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MURATA Michiyo  村田 道代

ORCIDConnect your ORCID iD *help
… Alternative Names

村田 道代  ムラタ ミチヨ

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Researcher Number 30133135
External Links
Affiliation (based on the past Project Information) *help 2000: 奈良教育大学, 教育学部, 教授
1997 – 1999: Katyo Junior College, Life Science, Professor, 生活学科, 教授
1997: 華頂短期大学, 生活科, 教授
1996: 華頂短期大学, 教授
1995: 華頂短期大学, 生活学科, 教授
1991: 京都大学, 食糧科学研究所, 教務職員
1990: 京都大学食糧科学研究所, 教務職員
Review Section/Research Field
Except Principal Investigator
Fisheries chemistry / 家政学
Keywords
Except Principal Investigator
IMP / コラーゲン / Glutamate receptor / Umami / Peroxisome ploliferator-activated receptor / Fatty acid transporter / Lipid / Gelatin / Fish meat / Tast-active component … More / うま味受容 / ラット / 脂肪酸 / 呈味物質 / エキス / ハマチ / FAT / 味細胞 / グルタミン酸 / マウス / 筋肉 / DHAエチルエステル / 脂質 / タンパク質 / エキス成分 / ブリ / グルタミン酸受容体 / うま味 / ペルオキシソーム増殖剤応答性受容体 / 脂肪酸トランスポーター / 脂肪 / ゼラチン / 魚類筋肉 / 呈味成分 / FIBRINOGEN ZYMOGRAPHY / MUSHROOM / FIBRYNOLYTIC ENZYME / 血栓溶解酵素 / フィブリノーゲンザイモグラフィー / マイタケ / 血栓溶解酸素 / sensory observation / color / freshness index / impedance / K value / non-destructive analysis / freshness / fish and shellfish / 臭気センサー / 非破壊計測 / 臭気センサ / 氷蔵 / 魚類 / L^*a^*b^* / 色彩変化 / センサ / 電気特性 / 核酸関連物質 / 非破壊法 / 官能評価 / 色彩 / 鮮度指標 / インピーダンス / K値 / 非破壊分析 / 鮮度 / 魚介類 / Amino acid / Tenderization / Collagen / Toughness / Muscle / Fish / 破断強度 / 死後硬直 / 呈味性 / 死後変化 / 肉質 / 結合組織 / コラ-ゲン / カテプシン / プロテア-ゼ / ヌクレオチド / 遊離アミノ酸 / 抗体 / 筋内膜 / 筋隔膜 / コイ / アミノ酸 / ATP / 軟化 / 歯ごたえ / 硬直 / 魚肉 Less
  • Research Projects

    (4 results)
  • Co-Researchers

    (9 People)
  •  Studies on taste, flavor and their development of fish meat

    • Principal Investigator
      SAKAGUCHI Morihiko
    • Project Period (FY)
      2000 – 2002
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      Fisheries chemistry
    • Research Institution
      Shijonawate Gakuen Junior College
      Kyoto University
  •  Survey of fibrynolytic enzymes in food materials and examination of their effects in vivo

    • Principal Investigator
      TOYOHARA Masako
    • Project Period (FY)
      1997 – 1999
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      KACHO JUNIOR COLLEGE
  •  Studies on developing the non-destructive method for freshness assessment of fish and shellfish.

    • Principal Investigator
      SAKAGUCHI Morihiko
    • Project Period (FY)
      1995 – 1997
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      Fisheries chemistry
    • Research Institution
      KYOTO UNIVERSITY
  •  Studies on post-mortem change in quality of fish meat

    • Principal Investigator
      SAKAGUCHI Morihiko
    • Project Period (FY)
      1990 – 1992
    • Research Category
      Grant-in-Aid for General Scientific Research (B)
    • Research Field
      Fisheries chemistry
    • Research Institution
      KYOTO UNIVERSITY
  • 1.  SAKAGUCHI Morihiko (00027187)
    # of Collaborated Projects: 3 results
    # of Collaborated Products: 0 results
  • 2.  TOYOHARA H (90183079)
    # of Collaborated Projects: 3 results
    # of Collaborated Products: 0 results
  • 3.  KINOSHITA Masato (60263125)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 4.  HIRATA Takashi (40273495)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 5.  KATO Koro (70026566)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 6.  TOYOHARA Masako (50241211)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 7.  NAKATA Reiko (90198119)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 8.  河田 照雄 (10177701)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 9.  林 由佳子 (60212156)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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