業績一覧

勝野那嘉子准教授

    • Takenaka, N., Ogata, K. Yabe, T., Yamauchi, R., Kato, K. Effect of oil and sugar contents on the surface of dehulled-roasted sesame seeds on adhesion between the seeds. J. Food Sci. 71: E303-E307, 2006.
    • Takenaka, N., Iwamoto, S., Yabe, T., Yamauchi, R., Ogata, K., Kato, K. Microscopic observation and characterization of the oil bridge between dehulled-roasted sesame seeds. Colloids Surface B 55: 131-137, 2007.
    • 勝野那嘉子，藤村誠，石川森夫，貝沼（岡本）章子，福田靖子，小泉幸道，煎りゴマ添加醸造酢の開発とその品質特性．日本醸造協会誌　108: 361-367, 2013.
    • Katsuno, N., Fujimura , M., Hanya, A. The relationship between the fracture properties and the tissue structure of roasted sesame seeds. Biosci. Biotechnol.. Biochem. 77: 2046-2050, 2013.
    • Othman, S. B., Katsuno, N., Kanamaru, Y., Yabe, T. Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro. Food Chem. 175: 396-314, 2015.
    • Katsuno, N., Sakamoto, C., Yabe, T., Yamauchi, R., Nishizu, T., Kato, K. Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds. Food Sci. Technol. Res. 21: 787-791, 2015.
    • Othman, S. B., Katsuno, N., Kitayama, A., Fujimura, M., Kitaguchi, K., Yabe, T.  Water-soluble fractions from defatted sesame seeds protect human neuroblast cells against peroxyl radicals and hydrogen peroxide-induced oxidative stress. Free Radical Res. 50: 949-958, 2016.
    • Othman, S. B., Katsuno, N., Kitayama, A., Fujimura, M., Kitaguchi, K., Yabe, T. White sesame seed water-soluble fraction enhances human neuroblast cell viability via an anti-apoptotic mechanism, Nutr. Res. 36: 1130-1139, 2016.
    • Katsuno, N., Fujimura, M., Nishizu T. Effect of Heat Temperature on Colloidal Stability of Sesame Paste. The 20th International Drying Symposium, Proceedings B-6-1, 7-10 Aug. 2016.
    • Mahomud, M.S., Katsuno,N., Zhang, L., Nishizu, T. Physical, rheological and microstructural properties of whey protein-enriched yoghurt influenced by heating at different pH values. Journal of Food Process Processing and Preservation.. 2017, DOI 10.1111/jfpp.13236
    • 吉岡優，　勝野那嘉子，　西津貴久.: 発芽玄米の香気特性に関する研究.　美味技術学会誌. 15: 5-14, 2017.
    • Mahomud, M.S., Katsuno, N., Nishizu, T. Role of whey protein-casein complexes on yoghurt texture. Reviews in Agricultural Science. 5: 1-12. 2017.
    • Katsuno, N., Fujimura , M., Hanya, A., Nishizu, T. The effects of water absorption and roasting conditions on fracture properties and internal structure of sesame seeds. Biosci. Biotechnol.. Biochem., 81: 774-778.  2017,
    • Nishizu, T. Tomatsu, E., Katsuno, N. Airflow resistance measurement for a layer of granular material based on the Helmholtz resonance phenomenon. Biosci. Biotechnol.. Biochem., 81: 823-830. 2017,
    • Mahomud, M. S., Katsuno, N., & Nishizu, T. (2017). Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate. Innovative Food Science and Emerging Technologies. 44: 173-180. 2017
    • 前田玲奈，森山　章弘，長谷川丈真，岩橋　均，勝野　那嘉子，西津　貴久：製パン過程における加圧処理の有用性に関する研究，日本食品工学会誌, 18: 169-176.  2017.
    • Mahomud, M. S., Katsuno, N., Nishizu, T. Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties, LWT- Food Science and Technology, 89: 255-261, 2018.
    • 白石莉子，勝野那嘉子(責任著者)，西津貴久，アルファ化米粉置換による米粉パンの物性改善効果，美味技術学会誌, 16(2)：13-22，2018
    • Shariful, I.M., Katsuno, N. Nishizu, T. Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise, Foods, 7, 75, 2018.
    • Shariful, I.M., Katsuno, N. Nishizu, T. Factors affecting mayonnaise destabilization during freezing. Reviews in Agricultural Science. Accepted. 2018/7/19
    • Ariyantoro, A. R., Katsuno, N. and Nishizu. T.: Effect of annealing process on physicochemical, morphological and gelatinization properties of cereal starches. Reviews in Agricultural Science, 6: 81-92, 2018.
    • Ariyantoro, A. R., Katsuno, N. and Nishizu. T.: Effects of dual modification with succinylation and annealing on physicochemical, thermal, and morphological properties of corn starch. Foods, 7: 133, 2018. doi:10.3390/foods7090133.
    • 細井友加里，山谷健太，竹井亮，勝野那嘉子，西津貴久：米菓の物性と構造が口どけ感に及ぼす影響. 日本食品科学工学会誌65：573-582, 2018.
    • 勝野那嘉子，吉岡優，小栗唯人，島田昌也，早川享志，鈴木徹，西津貴久，矢部富雄，長野宏子，中川智行：岐阜県産米ハツシモ，黒糯米，GABA強化米を用いた甘酒アイスの開発とその機能性評価. 美味技術学会誌17：55⁻59, 2018.
    • 西津貴久，勝野那嘉子：音響共鳴法による多孔質食品の物性評価．日本食品工学会誌19（4），A1-A3，2018.
    • Pankaj Jha  Koodalingam Dharmalingam  Takahisa Nishizu  Nakako Katsuno  Ramalingam Anandalakshmi: Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay. Starch, 72: 1900121, 2020
    • Xiwu Jia, Nakako Katsuno, Takahisa Nishizu: Changes in the Physico-Chemical Properties of Persimmon (Diospyros kaki Thunb.) During Drying and Quality Deterioration During Storage. Reviews in Agricultural Science, 8: 1-14, 2020　DOI 10.1002/aocs.12395
    • Xuanpeng Wang, Njane Stephen Njehia, Nakako Katsuno and Takahisa Nishizu: An Acoustic Study on the Texture of Cellular Brittle Foods, Reviews in Agricultural Science, 8: 170-185, 2020
    • SUNDARAM, Manoj Kumar, NEHRU, Ganesh, TADI, Subbi Rami Reddy, KATSUNO, Nakako, NISHIZU, Takahisa, SIVAPRAKASAM, Senthilkumar: Bacterial cellulose production by Komagataeibacter hansenii utilizing agro-industrial residues and its application in coffee milk stabilization, Biomass Conversion and Biorefinery
    • Xiwu Jia, Nakako Katsuno, Takahisa Nishizu: Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage. Food and Bioprocess Technology. Published: 29 January 2022.
    • Xuanpeng Wang，勝野那嘉子，勝又明敏，松原一生，藤原 周，山谷健太，竹井 亮，髙橋 肇，松下光次郎，今泉鉄平，西津貴久．米菓の食感に及ぼす咀嚼振動の影響に関する研究. 美味技術学会誌　第20巻1号（通巻37号）2021
    • 勝野那嘉子，佐治美来，町田有紀，水谷恵梨，加島隆洋，西津貴久．低温貯蔵中の多糖成分変化がクリペーストの物性に与える影響．美味技術学会誌　20(2)：3-10，2021
    • 伊藤克祥, 細井友加里, 山谷健太, 竹井 亮, 髙橋 肇, 勝野那嘉子, 今泉鉄平, 西津貴久.米菓の口どけ感評価のための人工食塊作製法の検討. 美味技術学会誌　印刷中　2022
    • 山谷健太，竹井亮，髙橋肇，勝野那嘉子，西津貴久. 油による米菓食感の変化と油の浸透度の可視化．日本食品科学工学会誌 69(5), 213-224　2022
    • 山谷健太, 伊藤克洋, 竹井亮, 髙橋肇, 勝野那嘉子, 西津貴久: 米菓の飲み込みやすさの解明に向けた食塊構造の可視化, 日本食品工学会誌, 23(1), 25-34 (2022)
    • Takumi Taguchi, Misa Onishi, Nakako Katsuno, Noriko Miwa, Chie Oomoto, Miho Sato, Misa Sekita, Hideyuki Yamaguchi, Teppei Imaizumi, Takahisa Nishizu: Evaluation of starch retrogradation by X-ray diffraction using a water-addition method. LWT. 173. 114341. 2023
    • Yoshinobu Hirata, Hiroshi Nakagawa, Hiroki Yamauchi, Koji Kaneko, Masato Hagihala, Hideyuki Yamaguchi, Chie Ohmoto, Nakako Katsuno, Teppei Imaizumi, Takahisa Nishizu: Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering. Food hydrocolloids. 141. 108728. 2023
    • 達美月，勝野那嘉子†，今泉鉄平，西津貴久: カカオ含有率の異なるチョコレートの保存による香気と油脂の変化について. 美味技術学会誌. 22(1), 14-19, 2023
    • Dang, Y., Imaizumi, T., Nishizu, T., Anandalakshmi, R., Katsuno, N. Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel. Food Hydrocolloids 145: 109159, 2023.
    • Ito, A., Kamiya, J., Katsuno, N., Yanase, E. Alterations in Nonvolatile Components of Tea (Camelliasinensis) Induced by Insect Feeding under Field Conditions. Horticulturae, 9: 1078, 2023.