Noma Seiji 野間誠司

… Alternative Names

NOMA Seiji 野間誠司

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Researcher Number	40392071
Other IDs
Affiliation (Current)	2025: 佐賀大学, 農学部, 教授
Affiliation (based on the past Project Information) *help	2024: 佐賀大学, 農学部, 准教授 2022: 佐賀大学, 農学部, 准教授 2014 – 2020: 佐賀大学, 農学部, 准教授 2012: 九州大学, 大学院・農学研究院, 助教 2011 – 2012: 九州大学, (連合)農学研究科(研究院), 助教 2009: 九州大学, 大学院農学研究院, 助教 2008 – 2009: Kyushu University, 農学研究院, 助教
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Food science
Keywords	Principal Investigator 二酸化炭素 / 魚醤 / 減塩 / 殺菌 / メイラード反応 / バイオフィルム / 廃棄魚 / 加工 / 一時的酸性化 / ペクチン … More / 中性食品 / 減塩魚醤 / 抽出 / 食品加工 / 加圧二酸化炭素 / 食品と貯蔵 / 細菌胞子 / 乳化剤 / ペプチド / 糖付加 / 細菌 / 糖 / 蛋白質 / 衛生 / 食品 Less

Establishment of a technology for the production of low-sodium fish sauce from waste fish using CO2Principal Investigator
- Principal Investigator
  
  野間誠司
- Project Period (FY)
  2024 – 2026
- 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
  Saga University
Preparation of salt-reduced fish sauce under pressurized carbon dioxidePrincipal Investigator
- Principal Investigator
  
  Noma Seiji
- Project Period (FY)
  2020 – 2022
- 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
  Saga University
Development of novel processing method for pH-neutral food by temporal acidification with pressurized dissolving of carbon dioxidePrincipal Investigator
- Principal Investigator
  
  Noma Seiji
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Saga University
Inactivation of bacterial spores using emulsifier and carbonation treatmentPrincipal Investigator
- Principal Investigator
  
  Noma Seiji
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Saga University
Function and application of a new glycated peptide withanti-biofilm effectPrincipal Investigator
- Principal Investigator
  
  NOMA Seiji
- Project Period (FY)
  2011 – 2012
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kyushu University
Screening of peptide inhibiting biofilm formation from glycated proteinPrincipal Investigator
- Principal Investigator
  
  NOMA Seiji
- Project Period (FY)
  2008 – 2009
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kyushu University

All 2020 2019 2018 2017 2016 2015 2014 2012 2011 2009 Other

All Journal Article Presentation

[Journal Article] Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production2020
- Author(s)
  Seiji Noma, Lisa Koyanagi, Shuhei Kawano and Nobuyuki Hayashi
- Journal Title
  
  FSTR
  
  Volume: 26 Issue: 2 Pages: 195-204
- DOI
  10.3136/fstr.26.195
- NAID
  130007849687
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00818
[Journal Article] Study on Microbial Control of Food Using Carbon Dioxide2020
- Author(s)
  野間誠司
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 67 Issue: 3 Pages: 85-91
- DOI
  10.3136/nskkk.67.85
- NAID
  130007817596
- ISSN
  1341-027X, 1881-6681
- Year and Date
  2020-03-15
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00818
[Journal Article] Control of <i>Bacillus subtilis</i> Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents2018
- Author(s)
  Yukiko Tominaga, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda and Nobuyuki Hayashi
- Journal Title
  
  FSTR
  
  Volume: 24 Issue: 3 Pages: 403-411
- DOI
  10.3136/fstr.24.403
- NAID
  130007418791
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00818
[Journal Article] Inactivation of Bacillus subtilis spores by heat treatment after carbonation in the presence of monoglycerol fatty acid esters2017
- Author(s)
  Y. Tominaga, Z. Qiuyue, S. Noma, N. Igura, M. Shimoda
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 印刷中
- NAID
  130006069521
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-26350094
[Journal Article] Enhanced inactivation of Bacillus subtilis spore by carbonation with heating in the presence of monoglycerol-caprate2015
- Author(s)
  S. Noma, S. Tani, T. Nakai, N. Igura, M. Shimoda
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 21 Pages: 745-749
- NAID
  130005106162
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-26350094
[Journal Article] Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating2009
- Author(s)
  Yasuhiro Tsubokura, Shunji Fukuzaki, Seiji Noma, Masanori Sumikawa, Noriyuki Igura and Mitsuya Shimoda
- Journal Title
  
  Food Science and Technology Research 15(予定)(未定)(掲載決定)
- NAID
  10025349666
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20780098
[Journal Article] Comparison of Solid-State Glycation of Whey Proteins through Maillard Reaction between Microwave and Conductive Heating2009
- Author(s)
  Seiji Noma, Masanori Sumikawa, Yasuhiro Tsubokura, Tatsunori Inoue, Mika Tomozane, Noriyuki Igura and Mitsuya Shimoda
- Journal Title
  
  Journal of the Faculty of Agriculture, Kyushu University 54
  
  Pages: 191-194
- NAID
  120001204035
- Data Source
  KAKENHI-PROJECT-20780098
[Presentation] 加圧CO2を利用したワラスボ魚醤製造に関する研究2020
- Author(s)
  古川稔之、小栁理紗、大久保亜央己、野間誠司、出村幹英、林　信行
- Organizer
  令和2年度（公社）日本食品科学工学会　西日本支部大会
- Data Source
  KAKENHI-PROJECT-20K02406
[Presentation] 二酸化炭素を用いた食品の微生物制御に関する研究2019
- Author(s)
  野間誠司
- Organizer
  日本食品化学工学会第66回大会
- Invited
- Data Source
  KAKENHI-PROJECT-17K00818
[Presentation] 減塩イワシ魚醤の作製における加圧二酸化炭素の適用2019
- Author(s)
  小栁理紗、野間誠司、林信行
- Organizer
  ２０１９年度日本栄養・食糧学会九州・沖縄支部および日本食品科学工学会西日本支部合同大会
- Data Source
  KAKENHI-PROJECT-17K00818
[Presentation] Control of Bacillus subtilis spores by carbonation in the presence of monoglycerol monocaprate2017
- Author(s)
  Yukiko Tominaga, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Nobuyuki Hayashi
- Organizer
  2nd Innovations in food packaging, shelf life and food safety conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K00818
[Presentation] Investigation into the inactivation mechanism of Bacillus subtilis spores by carbonation in the presence of glycerin fatty acid esters2017
- Author(s)
  Rina Hirokado, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, and Nobuyuki Hayashi
- Organizer
  2nd Innovations in food packaging, shelf life and food safety conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K00818
[Presentation] カーボネーションとモノグリセリンカプリン酸エステルの併用処理によるBacillus subtilis胞子の制御2016
- Author(s)
  富永有紀子、朱秋月、野間誠司、井倉則之、下田満哉、林信行
- Organizer
  公益社団法人日本食品科学工学会第63回大会
- Place of Presentation
  名城大学
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] モノグリセリンカプリン酸エステルとカーボネーションの併用処理によるBacillus subtilis胞子の殺菌機構に関する研究2016
- Author(s)
  廣門里奈、谷三郎、野間誠司、井倉則之、下田満哉、林信行
- Organizer
  公益社団法人日本食品科学工学会第63回大会
- Place of Presentation
  名城大学
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] 乳化剤とカーボネーションの併用処理によるBacillus subtilis胞子の殺菌に関する研究2016
- Author(s)
  廣門里奈、谷三郎、野間誠司、井倉則之、下田満哉、林信行
- Organizer
  第53回化学関連支部合同九州大会
- Place of Presentation
  北九州国際会議場
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] カーボネーションとグリセリン脂肪酸エステルを利用した間欠処理による2016
- Author(s)
  富永有紀子、朱秋月、野間誠司、井倉則之、下田満哉、林信行
- Organizer
  第53回化学関連支部合同九州大会
- Place of Presentation
  北九州国際会議場
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] カーボネーションと脂肪酸エステルを併用したBacillus subtilis 芽胞の殺菌機構の検討2015
- Author(s)
  谷三郎、野間誠司、井倉則之、下田満哉
- Organizer
  平成27年度（公社）日本食品科学工学会西日本支部および（公社）日本栄養・食糧学会九州・沖縄支部合同大会
- Place of Presentation
  沖縄県市町村自治会館
- Year and Date
  2015-10-30
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] 乳化剤とカーボネーション処理を併用したBacillus subtilis芽胞の間欠殺菌に関する研究2015
- Author(s)
  朱秋月、野間誠司、井倉則之、下田満哉
- Organizer
  平成27年度（公社）日本食品科学工学会西日本支部および（公社）日本栄養・食糧学会九州・沖縄支部合同大会
- Place of Presentation
  沖縄県市町村自治会館
- Year and Date
  2015-10-30
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] カーボネーションと脂肪酸エステルを併用したBacillus sporeの殺菌2014
- Author(s)
  谷　三郎, 野間誠司, 井倉則之, 下田満哉
- Organizer
  第51回化学関連支部合同九州大会
- Place of Presentation
  北九州国際会議場（北九州市）
- Year and Date
  2014-06-28
- Data Source
  KAKENHI-PROJECT-26350094
[Presentation] 糖付加ペプチドによるバイオフィルム形成阻害作用機構の検討2012
- Author(s)
  清原和樹、友實美香、野間誠司、井倉則之、下田満哉
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学北16条キャンパス
- Year and Date
  2012-08-29
- Data Source
  KAKENHI-PROJECT-23780137
[Presentation] 黄色ブドウ球菌バイオフィルム形成阻害能を有する糖付加ペプチド2011
- Author(s)
  清原和樹、友實美香、野間誠司、井倉則之、下田満哉
- Organizer
  第48回化学関連支部合同九州大会
- Place of Presentation
  北九州国際会議場（福岡県）
- Data Source
  KAKENHI-PROJECT-23780137
[Presentation] 黄色ブドウ球菌バイオフィルム形成阻害能を有する糖付加ペプチド2011
- Author(s)
  清原和樹、友實美香、野間誠司、井倉則之、下田満哉
- Organizer
  第48回化学関連支部合同九州大会
- Place of Presentation
  北九州国際会議場
- Year and Date
  2011-07-09
- Data Source
  KAKENHI-PROJECT-23780137
[Presentation] 糖付加ペプチドによるバイオフィルム形成阻害作用機構の検討
- Author(s)
  野間誠司
- Organizer
  日本食品科学工学会第５９回大会
- Place of Presentation
  藤女子大学北16条キャンパス
- Data Source
  KAKENHI-PROJECT-23780137

1. 上野大介 (60423604)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 吉村臣史 (30505722)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 折田亮 (80800143)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Noma Seiji 野間 誠司

NOMA Seiji 野間 誠司

Research Projects

Research Products

Co-Researchers

Establishment of a technology for the production of low-sodium fish sauce from waste fish using CO2Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Preparation of salt-reduced fish sauce under pressurized carbon dioxidePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of novel processing method for pH-neutral food by temporal acidification with pressurized dissolving of carbon dioxidePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Inactivation of bacterial spores using emulsifier and carbonation treatmentPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Function and application of a new glycated peptide withanti-biofilm effectPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Screening of peptide inhibiting biofilm formation from glycated proteinPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production2020

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Study on Microbial Control of Food Using Carbon Dioxide2020

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Language

Data Source

[Journal Article] Control of <i>Bacillus subtilis</i> Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents2018

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Inactivation of Bacillus subtilis spores by heat treatment after carbonation in the presence of monoglycerol fatty acid esters2017

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Enhanced inactivation of Bacillus subtilis spore by carbonation with heating in the presence of monoglycerol-caprate2015

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating2009

Author(s)

Journal Title

NAID

Noma Seiji 野間誠司

NOMA Seiji 野間誠司