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YUASA Masahiro
Graduate School of Human Development and Environment / Department of Human Environmental Science
Assistant Professor

Researcher basic information

■ Research Keyword
  • 分子調理
  • ビオチン
  • 調理科学
  • 食品栄養学
  • 災害栄養
■ Research Areas
  • Humanities & social sciences / Home economics, lifestyle science
■ Committee History
  • Apr. 2017 - Present, 分子調理研究会, 事務局（主として会計幹事）
  • May 2018 - May 2020, 日本栄養・食糧学会 九州・沖縄支部, 会計幹事

Research activity information

■ Award
  • Jun. 2022 日本家政学会, 日本家政学会第74回大会若手研究者ポスター賞, 乾燥させた新タマネギ葉の品質に及ぼす長期保存の影響 ―水分活性，色調，抗酸化能および呈味特性に着目して―
    湯浅正洋
    共同研究・競争的資金等の業績IDIRI

  • Oct. 2019 日本家政学会九州支部, 日本家政学会九州支部賞, 長崎県（南島原）産超極早生タマネギと葉の抗酸化能および呈味特性
    湯浅 正洋

■ Paper
  • Emerson G. Escolar, Yuta Shimada, Masahiro Yuasa
    Elsevier BV, Mar. 2025, International Journal of Gastronomy and Food Science, 39, 101088 - 101088, English
    [Refereed]
    Scientific journal

  • 植物性原料のみから作ったプラントベースだしの持続可能な開発
    渡邊敏明, 花村衣咲, 湯浅正洋, 榎原周平, 前川隆嗣
    Dec. 2024, 微量栄養素研究, 41, 66 - 74, Japanese
    [Refereed]
    Scientific journal

  • Scientific evaluation of the characteristics of noodle soups using a taste sensor
    Takatsugu Maekawa, Ayaka Kozai, Masahiro Yuasa, Shuhei Ebara, Munetaka Negoro, Toshiaki Watanabe
    Dec. 2024, Trace Nutrients Research, 41, 13 - 18, Japanese
    [Refereed]
    Scientific journal

  • The proliferative effect of the oyster powder extract on the Lactobacillus plantarum strain ATCC8014
    Munetaka Negoro, Masahiro Yuasa, Masako Morimoto, Toshiaki Watanabe, Tatsuya Ishida, Hiroyuki Matsui, Yoshikazu Matsuda
    Dec. 2024, Trace Nutrients Research, 41, 62 - 65, Japanese
    [Refereed]
    Scientific journal

  • Taste characteristics and antioxidant activity of Namba green onions (Allium fistulosum L.), a traditional vegetable from Osaka
    Emi Nakamura, Masahiro Yuasa
    Dec. 2024, Trace Nutrients Research, 41, 54 - 61, Japanese
    [Refereed]
    Scientific journal

  • Ryoko Shimada, Kotomi Sasaki, Toshiko Kuwano, Satomi Eguchi, Mayu Nakatani, Masahiro Yuasa, Miki Yoshimura
    Elsevier BV, Sep. 2024, International Journal of Gastronomy and Food Science, 37, 100961, English
    [Refereed]
    Scientific journal

  • Masahiro YUASA, Natsumi KARASUYAMA, Kazunori KOBA, Tetsuhiro MATSUZAWA
    Feb. 2024, Journal of Home Economics of Japan, 75(2) (2), 70 - 79, Japanese
    [Refereed]
    Scientific journal

  • Takatsugu Maekawa, Ayaka Kozai, Masahiro Yuasa, Shuhei Ebara, Munetaka Negoro, Toshiaki Watanabe
    Dec. 2023, Trace Nutrients Research, 40, 20 - 27, Japanese
    [Refereed]
    Scientific journal

  • Munetaka Negoro, Masahiro Yuasa, Hiromi Sawamura, Toshiaki Watanabe
    Dec. 2023, Trace Nutrients Research, 40, 52 - 57, Japanese
    [Refereed]
    Scientific journal

  • Azumi Nakao, Tomohiro Hara, Meihui Liang, Shuhei Ebara, Munetaka Negoro, Masahiro Yuasa, Toshiaki Watanabe
    Dec. 2023, Trace Nutrients Research, 40, 63 - 69, Japanese
    [Refereed]
    Scientific journal

  • Dietary biotin supplementation increases energy expenditure via interscapular brown adipose tissue activation in rats
    Yuasa M., Takashi T., Kawabeta K., Uemura M., Koba K., Sawamura H., Watanabe T.
    Nov. 2023, ANNALS OF NUTRITION AND METABOLISM, 79, 471, English
    [Refereed]
    International conference proceedings

  • A study on factors related to low muscle mass in young women
    Nobuko SERA, Yuki KOGA, kyoko HATAKEYAMA, Rinko KUWAHARA, Masahiro YUASA, Ryoko HONGO, Norio ABIRU, Hironori YAMASAKI
    Mar. 2023, Nagasaki Medical Journal, 97(4) (4), 291 - 299, Japanese
    [Refereed]
    Scientific journal

  • Takatsugu Maekawa, Ayaka Kozai, Masahiro Yuasa, Shuhei Ebara, Munetaka Negoro, Toshiaki Watanabe
    Dec. 2022, Trace Nutrients Research, 39, 25 - 31, Japanese
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Mayuko Ueno, Koji Kawabeta, Maho Morikawa, Momoe Uemura, Tetsuhiro Matsuzawa, Mihoko Tominaga
    Abstract Background To evaluate the usefulness of fresh onion (Allium cepa L.) leaves, a food waste, as a new food resource, we characterized the taste characteristics, volatile compounds, sensory properties, and antioxidant activity of fresh onion leaves compared with those of Welsh onion (Allium fistulosum L.) (green leaf, small variety) leaves. Results The total sugar (g/100 g), total organic acid (mg/100 g), and total free amino acid (mg/100 g) concentrations of fresh onion leaves were 2.12 ± 0.15, 730.02 ± 17.43, and 93.72 ± 7.17, respectively, and were significantly (p < 0.05) lower than those of Welsh onion leaves (2.38 ± 0.07, 907.23 ± 20.79, and 131.34 ± 10.22, respectively). In fresh onion leaves, dipropyl disulfide concentration was higher than five times that in Welsh onion leaves. Regarding the sensory properties of the boiled samples, the fresh onion leaves’ color was less favorable than Welsh onion leaves (p < 0.05), and the taste and aroma were indifferent. The total oxygen radical absorbance capacity value (μmol Trolox equivalents/100 g) and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging activity (μmol Trolox equivalents/100 g) of fresh onion leaves were 805.78 ± 100.32 and 406.70 ± 63.64, respectively, and differed insignificantly compared with Welsh onion leaves (888.00 ± 112.61 and 382.98 ± 26.08, respectively). However, the total phenolic content (mg gallic acid equivalents/100 g) and quercetin concentration (mg/100 g) of fresh onion leaves were 36.53 ± 2.53 and 5.71 ± 0.11, respectively, and were significantly (p < 0.05) higher than those of Welsh onion leaves (25.07 ± 2.02 and 0.18 ± 0.02, respectively). Additionally, total vitamin C (23.36 ± 0.62 mg/100 g) and β-carotene (1529.32 ± 167.77 μg/100 g) concentrations in fresh onion leaves were similar to those rich vegetables. Conclusions This is the first study to report fresh onion leaves’ sensory properties and volatile compounds. Additionally, fresh onion leaves could be a new food resource, presenting an alternative to Welsh onion leaves and acting as an excellent dietary source of antioxidants, including quercetin, vitamin C, and β-carotene.
    Springer Science and Business Media LLC, Nov. 2022, Bulletin of the National Research Centre, 46(1) (1), 270 - 270, English
    [Refereed]
    Scientific journal

  • YUASA Masahiro, TAKEUCHI Shouhei, YAMASHITA Emi, SAWAMURA Hiromi, SHIMADA Ryoko, SAKAMOTO Kaoru, TOMINAGA Mihoko
    This study obtains data to develop methods for advertising the rock oyster (Crassostrea nippona) as a regional branded food by investigating the degree of recognition of the characteristics of the rock oyster, the Pacific oyster (C. gigas), and the common oyster by young people living in oyster-producing regions. The survey was conducted in the production regions of Japan, namely, Nagasaki, Hyogo, Miyagi, and Hiroshima prefectures. The participants were university students who would become future consumers of the rock oyster. Approximately 40% of the participants recognized the rock oyster; furthermore, less than 20% of them had consumed it. Thus, most participants did not recognize and/or had never consumed the rock oyster. Furthermore, the season of the rock oyster was identified to a lesser degree than that of the Pacific oyster. Most participants could not identify the production region of the rock oyster. The most common perceptions of nutrients and dishes associated with oysters were minerals and fried and grilled dishes, respectively. These findings are useful as a basis for developing methods to advertise the rock oyster as a regional branded food.
    The Japan Society of Home Economics, Nov. 2022, Journal of Home Economics of Japan, 73(11) (11), 665 - 673, Japanese
    [Refereed]
    Scientific journal

  • 本郷涼子, 湯浅正洋, 片山実悟, 田中麻以, 安井佳世, 世羅至子
    Nov. 2022, 日本病態栄養学会誌, 25(4) (4), 283 - 291, Japanese
    [Refereed]
    Scientific journal

  • Masahiro YUASA, Koji KAWABETA, Momoe UEMURA, Kazunori KOBA, Hiromi SAWAMURA, Toshiaki WATANABE
    This study investigated the effects of dietary high-dose biotin intake on fat oxidation in rats using respiratory gas analysis, and evaluated fatty-acid oxidation-related enzyme activities and gene expressions in the liver. Five-week-old male Sprague-Dawley rats were fed a control diet and three biotin-supplemented diets (additive biotin concentration: 0.05%, 0.10%, and 0.20% of diet) for 3 wk. In 2 wk, fat oxidation in the 0.20% biotin-supplemented diet group was higher than that in the 0.05% biotin-supplemented diet group; however, the energy expenditure and carbohydrate oxidation were unchanged between the dietary groups. At the end of 3 wk, body weight and epididymal white adipose tissue weight reduced in the 0.20% biotin diet group, and hepatic triglyceride levels tended to decrease. Additionally, increased plasma adiponectin concentration and hepatic mitochondrial carnitine palmitoyltransferase activity as well as decreased hepatic acetyl-CoA carboxylase 2 gene expression were observed in the 0.20% biotin-supplemented diet group compared with those in the control group. These results provide strong evidence that dietary high-dose biotin intake activated fat oxidation due to the increase in hepatic β-oxidation, which may contribute to the decrease in hepatic triglyceride concentration and white adipose tissue weight.
    Center for Academic Publications Japan, Aug. 2022, Journal of Nutritional Science and Vitaminology, 68(4) (4), 250 - 259, English, Domestic magazine
    [Refereed]
    Scientific journal

  • Koji Kawabeta, Masahiro Yuasa, Michihiro Sugano, Kazunori Koba
    Dietary β-conglycinin has been shown to increase plasma adiponectin concentration and decrease visceral adipose tissue weight in rats. Since adiponectin is one of the factors regulating blood pressure, as well as modulating lipid metabolism, we examined whether dietary β-conglycinin affects blood pressure in spontaneously hypertensive rats. The experimental diets were prepared according to the AIN-93G formula containing 20% protein, either casein (Control) or casein replaced with soy protein isolate (SOY) or β-conglycinin (β-CON) at the proportion of 50%. Male rats (SHR/Izm, 6 wk-old) were fed the diets for 7 weeks. The SOY compared with the Control significantly suppressed the blood pressure both at week 4 (p = 0.011, Control vs. SOY) and thereafter, and β-CON had even higher suppression (p = 0.0002, Control vs. β-CON). SOY and β-CON increased plasma adiponectin concentration followed by an increase in plasma nitric oxide and possibly a decreasing trend of gene expressions of angiotensinogen in the liver and renin in the kidney. The results indicated suppression by β-conglycinin of increasing blood pressure through an enhancement of plasma adiponectin, probably in combination with a regulation of the renin–angiotensin system in spontaneously hypertensive rats.
    MDPI AG, May 2022, Metabolites, 12(5) (5), 422 - 422, English, International magazine
    [Refereed]
    Scientific journal

  • Haruo Yamamoto, Yutaka Yoshino, Katsuhisa Omagari, Masahiro Yuasa, Yu Miyata, Kazunari Tanaka
    Oct. 2021, Japanese Pharmacology and Therapeutics, 49(10) (10), 1705 - 1714, Japanese
    [Refereed]
    Scientific journal

  • Katsuhisa Omagari, Chiaki Koba, Asuka Nagata, Linh Chi Thi Ngo, Mayu Yamasaki, Ayumi Fukuda, Masahiro Yuasa, Kazuhito Suruga, Nobutada Inada, Mayuko Ichimura-Shimizu, Koichi Tsuneyama
    Background and aims: The pathogenesis of nonalcoholic steatohepatitis (NASH) is multifactorial, and oxidative stress and the activation of inflammatory cytokines may play an important role in the progression of NASH. Olive leaves contain polyphenols, such as oleuropein, and have been reported to possess a wide range of pharmacological properties, including anti-oxidative and anti-inflammatory effects. Thus, we hypothesized that olive leaf extract might have a preventive effect on NASH progression. Methods: Nine-week-old male Sprague–Dawley rats were fed a high-fat and high-cholesterol (HFC) diet with or without olive leaf powder (OLP; n = 6–7/group) for 9 weeks. The histopathology, serology, and expression of cholesterol/lipid metabolism-, fibrosis-, inflammation-, and oxidative stress-related genes in the liver were evaluated. Results: The rats fed a HFC diet supplemented with 0.8% (w/w) of OLP showed lower levels of serum total cholesterol and alanine aminotransferase, a lower concentration of hepatic cholesterol, and a significantly higher level of adiponectin than the rats fed a HFC diet without OLP. Histopathologically, rats fed a HFC diet supplemented with 0.8% (w/w) of OLP showed less hepatic inflammation, fibrosis, and thioredoxin than rats fed a HFC diet without OLP. Conclusions: Our results suggest that OLP possesses a preventive effect against NASH progression, presumably due to the elevated serum adiponectin levels and its anti-oxidative properties. Because this preventive effect was not dose-dependent, further studies are needed to investigate the optimal dose of OLP for obtaining the maximum preventive effects against NASH, and to elucidate the detailed pharmacological mechanism(s) of OLP.
    Elsevier BV, Jun. 2021, Clinical Nutrition Open Science, 37, 47 - 59, English
    [Refereed][Invited]
    Scientific journal

  • Masahiro Yuasa, Koji Kawabeta, Maho Morikawa, Momoe Iwami, Mihoko Tominaga
    We characterized the antioxidant properties and taste quality of fresh onion leaves compared with those of welsh onion (Allium fistulosum L.) (green-leafed small variety), which taste similar. In fresh onion leaves, the total oxygen radical absorbance capacity value and 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging activity were the same as in welsh onion. However, the total quercetin concentrations in fresh onion leaves were markedly higher than in welsh onion. The concentrations of total vitamin C, beta-carotene, and chlorophylls were almost the same in the fresh onion leaves and welsh onion. In addition, the sourness and bitterness of taste responses and Brix for fresh onion leaves were higher and lower, respectively, than for welsh onion. The 5 '-guanylate concentration was higher in fresh onion leaves than in welsh onion, and some free amino acids, citric acid and total organic acid concentrations were lower in fresh onion leaves than in welsh onion. These results indicate that fresh onion leaves are good dietary sources of some antioxidants, such as quercetin, vitamin C, beta-carotene, and chlorophylls. In addition, the taste of fresh onion leaves is sour and lower bitterness and sweetness than welsh onion, which is due to differences in some taste profile components.
    Springer Science and Business Media LLC, Apr. 2021, Journal of Food Measurement and Characterization, 15(2) (2), 1083 - 1091, English
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Ami Shimada, Ayumi Matsuzaki, Ayaka Eguchi, Mihoko Tominaga
    Elsevier BV, Feb. 2021, Food Bioscience, 39, 100810 - 100810, English
    [Refereed]
    Scientific journal

  • Yuji Miyata, Takashi Tanaka, Toshiro Matsui, Katsuhisa Omagari, Masahiro Yuasa, Sakiko Yamamoto, Kazunari Tanaka
    ヘスペリジン53.8mgを含むミカン混合発酵茶の8週間摂取が中心動脈の硬さに及ぼす効果について検討した。中心動脈血管の血管弾力性指標(AVI)が23以上の被験者33名を、ランダムに試験飲料群17名とプラセボ飲料群16名に割り付け、ランダム化二重盲検プラセボ対照並行群間比較試験を行った。その結果、試験飲料群では経時的にAVIが減少し、摂取開始8週後にはプラセボ飲料群よりも有意に低値を示した。また、摂取終了4週後のAVIは摂取開始日よりも有意に低下しており、試験飲料群の摂取開始4週後および8週後のAVI変化量はプラセボ飲料群より有意に低値であった。観察期間中に血液検査項目において臨床上問題となる変動はみられず、有害事象も認めなかった。ヘスペリジンを含むミカン混合発酵茶は中心動脈血管を柔軟にする作用を有することが確認された。
    ライフサイエンス出版(株), Jan. 2021, Japanese Pharmacology and Therapeutics, 49(1) (1), 63 - 69, Japanese
    [Refereed]
    Scientific journal

  • Kazunari Tanaka, Sakiko Yamamoto, Katsuhisa Omagari, Masahiro Yuasa, Aoi Tsuchihashi, Yuji Miyata, Yutaka Yoshino, Hiroyuki Ono, Toshiro Matsui, Haruo Yamamura
    ミカン混合発酵茶葉由来ヘスペリジン摂取が正常高値血圧者とI度高血圧者の血圧と安全性に及ぼす影響について検討した。被験者を収縮期血圧、拡張期血圧、男女比および年齢構成がほぼ同じになるように試験食品群20名とプラセボ群19名にランダムに割り付けた。プラセボ食品を摂取した被験者の収縮期と拡張期の血圧は試験期間中有意に変動しなかった。試験食品を摂取した被験者の収縮期血圧は摂取開始から8週間後まで経時的に減少し、12週間後では8週間後と同程度で推移した。その後、摂取を終了した4週間後には上昇する傾向を示した。試験食品摂取群の拡張期血圧に試験期間中大きな変動はなく、プラセボ群との間に各測定時において差は観察されなかった。また、血液学的検査および血液学的生化学検査の各項目について、群内およびプラセボ群と試験食品群または高用量試験食品群との間に有意な差は観察されなかった。
    ライフサイエンス出版(株), Feb. 2020, Japanese Pharmacology and Therapeutics, 48(2) (2), 225 - 235, Japanese
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Yoshihiko Akao, Koji Kawabeta, Maho Morikawa, Momoe Iwami, Mihoko Tominaga
    Japanese Society for Food Science and Technology, Jan. 2020, Food Science and Technology Research, 26(1) (1), 167 - 175, English
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Yuena Tagawa, Mihoko Tominaga
    Elsevier BV, Dec. 2019, International Journal of Gastronomy and Food Science, 18, 100178 - 100178, English
    [Refereed]
    Scientific journal

  • Koji Kawabeta, Shizuka Hase-Tamaru, Masahiro Yuasa, Kazuhito Suruga, Michihiro Sugano, Kazunori Koba
    The physiological effects of dietary β-conglycinin (β-CON), one of the major components of soy protein (SOY), were examined in an obese animal model. Prior studies show that β-CON intake decreases plasma triglycerides and visceral adipose tissue weight, and increases plasma adiponectin in rodents. Since plasma adiponectin is known to affect both lipid and glucose metabolism, feeding a diet containing β-CON could modulate insulin sensitivity. Therefore, we examined the effects of dietary β-CON on insulin sensitivity and blood glucose levels, as well as lipid metabolism in obese Otsuka Long-Evans Tokushima Fatty (OLETF) rats (pre-symptomatic stage of type 2 diabetes mellitus). Male OLETF rats (6 weeks old) were fed diets containing 20% protein such as casein (CAS), CAS replaced with soy protein (SOY), or β-CON at a proportion of 50% for 13 weeks. Fasting blood glucose levels were measured every 3 weeks, and an insulin tolerance test (ITT; 0.75 IU/kg body weight) was conducted at week 12. During the feeding period, fasting blood glucose was comparable among the groups. Insulin sensitivity measured by the ITT revealed that the SOY and β-CON diets decreased blood glucose levels at 30 min after intraperitoneal insulin injection (vs. CAS diet). In addition, the β-CON diet increased plasma adiponectin concentrations, hepatic gene expression of insulin receptor substrate (IRS) 2, and muscle gene expression of adiponectin receptor 1 (AdipoR1) and IRS1, and with a decrease in plasma insulin concentration. Finally, the β-CON diet decreased the mesenteric adipose tissue weight and liver triglyceride concentration compared to the CAS diet. These results suggest that the metabolic effects of dietary β-CON are mediated by increasing plasma adiponectin to increase insulin sensitivity and influence the hepatic lipid metabolism in obese OLETF rats.
    Japan Oil Chemists' Society, Apr. 2019, Journal of Oleo Science, 68(4) (4), 339 - 350, English, Domestic magazine
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Koji Kawabeta, Ayaka Eguchi, Haruka Abe, Emi Yamashita, Kazunori Koba, Mihoko Tominaga
    In this study, we characterized, for the first time, the taste and typical micronutrient content of rock oysters (Crassostrea nippona) and compared these to those of Pacific oysters (Crassostrea gigas). Rock oysters were collected in July and August and Pacific oysters in December 2015 in Japan. All samples were homogenized using a blender and Polytron homogenizer. In the rock oysters, some taste qualifies, such as initial tastes (acidic bitterness, umami, and saltiness) and richness of aftertaste, were higher than in Pacific oysters (determined by Taste Sensing System) (P < 0.05). In contrast, 5'-inosinate and succinic acid did not differ between Pacific and rock oysters. Glycine and some bitter tasting amino acids were more abundant in rock oysters than in Pacific oysters (P < 0.05). The concentration of palmitic acid (C16:0), heptadecenoic acid (C17:1), and stearic acid (C18:0) in rock oysters were higher than in Pacific oysters (P < 0.05). Moreover, vitamin B-2, vitamin B-12, zinc, and taurine content in rock oysters were higher than in Pacific oysters (P < 0.05). We conclude that rock oysters may be richer in taste and micronutrients content than Pacific oysters.
    Elsevier BV, Oct. 2018, International Journal of Gastronomy and Food Science, 13, 52 - 57, English
    [Refereed]
    Scientific journal

  • Masahiro YUASA, Yoshihiko AKAO, Koji KAWABETA, Mihoko TOMINAGA
    Sep. 2018, Journal of Home Economics of Japan, 69(9) (9), 676 - 681, Japanese
    [Refereed]
    Scientific journal

  • Effects of Fermented Tea Leaves Made by Tea-Rolling Processing of Loquat Leaves and Third Crop Green Tea Leaves on Visceral Fat -A Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study-
    Kazunari Tanaka, Masahiro Yuasa, Sakiko Yamamoto, Katsuhisa Omagari, Yuji Miyata, Takashi Tanaka, Kei Tamaya, Yutaka Yoshino, Hiroyuki Ono, Isafumi Maru, Haruo Yamamura
    Apr. 2018, Japanese Pharmacology and Therapeutics, 46(4) (4), 539 - 547, Japanese
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Momoko Koe, Ayaka Maeda, Ayaka Eguchi, Haruka Abe, Mihoko Tominaga
    Elsevier BV, Oct. 2017, International Journal of Gastronomy and Food Science, 9, 55 - 61, English
    [Refereed]
    Scientific journal

  • Yoshimura Miki, Hara Mika, Sawamura Hiromi, Yuasa Masahiro, Kato Yoji, Eguchi Satomi, Tai Kaoru
    The objective of this study was to evaluate the appearance, texture, palatability, and nutritional content of vegetable chips fried in either vacuum or at normal pressure. Scanning electron microscopy revealed that vacuum fried chips (VFCs) displayed dehydrated cell walls, whereas normal-pressure fried chips (NFCs) appeared to be coated with a film of oil. VFCs were brighter and more vivid than NFCs. A palatability evaluation revealed that VFCs smelled better and were less oily, possessed a more suitable texture, and had an improved taste compared to NFCs. Using rupture measurements, a certain trend in VFCs and NFCs was not observed. VFCs possessed a significantly higher vitamin C content and significantly lower lipid oxide content compared to NFCs, indicating that oxidation was suppressed during the processing of VFCs. Furthermore, the antioxidant capacity of VFCs was lower than that of NFCs, indicating that the aminocarbonyl reaction during cooking was inhibited under vacuum.
    The Japan Society of Cookery Science, Jan. 2017, Journal of Cookery Science of Japan, 50(1) (1), 6 - 12, Japanese
    Scientific journal

  • Ryoko Shimada, Miho Fujita, Masahiro Yuasa, Hiromi Sawamura, Toshiaki Watanabe, Ayaka Nakashima, Kengo Suzuki

    In the present study, the effects of Euglena and paramylon on hyperglycemia were examined in Otsuka Long–Evans Tokushima fatty (OLETF; type 2 diabetes mellitus model) rats.

    Royal Society of Chemistry (RSC), Nov. 2016, Food & Function, 7(11) (11), 4655 - 4659, English
    [Refereed]
    Scientific journal

  • Effects of Feeding a Fermented Tea Made by Tea-rolling Processing of Loquat Leaves and Third Crop Green Tea Leaves on Postprandial Blood Glucose Levels -A Single-blind Titration Study-
    Kazunari Tanaka, Masahiro Yuasa, Sakiko Yamamoto, Katsuhisa Omagari, Yuji Miyata, Kei Tamaya, Takashi Tanaka
    Nov. 2016, Japanese Pharmacology and Therapeutics, 44(11) (11), 1613 - 1619, Japanese
    [Refereed]
    Scientific journal

  • Masahiro YUASA, Yuki AOYAMA, Ryoko SHIMADA, Hiromi SAWAMURA, Shuhei EBARA, Munetaka NEGORO, Toru FUKUI, Toshiaki WATANABE
    Biotin is a water-soluble vitamin that functions as a cofactor for biotin-dependent carboxylases. The biochemical and physiological roles of biotin in brain regions have not yet been investigated sufficiently in vivo. Thus, in order to clarify the function of biotin in the brain, we herein examined biotin contents, biotinylated protein expression (e.g. holocarboxylases), and biotin-related gene expression in the brain of biotin-deficient rats. Three-week-old male Wistar rats were divided into a control group, biotin-deficient group, and pair-fed group. Rats were fed experimental diets from 3 wk old for 8 wk, and the cortex, hippocampus, striatum, hypothalamus, and cerebellum were then collected. In the biotin-deficient group, the maintenance of total biotin and holocarboxylases, increases in the bound form of biotin and biotinidase activity, and the expression of an unknown biotinylated protein were observed in the cortex. In other regions, total and free biotin contents decreased, holocarboxylase expression was maintained, and bound biotin and biotinidase activity remained unchanged. Biotin-related gene (pyruvate carboxylase, sodium-dependent multivitamin transporter, holocarboxylase synthetase, and biotinidase) expression in the cortex and hippocampus also remained unchanged among the dietary groups. These results suggest that biotin may be related to cortex functions by binding protein, and the effects of a biotin deficiency and the importance of biotin differ among the different brain regions.
    Center for Academic Publications Japan, Apr. 2016, Journal of Nutritional Science and Vitaminology, 62(2) (2), 81 - 87, English, Domestic magazine
    [Refereed]
    Scientific journal

  • Aoyama Yuki, Sawamura Hiromi, Yuasa Masahiro, Ebara Shuhei, Watanabe Toshiaki, Yoshimura Miki
    We investigated the effects of biotin deficiency on the sense of taste in rats. Male wistar rats aged 3 weeks, were divided into three groups: Control group (C), pair-fed group (PF) and biotin-deficient (BD) group. All rats in the three groups were fed for Sweeks. 48-h two-bottle preference test was conducted on the 3-4th and 7-8th week of each feeding. Food intake and body weight were decreased from the 3rd week in the BD group. Plasma and liver biotin levels were significantly decreased in the BD group. The 48-h preference test showed that the preference ratios for salty taste at 300 and 500 mM NaCl on the 3rd week were relatively higher in the BD group than in the C and PF groups. However, there were no significant differences in the preference ratios for salty taste on the 7th week among the three groups. For the bitter taste test on the 4th week, the preference ratios at all concentrations of caffeine used were relatively higher in the BD group than in the C and PF groups. On the 8th week, the preference ratio for bitter taste at 3 mM caffeine was higher in the BD group than in the PF group. These results indicate that biotin deficiency has an effect on the sense of taste in rats. The results also suggest the possibility that the recognition threshold value for taste is increased in BD rats.
    The Vitamin Society of Japan, Feb. 2016, Vitamins, 90(2) (2), 77 - 82, Japanese
    [Refereed]
    Scientific journal

  • Urinary excretion of biotin after intake of free and protein-bound biotin in healthy women : A study on bioavailability of food biotin
    Ebara S, Aizaki Y, Yuasa M, Sawamura H, Fukui T, Watanabe T
    日本微量栄養素学会事務局, Dec. 2015, Trace Nutrients Research, 32, 67 - 71, English
    [Refereed]
    Scientific journal

  • Nozaki Fumihito, Yuasa Masahiro, Shen Wanti, Watanabe Toshiaki
    THE VITAMIN SOCIETY OF JAPAN, Mar. 2015, VITAMINS, 89(3) (3), 119 - 124, Japanese
    [Refereed]

  • Low level of maternal biotin intake changes the expression of biotin transporter in dams and fetuses in mice
    Sawamura H, Ishii Y, Shimada R, Yuasa M, Negoro M, Watanabe T
    The Society of Analytical Bio-Science, Dec. 2014, International journal of analytical bio-science, 2(4) (4), 126 - 134, English
    [Refereed]
    Scientific journal

  • 牛乳アレルゲン除去調整粉乳によるビオチン欠乏症例の経験
    野崎 章仁, 楠 隆, 宮嶋 智子, 湯浅 正洋, 渡邊 敏明
    食物アレルギー診療は必要最小限のアレルゲン除去とそれを補完する栄養指導である。アレルゲン除去のかわりに摂取できる食物を積極的に検索し、必要栄養素を過不足なく補充し、栄養・発育・発達の観察を併せて行わなければならない。しかし牛乳アレルゲン除去調整粉乳にはビオチンが添加されていないため、近年の注意喚起にもかかわらず牛乳アレルギー児を中心にビオチン欠乏症の症例報告が相次いでいる。当院でも脱毛を認めた1例を経験したことから、医療従事者のビオチン欠乏の認識度に対してアンケート調査を行った。その結果、小児診療に関わるコメディカルにおいてビオチン欠乏症の認識度が依然として低いことが判明した。食物アレルギー診療には医師のみならず、看護師、栄養士、保健師などのコメディカルが関わる。そのため医師以外の職種においても牛乳アレルゲン除去調整粉乳によるビオチン欠乏症を認識する必要がある。チーム医療によって適切なアレルギー診療が可能になれば、ビオチン欠乏症の発症抑制が可能になると考えられる。また、この問題はビオチンが添加されていないことで生じる日本特有の問題である。ビオチンを含め適切な栄養素が早急に調整粉乳に添加されるべきである。(著者抄録)
    (公社)日本小児保健協会, Mar. 2014, 小児保健研究, 73(2) (2), 341 - 346, Japanese
    [Refereed]
    Scientific journal

  • Miki Koizumi, Yui Yoshii, Yuasa Masahiro, Hiromi Sawamura, Toshiaki Watanabe, Eriko Yoshida, Suzuki Kengo
    Jan. 2014, Journal for the Integrated Study of Dietary Habits, 24, 171 - 176, Japanese
    [Refereed]
    Scientific journal

  • Estimate of the dietary intake of biotin in infants prescribed special therapeutic infant formulas in Japan
    Watanabe T, Masaki T, Yuasa M, Morimoto M, Sawamura H
    The Society of Analytical Bio-Science, Dec. 2013, International journal of analytical bio-science, 1(2) (2), 60 - 70, English
    [Refereed]
    Scientific journal

  • Effects of Diets and Vitamin-Enriched Food on the Nutritional State of Victims in Disaster Shelters
    Masahiro Yuasa, Tomomi Hashimoto, Kimi Matsumoto, Hiromi Sawamura, Tomoyoshi Matsui, Yuki Kishimoto, Akihito Ishigami, Toshiaki Watanabe
    Dec. 2013, Trace Nutrients Research, 30, 7 - 12, Japanese
    [Refereed]
    Scientific journal

  • Toshiaki Watanabe, Ryoko Shimada, Ai Matsuyama, Masahiro Yuasa, Hiromi Sawamura, Eriko Yoshida, Kengo Suzuki
    Royal Society of Chemistry (RSC), Nov. 2013, Food & Function, 4(11) (11), 1685 - 1685, English
    [Refereed]
    Scientific journal

  • Masahiro Yuasa, Tomoyoshi Matsui, Saori Ando, Yoshie Ishii, Hiromi Sawamura, Shuhei Ebara, Toshiaki Watanabe
    Elsevier BV, Oct. 2013, Nutrition, 29(10) (10), 1266 - 1270, English
    [Refereed]
    Scientific journal

  • Yuasa Masahiro, Matsumoto Kimi, Watanabe Toshiaki
    Biotin is a water soluble vitamin that is a cofactor for carboxylases in fatty acid synthesis, gluconeogenesis, and amino acids metabolism. Biotin deficiency is very rare in humans since biotin is widely contained in various foods. However, biotin deficiency has been reported in infants using "infant formulas" made in Japan. Biotin deficiency is especially developed in infants with special formulas, high-calorie infusion with low biotin contents and anticonvulsants. Biotin deficiency is sometimes shown in infant patients with milk allergies caused by amino acid formula with low biotin contents. In this article, we reviewed the biotin deficiency induced by special formulas in Japanese infants. From previous reports, the biotin content in Japanese formulas is lower than the recommended dietary amount of FAO/WHO (1.5 μg/100kcal) and that of United States products. Urinary biotin concentration in formula-fed infants is lower than breast-fed infants, because biotin contents in Japanese formulas are much less. From these findings, biotin should be added to Japanese infant formulas as soon as possible, and it is necessary to make clinical staffs, such as dietitians and pediatricians, and neonatal intensive care unit staffs recognize that the biotin contents in special formula are not enough for maintaining the nutritional status of biotin.
    THE VITAMIN SOCIETY OF JAPAN, Dec. 2012, VITAMINS, 86(12) (12), 678 - 684, Japanese
    [Refereed]
    Scientific journal

  • Effect on organic acid metabolism with high intake of leucine and biotin deficiency in mice
    Saori Ando, Tomoyoshi Matsui, Shuhei Ebara, Masahiro Yuasa, Toru Fukui, Toshiaki Watanabe
    日本微量栄養素学会事務局, Dec. 2011, Trace Nutrients Research, 28, 21 - 26, Japanese
    [Refereed]
    Scientific journal

  • 湯浅正洋, 澤村弘美, 榎原周平, 松井朝義, 渡邊敏明
    Lead, 公益社団法人 日本ビタミン学会, Aug. 2011, ビタミン, 85(8) (8), 389 - 399, Japanese
    [Refereed]
    Scientific journal

■ MISC
  • データサイエンスと調理
    湯浅正洋
    Lead, 30 Jun. 2024, 分子調理研究会誌, 13, 3 - 7, Japanese
    Introduction other

  • 若年女性における隠れ肥満の実態調査と関連する因子の検討
    花村衣咲, 古賀悠希, 畠山今日子, 桑原倫子, 本郷涼子, 湯浅正洋, 阿比留教生, 山崎浩則, 世羅至子
    Mar. 2024, 長崎県立大学看護栄養学部紀要, 22, 19 - 26, Japanese
    Report research institution

  • モンシロチョウの栄養価と調理
    湯浅 正洋
    Lead, 31 Mar. 2023, 分子調理研究会誌, 11, 12 - 17, Japanese
    Introduction other

  • Development of a new method for effective utilization of flesh onion leaves
    湯浅正洋, 上野真由子, 森川真帆, 川邊田晃司, 瀧本彩, 植村百江, 松澤哲宏, 冨永美穂子
    Lead, Mar. 2023, 浦上財団研究報告書, 30, 1 - 5, Japanese
    Others

  • 凍結乾燥と調理
    湯浅正洋
    Lead, 29 Jul. 2022, 分子調理研究会誌, 10, 9 - 12, Japanese
    Introduction other

  • 超音波を調理へ応用できるのか？－食品加工や調理における超音波利用の現状と展望－
    湯浅正洋
    Lead, 30 Dec. 2021, 分子調理研究会誌, 9, 8 - 11, Japanese
    Introduction other

  • Tominaga Mihoko, Tobina Takuro, Uemura (Iwami) Momoe, Yuasa Masahiro, Nagayama Chihiro, Tatematsu Maiko
    A health intervention called a “health café” was held by the university to provide lectures and support for elderly residents in the nearby community. We clarified its effect and verified the possibility of the university becoming a place to support the community of elderly people living in the area. Seven “health cafés” were held from July 2017 to March 2018, and they included activities such as cooking and exercise classes. A questionnaire survey on dietary habits, health consciousness, and body composition of 35 community-dwelling elderly (average age, 70 years; average BMI, 22.6) was conducted in the first and sixth sessions. Participants also regularly measured the amounts of activities for six months and their lifestyle changes were analyzed. Their eating habits were good, their health consciousness was higher than the average obtained from the Japanese national survey, and they actively participated in the health cafés. After six months, the participantsʼ motivation and consciousness of dietary habits and exercise increased, suggesting that the university has a role to play in supporting the elderly in the community. Further, similar programs and the accumulation of such motivated and energetic elderly data could contribute to the realization of a healthy society for the prevention of daily dysfunction.
    広島大学大学院人間社会科学研究科, 23 Dec. 2021, 広島大学大学院人間社会科学研究科紀要「教育学研究」, 2(2) (2), 134 - 142, Japanese
    Report research institution

  • アルギン酸ナトリウムのゲル化のメカニズムとゲル化に与える因子
    湯浅正洋
    Lead, Nov. 2019, 分子調理研究会誌, 5, 5 - 6, Japanese
    Introduction other

  • ガスを用いて泡立てる分子調理法「エスプーマ」～新しい泡料理の可能性～
    湯浅正洋
    Lead, Apr. 2018, 分子調理研究会誌, 2, 3 - 4, Japanese
    Introduction other

■ Books And Other Publications
■ Lectures, oral presentations, etc.
  • 離島の未利用魚介類を用いて製造した魚醤油の生体アミン濃度と嗜好性
    湯浅正洋, 烏山菜摘, 古場一哲, 松澤哲宏
    日本調理科学会近畿支部第50 回研究発表会, Dec. 2024, Japanese
    Oral presentation

  • 明度、色温度の異なる料理・食品画像の印象評価
    清水公平, 湯浅正洋, 島田良子, 植村百江, 中村絵美, 萱島知子, 濟渡久美, 石川伸一, 冨永美穂子
    日本家政学会関西支部第 46 回研究発表会, Nov. 2024, Japanese
    Oral presentation

  • 新規機能性野菜としてのʻゼニゴケʼ栽培研究
    小山⻯平, 北勇進, 水谷正治, 石崎公庸, 梶川昌孝, 竹村美保, 湯浅正洋, 宇野雄一
    園芸学会令和６年度秋季⼤会, Nov. 2024, Japanese
    Oral presentation

  • 新たな農作物資源としての‘ゼニゴケ’栽培技術の開発
    北 勇進, 水谷 正治, 石崎 公庸, 梶川 昌孝, 竹村 美保, 湯浅 正洋, 宇野 雄一, 小山 竜平
    日本生物環境工学会2024年大阪大会, Sep. 2024, Japanese
    Oral presentation

  • 調理操作上達過程における課題を探る ─調理師・調理指導者を対象としたアンケート調査より─
    外岡和菜, 山田研, 迫井千晶, 秋元真一郎, 湯浅正洋, 冨永美穂子, 石川伸一
    調理技術教育学会第5回学術大会, Aug. 2024, Japanese
    Poster presentation

  • 味覚センサーを利用しためん類スープの特徴についての科学的評価
    前川隆嗣, 香西彩加, 湯浅正洋, 榎原周平, 根來宗孝, 渡邊敏明
    第41回日本微量栄養素学会学術集会, Jun. 2024, Japanese
    Poster presentation

  • Effect of oral stimulation using ginger extract on salivary secretion
    湯浅 正洋, 下西泰樹, 福田了仁, 木伏紅緒
    日本家政学会第76回大会, May 2024, Japanese
    Poster presentation

  • 宮城県産ブルーベリーの耐熱性カビの汚染状況と耐熱性について
    渡辺亜美, 若杉正明, 湯浅正洋, 松澤哲宏
    2023年度日本菌学会西日本支部大会, Dec. 2023, Japanese
    Oral presentation

  • 料理空間の位相的データ解析 ～新しい料理の提案への応用～
    Emerson Gaw Escolar, 湯浅 正洋
    日本数学会2023年度応用数学合同研究集会, Dec. 2023, Japanese
    Oral presentation

  • 位相的データ解析で生成した料理レシピの調理と有用性
    湯浅正洋, Emerson Gaw Escolar
    調理科学会近畿支部第49回研究発表会, Dec. 2023, Japanese
    Oral presentation

  • A Topological Analysis of the Space of Recipes
    Emerson Gaw Escolar, 湯浅 正洋
    日本数学会2023年度秋季総合分科会, Sep. 2023, Japanese
    Oral presentation

  • コンソメスープ調製過程の化学成分変化と熟練者における完成度の判断基準の可視化
    冨永美穂子, 迫井千晶, 山田研, 秋元真一郎, 来島壮, 石川伸一, 湯浅正洋
    日本調理科学会2023年度大会, Sep. 2023, Japanese
    Oral presentation

  • Evaluating the usefulness of fresh onion leaves as a new food resource in Japan
    Yuasa M, Ueno M, Kawabeta K, Morikawa M, Uemura M, Matsuzawa T, Shimada R, Tominaga M
    21st ARAHE Biennial International Congress 2023, Aug. 2023, English
    Poster presentation

  • Science education activity to stimulate visual and taste senses using the molecular cooking method
    Tominaga M, Treiber F, Yuasa M
    21st ARAHE Biennial International Congress 2023, Aug. 2023, English
    Poster presentation

  • 幼若マウスにおける過剰ビオチン・リシンの発育およびビオチン体内動態に及ぼす影響
    中尾安澄, 原朋宙, 梁美恵, 湯浅正洋, 榎原周平, 根來宗孝, 渡邊敏明
    第40回日本微量栄養素学会学術集会, Jun. 2023, Japanese
    Oral presentation

  • 味覚応答を利用した市販調味料の特性についての研究
    前川隆嗣, 香西彩加, 湯浅正洋, 榎原周平, 根來宗孝, 渡邊敏明
    第40回日本微量栄養素学会学術集会, Jun. 2023, Japanese
    Poster presentation

  • 新タマネギ葉パウダー添加クッキーの物理化学的特性と嗜好性
    湯浅正洋, 瀧本彩, 島田良子, 冨永美穂子
    第46回日本バイオレオロジー学会年会, Jun. 2023, Japanese
    Poster presentation

  • 離島の未利用魚介類を用いて調製した魚醤の呈味特性
    湯浅正洋, 烏山菜摘, 古場一哲, 松澤哲宏
    日本家政学会第75回大会, May 2023, Japanese
    Poster presentation

  • 調製者の異なるコンソメスープの嗜好成分および官能特性 －嗜好成分に対する煮込み操作の影響に着目して－
    冨永美穂子, 迫井千晶, 山田研, 秋元真一郎, 来島壮, 石川伸一, 湯浅正洋
    令和4年度分子調理研究会 第2回勉強会, Feb. 2023, Japanese
    Public discourse

  • Dietary biotin supplementation increases energy expenditure via interscapular brown adipose tissue activation in rats
    Masahiro Yuasa, Tomoe Takashi, Koji Kawabeta, Momoe Uemura, Kazunori Koba, Hiromi Sawamura, Toshiaki Watanabe
    22nd IUNS-ICN International Congress of Nutrition, Dec. 2022, English
    Poster presentation

  • 耐塩性微生物の接種と加熱処理がエソ魚醤発酵中の化学組成に及ぼす影響
    湯浅正洋, 烏山菜摘, 古場一哲, 松澤哲宏
    日本調理科学会2022年度大会, Sep. 2022, Japanese
    Oral presentation

  • うどんだしのおいしさについての科学的評価
    前川隆嗣, 香西彩加, 湯浅正洋, 榎原周平, 根來宗孝, 渡邊敏明
    第39回日本微量栄養素学会学術集会, Jun. 2022, Japanese
    Oral presentation

  • 乾燥させた新タマネギ葉の品質に及ぼす長期保存の影響 ―水分活性，色調，抗酸化能および呈味特性に着目して―
    湯浅正洋, 上野真由子, 川邊田晃司, 森川真帆, 植村百江, 松澤哲宏, 冨永美穂子
    日本家政学会第74回大会, May 2022, Japanese
    Oral presentation

  • 高糖度トマトの食後グルコース値に及ぼす影響と栄養機能性に関する検討
    世羅至子, 中山希望, 畠山今日子, 桑原倫子, 湯浅正洋, 本郷涼子, 阿比留教生
    第24・25回日本病態栄養学会学術集会, Jan. 2022, Japanese
    Oral presentation

  • 熟練者および非熟練者調製コンソメスープの化学成分と嗜好性
    冨永美穂子, 迫井千晶, 山田研, 秋元真一郎, 来島壮, 石川伸一, 湯浅正洋
    日本調理科学会2021年度大会, Sep. 2021
    Oral presentation

  • 種々のコンソメの呈味特性
    湯浅正洋, 迫井千晶, 山田研, 秋元真一郎, 来島壮, 石川伸一, 冨永美穂子
    日本調理科学会2021年度大会, Sep. 2021, Japanese
    Oral presentation

  • 種々のコンソメの呈味特性
    湯浅正洋
    分子調理研究会令和3年度第1回勉強会, Sep. 2021, Japanese
    Public discourse

  • ビオチンはエネルギー消費を亢進する
    湯浅正洋, 髙士友恵, 川邊田晃司, 石見百江, 古場一哲
    日本ビタミン学会第73回大会（オンライン）, Jun. 2021, Japanese
    Oral presentation

  • 新タマネギ葉を配合したクッキーの抗酸化能，物性ならびに嗜好性
    湯浅正洋, 瀧本彩, 冨永美穂子
    日本家政学会第73回大会, May 2021, Japanese
    Oral presentation

  • 市販おにぎりの物性と味覚応答および商品情報の有無によるそれらの嗜好性
    冨永美穂子, 土路生真衣, 湯浅正洋
    日本家政学会第73回大会, May 2021, Japanese
    Oral presentation

  • 新タマネギ葉の抗酸化能と嗜好性
    湯浅正洋, 上野真由子, 川邊田晃司, 森川真帆, 石見百江, 松澤哲宏, 冨永美穂子
    第19回長崎栄養改善学会, Jan. 2021, Japanese
    Oral presentation

  • 健康若年女性における生活習慣と体格に関する検討
    世羅至子, 古賀悠希, 畠山今日子, 桑原倫子, 湯浅正洋, 本郷涼子, 阿比留教生, 山崎浩則
    第７回日本サルコペニア・フレイル学会大会, Dec. 2020, Japanese
    Oral presentation

  • 産乾ししいたけだしの呈味特性と嗜好性
    冨永美穂子, 名嘉真千怜, 湯浅正洋
    日本家政学会第72回大会, May 2020, Japanese
    Poster presentation

  • 新タマネギ葉の抗酸化能と嗜好性に関する検討
    湯浅正洋, 上野真由子, 森川真帆, 川邊田晃司, 石見百江, 松澤哲宏, 冨永美穂子
    日本家政学会第72回大会, May 2020, Japanese
    Oral presentation

  • ミカン混合発酵茶葉由来ヘスペリジン摂取がヒトの血圧に及ぼす影響
    田中一成, 山本咲暁子, 大曲勝久, 湯浅正洋, 土橋葵, 宮田裕次, 吉野豊, 小野博之, 松井利郎, 山村春男
    第74回日本栄養・食糧学会大会, May 2020, Japanese
    Oral presentation

  • ビオチン摂取がラットのエネルギー代謝に及ぼす影響
    湯浅正洋, 高士友恵, 川邊田晃司, 石見百江, 古場一哲
    第74回日本栄養・食糧学会大会, May 2020, Japanese
    Oral presentation

  • 食肉の大量調理における各種浸漬液が豚肉および鶏肉の軟化に及ぼす影響
    吉永奈津希, 菊池亮子, 湯浅正洋, 古賀貴子
    第15回日本給食経営管理学会学術総会, Nov. 2019, Japanese
    Oral presentation

  • 分子調理法を利用したおいしい科学教育活動の試み
    冨永美穂子, 梶山曜子, 中村誉子, トレイバー フリッツ, 湯浅正洋
    日本家政学会中国・四国支部第66回研究発表会, Oct. 2019, Japanese
    Poster presentation

  • タマネギの葉の 抗酸化能と呈味特性
    上野真由子, 川邊田晃司, 森川真帆, 石見百江, 松澤哲宏, 冨永美穂子, 湯浅正洋
    日本家政学会九州支部第65回大会, Oct. 2019, Japanese
    Oral presentation

  • 新タマネギ葉の乾燥品の調製とその品質
    湯浅正洋, 上野真由子, 森川真帆, 川邊田晃司, 石見百江, 松澤哲宏, 冨永美穂子
    日本家政学会九州支部第65回大会, Oct. 2019, Japanese, Domestic conference
    Oral presentation

  • ミカン混合発酵茶の冷え性，肩こりおよび睡眠に及ぼす影響について
    山口摩那, 土橋葵, 木村志帆, 橋口真実, 宮田裕次, 湯浅正洋, 山本咲暁子, 田中一成
    日本食品科学工学会第66回大会, Aug. 2019, Japanese
    Oral presentation

  • 新タマネギ葉の呈味特性と有効利用法に関する研究
    湯浅正洋, 上野真由子, 川邊田晃司, 森川真帆, 石見百江, 松澤哲宏, 冨永美穂子
    日本調理科学会2019年度大会, Aug. 2019, Japanese, Domestic conference
    Oral presentation

  • 大量調理機器を用いた湿式加熱が食品の性状に与える影響
    菊池亮子, 吉永奈津希, 藤井俊輔, 湯浅正洋, 古賀貴子
    日本調理科学会2019年度大会, Aug. 2019, Japanese
    Poster presentation

  • 凍結発酵乳エスプーマの物性と嗜好性
    冨永美穂子, 中野綾香, 冨永眞美, 湯浅正洋
    日本調理科学会2019年度大会, Aug. 2019, Japanese
    Poster presentation

  • Effect of dietary biotin intake on fat oxidation and body fat mass in rats
    Yuasa M, Takashi T, Kawabeta K, Iwami M, Koba K
    20th ARAHE Biennial International Congress 2019, Aug. 2019, English, International conference
    Poster presentation

  • 大学主催の「健康カフェ」による継続的な健康介入が地域高齢者の生活意識の変化に及ぼす影響
    冨永美穂子, 飛奈卓郎, 石見百江, 永山千尋, 湯浅正洋, 立松麻衣子
    日本家政学会第71回大会, May 2019, Japanese
    Poster presentation

  • 長崎県（南島原）産新タマネギの抗酸化能と呈味特性
    湯浅正洋, 赤尾好彦, 川邊田晃司, 森川真帆, 石見百江, 冨永美穂子
    日本家政学会第71回大会, May 2019, Japanese, Domestic conference
    Oral presentation

  • 長崎県（南島原）産新タマネギの栄養機能性と呈味特性の解明
    湯浅正洋, 川邊田晃司, 冨永美穂子
    平成30年度日本家政学会九州支部第64回大会, Oct. 2018, Japanese, Domestic conference
    Oral presentation

  • 人工イクラ調製技術を応用した「めんつゆキャビア」の物性と嗜好性
    湯浅正洋, 田川夕映奈, 冨永美穂子
    分子調理研究会第2回勉強会, Aug. 2018, Japanese
    Oral presentation

  • 牛乳・乳製品エスプーマの物性と嗜好性
    冨永美穂子, 中野綾香, 冨永眞美, 湯浅正洋
    日本調理科学会平成30年度大会, Aug. 2018, Japanese
    Poster presentation

  • 岩牡蠣の呈味特性と呈味成分の特徴に関する研究
    湯浅正洋, 川邊田晃司, 江口恵加, 安部春香, 山下絵美, 古場一哲, 冨永美穂子
    日本調理科学会平成30年度大会, Aug. 2018, Japanese, Domestic conference
    Oral presentation

  • 大学主催の「健康カフェ」による健康介入が地域高齢者の生活意識の変化に及ぼす影響
    冨永美穂子, 飛奈卓郎, 石見百江, 湯浅正洋, 永山千尋, 立松麻衣子
    日本家政学会第70回大会, May 2018, Japanese
    Oral presentation

  • 共役リノール酸（CLA）の体脂肪低減作用に及ぼす乳清タンパク質の影響
    原友希, 森涼香, 川邊田晃司, 湯浅正洋, 石見百江, 松田俊一, 岩田敏夫, 古場一哲
    第72回日本栄養・食糧学会大会, May 2018, Japanese
    Oral presentation

  • 植物性乳酸菌を使用した長崎県産乳酸発酵柑橘ジュースの呈味成分と嗜好性
    湯浅正洋, 島田亜美, 冨永美穂子
    日本家政学会第70回大会, May 2018, Japanese, Domestic conference
    Oral presentation

  • ビワ葉と緑茶三番茶葉を揉捻混合して製造した発酵茶葉はヒトの体脂肪を減少させる
    田中一成, 湯浅正洋, 山本咲暁子, 大曲勝久, 宮田裕次, 田中隆, 小野博之, 丸勇史, 山村春男
    2018年度日本農芸化学会, Mar. 2018, Japanese
    Oral presentation

  • 牛乳・乳製品エスプーマの物性と嗜好性
    中野綾香, 島田亜美, 名嘉真千怜, 湯浅正洋, 冨永美穂子
    平成29年度研究成果報告会, Dec. 2017, Japanese
    Oral presentation

  • 植物性乳酸菌を使用した長崎県産発酵柑橘ジュースの調製
    島田亜美, 中野綾香, 名嘉真千怜, 湯浅正洋, 冨永美穂子
    日本家政学会九州支部第63回大会, Oct. 2017, Japanese
    Oral presentation

  • 発酵乳および生クリームの調製方法の違いにる泡の物性
    中野綾香, 島田亜美, 名嘉真千怜, 湯浅正洋, 冨永美穂子
    日本家政学会九州支部第63回大会, Oct. 2017, Japanese
    Oral presentation

  • ラットにおけるビオチン経口摂取がエネルギー消費へ及ぼす影響
    湯浅正洋, 川邊田晃司, 山本憲朗, 古場一哲, 田中一成, 石見百江
    平成29年度日本食品科学工学会西日本支部および日本栄養・食糧学会九州・沖縄支部合同大会, Oct. 2017, Japanese, Domestic conference
    Oral presentation

  • 長崎県（南島原）産新タマネギの抗酸化性および呈味特性
    湯浅正洋, 川邊田晃司, 稲垣佳映, 冨永美穂子
    日本家政学会九州支部第63回大会, Oct. 2017, Japanese, Domestic conference
    Oral presentation

  • 牛乳・発酵乳および豆乳・発酵乳エスプーマの物理的特徴
    冨永美穂子, 冨永眞美, 湯浅正洋
    日本調理科学会平成29年度大会, Sep. 2017, Japanese
    Poster presentation

  • ミカン未熟果と緑茶三番茶葉を混合揉捻して製造した発酵茶のラット血圧とヒト血管強度に及ぼす影響
    田中一成, 湯浅正洋, 土橋葵, 原口翼, 水田成美, 宮田裕次, 田中隆, 松井利郎
    日本食品科学工学会第64回大会, Aug. 2017, Japanese
    Oral presentation

  • 人工イクラ調製技術を応用した「めんつゆキャビア」の物性と嗜好性
    湯浅正洋, 田川夕映奈, 冨永美穂子
    日本調理科学会平成29年度大会, Aug. 2017, Japanese, Domestic conference
    Oral presentation

  • The characterization of taste and nutrient content of rock oysters (Crassostrea nippona)
    Yuasa M, Eguchi A, Abe H, Yamashita E, Koba K, Tominaga M
    International ARAHE Congress 2017, Aug. 2017, English, International conference
    Poster presentation

  • ビオチンが脂肪酸化へ及ぼす影響
    湯浅正洋, 川邊田晃司, 山本憲朗, 古場一哲, 田中一成, 石見百江
    日本ビタミン学会第69回大会, Jun. 2017, Japanese, Domestic conference
    Poster presentation

  • 長崎県産物由来植物性乳酸菌を使用した発酵豆乳の機能性の検討と嗜好性の改善
    江口恵加, 湯浅正洋, 冨永美穂子
    日本家政学会第69回大会, May 2017, Japanese
    Poster presentation

  • 保育所における食教育のかかわり方が保護者の郷土食伝承意識に与える影響について
    石見百江, 冨永美穂子, 湯浅正洋
    日本家政学会第69回大会, May 2017, Japanese
    Poster presentation

  • ビワ葉と緑茶葉を揉捻混合して製造した発酵茶がヒトの食後血糖値および体脂肪に及ぼす影響
    田中一成, 湯浅正洋, 土橋葵, 原口翼, 水田成美, 山本咲暁子, 宮田裕次, 嶋澤光一, 山村春男
    第71回日本栄養・食糧学会大会, May 2017, Japanese
    Poster presentation

  • 長崎県（南島原）産新タマネギの抗酸化性と葉の有用性に関する検討
    湯浅正洋, 赤尾好彦, 川邊田晃司, 安部春香, 冨永美穂子
    日本家政学会第69回大会, May 2017, Japanese, Domestic conference
    Oral presentation

  • ビオチンが脂肪酸化および合成に及ぼす影響
    湯浅正洋, 川邊田晃司, 山本憲朗, 古場一哲, 田中一成, 石見百江
    第71回日本栄養・食糧学会大会, May 2017, Japanese, Domestic conference
    Poster presentation

  • β‐コングリシニンの摂取が高血圧自然発症ラットの血圧および脂質濃度に及ぼす影響
    川邊田晃司, 岩永ひかり, 岡田愛子, 湯浅正洋, 古場一哲
    日本農芸化学会2017年度大会, Mar. 2017, Japanese
    Oral presentation

  • 岩ガキの呈味成分および栄養学的特徴に関する研究
    湯浅正洋, 江口恵加, 安部春香, 山下絵美, 古場一哲, 冨永美穂子
    第15回長崎栄養改善学会, Jan. 2017, Japanese, Domestic conference
    Oral presentation

  • 新たな食感とおいしさの追求―オーストリアにおける分子調理の取り組み―
    冨永美穂子, 石川伸一, 湯浅正洋, 安部春香, トレイバー フリッツ
    日本調理科学会平成28年度大会, Aug. 2016, Japanese
    Poster presentation

  • 西日本の甘藷の切り干しの呼称と分布状況.－かんころを中心として－
    安部春香, 髙橋弘一, 湯浅正洋, 冨永美穂子
    日本調理科学会平成28年度大会, Aug. 2016, Japanese
    Poster presentation

  • 母体のビオチン欠乏が仔ラット脳のタンパク質発現に及ぼす影響
    湯浅正洋, 青山結貴, 澤村弘美, 榎原周平, 根來宗孝, 渡邊敏明
    日本ビタミン学会第68回大会, Jun. 2016, Japanese, Domestic conference
    Oral presentation

  • 植物性乳酸菌を使用した発行豆乳の嗜好性に関する検討
    江口恵加, 中山久之, 湯浅正洋, 冨永美穂子
    日本家政学会第68回大会, May 2016, Japanese
    Poster presentation

  • 長崎県(対馬)産乾し椎茸だしの呈味成分の特徴
    冨永美穂子, 前田純佳, 湯浅正洋
    日本家政学会第68回大会, May 2016, Japanese
    Poster presentation

  • 市販だしにおける呈味成分の特徴
    湯浅正洋, 小江桃子, 冨永美穂子
    日本家政学会 第68回大会, May 2016, Japanese, Domestic conference
    Poster presentation

  • 母体のビオチン欠乏が仔ラットの発育に及ぼす影響
    湯浅正洋, 青山結貴, 澤村弘美, 榎原周平, 根來宗孝, 渡邊敏明
    第70回日本栄養・食糧学会大会, May 2016, Japanese, Domestic conference
    Oral presentation

  • ビオチン欠乏と摂食行動との関連についての検討
    青山結貴, 澤村弘美, 湯浅正洋, 榎原周平, 曽根英行, 神山伸, 渡邊敏明, 吉村美紀
    第62回日本栄養改善学会学術総会, Sep. 2015, Japanese
    Oral presentation

  • ラットにおけるビオチン欠乏の味覚に及ぼす影響
    青山結貴, 澤村弘美, 湯浅正洋, 榎原周平, 渡邊敏明, 吉村美紀
    日本ビタミン学会第67回大会, Jun. 2015, Japanese
    Oral presentation

  • Biotin and carnitine contents of infant formulas manufactured in China and Japan
    Shen W, Yuasa M, Sawamura H, Nozaki F, Watanabe T
    12th Asian Congress of Nutrition 2015, May 2015, English
    Poster presentation

  • 真空フライ調理法による野菜チップスの品質について
    吉村美紀, 原弥伽, 澤村弘美, 湯浅正洋, 加藤陽二, 鯛かおる
    日本調理科学会平成26年度大会, Aug. 2014, Japanese
    Oral presentation

  • ビオチン欠乏が胎児の発育に及ぼす影響に関する分子栄養学的研究
    澤村弘美, 石井佳江, 島田良子, 湯浅正洋, 根來宗孝, 渡邊敏明
    第54回日本先天異常学会学術集会, Jul. 2014, Japanese
    Poster presentation

  • グルタチオンSトランスフェラーゼ活性に及ぼすナイアシンの効果についての検討
    根來宗孝, 湯浅正洋, 澤村弘美, 榎原周平, 渡邊敏明
    日本ビタミン学会第66回大会, Jun. 2014, Japanese
    Oral presentation

  • 日中における調製粉乳のビオチンおよびカルニチン含量の検討
    沈婉媞, 湯浅正洋, 澤村弘美, 榎原周平, 渡邊敏明
    日本ビタミン学会第66回大会, Jun. 2014, Japanese
    Oral presentation

  • 自然発症2型糖尿病ラットにおけるユーグレナの血糖値上昇抑制効果についての検討
    島田良子, 藤田三穂, 湯浅正洋, 澤村弘美, 渡邊敏明, 吉田絵梨子, 鈴木健吾
    第31回日本微量栄養素学会学術集会, Jun. 2014, Japanese
    Oral presentation

  • 成人女性における食事性ビオチンの体内動態について
    榎原周平, 相崎有加里, 湯浅正洋, 澤村弘美, 福井徹, 渡邊敏明
    第31回日本微量栄養素学会学術集会, Jun. 2014, Japanese
    Oral presentation

  • ビオチン欠乏ラットの脳におけるタンパク質発現に及ぼす影響
    湯浅正洋, 澤村弘美, 榎原周平, 根來宗孝, 福井徹, 渡邊敏明
    日本ビタミン学会第66回大会, Jun. 2014, Japanese, Domestic conference
    Oral presentation

  • 陰膳法による病院食中のビタミンB12含量の検討
    村上綾香, 湯浅正洋, 牧山嘉見, 宮本恵美, 岡本美紀, 西岡絵美, 冨山嘉男, 渡邊敏明
    第12回日本栄養改善学会近畿支部学術集会, Dec. 2013, Japanese
    Oral presentation

  • マウスにおけるユーグレナの大腸がん抑制効果についての検討
    渡邊敏明, 島田良子, 松山愛, 湯浅正洋, 澤村弘美, 吉田絵梨子, 鈴木健吾
    日本食物繊維学会第18回学術集会, Nov. 2013, Japanese
    Oral presentation

  • ラットにおけるビオチン欠乏の摂食行動へ及ぼす影響についての検討
    青山結貴, 湯浅正洋, 曽根英行, 神山伸, 渡邊敏明
    第52回日本栄養・食糧学会近畿支部大会, Oct. 2013, Japanese
    Oral presentation

  • 乳清たんぱく質加水分解乳（ミルフィーHP）の長期使用によりビオチン, カルニチン及びセレン欠乏を来した牛乳アレルギーの2例
    野崎章仁, 楠隆, 日衛嶋郁子, 林安里, 森未央子, 熊田知浩, 宮嶋智子, 藤井達哉, 湯浅正洋, 渡邊敏明
    第50回日本小児アレルギー学会, Oct. 2013, Japanese
    Oral presentation

  • 災害直後の避難所における食事およびビタミン強化食品による体内ビタミン栄養状態への影響
    湯浅正洋, 橋本知美, 松本希美, 澤村弘美, 松井朝義, 渡邊敏明
    第30回日本微量栄養素学会学術集会, Jun. 2013, Japanese, Domestic conference
    Oral presentation

  • 牛乳アレルゲン除去調整粉乳の長期使用によるビオチン欠乏のため脱毛をきたした2症例：牛乳アレルゲン除去調整粉乳使用の際はビオチン補充を
    野崎章仁, 楠隆, 日衛嶋郁子, 林安里, 熊田知浩, 宮嶋智子, 藤井達哉, 内山環, 湯浅正洋, 渡邊敏明
    第69回日本小児科学会滋賀地方会, May 2013, Japanese
    Oral presentation

  • 酵母アセトアミノフェン毒性とニコチンアミド代謝の関連性について
    根來宗孝, 湯浅正洋, 澤村弘美, 榎原周平, 渡邊敏明
    日本ビタミン学会第65回大会, May 2013, Japanese
    Oral presentation

  • ビオチン欠乏妊娠動物におけるビオチンの動態についての基礎的検討
    澤村弘美, 石井佳江, 湯浅正洋, 根來宗孝, 渡邊敏明
    日本ビタミン学会第65回大会, May 2013, Japanese
    Oral presentation

  • ビオチン欠乏ラットにおける脳のビオチン含量及び関連タンパク質の発現についての検討
    湯浅正洋, 澤村弘美, 榎原周平, 渡邊敏明
    第67回日本栄養・食糧学会大会, May 2013, Japanese, Domestic conference
    Oral presentation

  • ビオチン欠乏ラットの脳におけるビオチン含量および関連タンパク質についての検討
    湯浅正洋, 澤村弘美, 榎原周平, 福井徹, 渡邊敏明
    日本ビタミン学会第65回大会, May 2013, Japanese, Domestic conference
    Oral presentation

  • 被災者のビタミン栄養状態と健康についての課題
    湯浅正洋, 渡邊敏明
    第11回日本栄養改善学会近畿支部学術集会, Dec. 2012, Japanese, Domestic conference
    Public discourse

  • 食品廃棄物であるカツオダシガラの有効利用についての検討
    鄭偉, 松本希美, 湯浅正洋, 澤村弘美, 榎原周平, 渡邊敏明
    日本栄養・食糧学会第51回近畿支部大会, Oct. 2012, Japanese
    Oral presentation

  • Excessive biotin intake affects liver and reproductive function in growing male rats
    Watanabe T, Shimada R, Yuasa M, Sawamura H, Ebara S
    6th Thailand Congress of Nutrition, Sep. 2012, English
    Poster presentation

  • マウスにおけるケトン食摂取がビオチン欠乏に及ぼす影響
    湯浅正洋, 松井朝義, 安藤沙織, 渡邊敏明
    第29回日本微量栄養素学会学術集会, Jun. 2012, Japanese, Domestic conference
    Oral presentation

  • 災害後のビタミン栄養状態の把握と評価
    湯浅正洋, 渡邊敏明
    第66回日本栄養・食糧学会大会, May 2012, Japanese, Domestic conference
    [Invited]
    Nominated symposium

  • 災害時におけるビタミン栄養の確保
    湯浅正洋, 榎原周平, 渡邊敏明
    兵庫県立大学・宮城県主催 市民国際シンポジウム～みんなで考えよう!災害時の栄養と健康～, Nov. 2011, Japanese, Domestic conference
    Nominated symposium

  • 災害時におけるビタミン栄養状態についての再検討
    湯浅正洋, 木岡未央, 北本侑子, 島田良子, 松井朝義, 渡邊敏明
    日本栄養・食糧学会第50回近畿支部大会, Oct. 2011, Japanese, Domestic conference
    Oral presentation

  • Intake of ketogenic diet exaggerates biotin deficiency in mice
    Yuasa M, Matsui T, Ando S, Watanabe T
    INTERNATIONAL CONFERENCE OF COFACTORS 03, Jul. 2011, English, International conference
    Oral presentation

  • ビオチン欠乏マウスにおけるロイシン大量摂取による有機酸代謝への影響
    安藤沙織, 松井朝義, 榎原周平, 湯浅正洋, 福井徹, 渡邊敏明
    第28回日本微量栄養素学会学術集会, Jun. 2011, Japanese
    Oral presentation

  • 陰膳法による病院食中のビオチン含量の測定
    湯浅正洋, 木岡未央, 牧山嘉見, 宮本恵美, 渡邊敏明
    日本家政学会関西支部第32回研究発表会, Oct. 2010, Japanese, Domestic conference
    Oral presentation

  • 回復期リハビリテーション・嚥下介護食レベル4（常食移行前食）における水分含有量の検討
    牧山嘉見, 下条絵美, 冨山嘉男, 湯浅正洋, 岡本美紀, 宮本恵美
    第57回日本栄養改善学会学術総会, Sep. 2010, Japanese
    Oral presentation

■ Affiliated Academic Society
  • THE JAPAN SOCIETY OF COOKERY SCIENCE

  • 分子調理研究会

  • THE JAPANESE TERATOLOGY SOCIETY

  • THE JAPAN SOCIETY OF HOME ECONOMICS

  • JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

  • THE VITAMIN SOCIETY OF JAPAN

  • Asian Regional Association for Home Economics (ARAHE)

  • 日本微量栄養素学会

■ Research Themes
  • 栗皮廃棄物の乾燥粉末化とその加工・利用方法の拡大
    湯浅正洋, 若杉正明, 山田裕貴
    京丹波栗工房, 共同研究, Oct. 2024 - Mar. 2025, Principal investigator

  • 栗廃棄部位の栄養機能性の解明と新規有効利用法の開発
    湯浅 正洋, 若杉 正明, 西村 牧子, 山田 裕貴
    株式会社ゆめみらい, 共同研究, 神戸大学大学院人間発達環境学研究科, Oct. 2023 - Mar. 2025, Principal investigator

  • ゼニゴケ産業利用（機能性野菜と有用物質生産）のためのプラットフォーム開発
    小山 竜平, 水谷 正治, 嶋川 銀河, 石崎 公庸, 湯浅 正洋
    神戸大学学術研究推進機構異分野共創研究企画・創出委員会, 異分野共創研究ユニット, 神戸大学大学院, Jul. 2023 - Mar. 2025, Coinvestigator

  • 超音波を応用した食肉の新しい真空（低温）調理法の開発
    湯浅正洋
    （公財）飯島藤十郎記念食品科学振興財団, 2022年度学術研究助成 個人研究, Apr. 2023 - Mar. 2024, Principal investigator

  • エネルギー代謝変動による妊娠期潜在性ビオチン欠乏症と胎児奇形の関連解明とその予防
    湯浅正洋
    日本学術振興会, 科学研究費助成事業（科研費）若手研究, Apr. 2021 - Mar. 2024, Principal investigator

  • 位相的データ解析による料理空間の構造解明とおいしい新料理の客観的な提案への応用
    ESCOLAR Emerson Gaw, 湯浅正洋
    公益財団法人カシオ科学振興財団, 第40回研究助成, Dec. 2022 - Nov. 2023, Coinvestigator

  • 料理人と研究者の協働による分子調理法を活用した料理のおいしさの数値化，見える化
    冨永美穂子, 石川伸一, 湯浅正洋
    日本学術振興会, 科学研究費助成事業（科研費） 基盤研究（C）, Apr. 2020 - Mar. 2023, Coinvestigator

  • Dietary biotin supplementation increases energy expenditure via interscapular brown adipose tissue activation in rats（発表タイトル）
    湯浅正洋
    公益社団法人日本栄養・食糧学会, 2022年度栄養・食糧学基金 国際交流助成（国際会議参加費補助）, Dec. 2022, Principal investigator

  • ビオチンによるβ酸化調節因子ACC2制御機構解明とメタボリック症候群予防への応用
    湯浅 正洋
    日本学術振興会, 科学研究費助成事業（科研費）若手研究, Apr. 2018 - Mar. 2022, Principal investigator
    Competitive research funding

  • 離島の未利用資源を利用した魚醤の迅速調製とその嗜好性に関する研究
    湯浅正洋
    三菱UFJ信託銀行株式会社, 令和2年度公益信託家政学研究助成基金, Apr. 2020 - Mar. 2021, Principal investigator

  • 南島原産超極早生玉ねぎの機能性に関する研究
    湯浅 正洋, 赤尾 好彦
    アカヲ種苗株式会社, 共同研究, 長崎県立大学看護栄養学部, Apr. 2016 - Mar. 2020, Principal investigator

  • 新タマネギの葉の有効利用を目指した新規利用法の開発
    湯浅 正洋
    （公財）浦上食品・食文化振興財団, 学術研究助成, Mar. 2019 - Feb. 2020, Principal investigator
    Competitive research funding

  • 新タマネギ葉の栄養機能性解明と新規有効利用法の確立
    湯浅 正洋
    一般社団法人ヤンマー資源循環支援機構, 2018年度事業・研究助成, Apr. 2018 - Mar. 2019, Principal investigator
    Competitive research funding

■ Social Contribution Activities
  • 環境・社会・地域における食の役割
    兵庫県立加古川西高等学校（大学訪問）
    Lecturer, 25 Oct. 2024

  • 未利用資源の食品としての有用性評価と調理・加工・利用法の提案
    和歌山県立田辺高等学校
    Lecturer, 13 Oct. 2023

  • わが国の災害事例から学ぶ 被災後の健康と食事
    兵庫県立芦屋高等学校
    Lecturer, 高大連携事業・出張講義, 10 Dec. 2021

  • おいしい科学教室
    長崎県立大学
    令和2年度高大連携理科実験, 16 Sep. 2020

  • おいしい科学教室
    長崎県立大学
    令和元年度高大連携理科実験, 09 Aug. 2019

  • 牛乳の加工と調理
    長崎県立大学
    平成30年度高大連携理科実験, 24 Aug. 2018

  • わが国の震災から学ぶ災害後の健康と食事 ～被災時の食事を考える～
    長崎県立大学
    Lecturer, 公開講座, 07 Jul. 2018

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