JOH Toshio 城斗志夫

… Alternative Names

Researcher Number	00251794
Other IDs
Affiliation (Current)	2021: 新潟大学, 自然科学系, 教授
Affiliation (based on the past Project Information) *help	2012 – 2014: 新潟大学, 自然科学系, 准教授 2002: 新潟大学, 農学部, 助教授 1999 – 2000: 新潟大学, 農学部, 助教授 1997: Niigata University, Faculty of Agriculture, Assistant, 農学部, 助手 1996: 新潟大学, 農学部, 助手授 1995: 新潟大学, 農学部, 助手
Review Section/Research Field	Principal Investigator 食品科学・栄養科学 Except Principal Investigator Eating habits, studies on eating habits / 食品科学・栄養科学 / 補綴理工系歯学
Keywords	Principal Investigator キノコ / リポキシゲナーゼ / ノーオクテン-3-オール / ヒラタケ / 香気 / 1-オクテン-3-オール Except Principal Investigator グルテンフリー / 米粉パン / 玄米粉パン / HPMC … More

Production of gluten free rice flour bread to which nutrients and functional ingredients are added
- Principal Investigator
  
  ODANI Sumiko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Jumonji University
Development of food products based on gluten for the nursing of individuals with eating and swallowing disorders
- Principal Investigator
  
  NOMURA Akiko
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  補綴理工系歯学
- Research Institution
  MEIRIN COLLEGE
食用キノコの香気分子生合成機構の解明と香気の安定生成に関する基礎的研究Principal Investigator
- Principal Investigator
  
  城斗志夫
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Niigata University
Studies on structure and generation of volatile formating gene in edible mushrooms
- Principal Investigator
  
  HAYAKAWA Toshiro
- Project Period (FY)
  1995 – 1997
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Niigata university

All Other

All Presentation

[Presentation] 玄米米粉を利用した米粉パンの製造過程におけるγ-アミノ酪酸量の変化
- Author(s)
  高木桜子、橋詰杏奈、藤澤恵子、原崇、城斗志夫
- Organizer
  日本食品科学工学会第61回大会
- Place of Presentation
  中村学園大学(福岡県・福岡市）
- Year and Date
  2014-08-28 – 2014-08-30
- Data Source
  KAKENHI-PROJECT-24500952

1. ODANI Sumiko (60018653)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. YAMAGUCHI Tomoko (70324960)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. HAYAKAWA Toshiro (60018538)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. MITSUI Toshiaki (70183960)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. NOMURA Akiko (80134948)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. NOMURA Shuichi (40018859)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. YAMADA Yoshiaki (80115089)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. KOHNO Shoji (50014098)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. EGAWA Hiroko (10310492)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 植田耕一郎 (80313518)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. TAKAHASHI Hajime

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

JOH Toshio 城斗志夫

城斗志夫ジョウトシオ

Research Projects

Research Products

Co-Researchers

Production of gluten free rice flour bread to which nutrients and functional ingredients are added

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of food products based on gluten for the nursing of individuals with eating and swallowing disorders

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食用キノコの香気分子生合成機構の解明と香気の安定生成に関する基礎的研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on structure and generation of volatile formating gene in edible mushrooms

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] 玄米米粉を利用した米粉パンの製造過程におけるγ-アミノ酪酸量の変化

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

JOH Toshio 城 斗志夫

城 斗志夫 ジョウ トシオ

Research Projects

Research Products

Co-Researchers

Production of gluten free rice flour bread to which nutrients and functional ingredients are added

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of food products based on gluten for the nursing of individuals with eating and swallowing disorders

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食用キノコの香気分子生合成機構の解明と香気の安定生成に関する基礎的研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on structure and generation of volatile formating gene in edible mushrooms

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] 玄米米粉を利用した米粉パンの製造過程におけるγ-アミノ酪酸量の変化

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

JOH Toshio 城斗志夫

城斗志夫ジョウトシオ