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Ito Toshihiko  伊藤 俊彦

ORCIDConnect your ORCID iD *help
Researcher Number 50336442
Other IDs
Affiliation (Current) 2025: 秋田県立大学, 生物資源科学部, 准教授
Affiliation (based on the past Project Information) *help 2024: 秋田県立大学, 生物資源科学部, 准教授
2019 – 2020: 秋田県立大学, 生物資源科学部, 准教授
2014 – 2018: 秋田県立大学, 生物資源科学部, 助教
Review Section/Research Field
Principal Investigator
Food science
Except Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related / Food science
Keywords
Principal Investigator
難消化性澱粉 / 醸造学 / 難消化性澱粉分解 / 高温登熟障害米 / 酒粕利用 / 高温障害米 / 難消化性澱粉分解酵素 / 超高アミロース米 / 難消化性米
Except Principal Investigator
減塩 … More / 塩味増強 / 調理技法 / 風味 / ピログルタミルデカペプチドエチルエステル / エチルエステル化ペプチド / フェルラ酸エチル / フェルラ酸 / 疎水性呈味成分 / 清酒 Less
  • Research Projects

    (3 results)
  • Research Products

    (15 results)
  • Co-Researchers

    (4 People)
  •  家庭調理における下処理が風味向上に与える影響の検証

    • Principal Investigator
      石川 匡子
    • Project Period (FY)
      2024 – 2026
    • 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
      Akita Prefectural University
  •  Investigation resistant starch digestive enzyme for high temperature matured rice.Principal Investigator

    • Principal Investigator
      Ito Toshihiko
    • Project Period (FY)
      2017 – 2020
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Food science
    • Research Institution
      Akita Prefectural University
  •  Studies on roles and formation mechanisms of taste-active hydrophobic compounds in sake.

    • Principal Investigator
      Hashizume Katsumi
    • Project Period (FY)
      2014 – 2016
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Food science
    • Research Institution
      Akita Prefectural University

All 2019 2018 2017 2016 2015 2014

All Journal Article Presentation

  • [Journal Article] 難消化性澱粉分解酵素生産糸状菌の探索2018

    • Author(s)
      伊藤俊彦, 大阪朝美, 広幡千紘, 藤田直子, 橋爪克己
    • Journal Title

      秋田県立大学ウェブジャーナルB

      Volume: 5 Pages: 126-130

    • Data Source
      KAKENHI-PROJECT-17K07820
  • [Journal Article] 難消化性米が清酒醸造へ及ぼす影響2017

    • Author(s)
      伊藤俊彦、藤原淳一、野口巧実、藤田直子、橋爪克己
    • Journal Title

      秋田県立大学ウェブジャーナルB

      Volume: 4 Pages: 125-130

    • Open Access
    • Data Source
      KAKENHI-PROJECT-17K07820
  • [Journal Article] Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake2017

    • Author(s)
      Katsumi Hashizume, Toshiko Ito and Shinya Igarashi
    • Journal Title

      Bioscience and Biotchnology and Biochemistry

      Volume: 81 Issue: 3 Pages: 426-430

    • DOI

      10.1080/09168451.2016.1259554

    • Peer Reviewed / Acknowledgement Compliant / Open Access
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Journal Article] Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake2016

    • Author(s)
      Miyuki Sunao, Toshihiko Ito, Sato Masa, Tomomi Uehara, Tsuyoshi Ohno, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume
    • Journal Title

      FSTR

      Volume: 22 Issue: 1 Pages: 111-116

    • DOI

      10.3136/fstr.22.111

    • NAID

      130005131919

    • ISSN
      1344-6606, 1881-3984
    • Language
      English
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Journal Article] Fromation of ethyl ferulate from feruloylated oligosaccharide by transesterification of rice koji enzyme under sake mash conditions2016

    • Author(s)
      Nobukazu Suzuki, Toshihiko Ito, Kai Hiroshima, Tetsuo Tokiwano, Katsumi Hashizume
    • Journal Title

      Jounal of Bioscience and Bioengineering

      Volume: 121 Issue: 3 Pages: 281-285

    • DOI

      10.1016/j.jbiosc.2015.06.015

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Journal Article] Formation of guaiacol by spoilage bacteria from vanillic acid, a pdoduct of rice koji cultivation, in Japanese sake brewing2016

    • Author(s)
      Toshihiko Ito, Mahito Konno, Yoichro Shimura, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume
    • Journal Title

      Jouranal of Agricultural and Food Chemistry

      Volume: 64 Issue: 22 Pages: 4599-4605

    • DOI

      10.1021/acs.jafc.6b01031

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Journal Article] Factors affecting phenolic acid liberation from rice grains in the sake brewing process2014

    • Author(s)
      Toshihiko Ito, Nobukazu Suzuki, Airi Nakayama, Masaya Ito, Katsumi Hashizume
    • Journal Title

      Journal of Bioscience and Bioengineering

      Volume: 118 Pages: 640-645

    • NAID

      110009900847

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索およびその応用2019

    • Author(s)
      伊藤俊彦、臼井俊晴、藤田直子、橋爪克己
    • Organizer
      日本生物工学会
    • Data Source
      KAKENHI-PROJECT-17K07820
  • [Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索 第2報2018

    • Author(s)
      伊藤俊彦, 笹渕優衣, 藤田直子, 橋爪克己
    • Organizer
      日本生物工学会
    • Data Source
      KAKENHI-PROJECT-17K07820
  • [Presentation] 清酒中の呈味性ピログルタミルデカペプチドエチルエステル(PGDPEs)の安定同位体希釈分析(SIDA)法による定量と閾値2017

    • Author(s)
      橋爪克己、五十嵐信也、高橋樹、伊藤俊彦
    • Organizer
      日本農芸化学会2017年度大会
    • Place of Presentation
      京都女子大学(京都府京都市)
    • Year and Date
      2017-03-19
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Presentation] 黄麹菌が生産する難消化性澱粉分解酵素の探索2017

    • Author(s)
      伊藤俊彦、広幡千紘、藤田直子、橋爪克己
    • Organizer
      日本生物工学会
    • Data Source
      KAKENHI-PROJECT-17K07820
  • [Presentation] 清酒醸造におけるグアイアコール(4-VG様フェノール臭原因物質)の生成2016

    • Author(s)
      今野真人、伊藤俊彦、志村洋一郎、渡邉誠衛、高橋仁、橋爪克己
    • Organizer
      日本農芸化学会2016年度大会
    • Place of Presentation
      札幌コンベンションセンター
    • Year and Date
      2016-03-30
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Presentation] 清酒中の苦味成分に関する研究(日本醸造協会技術賞受賞講演)2016

    • Author(s)
      橋爪克己、伊藤俊彦
    • Organizer
      平成28年度日本醸造学会大会
    • Place of Presentation
      北とぴあ(東京都北区)
    • Year and Date
      2016-10-19
    • Invited
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Presentation] 清酒のフェルラ酸およびフェルラ酸エチルレベルの変動要因について2015

    • Author(s)
      鈴木伸和、廣嶋魁、高野康人、伊藤俊彦、橋爪克己
    • Organizer
      日本農芸化学会2015年度大会
    • Place of Presentation
      岡山大学
    • Year and Date
      2015-03-28
    • Data Source
      KAKENHI-PROJECT-26450181
  • [Presentation] 清酒の4-ビニルグアイアコール様臭の原因となる揮発性フェノール化合物の解析2015

    • Author(s)
      直みゆき、伊藤俊彦、廣嶋魁、佐藤雅、上原智美、大野剛、渡邉誠衛、高橋仁、橋爪克己
    • Organizer
      平成27年度日本醸造学会
    • Place of Presentation
      北とぴあ
    • Year and Date
      2015-10-06
    • Data Source
      KAKENHI-PROJECT-26450181
  • 1.  Hashizume Katsumi (30372189)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 14 results
  • 2.  Okuda Masaki (80372192)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  藤田 直子 (90315599)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 5 results
  • 4.  石川 匡子 (80315598)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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