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TSUYUKUBO MIKA  露久保 美夏

ORCIDConnect your ORCID iD *help
Researcher Number 50646924
Other IDs
Affiliation (Current) 2025: 東洋大学, 食環境科学部, 准教授
Affiliation (based on the past Project Information) *help 2016 – 2019: 東洋大学, 食環境科学部, 助教
2013 – 2015: お茶の水女子大学, サイエンス&エデュケーションセンター, 講師
Review Section/Research Field
Principal Investigator
Eating habits
Except Principal Investigator
Eating habits
Keywords
Principal Investigator
酵素 / 炊飯 / 米 / 大麦 / 糖 / パンケーキ / モチ大麦 / 保存 / パン / 混炊 … More / 老化 / 免疫染色法 / β―アミラーゼ / 抗原抗体反応 / 糖量 / 麦飯 / 局在 / β-アミラーゼ … More
Except Principal Investigator
品種間差 / グルコシダーゼインヒビター / アミラーゼインヒビター / 米飯 / 使用停止 / Elisa / αアミラーゼ/トリプシンインヒビター / 免疫蛍光二重染色 / αアミラーゼ/トリプシンインヒビター / αアミラーゼインヒビター / αグルコシダーゼ / ELISA / イムノブロット / 炊飯 / 免疫染色 Less
  • Research Projects

    (3 results)
  • Research Products

    (3 results)
  • Co-Researchers

    (2 People)
  •  Starch-aging characteristics analysis of barley and rice mixed cooked rice and bread with barley flourPrincipal Investigator

    • Principal Investigator
      TSUYUKUBO MIKA
    • Project Period (FY)
      2016 – 2019
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits
    • Research Institution
      Toyo University
  •  Distribution of a-glucosidase interacting proteins, which could affect glucose production during cooking, in rice grains and their elution behavior during rice cooking

    • Principal Investigator
      OOKURA Tetsuya
    • Project Period (FY)
      2014 – 2017
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits
    • Research Institution
      National Agriculture and Food Research Organization
  •  Analysis of the behavior of enzyme in the barley during cooking with rice.Principal Investigator

    • Principal Investigator
      TSUYUKUBO MIKA
    • Project Period (FY)
      2013 – 2015
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits
    • Research Institution
      Ochanomizu University

All 2020 2015 2013

All Presentation

  • [Presentation] 麦飯の物性に及ぼす保存条件の影響2020

    • Author(s)
      露久保美夏,柿崎礼香
    • Organizer
      一般社団法人日本家政学会第72回大会
    • Data Source
      KAKENHI-PROJECT-16K16261
  • [Presentation] 米と大麦の混炊に及ぼす大麦β-アミラーゼの影響2015

    • Author(s)
      浜守 杏奈, 露久保 美夏, 大倉 哲也, 香西 みどり
    • Organizer
      一般社団法人日本調理科学会
    • Place of Presentation
      静岡県立大学
    • Year and Date
      2015-08-24
    • Data Source
      KAKENHI-PROJECT-25750022
  • [Presentation] Effect of endogenous enzymes on cooking mixed rice and barley and its impact on nutrition2013

    • Author(s)
      露久保美夏,香西みどり
    • Organizer
      IUNS 20th International Congress of Nutrition
    • Place of Presentation
      GRANADA(SPAIN)
    • Data Source
      KAKENHI-PROJECT-25750022
  • 1.  OOKURA Tetsuya (70353935)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  KASAI Midori (10262354)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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