produced in Kyushu and Okinawa

    Yamamoto Kumi, Musou Ayumi, Orita Ayane, Funakoshi Atsuko, Ohta Hideaki

    中村学園大学・中村学園大学短期大学部研究紀要 = Bulletin of Nakamura Gakuen University and Nakamura Gakuen Junior College   ( 50 )   151 - 158   2018.3   （ ISSN:1347-7331 ）

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    Language：Japanese   Publisher：中村学園大学・中村学園大学短期大学部  

    CiNii Books

    Other Link： http://id.nii.ac.jp/1094/00002406/

  • The Volatile Compounds of Sour Citrus Juice

    Takada Yuki, Musou Ayumi, Orita Ayane, Yamamoto Kumi, Funakoshi Atsuko, Ohta Hideaki

    中村学園大学・中村学園大学短期大学部研究紀要 = Bulletin of Nakamura Gakuen University and Nakamura Gakuen Junior College   ( 50 )   295 - 298   2018.3   （ ISSN:1347-7331 ）

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    Language：Japanese   Publisher：中村学園大学・中村学園大学短期大学部  

    CiNii Books

    Other Link： http://id.nii.ac.jp/1094/00002424/

  • 抗酸化活性を有する食品成分の代謝科学的研究:植物由来および海洋生物由来の食素材とメトキシ基含有成分を対象として

    太田英明, 古賀信幸, 太田千穂, 舩越淳子, 武曽(矢羽田, 歩, 山本久美, 山本健太, 神崎史佳

    中村学園大学・中村学園大学短期大学部プロジェクト研究研究成果報告書(Web)   ( 5 )   5‐11 (WEB ONLY)   2018.2   （ ISSN:1884-6173 ）

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    Language：Japanese  

    J-GLOBAL

  • Promotion of New Foodstuffs and Rural Industry: Development of the Shiikuwasha (Citrus Depressa Hayata) Industry through Research on Functional Food Components

    太田英明, 武曽(矢羽田)歩

    フードシステム研究   24 ( 2 )   121‐127 - 127   2017.9   （ ISSN:1341-0296 eISSN:1884-5118 ）

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    Language：Japanese   Publisher：The Food System Research Association of Japan  

    This article describes the promotion of local industry as a typical business model, based on functional research of Shiikuwasha (<I>Citrus depressa</I> Hayata) conducted through industry-government-academia collaboration. Shiikuwasha is cultured commercially in the northern area of the main island of Okinawa, the southernmost Prefecture of Japan, and is a typical Japanese citrus along with Tachibana (<I>Citrus tachibana</I>). The seeds of Shiikuwasha contain high concentrations of limonoid glucosides, including limonin and nomilin glucosides, which have anti-tumor activity. Synephrine, a well-known enhancer of lipid metabolism, is also present in the fruit peel. The most notable feature of Shiikuwasha, among citrus fruits harvested commercially in Japan, is its high concentration of polymethoxyflavones, such as nobiletin and tangeretin; these are found in the peel, with nobiletin predominating. Many studies have demonstrated that nobiletin possesses various biological properties, such as anti-carcinogenic, anti-inflammatory and hepatoprotective activities.<br>In addition, the quality properties of juice obtained with three types of juice extractors is presented. To ensure the authenticity of Shiikuwasha, methods capable of distinguishing between Shiikuwasha and Calamondin (foreign-produced) juices, which employed a unique phloretin glucoside and certain polymethoxyflavones as chemical markers, are also presented.<br>These results indicate that, from the perspective of health promotion, Shiikuwasha is an attractive foodstuff. Shiikuwasha production in Okinawa increased from 123 metric tons in 2000 to 3,548 tons in 2014 as a result of the public promotion of the above-mentioned research results.

    DOI： 10.5874/jfsr.24.2_121

    CiNii Books

    CiNii Research

    J-GLOBAL

  • Analysis of Anthocyanins in Colored Beans

    Orita Ayane, Funakoshi Atsuko, Musou Ayumi, Yamamoto Kumi, Ohta Hideaki

    中村学園大学・中村学園大学短期大学部研究紀要 = Bulletin of Nakamura Gakuen University and Nakamura Gakuen Junior College   ( 49 )   301 - 304   2017.3   （ ISSN:1347-7331 ）

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    Language：Japanese   Publisher：中村学園大学・中村学園大学短期大学部  

    CiNii Books

    Other Link： http://id.nii.ac.jp/1094/00002264/

  • 酢を主体とした嗜好飲料は精神的ストレスに有効か

    武曽(矢羽田) 歩, 太田 英明

    食品と容器 = Food & packaging   58 ( 4 )   248 - 253   2017   （ ISSN:0911-2278 ）

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    Language：Japanese   Publisher：缶詰技術研究会  

    CiNii Books

    CiNii Research

  • 多変量解析に基づく産地別ゴーヤの品質・食味特性の解明

    佐々木久美, 矢羽田歩, 茨木裕子, 山本健太, 船越淳子, 前田剛希, 広瀬直人, 太田英明

    日本食品保蔵科学会大会講演要旨集   63rd   74   2014.6

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    Language：Japanese  

    J-GLOBAL

  • 産地別マンゴーの特性評価:一般成分分析と官能評価による検討

    矢羽田歩, 佐々木久美, 茨木裕子, 船越淳子, 前田剛希, 広瀬直人, 太田英明

    日本食品保蔵科学会大会講演要旨集   63rd   73   2014.6

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    Language：Japanese  

    J-GLOBAL

  • 穀類の抗酸化活性とフェノール類との関連

    船越淳子, 折田綾音, 矢羽田歩, 佐々木久美, 野方洋一, 沖智之, 太田英明

    日本食品保蔵科学会大会講演要旨集   63rd   97   2014.6

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    Language：Japanese  

    J-GLOBAL

  • 多変量解析に基づく産地別ゴーヤの品質・食味特性の解明

    佐々木久美, 矢羽田歩, 山本健太, 舩越淳子, 前田剛希, 広瀬直人, 太田英明

    日本栄養・食糧学会大会講演要旨集   68th   241   2014.4

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    Language：Japanese  

    J-GLOBAL

  • 産地別ゴーヤの品質特性の比較

    佐々木久美, 矢羽田歩, 山本健太, 舩越淳子, 前田剛希, 広瀬直人, 太田英明

    日本食品科学工学会大会講演集   60th   181   2013.8

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    Language：Japanese  

    J-GLOBAL

  • 雑豆類におけるフェノール成分含量ならびに抗酸化活性の評価

    舩越淳子, 矢羽田歩, 佐々木久美, 寺原典彦, 橋本俊二郎, 太田英明

    日本食品科学工学会大会講演集   60th   120   2013.8

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    Language：Japanese  

    J-GLOBAL

  • 野菜・果実ミックス飲料の摂取が精神的ストレスに及ぼす影響

    矢羽田歩, 向田恵, 佐々木久美, 山本健太, 舩越淳子, 稲熊隆博, 太田英明

    日本食品科学工学会大会講演集   60th   184   2013.8

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    Language：Japanese  

    J-GLOBAL

  • 野菜・果実ミックス飲料が精神的ストレスに与える影響

    矢羽田歩, 向田恵, 佐々木久美, 山本健太, 稲熊隆博, 太田英明

    日本食品保蔵科学会大会講演要旨集   62nd   49   2013.6

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    Language：Japanese  

    J-GLOBAL

  • 濃縮オレンジ果汁の品質調査~官能検査と一般成分分析による検討~

    吉元あや美, 矢羽田歩, 山本健太, 佐々木久美, 吉田敦子, 太田英明

    日本農芸化学会西日本支部大会およびシンポジウム講演要旨集   2012   71   2012.9

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    Language：Japanese  

    J-GLOBAL

  • 共役リノール酸(CLA)の摂取向上を目的としたCLA強化クッキーの開発

    佐々木久美, 古賀民穂, 山本健太, 矢羽田歩, 太田英明

    日本食品科学工学会大会講演集   59th   118   2012.8

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    Language：Japanese  

    J-GLOBAL

  • 沖縄県産カンキツ類のストレス低減効果についてのパイロットスタディ

    矢羽田歩, 吉元あや美, 山本健太, 佐々木久美, 和田浩二, 太田英明

    日本食品科学工学会大会講演集   59th   89   2012.8

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    J-GLOBAL

  • 米の炊飯がフェノール成分と抗酸化活性に及ぼす影響

    吉田淳子, 山本健太, 矢羽田歩, 佐々木久美, 橋本俊二郎, 太田英明

    日本食品科学工学会大会講演集   59th   85   2012.8

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    J-GLOBAL

  • 香気成分およびフラボノイド成分を用いた沖縄県産カンキツの特性評価

    山本健太, 矢羽田歩, 佐々木久美, 坂本宏司, 太田英明

    日本食品科学工学会大会講演集   59th   89   2012.8

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  • 香気成分ならびにフラボノイド成分からみたカンキツ類の特性比較

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    日本食品保蔵科学会大会講演要旨集   61st   53   2012.6

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    日本栄養・食糧学会九州・沖縄支部大会講演要旨集   2011   44   2011.9

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    日本食品科学工学会産官学交流シンポジウム講演要旨集   2010   (JA)90,(EN)89   2011.1

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    日本栄養・食糧学会大会講演要旨集   64th   248   2010.5

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  • Recovery of polymethoxylated flavones from Shiikuwasha (Citrus depressa Hayata) juice by using solid phase extraction

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    日本食品科学工学会大会講演集   55th   153   2008.9

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Professional Memberships

  • 日本食品分析学会

  • 日本栄養・食糧学会

  • 日本食品保蔵科学会

  • 日本食品科学工学会

Research Projects

  • ストレス低減効果を有する香酸カンキツのマッピングプロファイル作成

    Grant number：21K13507 

    武曽 歩

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    Grant type：Scientific research funding

    本研究課題では、香酸カンキツ果実の持つストレス低減効果をヒトレベルで検証するとともに、カンキツに含まれる香気成分を分析することでストレス指標との関連を明らかにする。
    本研究で得られたデータは今後、香酸カンキツ果実をストレス低減を目的とした日常生活に応用する知見とするとともに、機能性食品および香粧品の分野での基礎資料ならびに地域特産品を活かした地域振興に資する情報として活用されることが期待される。

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