MOTOYAMA Michiyo 本山三知代

Researcher Number	20414683
Affiliation (Current)	2025: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 上級研究員
Affiliation (based on the past Project Information) *help	2023 – 2024: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 上級研究員 2019 – 2022: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 主任研究員 2021: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 上級研究員 2017: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 主任研究員 2015 – 2016: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門畜産物研究領域, 主任研究員 … More 2014: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 主任研究員 2014: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所・畜産物研究領域, 主任研究員 2013: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 研究員 2012 – 2013: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 研究員 Less
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related / Food science Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Zootechnical science/Grassland science
Keywords	Principal Investigator Review / Raman / Microscopy / Meat cooking / cooking method / beef / TBARS / oxidation / Lipids / structure change … More / fat / protein / cooking / meat / 分析化学 / 分光 / 固体脂 / 油脂 / 食品 … More Except Principal Investigator 評価 / 味 / 食肉 / 匂い / 成分 / 品質評価 / うま味 / グルタミン酸 / 弁別閾 / 呈味成分 / 揮発成分 / 嗜好性 / 動物性脂肪 / 油脂 / コレステロール / 畜産物利用 / 畜産学 / 結晶多形 / トリアシルグリセロール / 物性 / ラマン分光 / 結晶 / トリアシルグリセロール分子種 / 脂肪 / ブタ Less

Investigation of taste and odor characteristics of meat using combination of multiple components
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2024 – 2028
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2021 – 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
  National Agriculture and Food Research Organization
Sensing protein oxidation by spectroscopy - Find a marker from nutrition and digestion point of view -Principal Investigator
- Principal Investigator
  
  本山三知代
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for JSPS Fellows
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  National Agriculture and Food Research Organization
Search for animal-fat specific palatable factor - regarding cholesterol, as a candidate
- Principal Investigator
  
  Sasaki Keisuke
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  National Agriculture and Food Research Organization
Development of non-destructive Raman spectrometric method for solid fat contentPrincipal Investigator
- Principal Investigator
  
  MOTOYAMA Michiyo
- Project Period (FY)
  2013 – 2014
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  National Agriculture and Food Research Organization
Modification of fat physical properties via triacylglycerol composition and crystal property controls
- Principal Investigator
  
  AIKAWA Katsuhiro
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  National Agriculture and Food Research Organization

All 2023 2022 2016 2015 2014 2013 2012 Other

All Journal Article Presentation Book Patent

[Book] Raman Spectroscopy ―Raman Spectra of Meat and Obtainable Information―, Chapter 15, in "Advances in Meat Processing Technology" (Contemporary Food Engineeringシリーズ）2015
- Author(s)
  Michiyo Motoyama
- Publisher
  CRC press
- Data Source
  KAKENHI-PROJECT-25850098
[Book] Raman Spectroscopy ―Raman Spectra of Meat and Obtainable Information―,2015
- Author(s)
  Michiyo Motoyama
- Total Pages
  25
- Publisher
  CRC press
- Data Source
  KAKENHI-PROJECT-24380148
[Journal Article] Transformation of highly marbled meats under various cooking processes2022
- Author(s)
  Duconseille Anne, Astruc Thierry, Sasaki Keisuke, Motoyama Michiyo
- Journal Title
  
  Meat Science
  
  Volume: 189 Pages: 108810-108810
- DOI
  10.1016/j.meatsci.2022.108810
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19F19104
[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022
- Author(s)
  Sasaki Keisuke、Motoyama Michiyo、Watanabe Genya、Nakajima Ikuyo
- Journal Title
  
  Meat Science
  
  Volume: 192 Pages: 108879-108879
- DOI
  10.1016/j.meatsci.2022.108879
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02144
[Journal Article] In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.2013
- Author(s)
  Motoyama M, Chikuni K, Narita T, Aikawa K, Sasaki K
- Journal Title
  
  Journal of Agricultural and Food Chemistry
  
  Volume: 61 Issue: 1 Pages: 69-75
- DOI
  10.1021/jf3034896
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24380148
[Patent] 食品中の豚肉を検出する方法2014
- Inventor(s)
  本山三知代,相川勝弘,佐々木啓介,中島郁世,千国幸一
- Industrial Property Rights Holder
  農研機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2014-165110
- Filing Date
  2014-08-14
- Data Source
  KAKENHI-PROJECT-24380148
[Patent] 食品中の豚肉を検出する方法2013
- Inventor(s)
  本山三知代,相川勝弘,佐々木啓介,中島郁世,千国幸一
- Industrial Property Rights Holder
  独立行政法人農業・食品産業技術総合研究機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2013-169248
- Filing Date
  2013-08-16
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定2023
- Author(s)
  石田翔太・櫻井宏樹・赤田花林・小松雅也・渡邊源哉・篠田咲紀・本山三知代・中島郁世・宮口右二・脇屋裕一郎・浅野敦之・佐々木啓介
- Organizer
  日本畜産学会第131回大会
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] 熟成により増加する遊離アミノ酸は食肉の味に影響するか2023
- Author(s)
  石田翔太, 駒井周太朗, 渡邊源哉, 瀧田渓吾, 赤田花林, 本山三知代, 中島郁世, 田島淳史, 佐々木啓介
- Organizer
  第64回日本食肉科学会大会（優秀発表賞受賞）
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] The effect of free amino acids supplementation on the taste of beef extract2022
- Author(s)
  Shota Ishida, Shutaro Komai, Genya Watanabe, Keigo Takita, Karin Akada, Michiyo Motoyama, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki
- Organizer
  第68回国際食肉科学技術会議
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] Effects of cholesterol supplementation on fat preference in C57black/6 mice and on odour intensity assessed by a trained panel2016
- Author(s)
  佐々木啓介・大江美香・中島郁世・本山三知代
- Organizer
  第１７回アジア大洋州畜産学会
- Place of Presentation
  九州産業大学（福岡県・福岡市）
- Year and Date
  2016-08-22
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K12331
[Presentation] ブタ脂肪組織に特異的に発現するトリアシルグリセロール合成酵素遺伝子アイソ2015
- Author(s)
  中島郁世,千國幸一,本山三知代,大江美香,尾嶋孝一,室谷進,相川勝弘,佐々木啓介
- Organizer
  第102回日本養豚学会大会
- Place of Presentation
  日本大学生物資源学部（湘南キャンパス）
- Year and Date
  2015-03-13
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] ラマン分光による油脂の結晶性状の同時イメージング2015
- Author(s)
  本山三知代
- Organizer
  つくばサイエンス・アカデミー（SAT）テクノロジーショーケース2015
- Place of Presentation
  つくば国際会議場
- Year and Date
  2015-01-21
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 冷却速度がラードの硬さに及ぼす影響2015
- Author(s)
  佐々木啓介,本山三知代,中島郁世,相川勝弘,千國幸一
- Organizer
  第102回日本養豚学会大会
- Place of Presentation
  日本大学生物資源学部（湘南キャンパス）
- Year and Date
  2015-03-13
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] Raman Microspectroscopic Approach to Detect Pork2014
- Author(s)
  本山三知代,佐々木啓介,相川勝弘,安藤正浩,濵口宏夫
- Organizer
  2nd International Symposium on Halal Science and Innovative Product Development
- Place of Presentation
  Darussalam, Brunei
- Invited
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 枝肉脂肪の結晶状態のラマン分光によるオンサイト分析2014
- Author(s)
  本山三知代,千国幸一,成田卓美,相川勝弘,佐々木啓介
- Organizer
  日本畜産学会第118回大会
- Place of Presentation
  つくば国際会議場
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] Imaging of fat crystals within pork adipose tissue2013
- Author(s)
  本山三知代,安藤正浩,佐々木啓介,濵口宏夫
- Organizer
  59th International Congress of Meat Science and Technology
- Place of Presentation
  Swiss Hotel Grand Efes.Izmir, Turkey
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] トリアシルグリセロールsn-2脂肪酸結合に関与する酵素アイソフォーム遺伝子2013
- Author(s)
  千国幸一・本山三知代・中島郁世・佐々木啓介・相川勝弘
- Organizer
  日本畜産学会第116回大会
- Place of Presentation
  安田女子大学(広島県)
- Year and Date
  2013-03-30
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] ブタ脂肪組織に特徴的なトリアシルグリセロール合成酵素遺伝子アイソフォームの発現パターン2013
- Author(s)
  中島郁世,千国幸一,本山三知代,大江美香,尾嶋孝一,室谷進,相川勝弘,佐々木啓介
- Organizer
  第99回日本養豚学会大会
- Place of Presentation
  仙台市民会館
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 自給飼料活用型豚肉の官能特性に関する定性的知覚マップ2013
- Author(s)
  佐々木啓介,本山三知代,成田卓美,大森英之,田島清,佐々木康仁,新垣裕子,吉岡豪,脇屋裕一郎,本多昭幸,石田藍子,安田知子,芳山三喜雄,尾嶋孝一,中島郁世,小林美穂,新宮博行,千国幸一,勝俣昌也
- Organizer
  第99回日本養豚学会大会
- Place of Presentation
  仙台市民会館
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] Raman microspectroscopic in situ study of porcine fat crystal polymorphism2012
- Author(s)
  Motoyama M, Ando M, Sasaki K, Hamaguchi H
- Organizer
  World Congress on Oleo Science & 29th ISF Congress JOCS/AOCS/KOCS/ISF Joint Meetingng
- Place of Presentation
  アルカスSASEBO(長崎県)
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] ラマン分光イメージングによる油脂の結晶状態の同時評価技術
- Author(s)
  本山三知代
- Organizer
  イノベーション・ジャパン2014
- Place of Presentation
  東京ビッグサイト
- Year and Date
  2014-09-11 – 2014-09-12
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] DEVELOPMENT OF RAMAN SPECTROMETRIC ON-SITE METHOD TO MEASURE SOLID FAT CONTENT
- Author(s)
  Michiyo Motoyama, Shigenobu Hayashi, Keiko Jumura, Koichi Chikuni, Ikuyo Nakajima, Katsuhiro Aikawa, Keisuke Sasaki
- Organizer
  60th International Congress of Meat Science and Technology
- Place of Presentation
  プンタデルエスタ（ウルグアイ）
- Year and Date
  2014-08-17 – 2014-08-22
- Data Source
  KAKENHI-PROJECT-25850098
[Presentation] Development of Raman spectroscopic on-site method to measure solid fat
- Author(s)
  Michiyo Motoyama, Shigenobu Hayashi, Keiko Jumura, Koichi Chikuni, Ikuyo
- Organizer
  60th International Congress of Meat Science and Technology
- Place of Presentation
  プンタデルエスタ（ウルグアイ）
- Year and Date
  2014-08-17 – 2014-08-22
- Data Source
  KAKENHI-PROJECT-24380148

1. NAKAJIMA Ikuyo (60355063)

# of Collaborated Projects: 4 results

# of Collaborated Products: 10 results
2. SASAKI Keisuke (20343981)

# of Collaborated Projects: 4 results

# of Collaborated Products: 15 results
3. 石田翔太 (00885006)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
4. 渡邊源哉 (00782179)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
5. AIKAWA Katsuhiro (20370629)

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results
6. CHIKUNI Koichi (40355061)

# of Collaborated Projects: 1 results

# of Collaborated Products: 8 results
7. 大江美香 (90391383)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
8. 赤田花林 (30917034)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. NARITA Takumi

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
10. 林繁信

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. 治村圭子

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. DUCONSEILLE ANNE

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

MOTOYAMA Michiyo 本山 三知代

Research Projects

Research Products

Co-Researchers

Investigation of taste and odor characteristics of meat using combination of multiple components

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Sensing protein oxidation by spectroscopy - Find a marker from nutrition and digestion point of view -Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Search for animal-fat specific palatable factor - regarding cholesterol, as a candidate

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of non-destructive Raman spectrometric method for solid fat contentPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Modification of fat physical properties via triacylglycerol composition and crystal property controls

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Raman Spectroscopy ―Raman Spectra of Meat and Obtainable Information―, Chapter 15, in "Advances in Meat Processing Technology" (Contemporary Food Engineeringシリーズ）2015

Author(s)

Publisher

Data Source

[Book] Raman Spectroscopy ―Raman Spectra of Meat and Obtainable Information―,2015

Author(s)

Total Pages

Publisher

Data Source

[Journal Article] Transformation of highly marbled meats under various cooking processes2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.2013

Author(s)

Journal Title

DOI

Data Source

[Patent] 食品中の豚肉を検出する方法2014

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Industrial Property Number

Filing Date

Data Source

[Patent] 食品中の豚肉を検出する方法2013

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Industrial Property Number

Filing Date

Data Source

[Presentation] 豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定2023

Author(s)

MOTOYAMA Michiyo 本山三知代