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Orita Ayane  折田 綾音

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… Alternative Names

折田 綾音  オリタ アヤネ

ORITA AYANE  折田 綾音

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Researcher Number 20828173
Other IDs
Affiliation (Current) 2025: 中村学園大学, 栄養科学部, 助教
Affiliation (based on the past Project Information) *help 2023: 中村学園大学, 栄養科学部, 助手
2019 – 2021: 中村学園大学, 栄養科学部, 助手
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Except Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords
Principal Investigator
豆類 / 血糖値 / 大豆 / 食後血糖値 / 豆ご飯 / アントシアニン / 一般成分 / ポリフェノール / 水煮 / ファイトケミカル / 栄養 / 加熱加工 / ササゲ豆 … More
Except Principal Investigator
… More 有色大豆 / 黒大豆 / 穀類 / 雑豆 / 茶大豆 / 非抽出性ポリフェノール / 加熱調理 / 非抽出性 / ポリフェノール / 豆類 Less
  • Research Projects

    (3 results)
  • Research Products

    (5 results)
  • Co-Researchers

    (1 People)
  •  「豆ご飯」の食後高血糖抑制エフェクトとその因子解明Principal Investigator

    • Principal Investigator
      折田 綾音
    • Project Period (FY)
      2023 – 2026
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Nakamura Gakuen College
  •  Establishment of analytical method for non-extractable polyphenols in cereals and its application

    • Principal Investigator
      Oki Tomoyuki
    • Project Period (FY)
      2020 – 2023
    • 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
      Nakamura Gakuen College
  •  General nutrition ingredients and phytochemicals characteristics of cowpea cultivated in Japan and the effect of general cooking processPrincipal Investigator

    • Principal Investigator
      ORITA AYANE
    • Project Period (FY)
      2019 – 2021
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Nakamura Gakuen College

All 2023 2022 2021 2019

All Presentation

  • [Presentation] 白米飯への蒸し豆の混合が咀嚼回数に与える影響2023

    • Author(s)
      折田綾音、沖智之
    • Organizer
      第70回日本栄養改善学会学術総会
    • Data Source
      KAKENHI-PROJECT-23K12700
  • [Presentation] 有色大豆種皮に存在するプロアントシアニジンの探索2022

    • Author(s)
      折田綾音、菫丹々、沖智之
    • Organizer
      日本食品科学工学会第69回大会
    • Data Source
      KAKENHI-PROJECT-20K02419
  • [Presentation] 加熱調理によるササゲ豆の物性変化について2022

    • Author(s)
      折田綾音、沖智之
    • Organizer
      第69回日本栄養改善学会学術総会
    • Data Source
      KAKENHI-PROJECT-19K14021
  • [Presentation] 沖縄県産ササゲ豆の栄養成分と物性について2021

    • Author(s)
      折田綾音、沖智之
    • Organizer
      第68回日本栄養改善学会学術総会
    • Data Source
      KAKENHI-PROJECT-19K14021
  • [Presentation] 沖縄県産ササゲ豆の一般栄養成分ならびに機能性に関する研究2019

    • Author(s)
      折田綾音、沖智之、武曽歩、太田英明
    • Organizer
      日本食品科学工学会 第66回大会
    • Data Source
      KAKENHI-PROJECT-19K14021
  • 1.  Oki Tomoyuki (60414851)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 1 results

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