NAGANO Hiroko 長野宏子

Researcher Number	40074984
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2013 – 2014: 岐阜大学, (連合)農学研究科(研究院), 特別協力研究員 2012: 岐阜大学, 教育外部, 教授 1995 – 2012: 岐阜大学, 教育学部, 教授 1989 – 1990: 岐阜大学, 教育学部, 助教授 1987: Faculty of Education, Gifu University・Associate Professor, 教育学部, 助教授 1986: 岐大, 教育学部, 助教授
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits / 食生活 / Applied microbiology Except Principal Investigator Eating habits, studies on eating habits / 食生活 / 応用微生物学・応用生物化学 / 家政学 / General human life sciences
Keywords	Principal Investigator たんぱく質 / 微生物 / 発酵食品 / enzyme / 酵素 / 伝統発酵食品 / protein / 小麦粉 / 小麦 / タンパク質 … More / 米 / 食品微生物 / Protein / Microorganism / スクリーニング / 低アレルゲン化 / 機能性 / Saccharomyces cerevisiae / パン / Enterobacter cloacae GAO / Leavening Bacteria / Mantou / Enterobacter cloacae / APIバイオタイプ / Enterobacter cloacae GAO菌 / 醗酵性細菌 / 饅頭 / 小麦粉醗酵食品 / functionary / peptide / microorganism / fermented food / ペプチド / functional components / soy bean / Wheat flour / Rice / Biological diversity / Preserved microorganisms / Fermented foods / Southeast Asia / 魚醤油 / 微生物データベース / 茶 / 機能性成分 / 大豆 / 生物多様性 / 微生物保存 / 東南アジア / baking quality / hypoallergenizatin / wheat flour / traditional fermented foods / 細菌 / 酵母 / 製パン性 / 低アレルゲン / starch / prorein / microorganisms / rice / traditional fermented food / でんぷん / 発酵麺 / 伝統食品 / hypoallergenic / Screening / Traditional Fermented Foods / 低アレルゲン比 / Screeninng / Hypoallergenic / Leavening bacteria / Fementation / Traditional Foods / Allergenic protein / Leavening Bactertia / Traditional Food / 発酵性細菌 / 発酵 / 乳酸菌 / 多型解析 / マイクロサテライト多型解析 / パン酵母 / アレルゲンタンハク質 / 遺伝子解析 / アレルゲンタンパク質 … More Except Principal Investigator 微生物 / Hydrogen production / Starter / Wheat flour / 乳酸菌 / 発酵食品 / 小麦粉 / パン / 伝統発酵食品 / rice / organic acid / Lactic acid bacteria / Traditional fermented rice noodle / 米 / 有機酸 / 伝統的発酵米麺 / noodle / soy sauce / tea / microorganism / fermented food / 紅茶 / 麺 / 醤油 / 茶 / 醗酵食品 / Laomian / beta - galactosidase / Leavening bacteria / Enterobacter cloacae GAO / H_2gas Fermentation / β-galactosidase / Laomian(老麺) / Enterobacter cloacase GAO / 老麺 / βーgalactosidase / Leavening Bacteria / Enter.cloacae GAO / 乳酸 / 抗酸化性 / 阿波晩茶 / 後発酵茶 / 発酵 / 食品 / 生活ハンディキャップ / 消費者教育 / 衣食住の生活環境 / 生活必需品 / 教材研究 / 生活者の自立 / ユニバーサルデザイン / 家庭科教育 Less

World map of bread -Genetic analysis of yeast and lactic acid bacteria-Principal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu University
Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
What can you tell from a piece of Bread!-Fermented food functional components and microorganism genetic analysis-Principal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu University
Bread making of wheat flour produced in Gifu Prefecture for the allergic patient.
- Principal Investigator
  
  HORI Mitsuyo
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu City Women's College
Functional Properties of Peptides Produced by Bacterial Enzymes from Traditional Fermented FoodsPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2006 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu University
生活者の自立を支える「ユニバーサルデザイン教育」-総合的な家庭科教育の研究-
- Principal Investigator
  
  渡辺光雄
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  General human life sciences
- Research Institution
  Gifu University
伝統発酵食品中の微生物を利用した低アレルゲンパン作成
- Principal Investigator
  
  HORI Mitsuyo
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu City Women's College
Diversity of microorganisms in traditional fermented foods and seed preservationPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Applied microbiology
- Research Institution
  Gifu University
Making Bread by using Yeast and Bacteria-Characterization of Microorganisms in Traditional Fermented FoodPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroki
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Gifu University
Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
The Characteristics and the microorganisms of traditional fermented rice noodlePrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Gifu University
Diversity of Fermented Foods
- Principal Investigator
  
  ARAI Motoo
- Project Period (FY)
  1998 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (A).
- Research Field
  
  応用微生物学・応用生物化学
- Research Institution
  Osaka Prefecture University
The screening, Behavior and Application of the Microorganisms in Traditional Fermented FoodsPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Gifu University
The Microorganisms and Behavior of Protein in Traditional Cereals Fermented FoodsPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Gifu University
The Characteristic Properties of Wheat Flour Dough with New Leavening Bacteria
- Principal Investigator
  
  SHOJI Zenya
- Project Period (FY)
  1989 – 1990
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Akita University
The new Leavening Bacteria in dough of Wheat flourPrincipal Investigator
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Gifu University

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All Journal Article Presentation Book

[Book] 麦の自然史-人と自然が育んだムギ農耕2010
- Author(s)
  有村誠、大田正次、河原太八、加藤鎌二、笹沼恒男、佐藤洋一郎、武田和義、丹野研一、辻本壽、富永達、長野宏子、西田英隆、森直樹、森川利信、吉村作治、渡部武
- Publisher
  北海道大学出版会
- Data Source
  KAKENHI-PROJECT-20500698
[Book] フローチャートによる身近な調理の科学実験2008
- Author(s)
  加藤みゆき, 津田淑江, 長野宏子, 阿知和弓子, 大迫早苗, 永島伸浩, 西堀すき江, 堀光代, 森山三千江
- Total Pages
  170
- Publisher
  地人書館
- Data Source
  KAKENHI-PROJECT-20500698
[Book] 身近な調理の科学実験2008
- Author(s)
  加藤みゆき、津田淑江、長野宏子、阿知波弓子、大迫早苗、永島伸浩、西堀すき江、堀光代、森山三千江
- Publisher
  地人書館
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] 小麦発酵食品中の微生物を用いたパンの有用性2014
- Author(s)
  安田怜未、下山田真、堀光代、粕谷志郎、長野宏子
- Journal Title
  
  日本家政学会誌
  
  Volume: 65 Pages: 1-11
- NAID
  130004774132
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500940
[Journal Article] 人々の智恵が育んだ伝統発酵食品と微生物の関わり2014
- Author(s)
  長野宏子
- Journal Title
  
  日本家政学会誌
  
  Volume: 65
- Data Source
  KAKENHI-PROJECT-24500940
[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Journal Title
  
  IFHE 2012 World Congress MelbourneAustralia
  
  Pages: 196-196
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Natural populations of lactic acid bacteria in douche from Yunnan Province, China2012
- Author(s)
  Chen-Jian LIU, Fu-ming GONG, Xiao-ran LI, Hai-yan LI, Zhong-hua ZHANG, Yue FENG, Hiroko NAGANO
- Journal Title
  
  J. Zhejiang Univ-Sci B
  
  Volume: (in press)
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] Natural populations of lactic acid bacteria in douche from Yunnan Province, China2012
- Author(s)
  Chen-Jian LIU, Fu-ming GONG, Xiao-ran LI, Hai-yan LI, Zhong-hua ZHANG, Yue FENG, Hiroko NAGANO
- Journal Title
  
  J. Zhejiang Univ-Sci B
  
  Volume: 13 Pages: 298-30
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500940
[Journal Article] Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus Subtilis2012
- Author(s)
  Xujun HAN, Hiroko NAGANO, Panthitra PHROMRAKSA, Michiko TSUJI, Makoto SHIMOYAMADA, Kasuya SHIRO, Tohru SUZUKI and Chirasak KHAMBOONRUANG
- Journal Title
  
  Food Science and Technology Research
- NAID
  10031054450
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis2012
- Author(s)
  Xujun HAN, Hiroko NAGANO, Panthitra PHROMRAKSA, Michiko TSUJI, Makoto SHIMOYAMADA, Shiro KASUYA, Tohru SUZUKI and Chirasak KHAMBOONRUANG
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 18 Pages: 651-657
- NAID
  10031054450
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500940
[Journal Article] Natural populations of lactic acid bacteria in douche from Yunnan Province, China2012
- Author(s)
  Chen-Jian LIU, Fu-ming GONG, Xiao-ran LI, Hai-yan LI, Zhong-hua ZHANG, Yue FENG, Hiroko NAGANO
- Journal Title
  
  J.Zhejiang Univ-Sci B
  
  Volume: (印刷中)
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 小麦粉発酵食品中の微生物による小麦たんぱく質への作用2012
- Author(s)
  堀光代、鈴木徹、長野宏子
- Journal Title
  
  日本家政学会誌
  
  Volume: 63 Pages: 771-780
- NAID
  130004510558
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500940
[Journal Article] 料理習得に対する高校までの調理実習の影響2011
- Author(s)
  堀光代, 平島円, 磯部由香, 長野宏子
- Journal Title
  
  岐阜市立女子短期大学紀要
  
  Volume: 第60輯 Pages: 55-59
- NAID
  110008593137
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2011
- Author(s)
  Miyuki Ktoh, Mie Inoue, YoshinobuKatoh, Hiroko Nagano and Masashi Omori
- Journal Title
  
  The-4th International Conference on O-CHA Culture and Science
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 石窯パンの特徴におよぼす焼成温度の影響2011
- Author(s)
  長野宏子、堀光代、粕谷志郎、下山田真
- Journal Title
  
  日本家政学会誌
  
  Volume: 第62巻第10号 Pages: 659-663
- NAID
  130004510524
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia2010
- Author(s)
  Masayo IKEDA, Miyuki KATOH, Hiroko NAGANO and Shigeru SAWAYAMA
- Journal Title
  
  J. Home Econ. Jpn.
  
  Volume: 第61巻第2号 Pages: 91-99
- NAID
  130004774017
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 岐阜県産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代、長野宏子、阿久沢さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会誌
  
  Volume: 第43巻第1号 Pages: 31-37
- NAID
  110007539883
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 岐阜県内産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代、長野宏子、阿久澤さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会雑誌 43(1)
  
  Pages: 31-37
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] 岐阜県産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代、長野宏子、阿久沢さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学学会 43
  
  Pages: 31-37
- NAID
  110007539883
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 岐阜県内産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代長野宏子, 他
- Journal Title
  
  日本調理科学会 43
  
  Pages: 31-37
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] ベトナムにおける茶生葉の流通形態とその利用について2010
- Author(s)
  加藤みゆき、長野宏子、大森正司
- Journal Title
  
  日本家政学会誌
  
  Volume: 61 Pages: 737-740
- NAID
  130004510467
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods Food Sci2009
- Author(s)
  Panthtra PHROMRAKSA, Hiroko NAGANO, Yoshihiro KANAMARU, Hidehiko IZUMI, Chikako YAMADA, Chirasaku KHAMBOONRUANG
- Journal Title
  
  Technol.Res. 15(6)
  
  Pages: 659-666
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] スイス(ルツェルン)における小麦粉発酵食品2009
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  岐阜市立女子短期大学研究紀要 58
  
  Pages: 81-85
- NAID
  110007356547
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] スイス(ルツェルン)における小麦粉発酵食品2009
- Author(s)
  堀光代、長野宏子
- Journal Title
  
  岐阜市立女子短期大学紀要 58
  
  Pages: 81-85
- NAID
  110007356547
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] Purification and Characterization of a Proteolytic Enzyme from Bacillus subtilis M2-42008
- Author(s)
  Chenjian LIU, Hiroko NAGANO
- Journal Title
  
  日本家政学会 59(in press)
- NAID
  110006862307
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and their Allergenic Reducing Potentials2008
- Author(s)
  Panthitra Phromraksa, Hiroko Nagano, Thidarut Boonmars, Chirasak Kamboonruang
- Journal Title
  
  J. Food Science 73
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] Purification and Characterization of Proteolyic Enzyme from Bacillus subtilis M2-42008
- Author(s)
  Chenjian LIU, Hiroko NAGANO
- Journal Title
  
  J.Home Econ Jpn 59(8)
  
  Pages: 565-573
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500698
[Journal Article] Chirasak Kamboonruang, Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and their Allergenic Reducing Potentials2008
- Author(s)
  Panthitra, Phromraksa, Hiroko, Nagano, Thidarut, Boonmars
- Journal Title
  
  J. Food Science 73, 4
  
  Pages: 189-195
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] タイにおける発酵米麺の改良とその特性2007
- Author(s)
  小林明奈、ポラムラックサーパンティトラー、加藤みゆき、池田昌代、チラサックカンブーンアング、長野宏子
- Journal Title
  
  日本家政学会 58
  
  Pages: 463-470
- NAID
  120006340572
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] ラオスのおけるカオプン製造工程中の成分変化2006
- Author(s)
  加藤みゆき、池田昌代、長野宏子、阿久澤さゆり、大森正司
- Journal Title
  
  日本家政学会 57
  
  Pages: 301-307
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] ラオスのおけるカオフン製造工程中の成分変化2006
- Author(s)
  加藤みゆき, 池田昌代, 長野宏子, 阿久澤さゆり, 大森正司
- Journal Title
  
  日本家政学会誌 57
  
  Pages: 301-307
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] タデ科植物の中国伝統食品への利用2005
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  日本調理科学会誌 38・1
  
  Pages: 51-57
- NAID
  120006341829
- Data Source
  KAKENHI-PROJECT-15650161
[Journal Article] タデ科植物の中国伝統食品への利用2005
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  日本調理科学会誌 38・1
  
  Pages: 51-57
- NAID
  120006341829
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 発酵米麺のアレルゲンたんぱく質とプロテアーゼ産生微生物について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 和泉秀彦, 大森正司
- Journal Title
  
  日本家政学会誌 56
  
  Pages: 417-424
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Use of-"Persicaria"- in Traditional Chinese Fermented Foods.2005
- Author(s)
  Hori, M., Nagano, H.
- Journal Title
  
  J.Coookery Sci.Jpn. 38(1)
  
  Pages: 51-57
- NAID
  120006341829
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 発酵米麺のアレルゲンたんぱく質とプロテアーゼ産生微生物について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久沢さゆり, 和泉秀彦, 大森正司
- Journal Title
  
  日本家政学会誌 56・7
  
  Pages: 417-424
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] ブータンの伝統的乳発酵食品からのプロテアーゼ産生菌の探索2005
- Author(s)
  長野宏子, 丸山(塩谷)一代, 堀光代, 粕谷志郎
- Journal Title
  
  日本家政学会誌 56
  
  Pages: 553-558
- NAID
  110003167118
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Purification and properties of Collagenase from Bacillus subtilis CN22005
- Author(s)
  Tran Lien Ha, Nagano Hiroko
- Journal Title
  
  Proceedings of 12th regional symposium on chemical engineering RSCE 1
  
  Pages: 203-207
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 岐阜県内産小麦粉の製パン性について2005
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  岐阜市立女子短期大学研究紀要第54輯
  
  Pages: 113-117
- NAID
  110004449269
- Data Source
  KAKENHI-PROJECT-15650161
[Journal Article] 岐阜県内産小麦の製パン性について2005
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  岐阜市立女子短期大学研究紀要第54輯
  
  Pages: 111-116
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] タデ科植物の中国伝統食品への利用2005
- Author(s)
  堀光代, 長野宏子
- Journal Title
  
  日本調理科学会誌 38
  
  Pages: 51-57
- NAID
  120006341829
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] カンボジアにおける発酵米麺の製造方法と食し方について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司
- Journal Title
  
  日本家政学会誌 56
  
  Pages: 827-833
- NAID
  110003502996
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Purification and Properties of a Protease Produced by Bacillus Subtilis CN2 Isolated from a Vietnamese Fish Sauce2004
- Author(s)
  Uchida, H., Yamashita, S., Tanaka, T., Lien, H.T., Nagano, H., Uwajima, T.
- Journal Title
  
  World J. Microbiol. Biotechnol. 20・6
  
  Pages: 579-582
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Purification and Properties of a Protease Produced by Bacillus subtilis CN2 Isolated from a Vietnamese Fish Sauce.2004
- Author(s)
  Uchida, H., Yamashita, S., Tanaka., T., Lien, H.T., Nagano, H., Uwajima, T
- Journal Title
  
  World J Microbiol.Biotechnol. 20・6
  
  Pages: 579-582
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Purification and Properties of a Protease Produced by Bacillus Subtilis CN2 Isolated from a Vietnamese Fish Sauce2004
- Author(s)
  Uchida, H., Yamashita, S., Tanaka., T., Lien, H.T., Nagano, H., Uwajima
- Journal Title
  
  T.World J.Microbiol.Biotechnol. 20(6)
  
  Pages: 579-582
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 饅頭生地におよぼすEnterbacter cloacae GAOの影響2003
- Author(s)
  田村朝子, 長野宏子, 大森正司, 庄司善哉, 荒井基夫
- Journal Title
  
  日本家政学会誌 54・2
  
  Pages: 183-188
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Identification of Microorganisms in Traditional Asian Foods of Fermented Wheat Flour and their hypoallergenization.2003
- Author(s)
  Nagano, H., Kasuya, S., SHOJI, Z., TAMURA, A., Omori, M., Iibuchi, S., Arai, M
- Journal Title
  
  Food Sci., Technol Res. 9・1
  
  Pages: 7-10
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Identification of Microorganisms in Traditional Asian Foods of Fermented Wheat Flour and their hypoallergenization2003
- Author(s)
  Nagano, H., Kasuya, S., SHOJI, Z., TAMURA, A., Omori, M., Iibuchi, S., Arai, M.
- Journal Title
  
  Food Sci., Technol. Res., 9・1
  
  Pages: 7-10
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 饅頭生地のおよぼすEnterobacter cloacae GAOの影響2003
- Author(s)
  田村朝子, 長野宏子, 大森正司, 庄司善哉, 荒井基夫
- Journal Title
  
  日本家政学会誌 54・2
  
  Pages: 183-188
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Effect of Enterobacter cloacae GAO on the Swelling of dough.2003
- Author(s)
  Tamura, A., Nagano, H., Omori, M., Sshoji, S., Arai, M.
- Journal Title
  
  J.Home Econ.Jpn. 54(2)
  
  Pages: 183-188
- NAID
  120006340603
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Identification of Microorganisms in Traditional Asian Foods of Fermented Wheat Flour and their hypoallergenization.2003
- Author(s)
  Nagano, H., Kasuya, S., SHOJI, Z., TAMURA, A., Omori, M., Iibuchi, S., Arai, M.
- Journal Title
  
  Food Sci., Technol.Res. 9(1)
  
  Pages: 7-10
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 伝統的な小麦粉発酵食品中の微生物とその働き2003
- Author(s)
  長野宏子, 説田祐子, 粕谷志郎
- Journal Title
  
  日本家政学会誌 54・9
  
  Pages: 713-721
- NAID
  120006340570
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Characterization of Microorganisms in Traditional Fermented Wheat Flour Food.2003
- Author(s)
  Nagano, H., Setta, Y., Kasuya, S.
- Journal Title
  
  J.Home Econ.Jpn. 54(9)
  
  Pages: 713-721
- NAID
  120006340570
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis
- Author(s)
  Xujun HAN, Hiroko NAGANO, Panthitra HROMRAKSA, Michiko TSUJI, Makoto HIMOYAMADA, Kasuya SHIRO, Tohru SUZUKI, Chirasak HAMBOONRUANG
- Journal Title
  
  Food Science and Technology Research
  
  Volume: (掲載決定)
- NAID
  10031054450
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] Characterization of a Proteolytic Enzyme from Bacillus subtilis M2-4
- Author(s)
  Chenjian, LIU, Hiroko, NAGANO, Purification
- Journal Title
  
  J. Home Econ. Jpn (in press)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Journal Article] Allergenic Protein in Fermented Rice Noodles and Protease-producing Bacterium.
- Author(s)
  Keda, M., Katoh, M., Nagano, H., Akuzawa, S., Izumi, H., Omori, M.
- Journal Title
  
  J.Home Econ.Jpn. 56(7)
  
  Pages: 417-424
- NAID
  110003167104
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Presentation] 世界のパン酵母Saccharomyces cerevisiaeの多様性2014
- Author(s)
  長野宏子、村山美穂、井上英治、鈴木徹
- Organizer
  日本農芸化学会
- Place of Presentation
  明治大学（生田校舎）
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] 甘酒と岐阜県産農産物のコラボクッキー2013
- Author(s)
  長野宏子、堀光代、平野可奈、秋山美展、下山田真
- Organizer
  日本調理科学会
- Place of Presentation
  奈良女子大学
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] 大豆食と腸内細菌2013
- Author(s)
  川田結花、柳瀬笑子、服部正平、大島健志朗、横山慎一郎、野村泉、長野宏子
- Organizer
  日本調理科学会
- Place of Presentation
  奈良女子大学
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] The Proteolytic Bacillus subtilis Strains & Their Extracellular Proteases2012
- Author(s)
  Xujun Han, Hiroko Nagano, Tohru Suzuki, Hirofumi Yashikawa, Yuh Shiwa
- Organizer
  日本農芸科学会2012年度大会
- Place of Presentation
  京都女子大学
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Organizer
  IFHE 2012 World Congress MelbourneAustralia, Poster session
- Year and Date
  2012-07-19
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Diversity of baker's yeast Saccharomyces cerevisiae in the bread of the world2012
- Author(s)
  Hiroko NAGANO, Miho MURAYAMA, Eiji INOUE , Xujun HAN and Tohru SUZUKI
- Organizer
  International Federation for Home Economics(IFHE World Congress 2012)
- Place of Presentation
  Melbourne, Australia
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] 酵母と細菌でパンを作る2012
- Author(s)
  安田怜未、堀光代、粕谷志郎、長野宏子
- Organizer
  日本家政学会大会
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] パンの欠片からみる微生物とパンの機能性2012
- Author(s)
  玉岡ひかり、堀光代、粕谷志郎、長野宏子
- Organizer
  日本家政学会中部支部(院生学生発表会)
- Place of Presentation
  椙山女学院大学
- Year and Date
  2012-03-10
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] パンの欠片からみる微生物とパンの機能性2012
- Author(s)
  長野宏子、玉岡ひかり、堀光代、粕谷志郎
- Organizer
  日本調理科学会
- Place of Presentation
  秋田大学
- Data Source
  KAKENHI-PROJECT-24500940
[Presentation] パン欠片に存在するパン酵母Saccharomyces cerevisiaeの遺伝子解析2011
- Author(s)
  長野宏子、朽網友佳里、鈴木徹、庄司善哉、村山美穂、井上英治
- Organizer
  日本家政学会第63回大会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 石釜焼成によるパンの特徴2011
- Author(s)
  長野宏子,堀光代, 他
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学東広島キャンパス
- Year and Date
  2011-05-30
- Data Source
  KAKENHI-PROJECT-20500698
[Presentation] 製パン用酵母Saccharomyces cerevisiaeの効率的分離の検討2011
- Author(s)
  船越吾郎、安田(吉野)庄子、北本則行、木村與司雄、長野宏子、鈴木徹
- Organizer
  日本農芸化学会2011年度大会
- Place of Presentation
  京都女子大学
- Year and Date
  2011-03-26
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 岐阜県産米粉(5品種)における製パン性試験2011
- Author(s)
  木下真理、堀光代、阿久澤さゆり、長野宏子
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎健康福祉大学
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 小麦伝統発酵食品の微生物による小麦低アレルゲン化パンへの挑戦2011
- Author(s)
  安田怜未、堀光代、粕谷志郎、長野宏子
- Organizer
  日本家政学会中部支部(院生学生発表会)
- Place of Presentation
  愛知学泉大学
- Year and Date
  2011-03-10
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 小麦伝統発酵食品中の微生物による低アレルゲン化パンの特徴2011
- Author(s)
  安田怜未、堀光代、粕谷志郎、長野宏子
- Organizer
  日本家政学会第63回大会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-28
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] Diversity analysis and characterization of proteases in Bacillus subtilis from fermented food2011
- Author(s)
  Xujun HAN, Hiroko NAGANO, Tohru SUZUKI
- Organizer
  日本農芸化学会2011年度大会
- Place of Presentation
  京都女子大学
- Year and Date
  2011-03-26
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 石窯焼成によるパンの特徴2010
- Author(s)
  都竹智恵子、長野宏子、粕谷志郎、堀光代、下山田真、野原大輔
- Organizer
  日本家政学会
- Place of Presentation
  広島大学
- Year and Date
  2010-05-29
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 石窯焼成によるパンの特徴2010
- Author(s)
  都竹智恵子、長野宏子、粕谷志郎、堀光代、下山田真
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学東広島キャンパス
- Year and Date
  2010-05-30
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 石釜焼成によるパンの特徴2010
- Author(s)
  都竹智恵子、長野宏子、粕谷志郎、堀光代、下山田真
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学東広島キャンパス
- Data Source
  KAKENHI-PROJECT-20500698
[Presentation] タイの伝統発酵食品中のたんぱく質分解能微生物2009
- Author(s)
  長野宏子、ポラムラックサーパンティトラー
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  長良川国際会議場
- Year and Date
  2009-05-13
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Bread making with the addition of bacterial enzymes to wheat flour2008
- Author(s)
  Mitsuyo HORI, Hiroko NAGANO
- Organizer
  IFHE (International Federation of Home Economics)
- Place of Presentation
  Lucerne, Switzerland
- Year and Date
  2008-07-30
- Data Source
  KAKENHI-PROJECT-20500698
[Presentation] Bread making with the addition of bacteria enzymes to wheat flour2008
- Author(s)
  堀光代, 長野宏子
- Organizer
  IFHE(International Federation of Home Economics)
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-20500698
[Presentation] Bread making that use microorganism enzyme in wheat flour fermented food2007
- Author(s)
  M. HORI, H. NAGANO
- Organizer
  Annual Meeting of the Japan Society of Cooking Science, 18th
- Place of Presentation
  Okayama
- Year and Date
  2007-09-07
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Protein Characterization of Fermented Rice Noodles2007
- Author(s)
  H. NAGANO, R. HIRANO, A. KOBAYASHI, P. PHROMRAKSA, M. KATOH, C. KHAMBOONRUANG
- Organizer
  Annual Meeting of the Japan Society of Cooking Science, 19th
- Place of Presentation
  Tokyo
- Year and Date
  2007-08-31
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Proteolytic Bacteria in Thai Traditional Fermented Foods2007
- Author(s)
  H. NAGANO, P. PHROMRAKSA
- Organizer
  Annual Meeting of the Japan Society of Home Economics, 59th
- Place of Presentation
  Gifu
- Year and Date
  2007-05-13
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Amino Acids Component of "Sieng", Fermented Soybean Food made in Cambodia2007
- Author(s)
  T. TANAKA, A. MURAHASHI, S. MITSUBOSHI, K. KIUCHI, H.M. KATOH, NAGANO
- Organizer
  Annual Meeting of the Japanese Society Food Science and Technology, 54th
- Place of Presentation
  Fukuoka
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 大豆発酵食品におけるタンパク質の特徴2007
- Author(s)
  長野宏子、辻美智子、平田友美、久保幸一、田中直義、下山田真、諸葛健、柳陳〓
- Organizer
  日本食品科学工学会第54回大会
- Place of Presentation
  中村学園大学
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] タイの発酵米麺におけるたんぱく質の特徴2007
- Author(s)
  長野宏子、平野利恵、小林明奈、ポラムラックサーパンティトラー, 加藤みゆき、チラサックカンブーンアング
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  お茶の水女子大学
- Year and Date
  2007-08-31
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] カンボジアの大豆発酵食品「シエン」のアミノ酸組成2007
- Author(s)
  田中直義、村橋鮎美、三星沙織、木内幹、加藤みゆき、長野宏子
- Organizer
  日本食品科学工学会第54回大会
- Place of Presentation
  中村学園大学
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Protein Characterization of Traditional Fermented Soybean2007
- Author(s)
  H. NAGANO, M. TSUJI, T. HIRATA, K. KUBO, T. TANAKA, M. SHIMOYAMADA, C. LIU, J. ZHUGE
- Organizer
  Annual Meeting of the Japanese Society for Food Science and Technology, 54th
- Place of Presentation
  Fukuoka
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Characterization of fermented fish (Ayu) in Gifu2006
- Author(s)
  H. NAGANO, A. KOBAYASHI, P. PHROMRAKSA, Y. ISOBE
- Organizer
  Meeting of the Japan Society of Cooking Science, Tokai-Hokuriku and Kinki branch
- Place of Presentation
  Osaka
- Year and Date
  2006-07-08
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] カンボジアにおける米麺(クイティウ)の製造方法と一般成分の特徴について2006
- Author(s)
  池田昌代、加藤みゆき、香西美恵、長野宏子、阿久澤さゆり、大森正司
- Organizer
  日本家政学会第58回大会
- Place of Presentation
  秋田大学
- Year and Date
  2006-05-28
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Condition of protease enzyme for wheat flour hypoallergenization2006
- Author(s)
  H. NAGANO, Y. YOKOMAKU, K. GO, M. HORT, Y. FURUTA
- Organizer
  Annual Meeting of the Japan Society of Home Economics, 58th
- Place of Presentation
  Akita
- Year and Date
  2006-05-28
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Volatile Components of "Sieng", Fermented Soybean Food made in Cambodia2006
- Author(s)
  T. TANAKA, A. MURAHASHI, S. MITSUBOSHI, K. KIUCHI, M. KATOH, H. NAGANO
- Organizer
  Annual Meeting of the Japanese Society for Food Science and Technology, 53th
- Place of Presentation
  Kanagawa
- Year and Date
  2006-08-29
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] Manufacturing process and general components for rice noodles (Kvtiav) in Cambodia2006
- Author(s)
  M. IKEDA, M. KATOH, M. KASAI, H. NAGANO, S. AKUZAWA, M. OMORI
- Organizer
  Annual Meeting of the Japan Society of Home Economics, 58th
- Place of Presentation
  Akita
- Year and Date
  2006-05-28
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 岐阜のあゆなれずしの今昔とその成分2006
- Author(s)
  長野宏子、小林明奈、Phromraksa Panthitra, 磯辺由香
- Organizer
  日本調理科学会東海・北陸支部、近畿支部合同研究発表会
- Place of Presentation
  千里金襴大学
- Year and Date
  2006-07-08
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] カンボジアの大豆発酵食品「シエン」中の揮発性物質2006
- Author(s)
  田中直義、村橋鮎美、三星沙織、木内幹、加藤みゆき、長野宏子
- Organizer
  日本食品科学工学会第53回大会
- Place of Presentation
  日本大学生物資源科学部
- Year and Date
  2006-08-29
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 小麦粉発酵食品中の微生物酵素を用いたパン作製2006
- Author(s)
  堀光代、長野宏子
- Organizer
  日本調理科学会平成18年度大会
- Place of Presentation
  岡山県立大学
- Year and Date
  2006-08-31
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 小麦低アレルゲン化のための酵素作用条件2006
- Author(s)
  長野宏子、横幕愛美、伍斤、堀光代、古田喜彦
- Organizer
  日本家政学会第58回大会
- Place of Presentation
  秋田大学
- Year and Date
  2006-05-28
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250

1. KATOH Miyuki (70112654)

# of Collaborated Projects: 4 results

# of Collaborated Products: 8 results
2. SUZUKI Tohru (20235972)

# of Collaborated Projects: 4 results

# of Collaborated Products: 10 results
3. KASUYA Shiro (20021438)

# of Collaborated Projects: 4 results

# of Collaborated Products: 14 results
4. HORI Mitsuyo (90320952)

# of Collaborated Projects: 3 results

# of Collaborated Products: 22 results
5. OMORI Masashi (80074920)

# of Collaborated Projects: 3 results

# of Collaborated Products: 4 results
6. SHOJI Zenya (10086639)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
7. AKUZAWA Sayuri (60256641)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
8. SHIMOYAMADA Makoto (60235695)

# of Collaborated Projects: 2 results

# of Collaborated Products: 9 results
9. MURAYAMA Miho (60293552)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
10. INOUE Eiji (70527895)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
11. ARAI Motoo (80081537)

# of Collaborated Projects: 2 results

# of Collaborated Products: 6 results
12. KATOH Yoshinobu (00414326)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
13. TANAKA Tadayoshi (90099367)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
14. IKEDA Masayo (10364704)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
15. 渡辺光雄 (40016647)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. 夫馬佳代子 (70249291)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
17. 池谷尚剛 (70193191)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
18. 炭谷順一 (10264813)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
19. IIBUCHI Sadaaki

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

NAGANO Hiroko 長野 宏子

Research Projects

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World map of bread -Genetic analysis of yeast and lactic acid bacteria-Principal Investigator

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Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea

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What can you tell from a piece of Bread!-Fermented food functional components and microorganism genetic analysis-Principal Investigator

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Bread making of wheat flour produced in Gifu Prefecture for the allergic patient.

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Functional Properties of Peptides Produced by Bacterial Enzymes from Traditional Fermented FoodsPrincipal Investigator

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生活者の自立を支える「ユニバーサルデザイン教育」-総合的な家庭科教育の研究-

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伝統発酵食品中の微生物を利用した低アレルゲンパン作成

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Diversity of microorganisms in traditional fermented foods and seed preservationPrincipal Investigator

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Making Bread by using Yeast and Bacteria-Characterization of Microorganisms in Traditional Fermented FoodPrincipal Investigator

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Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia

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The Characteristics and the microorganisms of traditional fermented rice noodlePrincipal Investigator

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Diversity of Fermented Foods

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The screening, Behavior and Application of the Microorganisms in Traditional Fermented FoodsPrincipal Investigator

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NAGANO Hiroko 長野宏子