Nishimura Toshihide 西村敏英

… Alternative Names

NISHIMURA Toshihide 西村敏英

西村俊英ニシムラトシヒデ

西村敏英

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Researcher Number	70180643
Other IDs
Affiliation (Current)	2022: 女子栄養大学, 栄養学部, 教授
Affiliation (based on the past Project Information) *help	2017 – 2019: 女子栄養大学, 栄養学部, 教授 2016: 日本獣医生命科学大学, 応用生命科学部, 教授 2002: Hiroshima University, Graduate School of Biosphere Science, Professor, 大学院・生物圏科学研究科, 教授 2000 – 2001: 広島大学, 生物生産学部, 教授 1995 – 1996: 広島大学, 生物生産学部, 助教授 1986: 東京大学, 農学部, 助手
Review Section/Research Field	Principal Investigator 食品科学・栄養科学 / 生物資源の変換と展開 / Eating habits Except Principal Investigator 製造化学・食品 / Basic veterinary science/Basic zootechnical science
Keywords	Principal Investigator DHA / アミノペプチダーゼ / 小腸上皮細胞 / ペプチド / 筋肉タンパク質 / 小麦グルテン / 細胞増殖 / IEC 18細胞 / Aminopeptidase / Intestinal epithelial cell … More / Peptide / myofiblillar proteins / Wheat gluten / Cell growth / Cell proliferation / 環境保全 / 廃棄物利用 / 有用酵母 / 魚腸骨 / と畜血液 / 機能性ペプチド / 血圧上昇抑制作用 / 抗酸化作用 / 新機能性食品素材 / 魚油 / 酵母 / Protection of environment / Utilization of animal and food and resources waste / Yeast / Fish scraps / Animal blood / Functional peptide / Hypothesive activity / コク / 複雑さ / 広がり / 持続性 / とろみ / 増粘剤 / 口中香 / 国際化 / 粘度 / 味の持続性 / 香りの持続性 / 見える化 / コクの国際化 / 低粘度溶液 / 植物ステロール / 香り保持効果 / 「こく」 / 「こく」の見える化 / 「こく」の国際化 … More Except Principal Investigator フレーバー成分のデータベース / コバッツインデックス / GCデータライブラリー / GCとGC / MSのリレーショナルデータ / ニワトリ / 量的形質 / QTL解析 / リソースファミリー / 染色体マッピング / DNAマーカー / 大シャモ / 白色レグホーン / 家系 / QTLか解析 / オオシャモ / ハクショクレグホーン / chicken / quantitative trait / QTL analysis / resource family / chromosome mapping / PNA marker / Oh-Shamo / White Leghorn Less

Definition, Objectification and Globalization of "Koku" Based on Scientific DataPrincipal Investigator
- Principal Investigator
  
  Nishimura Toshihide
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kagawa Nutrition University
  Nippon Veterinary and Life Science University
Mapping of quantitative trait loci in chickens
- Principal Investigator
  
  TSUDZUKI Masaoki
- Project Period (FY)
  2000 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Basic veterinary science/Basic zootechnical science
- Research Institution
  HIROSHIMA UNIVERSITY
Conversion of animal food and resources wastes into functional food materialsPrincipal Investigator
- Principal Investigator
  
  NISHIMURA Toshihide, 太田安英
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  生物資源の変換と展開
- Research Institution
  HIROSHIMA UNIVERSITY
Studies on the mechanism of activation of aminopeptidases in intestinal epithelial cells cultured with peptides.Principal Investigator
- Principal Investigator
  
  NISHIMURA Toshihide
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Hiroshima University
フレーバー研究におけるデータベースの総合的利用法の開発
- Principal Investigator
  
  杉沢博
- Project Period (FY)
  1986
- Research Category
  
  Grant-in-Aid for Developmental Scientific Research
- Research Field
  
  製造化学・食品
- Research Institution
  Kagawa University

All 2019 2018 2017 2016

All Journal Article Presentation Book

[Book] Chapter 1. What is Koku involved in food palatability? (in Koku in "Food Science and Physiology" by Nishimura,T., Kuroda, M. (Eds.))2019
- Author(s)
  Nishimura, T.
- Publisher
  Springer
- ISBN
  9789811384523
- Data Source
  KAKENHI-PROJECT-16K12710
[Book] Chapter 4. Umami compounds and fats involved in Koku attribute of pork sausages (in “Koku in Food Science and Physiology”, Nishimura,T., Kuroda, M. (Eds.))2019
- Author(s)
  Nishimura, T. and Egusa, A.
- Publisher
  Springer
- ISBN
  9789811384523
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] ポークソーセージのコクの形成における香気成分と脂質の役割（II）2019
- Author(s)
  西村敏英
- Journal Title
  
  食肉に関する助成研究調査成果報告書
  
  Volume: 37 Pages: 45-53
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] 食品のコクとおいしさへの活用2019
- Author(s)
  西村敏英
- Journal Title
  
  醤油の研究と技術
  
  Volume: 45 Pages: 161-168
- NAID
  40021940777
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] コクとコク味は違う－正しい使い方と化学的根拠－2018
- Author(s)
  西村敏英
- Journal Title
  
  月刊フードケミカル
  
  Volume: 2018（11） Pages: 21-27
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] 食肉のコクとその形成増強メカニズム2018
- Author(s)
  西村敏英
- Journal Title
  
  食肉の科学
  
  Volume: 59(1) Pages: 9-15
- NAID
  40021637790
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] コクの要素と寄与成分を活かした食品開発2018
- Author(s)
  西村敏英
- Journal Title
  
  食品と開発
  
  Volume: 53 (6) Pages: 20-23
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] 食品のおいしさを改善するコク増強物質のチョイ足し技術2017
- Author(s)
  西村敏英
- Journal Title
  
  月刊フードケミカル
  
  Volume: 2017-9 Pages: 23-27
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] ポークソーセージの「こく」とその寄与因子の解明2017
- Author(s)
  西村敏英・江草　愛
- Journal Title
  
  食肉に関する助成研究調査成果報告書
  
  Volume: 35 Pages: 31-39
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K12710
[Journal Article] “Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute”2016
- Author(s)
  Nishimura, T., Egusa, S. A., Nagao, A, Odahara, T., Sugise, T., Mizoguchi, N., and Nosho, Y.
- Journal Title
  
  Food Chemistry
  
  Volume: 192 Pages: 724-728
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K12710
[Presentation] コクの定義ならびに食肉・食肉製品のコク2019
- Author(s)
  西村敏英
- Organizer
  コク研究会公開シンポジウム
- Data Source
  KAKENHI-PROJECT-16K12710
[Presentation] ポークソーセージのコク増強における脂質の役割2018
- Author(s)
  宮崎孝翠、江草　愛、西村敏英
- Organizer
  日本味と匂学会　第52回大会
- Data Source
  KAKENHI-PROJECT-16K12710
[Presentation] “Koku attribute” involved in palatability of pork sausages2018
- Author(s)
  Tosihshide Nishimura
- Organizer
  第2回コクの国際シンポジウム
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K12710
[Presentation] “Deliciousness of meat containing lots of protein”2017
- Author(s)
  Toshihide Nishimura
- Organizer
  IUNS 21st ICN (in Buenos Aires, Argentina)
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K12710
[Presentation] 食肉のおいしさを引き出すコクとは！2017
- Author(s)
  西村敏英
- Organizer
  第71回日本栄養・食糧学会大会
- Invited
- Data Source
  KAKENHI-PROJECT-16K12710

1. TSUDZUKI Masaoki (70212058)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. MATSUDA Yoichi (70165835)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. NISHIBORI Masahide (80237718)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. TANABE Soichi (90272624)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 杉沢博 (60005600)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 渡辺乾二 (70023447)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 倉田忠男 (60011920)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 久保田紀久枝 (90008730)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 大澤俊彦 (00115536)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 太田安英 (40011902)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. TAKAHASHI Hideaki

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Nishimura Toshihide 西村 敏英

NISHIMURA Toshihide 西村 敏英

西村 俊英 ニシムラ トシヒデ

西村 敏英

Research Projects

Research Products

Co-Researchers

Definition, Objectification and Globalization of "Koku" Based on Scientific DataPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Mapping of quantitative trait loci in chickens

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Conversion of animal food and resources wastes into functional food materialsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the mechanism of activation of aminopeptidases in intestinal epithelial cells cultured with peptides.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

フレーバー研究におけるデータベースの総合的利用法の開発

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Chapter 1. What is Koku involved in food palatability? (in Koku in "Food Science and Physiology" by Nishimura,T., Kuroda, M. (Eds.))2019

Author(s)

Publisher

ISBN

Data Source

[Book] Chapter 4. Umami compounds and fats involved in Koku attribute of pork sausages (in “Koku in Food Science and Physiology”, Nishimura,T., Kuroda, M. (Eds.))2019

Author(s)

Publisher

ISBN

Data Source

[Journal Article] ポークソーセージのコクの形成における香気成分と脂質の役割（II）2019

Author(s)

Journal Title

Data Source

[Journal Article] 食品のコクとおいしさへの活用2019

Author(s)

Journal Title

NAID

Data Source

[Journal Article] コクとコク味は違う－正しい使い方と化学的根拠－2018

Author(s)

Journal Title

Data Source

[Journal Article] 食肉のコクとその形成増強メカニズム2018

Author(s)

Journal Title

NAID

Data Source

[Journal Article] コクの要素と寄与成分を活かした食品開発2018

Author(s)

Journal Title

Data Source

[Journal Article] 食品のおいしさを改善するコク増強物質のチョイ足し技術2017

Author(s)

Journal Title

Data Source

[Journal Article] ポークソーセージの「こく」とその寄与因子の解明2017

Author(s)

Journal Title

Data Source

[Journal Article] “Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute”2016

Author(s)

Journal Title

Nishimura Toshihide 西村敏英

NISHIMURA Toshihide 西村敏英

西村俊英ニシムラトシヒデ

西村敏英