Chen Jieyu 陳介余

… Alternative Names

Chen Jie Yu 陳介余

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Researcher Number	20315584
Other IDs
Affiliation (Current)	2025: 秋田県立大学, 生物資源科学部, 研究員
Affiliation (based on the past Project Information) *help	2012 – 2023: 秋田県立大学, 生物資源科学部, 教授
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Eating habits, studies on eating habits Except Principal Investigator Basic Section 64010:Environmental load and risk assessment-related
Keywords	Principal Investigator 近赤外 / スペクトル / 総極性化合物 / 劣化 / トランス脂肪酸 / フライ油 / 近赤外分光法 / 食文化 / 多感覚機能 / 可視・近赤外スペクトル … More / 発酵調味料 / 食文化・習慣 / 客観的 / 品質評価 / 醤油 / 味噌 / 調味料 / 近赤外スペクトル / 測定 / 劣化度 / フライポテト / フライ食品 / 極性化合物 / 総極性化合物量 / カルボニル価 / 酸価 / 迅速測定 / 酸化 / 化学的”味” / 物理的”味” / 美味しさ / 物性 / 非破壊 / おいしさ / 化学的味 / 物理的味 / テクスチャー … More Except Principal Investigator 品質劣化抑制 / 油脂食品 / メタボロミックス解析 / モデリング評価 / 脂質劣化 / 動的指標 / 評価指標 / 劣化速度 / トコフェロールの抗酸化作用 / フライ油の劣化特性 / 劣化評価モテル / 生成速度 / フライ過程 / 抗酸化効果 / 天然食品素材 / 劣化評価モテルの構築 / 総極性化合物(TPC) / カルボニル化合物(CV) / 揮発性成分 / 酸化抑制効果 / 揮発性におい成分 / 熱分解 / 食用油 / 酸化抑制 / 予測モデル / 揮発性化合物 / 二次酸化物 / トコフェロール / 不飽和脂肪酸 / フライ油 Less

地域の食文化・習慣を考慮した近赤外分光法による調味料の客観的品質評価技術の確立Principal Investigator
- Principal Investigator
  
  陳介余
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Akita Prefectural University
Development of the measurement technique of lipid degradation level and trans fatty acid of deep fried foods using near infrared spectroscopyPrincipal Investigator
- Principal Investigator
  
  Chen Jie yu
- Project Period (FY)
  2018 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Akita Prefectural University
Construction of quality evaluation system based on the modeling of frying oils and development of a control method for oil quality
- Principal Investigator
  
  Zhang Han
- Project Period (FY)
  2018 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 64010:Environmental load and risk assessment-related
- Research Institution
  Akita Prefectural University
Development of the rapid measurement technology of the trans-fatty acid in frying oils using near infrared spectroscopyPrincipal Investigator
- Principal Investigator
  
  Chen Jie Yu
- Project Period (FY)
  2015 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Akita Prefectural University
Investigating the influence of the physical "taste" of food on its near infrared spectrumPrincipal Investigator
- Principal Investigator
  
  Chen Jie Yu
- Project Period (FY)
  2012 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Akita Prefectural University

All 2023 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 Other

All Journal Article Presentation

[Journal Article] Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying2021
- Author(s)
  Liu Xiaofang、Wang Shuo、Masui Eitaro、Tamogami Shigeru、Chen Jieyu、Zhang Han
- Journal Title
  
  Analytical Letters
  
  Volume: 54 Issue: 18 Pages: 2813-2825
- DOI
  10.1080/00032719.2021.1893328
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K11681
[Journal Article] 天然食品素材の添加による不飽和脂肪酸の酸化抑制効果2021
- Author(s)
  張函，増井栄太郎，劉暁芳，陳介余
- Journal Title
  
  美味技術学会誌
  
  Volume: 20 Pages: 3-8
- NAID
  40022656409
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K11681
[Journal Article] Model for prediction of the carbonyl value of frying oil from the initial composition. LWT-Food Science and Technology2020
- Author(s)
  Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jie Yu Chen, Han Zhang
- Journal Title
  
  LWT-Food Science and Technology
  
  Volume: 117 Pages: 108660-108660
- DOI
  10.1016/j.lwt.2019.108660
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K02189, KAKENHI-PROJECT-18K11681
[Journal Article] Decomposition of Tocopherol Homologs and Their Effects on the Decomposition of Unsaturated Fatty Acids in 10 Commercial Oils During Deep Frying2020
- Author(s)
  Liu Xiaofang、Wang Shuo、Masui Eitaro、Tamogami Shigeru、Chen Jieyu、Zhang Han
- Journal Title
  
  Analytical Letters
  
  Volume: 53 Issue: 12 Pages: 1982-1991
- DOI
  10.1080/00032719.2020.1727493
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K11681
[Journal Article] Volatile Profile and Flavor Characteristics of Ten Edible Oils2020
- Author(s)
  Liu Xiaofang、Wang Shuo、Tamogami Shigeru、Chen Jieyu、Zhang Han
- Journal Title
  
  Analytical Letters
  
  Volume: 54 Issue: 9 Pages: 1423-1438
- DOI
  10.1080/00032719.2020.1803896
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K11681
[Journal Article] Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying2019
- Author(s)
  Liu Xiaofang、Wang Shuo、Masui Eitaro、Tamogami Shigeru、Chen Jieyu、Zhang Han
- Journal Title
  
  Analytical Letters
  
  Volume: 52 Issue: 12 Pages: 1991-2005
- DOI
  10.1080/00032719.2019.1590378
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K11681
[Journal Article] 科学技術の発展に伴う食品の美味評価に関する技術と機器の進歩2019
- Author(s)
  陳介余
- Journal Title
  
  美味技術学会誌
  
  Volume: 18 Pages: 49-52
- NAID
  40022145164
- Data Source
  KAKENHI-PROJECT-18K02189
[Journal Article] 味噌の品質評価への可視・近赤外スペクトルの利用2018
- Author(s)
  陳介余、張函、田村岳大、京野信行
- Journal Title
  
  美味技術学会誌
  
  Volume: 16(2) Pages: 23-29
- NAID
  130007484443
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition2018
- Author(s)
  Liu Xiaofang、Hoshino Nozomi、Wang Shuo、Masui Eitaro、Chen Jieyu、Zhang Han
- Journal Title
  
  European Journal of Lipid Science and Technology
  
  Volume: 120 Issue: 7 Pages: 1700528-1700528
- DOI
  10.1002/ejlt.201700528
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K11681, KAKENHI-PROJECT-15K00789
[Journal Article] 近赤外分光スペクトルを用いた乾麺の簡易水分測定システムの構築2017
- Author(s)
  陳　介余、張　函
- Journal Title
  
  秋田県立大学ウエブジャーナルB（研究成果部門）
  
  Volume: 4 Pages: 136-140
- NAID
  120006354894
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] 近赤外分光法による乾麺の水分測定に関する基礎研究2017
- Author(s)
  陳　介余、張　函
- Journal Title
  
  秋田県立大学ウエブジャーナルB（研究成果部門）
  
  Volume: 4 Pages: 131-135
- NAID
  120006354893
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] Determination of The Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-squares Regression2015
- Author(s)
  2)Jie Yu Chen, Han Zhang, Jinkui Ma, Tomohiro Tuchiya, and Yelian Miao
- Journal Title
  
  International Journal of Analytical Chemistry
  
  Volume: 2015 ID:185367 Pages: 1-6
- DOI
  10.1155/2015/185367
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] Analysis of carbonyl value of frying oil by Fourier transform infrared spectroscopy2015
- Author(s)
  3)Han Zhang, Jinkui Ma, Yelian Miao, Tomohiro Tuchiya, Jie Yu Chen
- Journal Title
  
  Journal of Oleo Science
  
  Volume: 64 Pages: 375-380
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy2015
- Author(s)
  1)Jie Yu Chen, Han Zhang, Jinkui MA, Tomohiro Tuchiya, Yelian Miao
- Journal Title
  
  Food Anal. Methods
  
  Volume: 8 Pages: 1508-1514
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K00789
[Journal Article] Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy2014
- Author(s)
  Jinkui MA, Han Zhang, Tomohiro Tuchiya, Yelian Miao and Jie Yu Chen
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 20（2） Pages: 217-223
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500946
[Journal Article] The Effect of Quantity of Salt on the Drying Characteristics of Fresh Noodles2014
- Author(s)
  Jie Yu Chen, Han Zhang, Yelian Miao
- Journal Title
  
  Agriculture and Agricultural Science Procedia
  
  Volume: 2 Pages: 207-211
- DOI
  10.1016/j.aaspro.2014.11.029
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-24500946
[Journal Article] 乾麺の食味評価に関する基礎研究2013
- Author(s)
  陳介余,張函,唐沢篤樹
- Journal Title
  
  美味技術学会誌
  
  Volume: 12（2） Pages: 3-9
- NAID
  40019958707
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] シナモン添加油のカルボニル化合物の発生挙動とその低減効果2023
- Author(s)
  張　函、高橋彩、陳　介余
- Organizer
  日本食品工学会第２４回（２０２３年度）年次大会
- Data Source
  KAKENHI-PROJECT-22K02115
[Presentation] フライポテトの品質評価における近赤外スペクトルの利用2023
- Author(s)
  小田嶋彩矢、張　函、陳　介余
- Organizer
  日本食品工学会第２４回（２０２３年度）年次大会
- Data Source
  KAKENHI-PROJECT-22K02115
[Presentation] 機器分析による味噌の品質評価に関する研究2023
- Author(s)
  陳　介余、張　函
- Organizer
  日本食品工学会第２４回（２０２３年度）年次大会
- Data Source
  KAKENHI-PROJECT-22K02115
[Presentation] フライ過程における食用油の遊離脂肪酸の変化について2020
- Author(s)
  張函，佐藤瑞希，劉暁芳，陳介余
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Analysis of the Total Polar Compounds of Frying Oils Using ATR-FTIR Spectroscopy on Fried Potatoes2019
- Author(s)
  Jie Yu Chen and Han Zhang
- Organizer
  World Conference on Sustainable Life Sciences (WOCOLS 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Evaluation of Antioxidant Effect of Green Tea Powder Addition in Fatty Acids2019
- Author(s)
  Eitaro Masui, Satoru Fujita, Xiaofang Liu, Jie Yu Chen and Han Zhang
- Organizer
  World Conference on Sustainable Life Sciences (WOCOLS 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Measuring the trans-fatty acid content of various vegetable frying oils using nearinfrared spectroscopy2019
- Author(s)
  Han Zhang, JieYu Chen
- Organizer
  2nd Euro-Global Conference on Food Science and Technology (FAT 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Using near infrared spectroscopy on fried potatoes to measure the total polar compounds in frying oil2019
- Author(s)
  JieYu Chen, Han Zhang
- Organizer
  2nd Euro-Global Conference on Food Science and Technology (FAT 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] 市販食用油における加熱中の不飽和脂肪酸およびトコフェロールの相互作用の解析2019
- Author(s)
  劉暁芳、王碩、増井栄太郎、田母神繁、陳介余、張函
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] 市販食用油における加熱中の不飽和脂肪酸およびトコフェロールの相互作用の解析2019
- Author(s)
  劉暁芳、王碩、増井栄太郎、田母神繁、陳介余、張函
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Using near infrared spectroscopy on fried potatoes to measure the total polar compounds in frying oil2019
- Author(s)
  Jie Yu Chen, Han Zhang
- Organizer
  2nd Euro-Global Conference on Food Science and Technology (FAT 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Analysis of the Total Polar Compounds of Frying Oils Using ATR-FTIR Spectroscopy on Fried Potatoes2019
- Author(s)
  Jie Yu Chen and Han Zhang
- Organizer
  World Conference on Sustainable Life Sciences (WOCOLS 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Measuring the trans-fatty acid content of various vegetable frying oils using near infrared spectroscopy2019
- Author(s)
  Han Zhang, Jie Yu Chen
- Organizer
  2nd Euro-Global Conference on Food Science and Technology (FAT 2019)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Quality evaluation of rapeseed oils based on the changes of volatile flavor and unsaturated fatty acids during frying2018
- Author(s)
  Jin-Kui Ma, Tomomi Konno, Jie-Yu Chen, Han Zhang
- Organizer
  日本食品工学会第19回（2018年度）年次大会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Changes of Oxidation Volatile Compounds in Brown Rice during Storage Period2018
- Author(s)
  Zhang Han, Chen Jieyu
- Organizer
  The 2nd International Flavor and Fragrance Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Deterioration of fatty acid and reduction of tocopherol content in commercial oils during deep-frying2018
- Author(s)
  Xiaofang Liu，Eitaro Masui，Shuo Wang，Shigeru Tamogami，JieYu Chen，Han Zhang
- Organizer
  日本食品科学工学会第65 回大会
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Near infrared spectroscopic determination of acid value in vegetable frying oil2018
- Author(s)
  Jie Yu Chen, Xiaofang Liu, Shuo Wang, Jinkui Ma and Han Zhang
- Organizer
  The Sixth Asian NIR Symposium
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K02189
[Presentation] Near infrared spectroscopic determination of acid value in vegetable frying oil2018
- Author(s)
  Jie Yu Chen, Xiaofang Liu, Shuo Wang, Jinkui Ma and Han Zhang
- Organizer
  The Sixth Asian NIR Symposium
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 混合脂肪酸の自動酸化における粉末緑茶添加の影響2018
- Author(s)
  増井栄太郎，劉　暁芳，陳　介余，秋山美展，張　函;
- Organizer
  日本食品科学工学会第65 回大会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] 粉末緑茶添加による混合脂肪酸の劣化抑制への影響2018
- Author(s)
  増井栄太郎，劉暁芳，陳介余，秋山美展，張函
- Organizer
  美味技術学会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] Deterioration of fatty acid and reduction of tocopherol content in commercial oils during2018
- Author(s)
  Xiaofang Liu，Eitaro Masui，Shuo Wang，Shigeru Tamogami，Jieyu Chen，Han Zhang
- Organizer
  日本食品科学工学会第65 回大会
- Data Source
  KAKENHI-PROJECT-18K11681
[Presentation] 混合脂肪酸の自動酸化における粉末緑茶添加の影響2018
- Author(s)
  増井栄太郎，劉暁芳，陳　介余，秋山美展，張　函
- Organizer
  日本食品科学工学会第65 回大会
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Application of electronic nose for quality evaluation of the miso paste2018
- Author(s)
  Jie Yu Chen and Han Zhang
- Organizer
  The 2nd International Flavor and Fragrance Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Changes of Oxidation Volatile Compounds in Brown Rice during Storage Period2018
- Author(s)
  Han Zhang and Jie Yu Chen
- Organizer
  The 2nd International Flavor and Fragrance Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] NIR determination of trans-fatty acid content in frying oils2018
- Author(s)
  Han Zhang and Jie Yu Chen
- Organizer
  The Sixth Asian NIR Symposium
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Analysis of degradation degree of the frying edible oil by measuring a frying potato with near infrared spectroscopy2017
- Author(s)
  Han Zhang, Xiaofang Liu, Shuo Wang, Eitaro Masui, Yelian Miao and Jie Yu Chen
- Organizer
  2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 抗酸化性食素材の添加によるオレイン酸の酸化抑制効果について2017
- Author(s)
  増井栄太郎、劉　暁芳、星野　望、陳　介余、張　函
- Organizer
  日本食品科学工学会第64回大会
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Examination of the possibility of analysis of trans-fatty acid content in frying oil by measuring the fried potatoes with near infrared spectroscopy2017
- Author(s)
  Jie Yu Chen, Shuo Wang, Xiaofang Liu, Eitaro Masui, Yelian Miao and Han Zhang
- Organizer
  2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 味噌の品質評価への近赤外分光法の利用可能性の探索2017
- Author(s)
  陳　介余、張　函
- Organizer
  第17回日本美味技術学会年次大会
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 近赤外分光法による醤油のアミノ酸組成の迅速測定2017
- Author(s)
  王碩、劉暁芳、張函、秋山美展、陳介余
- Organizer
  第33回近赤外フォーラム
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 食用油に含まれる不飽和脂肪酸のにおい生成とその制御について2017
- Author(s)
  増井栄太郎、劉暁芳、陳　介余、張　函
- Organizer
  第17回日本美味技術学会年次大会
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Correlating Visible/Near Infrared Spectra with Sensory Evaluation Values of Miso Paste2016
- Author(s)
  Jie Yu Chen, Yuya Waizumi, Shuo Wang, Xiao-fang Liu, Han Zhang, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, and Yelian Miao
- Organizer
  The 5th Asian NIR Symposium (ANS2016)
- Place of Presentation
  Kagoshima, Japan
- Year and Date
  2016-12-01
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Comparison of frying stability of two types of sesame oils refined by the roasting method and the cold compression method2016
- Author(s)
  Han Zhang, Shin Suzuki, Yutaka Hiruma and Jie Yu Chen
- Organizer
  The 2016 International Conference on Food Properties (ICFP2016)
- Place of Presentation
  Bangkok, Thailand
- Year and Date
  2016-05-31
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Determination of frying oil deterioration by the HERACLES electronic nose and multivariate regression analysis2016
- Author(s)
  Han Zhang, Jinkui Ma, Tomomi Konno, Jie Yu Chen
- Organizer
  The Food Factor I Barcelona Conference
- Place of Presentation
  Barcelona, Spain
- Year and Date
  2016-11-02
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Near infrared spectroscopy technology for determination of tocopherols in frying oils2016
- Author(s)
  Jie Yu Chen, Jinkui Ma, Han Zhang
- Organizer
  The Food Factor I Barcelona Conference
- Place of Presentation
  Barcelona, Spain
- Year and Date
  2016-11-02
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Analysis of trans-fatty acid content in frying oils using near-infrared spectroscopy2016
- Author(s)
  Jie Yu Chen, Shin Suzuki, Yutaka Hiruma, Han Zhang, Jinkui Ma, Tomohiro Tuchiya, Yelian Miao
- Organizer
  First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety
- Place of Presentation
  Amsterdam, Netherlands
- Year and Date
  2016-10-30
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] フライ温度による菜種油の揮発成分変動の解析2016
- Author(s)
  張函、今野智美、星野望、馬金魁、陳介余
- Organizer
  日本食品工学会第17 回（2016 年度）年次大会
- Place of Presentation
  東京海洋大学、日本
- Year and Date
  2016-08-04
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Relationships between Visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce2016
- Author(s)
  Han Zhang, Yuya Waizumi, Shuo Wang, Xiao-fang Liu, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, Yelian Miao, and Jie Yu Chen
- Organizer
  The 5th Asian NIR Symposium (ANS2016)
- Place of Presentation
  Kagoshima, Japan
- Year and Date
  2016-12-01
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Rapid quality analysis of various kinds of frying oils by near infrared spectroscopy2016
- Author(s)
  Jie Yu Chen, Shin Suzuki, Yutaka Hiruma and Han Zhang
- Organizer
  The 2016 International Conference on Food Properties (ICFP2016)
- Place of Presentation
  Bangkok, Thailand
- Year and Date
  2016-05-31
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 近赤外分光法によるフライ油の劣化度分析2016
- Author(s)
  真坂千尋、張函、陳介余
- Organizer
  日本食品分析学会
- Place of Presentation
  東洋大学白山キャンパス　日本
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] Effect of heating time on the volatile components from frying oil2016
- Author(s)
  Han Zhang, Jin-Kui Ma, Tomoni, Konno, Jie Yu Chen
- Organizer
  The Food Factor I Barcelona Conference
- Place of Presentation
  Barcelona, Spain
- Year and Date
  2016-11-02
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00789
[Presentation] 長期貯蔵米の匂い変化に及ぼす脂質劣化の影響2014
- Author(s)
  佐野純哉, 小野ひとみ, 陳介余, 張菡
- Organizer
  日本食品科学工学会平成26年度東北支部大会
- Place of Presentation
  山形県山形市
- Year and Date
  2014-11-22
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] 貯蔵米の匂い変化および古米臭の解析2013
- Author(s)
  張　函，佐藤明日美，矢島敏行，陳介余
- Organizer
  日本食品工学会第14回(2013年度)年次大会
- Place of Presentation
  京都テルサ（京都府民総合交流プラザ）
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Rapid determination of trans-fatty acid content in frying oil by near-infrared spectroscopy2013
- Author(s)
  Han Zhang, Jinkui Ma, Tomohiro Tuchiya, Yelian Miao, Jie Yu Chen
- Organizer
  NIR 2013 - 16th International Conference on Near Infrared
- Place of Presentation
  Montpellier La Grande-Motte, France
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] 保存に伴うりんごの物性変化が近赤外吸収スペクトルに及ぼす影響について2013
- Author(s)
  樫村昇、鈴木大志、張函、陳介余
- Organizer
  日本食品科学工学会平成25年度東北支部大会
- Place of Presentation
  仙台市民会館
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Nondestructive Evaluation of the Taste Quality for Apple Fruit Using Near Infrared Spectroscopy2013
- Author(s)
  Jie Yu Chen, Yelian Miao, Hiroki Inoue and Han Zhang
- Organizer
  NIR 2013 - 16th International Conference on Near Infrared Spectroscopy
- Place of Presentation
  Montpellier La Grande-Motte, France
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Nondestructive Evaluation of the Taste Quality for Apple Fruit Using Near Infrared Spectroscopy2012
- Author(s)
  Jie Yu Chen, Yelian Miao, Jinkui Ma, Hiroki Inoue and Han Zhang
- Organizer
  Proceedings of the 3th Asian Near Infrared Symposium, Published by The Asian NIR Consortium, 134-135, 2012
- Place of Presentation
  Bangkok, Thailand
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Determination of Raid Visco Analyzer Parameters in Mixed Cereal Flour Materials by Near Infrared Spectroscopy2012
- Author(s)
  Han Zhang, Syun Sasaki, Yelian Miao, Jinkui Ma, and Jie Yu Chen
- Organizer
  Proceedings of the 3th Asian Near Infrared Symposium, Published by The Asian NIR Consortium, 136-137, 2012
- Place of Presentation
  Bangkok, Thailand
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] うどん（乾麺）の食味評価に関する基礎研究2012
- Author(s)
  陳介余, 張菡, 新田陽佳, 唐沢篤樹
- Organizer
  日本美味技術学会第12回(2012年度)年次大会, 2012年11月9-10日, 講演要旨集pp.17-18, 2012
- Place of Presentation
  鳥取市
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] 複数澱粉系原料の混合による糊化特性および加工適性の変化2012
- Author(s)
  張菡，佐々木　駿，新田陽佳，馬　金魁, 陳介余
- Organizer
  日本食品工学会第13回(2012年度)年次大会, 講演要旨集pp.130, 2012
- Place of Presentation
  北海道　北海道大学
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Effect of Quantity of Salt on the Drying Characteristics of Fresh Noodles
- Author(s)
  Jie Yu Chen, Han Zhang, Yelian Miao
- Organizer
  2nd International Conference on Agricultural and Food Engineering
- Place of Presentation
  Kuala Lumpur, Malaysia
- Year and Date
  2014-12-01 – 2014-12-03
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Nondestructive Measurement of Textural Properties of Apples by near Infrared Reflectance Spectroscopy
- Author(s)
  Han Zhang, Yelian Miao, Noboru Kashimura, Jie Yu Chen
- Organizer
  4th Asian Near Infrared Symposium
- Place of Presentation
  Daegu, Korea
- Year and Date
  2014-06-17 – 2014-06-20
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] Prediction of the sensory attributes of boiled noodles using physicochemical measurements and near-infrared spectroscopy
- Author(s)
  Jie Yu Chen, Han Zhang, Yelian Miao, Ryousuke Ito, Tomohiro Tuchiya
- Organizer
  4th Asian Near Infrared Symposium
- Place of Presentation
  Daegu, Korea
- Year and Date
  2014-06-17 – 2014-06-20
- Data Source
  KAKENHI-PROJECT-24500946
[Presentation] A comparison of the difference in fatty acid composition between newly-harvested rice and stored rice
- Author(s)
  Han Zhang, Hitomi Ono, Junya Sano, Jie Yu Chen
- Organizer
  2nd International Conference on Agricultural and Food Engineering
- Place of Presentation
  Kuala Lumpur, Malaysia
- Year and Date
  2014-12-01 – 2014-12-03
- Data Source
  KAKENHI-PROJECT-24500946

1. ZHANG Han (10315608)

# of Collaborated Projects: 5 results

# of Collaborated Products: 70 results

Chen Jieyu 陳 介余

Chen Jie Yu 陳 介余

Research Projects

Research Products

Co-Researchers

地域の食文化・習慣を考慮した近赤外分光法による調味料の客観的品質評価技術の確立Principal Investigator

Principal Investigator

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Development of the measurement technique of lipid degradation level and trans fatty acid of deep fried foods using near infrared spectroscopyPrincipal Investigator

Principal Investigator

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Construction of quality evaluation system based on the modeling of frying oils and development of a control method for oil quality

Principal Investigator

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Review Section

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Development of the rapid measurement technology of the trans-fatty acid in frying oils using near infrared spectroscopyPrincipal Investigator

Principal Investigator

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Investigating the influence of the physical "taste" of food on its near infrared spectrumPrincipal Investigator

Principal Investigator

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[Journal Article] Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying2021

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DOI

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[Journal Article] 天然食品素材の添加による不飽和脂肪酸の酸化抑制効果2021

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NAID

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[Journal Article] Model for prediction of the carbonyl value of frying oil from the initial composition. LWT-Food Science and Technology2020

Author(s)

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DOI

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[Journal Article] Decomposition of Tocopherol Homologs and Their Effects on the Decomposition of Unsaturated Fatty Acids in 10 Commercial Oils During Deep Frying2020

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DOI

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[Journal Article] Volatile Profile and Flavor Characteristics of Ten Edible Oils2020

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DOI

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[Journal Article] Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying2019

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DOI

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[Journal Article] 科学技術の発展に伴う食品の美味評価に関する技術と機器の進歩2019

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Journal Title

NAID

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[Journal Article] 味噌の品質評価への可視・近赤外スペクトルの利用2018

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NAID

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[Journal Article] A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition2018

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DOI

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Chen Jieyu 陳介余

Chen Jie Yu 陳介余