NAOKO Shirasugi 白杉直子

… Alternative Names

SIRASUGI Naoko 白杉直子

片岡直子カタオカナオコ

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Researcher Number	80243294
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2021 – 2022: 神戸大学, 工学研究科, 非常勤講師 2020: 神戸大学, 人間発達環境学研究科, 教授 2013 – 2016: 神戸大学, 人間発達環境学研究科, 教授 2014: 神戸大学, 大学院人間発達環境学研究科, 教授 2010: 神戸大学, 大学院・人間発達環境学研究科, 教授 … More 2007 – 2010: Kobe University, Graduate school of Human Development and Environment, Professor 2006: Kobe University, Faculty of Human Development, Professor, 発達科学部, 教授 2004 – 2005: 神戸大学, 発達科学部, 助教授 Less
Review Section/Research Field	Principal Investigator Design and evaluation of sustainable and environmental conscious system Except Principal Investigator General human life sciences / Medium-sized Section 27:Chemical engineering and related fields / Properties in chemical engineering process/Transfer operation/Unit operation / Eating habits, studies on eating habits / Social systems engineering/Safety system
Keywords	Principal Investigator 食の安全 / 低炭素化 / 環境科学 / 食の安全・安心 / 調理科学 / 加熱調理 / 省エネルギー / 低炭素社会 Except Principal Investigator 動作解析 / 生活環境心理学 … More / 調理プロセス / 撹拌動作 / 人間動作模倣 / 撹拌・混合操作 / 調理 / カオス解析 / 暗黙知 / 撹拌 / Fall prevention / Environment physiology / Living environment / Social system / Psychology for living environment / Training program / Personal dignity / Unit care / 転倒予防 / 環境生理学 / 生活環境論 / 社会システム論 / 移行研修プログラム / 個人の尊厳 / ユニットケア / Interventional Studies / Health Behavior Modification Model / Nutrition Education / School Meal / 意志決定スキル / 学校栄養職員 / L.Greenの健康行動変容モデル / 学校給食教育 / 介入研究 / 健康行動変容モデル / 食育 / 学校給食 / プロセス強化 / 地域コミュニティ / 社会システム / 省エネルギー / 低炭素化 / 転倒防止 / 環境移行 / 衣・食・住 / 福祉機器 / 生活意欲 / 生き生きした生活 / 環境づくり / 発達支援 / 高齢者の発達 / 高齢者生活 Less

Challenge of Establishing a New Theory of Stirring and Mixing Operations by Introducing Human Motion Imitation
- Principal Investigator
  
  Ohmura Naoto
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Challenging Research (Exploratory)
- Review Section
  
  Medium-sized Section 27:Chemical engineering and related fields
- Research Institution
  Kobe University
Development of an Innovative Mixing Device by Incorperating Human Tacit Knowledge and Chaotic Mixing Theory
- Principal Investigator
  
  Ohmura Naoto
- Project Period (FY)
  2015 – 2016
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Properties in chemical engineering process/Transfer operation/Unit operation
- Research Institution
  Kobe University
Smart kitchen-dining organization for cooking to attain both "energy saving and reduction of CO2 emission" and "food safety"Principal Investigator
- Principal Investigator
  
  NAOKO Shirasugi
- Project Period (FY)
  2013 – 2014
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Design and evaluation of sustainable and environmental conscious system
- Research Institution
  Kobe University
A challenge for creation of energy-saving and low-carbonized local community based on food culture
- Principal Investigator
  
  OHMURA Naoto
- Project Period (FY)
  2013 – 2014
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Social systems engineering/Safety system
- Research Institution
  Kobe University
Human Development and Environment-oriented approach for supporting active and vivid development of elderly people
- Principal Investigator
  
  JO Hitoshi
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  General human life sciences
- Research Institution
  Kobe University
Development and evaluation of the training program shifted to unit care based on personal dignity from group care
- Principal Investigator
  
  JOH Hitoshi
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  General human life sciences
- Research Institution
  Kobe University
Research of Development of an Education Model and Program Applying Lawrence W. Green's Health Behavior Modification Model,
- Principal Investigator
  
  МARUYA Nobuko
- Project Period (FY)
  2004 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kobe University

All 2022 2017 2016 2014 2013 2010 2009 2006 Other

All Journal Article Presentation

[Journal Article] Using Motion Analysis to Evaluate Techniques for Whipping Heavy Cream by Hand2017
- Author(s)
  M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
- Journal Title
  
  Journal of Chemical Engineering of Japan
  
  Volume: 印刷中
- NAID
  130006386615
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K14205
[Journal Article] Effective Human Motion of Fresh Cream Mixing Extracted by a Motion Analysis2017
- Author(s)
  M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
- Journal Title
  
  Proceedings of 5th Asian Conference on Mixing - ACOM2016
  
  Volume: - Pages: 108-111
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K14205
[Journal Article] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010
- Author(s)
  韓秀子・白杉(片岡)直子・尼川大作
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 17巻3号 Pages: 387-390
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20300235
[Journal Article] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010
- Author(s)
  韓秀子、白杉(片岡)直子、尼川大作
- Journal Title
  
  日本味と匂学会誌 17巻3号
  
  Pages: 387-390
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20300235
[Journal Article] 高齢者の食環境づくり-食卓の演出の提案-2010
- Author(s)
  白杉直子・牧信江
- Journal Title
  
  神戸大学大学院人間発達環境学研究科研究紀要 3巻・2号
  
  Pages: 119-125
- NAID
  110007530095
- Data Source
  KAKENHI-PROJECT-20300235
[Journal Article] 高齢者の食環境づくり-食卓の演出の提案-2009
- Author(s)
  白杉直子、牧信江
- Journal Title
  
  神戸大学大学院人間発達環境学研究科研究紀要 3巻2号
  
  Pages: 119-125
- NAID
  110007530095
- Data Source
  KAKENHI-PROJECT-20300235
[Journal Article] Environmental transition from group-care to unit-care based on the dignity of individuals. - A proposal of participation in making meals-2006
- Author(s)
  Nakayama, Junko, Shirasugi, Naoko
- Journal Title
  
  Bulletin of the Faculty of Human Development 13-2
  
  Pages: 105-110
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17300229
[Presentation] 茶道における抹茶撹拌の動作解析2022
- Author(s)
  洲戸歩、白杉（片岡）直子、本多佐知子、祗園景子、増田勇人、大村直人
- Organizer
  2022年度大会（一社）日本調理科学会
- Data Source
  KAKENHI-PROJECT-20K21110
[Presentation] 調理における撹拌動作の解析2016
- Author(s)
  原真衣子、本多佐知子、白杉(片岡) 直子、増田勇人、堀江孝史、大村直人
- Organizer
  第18回化学工学会学生発表会(福岡大会)
- Place of Presentation
  福岡大学（福岡県・福岡市）
- Year and Date
  2016-03-05
- Data Source
  KAKENHI-PROJECT-15K14205
[Presentation] Effective Human Motion of Fresh Cream Mixing Extracted by a Motion Analysis2016
- Author(s)
  M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
- Organizer
  5th Asian Conference on Mixing - ACOM2016
- Place of Presentation
  滝の湯ホテル（山形県・天童市）
- Year and Date
  2016-08-29
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K14205
[Presentation] Effective human motion of fresh cream mixing extracted by a motion analysis2016
- Author(s)
  M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
- Organizer
  5th Asian Conference on Mixing
- Place of Presentation
  滝の湯ホテル（山形県・天童市）
- Year and Date
  2016-08-29
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K14205
[Presentation] エネルギー効率を考慮したニンジンの最適ゆで加熱条件2014
- Author(s)
  孫潔慧，白杉（片岡）直子，本多佐知子，堀江孝史，大村直人
- Organizer
  日本調理科学会近畿支部第41回研究発表会
- Place of Presentation
  京都華頂大学（京都府・京都市）
- Year and Date
  2014-12-13
- Data Source
  KAKENHI-PROJECT-25550090
[Presentation] 省エネルギーと食品衛生を考慮したハンバーグ焼成条件の検討2014
- Author(s)
  太田七瀬，白杉（片岡）直子，本多佐知子，堀江孝史，丸山達生，大村直人
- Organizer
  日本調理科学会平成26年度大会
- Place of Presentation
  県立広島大学（広島県・広島市）
- Year and Date
  2014-08-30
- Data Source
  KAKENHI-PROJECT-25550090
[Presentation] 低炭素を考慮した根菜類の最適加熱条件の検討－ニンジンの茹で加熱を中心にー2014
- Author(s)
  孫潔慧，白杉(片岡）直子，本多佐知子，堀江孝史，丸山達生，大村直人
- Organizer
  日本調理科学会平成26年度大会
- Place of Presentation
  県立広島大学（広島県・広島市）
- Year and Date
  2014-08-29
- Data Source
  KAKENHI-PROJECT-25550090
[Presentation] エネルギー効率と食品衛生を考慮したハンバーグステーキの焼成条件2014
- Author(s)
  太田七瀬，白杉（片岡）直子，本多佐知子，堀江孝史，大村直人
- Organizer
  日本調理科学会近畿支部第41回研究発表会
- Place of Presentation
  京都華頂大学（京都府・京都市）
- Year and Date
  2014-12-13
- Data Source
  KAKENHI-PROJECT-25550090
[Presentation] ゆで卵を例とした調理加熱法の違いによる省エネ・低炭素化の検討2013
- Author(s)
  村嶋祐誠、山根有友奈、武田志奈乃、白杉（片岡）直子、本多佐知子、堀江孝史、丸山達生、大村直人
- Organizer
  日本調理科学会平成25年度大会
- Place of Presentation
  奈良女子大学
- Data Source
  KAKENHI-PROJECT-25550090
[Presentation] ゆで卵を例とした調理法の違いによる省エネ・低炭素化の検討2013
- Author(s)
  村嶋祐誠，山根有友奈，武田志奈乃，白杉直子，本多佐知子，丸山達生，大村直人
- Organizer
  日本調理科学会　平成25年度大会
- Place of Presentation
  奈良女子大学
- Data Source
  KAKENHI-PROJECT-25560155
[Presentation] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010
- Author(s)
  韓秀子・白杉(片岡)直子・尼川大作
- Organizer
  日本味と匂学会第44回大会
- Place of Presentation
  北九州国際会議場(福岡県)
- Year and Date
  2010-09-09
- Data Source
  KAKENHI-PROJECT-20300235
[Presentation] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010
- Author(s)
  韓秀子、白杉(片岡)直子、尼川大作
- Organizer
  日本味と匂学会第44回大会
- Place of Presentation
  北九州国際会議場(小倉)
- Year and Date
  2010-09-09
- Data Source
  KAKENHI-PROJECT-20300235
[Presentation] チーズ由来の乳清ミネラル画分の塩味増強効果 -ハエ味細胞を用いた電気生理学実験による評価-2009
- Author(s)
  白杉(片岡)直子・南有紗・鈴木啓介・村上泰崇・田宮哲・池田憲司・小松耕平・山下敦史・尼川大作
- Organizer
  平成21年度日本調理科学会大会
- Place of Presentation
  同志社女子大学(京都府)
- Year and Date
  2009-08-28
- Data Source
  KAKENHI-PROJECT-20300235
[Presentation] 省エネルギーと食品衛生を考慮したハンバーグ焼成条件の検討
- Author(s)
  太田七瀬，白杉直子，本多佐知子，堀江孝史，丸山達生，大村直人
- Organizer
  日本調理科学会　平成26年度大会
- Place of Presentation
  広島県立大学
- Year and Date
  2014-08-29 – 2014-08-30
- Data Source
  KAKENHI-PROJECT-25560155
[Presentation] 低炭素を考慮した根菜類の最適加熱条件の検討 ―ニンジンの茹で加熱を中心に―
- Author(s)
  孫潔慧，白杉直子，本多佐知子，堀江孝史，丸山達生，大村直人
- Organizer
  日本調理科学会　平成26年度大会
- Place of Presentation
  広島県立大学
- Year and Date
  2014-08-29 – 2014-08-30
- Data Source
  KAKENHI-PROJECT-25560155

1. HONDA Schiko (60514916)

# of Collaborated Projects: 4 results

# of Collaborated Products: 14 results
2. OHMURA Naoto (50223954)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
3. AOKI Tsutomu (30093173)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
4. JO Hitoshi (40145214)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. INOUE Mari (20294184)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
6. KONDO Narihiko (70215458)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
7. YANO Sumio (20115306)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. OKADA Shuichi (70152303)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. OHMURA Naoto (50223974)

# of Collaborated Projects: 1 results

# of Collaborated Products: 19 results
10. МARUYA Nobuko (10030587)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. MUKAI Junko (90249392)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. KANDA Azusa (40280086)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. NINOMIYA Atsumi (80093491)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 増田勇人 (90781815)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
15. 祇園景子 (70533404)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. HARA Maiko

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
17. IKEDA Kazuya

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
18. GHOBADI Narges

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

NAOKO Shirasugi 白杉 直子

SIRASUGI Naoko 白杉 直子

片岡 直子 カタオカ ナオコ

Research Projects

Research Products

Co-Researchers

Challenge of Establishing a New Theory of Stirring and Mixing Operations by Introducing Human Motion Imitation

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of an Innovative Mixing Device by Incorperating Human Tacit Knowledge and Chaotic Mixing Theory

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Smart kitchen-dining organization for cooking to attain both "energy saving and reduction of CO2 emission" and "food safety"Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

A challenge for creation of energy-saving and low-carbonized local community based on food culture

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Human Development and Environment-oriented approach for supporting active and vivid development of elderly people

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development and evaluation of the training program shifted to unit care based on personal dignity from group care

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Research of Development of an Education Model and Program Applying Lawrence W. Green's Health Behavior Modification Model,

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Using Motion Analysis to Evaluate Techniques for Whipping Heavy Cream by Hand2017

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Effective Human Motion of Fresh Cream Mixing Extracted by a Motion Analysis2017

Author(s)

Journal Title

Data Source

[Journal Article] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010

Author(s)

Journal Title

Data Source

[Journal Article] クロキンバエ味覚受容細胞の単離とホールセルパッチクランプ法による味受容特性の識別2010

Author(s)

Journal Title

Data Source

[Journal Article] 高齢者の食環境づくり-食卓の演出の提案-2010

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 高齢者の食環境づくり-食卓の演出の提案-2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Environmental transition from group-care to unit-care based on the dignity of individuals. - A proposal of participation in making meals-2006

Author(s)

Journal Title

Description

Data Source

NAOKO Shirasugi 白杉直子

SIRASUGI Naoko 白杉直子

片岡直子カタオカナオコ

[Presentation] 低炭素を考慮した根菜類の最適加熱条件の検討－ニンジンの茹で加熱を中心にー2014