Iwamori Hajime 岩森大

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IWAMORI Hajime 岩森大

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Researcher Number	90339961
Affiliation (Current)	2025: 新潟医療福祉大学, 健康科学部, 准教授
Affiliation (based on the past Project Information) *help	2007 – 2024: 新潟医療福祉大学, 健康科学部, 講師 2013: 新潟医療福祉大学, 講師 2010 – 2011: 新潟医療福祉大学, 講師 2009: 新潟医療福祉大学, 健康科学部・健康栄養学科, 講師
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Basic Section 59040:Nutrition science and health science-related / Eating habits Except Principal Investigator Eating habits, studies on eating habits / Basic Section 59030:Physical education, and physical and health education-related / Basic Section 59040:Nutrition science and health science-related / Eating habits
Keywords	Principal Investigator 炭酸刺激 / 嚥下 / 官能評価 / テクスチャ / とろみ調整食品 / レオロジー / とろみ / 口腔内評価 / 口腔内感覚 / とろみ液 … More / 嚥下調整食 / 咀嚼 / テクスチャー / トロミ調整食品 / 撹拌 / 粘性 … More Except Principal Investigator テクスチャ / 筋電図 / 官能評価 / 食品評価 / 活動パタン / 咀嚼筋 / パタン解析 / 食品識別 / 共食 / やせ願望 / やせ / 摂食嚥下障害 / 地域高齢者 / 摂食嚥下機能 / サルコぺニア / 主食 / 食品添加物 / 消化吸収 / 魚 / 冷凍野菜 / 麺 / 慢性腎不全患者 / 大豆 / ブリ / タンパク質 / リン / フィチン酸 / 茹で / 加工食品 / 調理 / 有機態リン / 無機態リン / 慢性腎臓病 / 健常者 / 化学分析 / 呈味成分 / 咬筋 / 風味 / 動画解析 / 顔面表情 / 眼球運動 / 筋活動パタン / 定量的解析 / 表情 / 食行動 / 識別 / 食品テクスチャ / 食品属性 / 咀噛筋 Less

Development of a prevention and improvement program for excessive desire to lose weight focusing on the frequency of eating together
- Principal Investigator
  
  稲葉洋美
- Project Period (FY)
  2024 – 2027
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 59030:Physical education, and physical and health education-related
- Research Institution
  Niigata University of Health and Welfare
レオロジーの異なる炭酸飲料による嚥下機能への刺激効果の解明Principal Investigator
- Principal Investigator
  
  岩森大
- Project Period (FY)
  2023 – 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
  Niigata University of Health and Welfare
サルコペニア嚥下機能低下高齢者口腔栄養双方向プログラムの実証研究
- Principal Investigator
  
  永井徹
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 59040:Nutrition science and health science-related
- Research Institution
  Niigata University of Health and Welfare
Empirical research for the development of thickened foods as a swallowing diet.Principal Investigator
- Principal Investigator
  
  Iwamori Hajime
- Project Period (FY)
  2019 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 59040:Nutrition science and health science-related
- Research Institution
  Niigata University of Health and Welfare
Research on the form of phosphorus containing in the food for the nutritional management of chronic kidney disease patients
- Principal Investigator
  
  Ito Naoko
- Project Period (FY)
  2014 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Niigata University of Health and Welfare
Development of a new notation for use of thickening agentsPrincipal Investigator
- Principal Investigator
  
  Iwamori Hajime
- Project Period (FY)
  2013 – 2016
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits
- Research Institution
  Niigata University of Health and Welfare
Food evaluation based on activity patterns of the masticatory muscles during chewing - influence of flavor.
- Principal Investigator
  
  MIYAOKA Yozo
- Project Period (FY)
  2010 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University of Health and Welfare
Analyses of facial expression muscle activity for evaluation of foods.
- Principal Investigator
  
  ASHIDA Ichiro
- Project Period (FY)
  2008 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University of Health and Welfare
Establishment of a food evaluation method based on muscle activity patterns during chewing.
- Principal Investigator
  
  MIYAOKA Yozo
- Project Period (FY)
  2007 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University of Health and Welfare

[Journal Article] 動画による包丁技術習得に関する教育効果の検証2023
- Author(s)
  寺尾幸子, 岩森大
- Journal Title
  
  調理技術教育学会
  
  Volume: 5
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] 動画による包丁技術習得に関する教育効果の検証2023
- Author(s)
  寺尾幸子，岩森大．
- Journal Title
  
  Journal of the Japan Society of Culinary Technology Education
  
  Volume: 5 Issue: 1 Pages: 21-25
- DOI
  10.50979/cte.5.1_21
- ISSN
  2435-5488, 2436-2980
- Year and Date
  2023-05-31
- Language
  Japanese
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K01992
[Journal Article] 様々な呈味成分を活用したとろみ調整えきの口腔内感覚2023
- Author(s)
  岩森大, 石井穂乃香，澁谷顕一.
- Journal Title
  
  Precision Medicine
  
  Volume: 6(9) Pages: 57-61
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23K01992
[Journal Article] テクスチャ改善したテイクアウトメニューの検証と喫食時に及ぼす影響2022
- Author(s)
  岩森大, 澁谷顕一, 稲葉洋美
- Journal Title
  
  地域ケアリング
  
  Volume: 24(1) Pages: 62-66
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] 嚥下障害予防に向けた固形食へのとろみ付与効果2022
- Author(s)
  岩森大，澁谷顕一，永井徹，稲葉洋美
- Journal Title
  
  アグリバイオ
  
  Volume: 6 Pages: 139-143
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] テクスチャ改善を目指した食事提供とその効果2022
- Author(s)
  岩森大，澁谷顕一，稲葉洋美
- Journal Title
  
  地域ケアリング
  
  Volume: 24 Pages: 69-74
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] 嚥下障害予防に向けた固形食へのとろみ付与効果2022
- Author(s)
  岩森大, 澁谷顕一, 永井徹, 稲葉洋美
- Journal Title
  
  アグリバイオ
  
  Volume: 6(2) Pages: 139-143
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] 地域高齢者の舌圧と栄養状態に関わる横断分析2021
- Author(s)
  永井徹, 岩森大, 北林絋, 坂井邦彦, 齋藤泰晴
- Journal Title
  
  地域ケアリング
  
  Volume: 23(5) Pages: 36-41
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] 地域高齢者へのフレイル・サルコペニア予防に向けたとろみ調整食品の利用2020
- Author(s)
  岩森大，坂井邦彦，齋藤泰晴，永井徹
- Journal Title
  
  アグリバイオ
  
  Volume: 4(14) Pages: 1308-1313
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] とろみ調整食品の活用と地域への啓発活動2020
- Author(s)
  岩森大，坂井邦彦，齋藤泰晴，永井徹
- Journal Title
  
  地域ケアリング
  
  Volume: 22(10) Pages: 37-42
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K11802
[Journal Article] Influence of Chewing Cycles on Flavor Recognition Time in Healthy Adults2019
- Author(s)
  Satomi Miyaoka, Hajime Iwamori, Yozo Miyaoka
- Journal Title
  
  Perception
  
  Volume: 48 Issue: 7 Pages: 629-637
- DOI
  10.1177/0301006619851426
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-19K11802, KAKENHI-PROJECT-16K00830
[Journal Article] スパゲッティの茹で条件によるリン残存量の違いについて2018
- Author(s)
  伊藤直子、黒田晴菜、山崎貴子、岩森大、渡邉榮吉
- Journal Title
  
  日本病態栄養学会誌
  
  Volume: 21 Pages: 339-345
- Data Source
  KAKENHI-PROJECT-26350132
[Journal Article] The effect of masseter activity patterns during chewing on suprahyoid activity in subsequent chewing cycles2014
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  J Behav Brain Sci
  
  Volume: 4 Issue: 02 Pages: 69-74
- DOI
  10.4236/jbbs.2014.42009
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-22500740, KAKENHI-PROJECT-23700889, KAKENHI-PROJECT-24501001
[Journal Article] Synchronisation of masseter activity patterns between the right and left sides during chewing in healthy young males2014
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  J Med Eng & Tech, Early Online
- Data Source
  KAKENHI-PROJECT-22500740
[Journal Article] グミの呈味成分による咬筋活動パタンの分類2014
- Author(s)
  宮岡洋三, 蘆田一郎, 山崎貴子, 伊藤直子, 玉木有子, 川上心也, 岩森大
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 20 Pages: 321-322
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740
[Journal Article] A Piezoelectric Sensor-Based System for Objective Analyzing of the Preparation of Fluid Foods2014
- Author(s)
  Hajime Iwamori, Ichiro Ashida, Yozo Miyaoka
- Journal Title
  
  Journal of Sensor Technology
  
  Volume: Vol.4 No.3 Issue: 03 Pages: 148153-148153
- DOI
  10.4236/jst.2014.43014
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-25750031
[Journal Article] 味覚情報に基づく咬筋活動パタンの分類2013
- Author(s)
  宮岡洋三, 蘆田一郎, 山崎貴子, 伊藤直子, 玉木有子, 川上心也, 岩森大
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 19 Pages: 399-400
- NAID
  110009578287
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740
[Journal Article] Sequential analysis of masseter activity patterns during chewing in healthy males2013
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  J Med Eng & Tech
  
  Volume: 37 Issue: 2 Pages: 91-95
- DOI
  10.3109/03091902.2012.747007
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740, KAKENHI-PROJECT-23700889, KAKENHI-PROJECT-24501001
[Journal Article] Quantitative analysis of relationships between masseter activity during chewing and textural properties of foods2013
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  Food Nutr Sci
  
  Volume: 4 Issue: 02 Pages: 144-149
- DOI
  10.4236/fns.2013.42020
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740, KAKENHI-PROJECT-23700889, KAKENHI-PROJECT-24501001
[Journal Article] Sequential analysis of masseter activity patterns during chewing in healthy males.2013
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  Journal of Medical Engineering and Technology
  
  Volume: 37 Pages: 91-5
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740
[Journal Article] Classification of masseter activity patterns during chewing in healthy young adults : The effect of taste signals2013
- Author(s)
  Y. Miyaoka, I. Ashida, T. Yamazaki, N. Ito, Y. Tamaki, S. Kawakami, and H. Iwamori
- Journal Title
  
  J Behav Brain Sci
  
  Volume: 3 Issue: 05 Pages: 432-439
- DOI
  10.4236/jbbs.2013.35045
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740, KAKENHI-PROJECT-23700889, KAKENHI-PROJECT-24501001
[Journal Article] Analysis of masseter activity patterns using Tp values during chewing of foods with different shapes and textural properties2012
- Author(s)
  Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki, and N. Ito
- Journal Title
  
  J Texture Studies
  
  Volume: 44 Issue: 3 Pages: 196-204
- DOI
  10.1111/jtxs.12012
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500740, KAKENHI-PROJECT-23700889, KAKENHI-PROJECT-24501001
[Journal Article] Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects2010
- Author(s)
  Ashida, I., Iwamori, H., Kawakami, S., Miyaoka, Y., and Murayama, A
- Journal Title
  
  J Med Eng Tech
  
  Volume: 34 Pages: 268-73
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500727
[Journal Article] Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects.2010
- Author(s)
  Ashida I., Iwamori H., Kawakami S., et al.
- Journal Title
  
  J Med Eng Tech. 34
  
  Pages: 268-73
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500667
[Journal Article] Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects.2010
- Author(s)
  I.Ashida, H.Iwamori, S.Kawakami, Y.Miyaoka, A.Murayama.
- Journal Title
  
  Journal of Biomedical Engineering and Technology Vol.34
  
  Pages: 268-273
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500727
[Journal Article] Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects.2010
- Author(s)
  I.Ashida, H.Iwamori, S.Kawakami, Y.Miyaoka, A.Murayama
- Journal Title
  
  Journal of Biomedical Engineering and Technology
  
  Volume: 34 Pages: 268-73
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500727
[Journal Article] Analysis of physiological parameters of masseter muscle activity during chewing of agars in healthy young males.2007
- Author(s)
  Ashida, I., Iwamori, H., Kawakami, S., Miyaoka, Y. and Murayama, A.
- Journal Title
  
  Journal of Texture Studies 38
  
  Pages: 87-99
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500667
[Journal Article] Analysis of physiological parameters of masseter muscle activity during chewing of agars in healthy young males.2007
- Author(s)
  Ashida I., Iwamori H., Kawakami S., et al.
- Journal Title
  
  J Texture Studies. 38
  
  Pages: 87-99
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500667
[Presentation] とろみ飲料における感覚刺激の変調が随意嚥下活動に及ぼす影響2023
- Author(s)
  岩森大, 真柄仁, 板離子, 小貫和佳奈, 辻村恭憲, 井上誠
- Organizer
  日本摂食・嚥下リハビリテーション学会学術集会
- Data Source
  KAKENHI-PROJECT-23K01992
[Presentation] 炭酸飲料へのとろみ付与がもたらす随意嚥下運動の変調2023
- Author(s)
  岩森大, 真柄仁, 板離子, 小貫和佳奈, 辻村恭憲, 井上誠
- Organizer
  日本嚥下歯学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] とろみと炭酸がもたらす溶液嚥下の変調2023
- Author(s)
  板離子, 岩森大, 真柄仁, 辻村恭憲, 井上誠
- Organizer
  日本顎口腔機能学会
- Data Source
  KAKENHI-PROJECT-23K01992
[Presentation] 炭酸飲料における刺激とテクスチャの違いが随意嚥下活動に及ぼす影響2022
- Author(s)
  岩森大, 真柄仁, 板離子, 小貫和佳奈, 辻村恭憲, 井上誠
- Organizer
  新潟歯学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 前期高齢者と後期高齢者におけるサルコペニアリスクと口腔状態の検討2022
- Author(s)
  永井徹、岩森大、伊藤加代子、
- Organizer
  第28回日本摂食嚥下リハビリテーション学会学術集会
- Data Source
  KAKENHI-PROJECT-21K11687
[Presentation] Utility of food odors in facilitating subjective appetites of convalescent rehabilitation patients.2021
- Author(s)
  Toru Nagai, Hajime Iwamori, Kiho Nunokawa, Nagisa Tokairin, Kasumi Honma, Yasuharu Saito, Yozo Miyaoka
- Organizer
  World Dysphagia Summit 2021
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 市販炭酸飲料へのとろみ付与による炭酸刺激感の影響2021
- Author(s)
  岩森大, 片野佑美, 川見友恵, 宮岡里美, 宮岡洋三, 井上誠
- Organizer
  日本摂食・嚥下リハビリテーション学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 外出自粛下におけるテクスチャを改善したテイクアウトメニューの検討2021
- Author(s)
  岩森大, 澁谷顕一, 稲葉洋美
- Organizer
  日本食生活学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 動画媒体を用いた包丁技術教育の効果2021
- Author(s)
  寺尾幸子, 岩森大
- Organizer
  新潟医療福祉学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 調理の理解と実践に関するオンライン型授業の導入法2020
- Author(s)
  岩森大，稲葉洋美，寺尾幸子
- Organizer
  日本栄養学教育学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] メディア授業におけるグループディスカッションの特徴と課題2020
- Author(s)
  稲葉洋美，渡辺優奈, 海和美咲, 夏井紗野, 石井なるみ, 岩森大
- Organizer
  日本栄養学教育学会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 学生の包丁技術の実態と教育方法の検討2019
- Author(s)
  寺尾幸子、星野芙美、竹内瑞希、永井徹、鈴木一恵、石澤幸江、岩森大
- Organizer
  第8回日本栄養学教育学会学術大会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] ゲル化剤を用いて調整した嚥下調整食パンの検討2019
- Author(s)
  岩森大、田中智美、西山かすみ、寺尾幸子、井上誠
- Organizer
  第33回日本口腔リハビリテーション学会学術大会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] きざみ食へのとろみ付与により咀嚼嚥下へ及ぼす影響2019
- Author(s)
  岩森大、石井深雪、斎藤真理奈、佐藤今日子、寺尾幸子、井上誠
- Organizer
  第25回日本摂食嚥下リハビリテーション学会学術大会
- Data Source
  KAKENHI-PROJECT-19K11802
[Presentation] 魚に含まれるリン量の茹で調理による変化2017
- Author(s)
  伊藤直子、伊庭結花、内山弘将、酒井葵子、本間彩友美、山崎貴子、岩森大
- Organizer
  日本調理科学会
- Data Source
  KAKENHI-PROJECT-26350132
[Presentation] スパゲッティのゆで条件におけるリン含有量の変化2016
- Author(s)
  伊藤直子、木間井優菜、黒田晴菜、藤野友綾、山崎貴子、岩森大、渡邉榮吉
- Organizer
  日本調理科学会
- Place of Presentation
  名古屋学芸大学
- Year and Date
  2016-08-28
- Data Source
  KAKENHI-PROJECT-26350132
[Presentation] とろみ調整食品における適切な調整方法の検討2016
- Author(s)
  岩森大
- Organizer
  新潟歯学会
- Place of Presentation
  新潟
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] 飲料におけるとろみ付与の違いと撹拌周期が及ぼす影響2016
- Author(s)
  岩森　大
- Organizer
  日本摂食嚥下リハビリテーション学会
- Place of Presentation
  新潟　朱鷺メッセ
- Year and Date
  2016-09-23
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] 飲料におけるとろみ付与の違いと撹拌操作が及ぼす影響2016
- Author(s)
  岩森大
- Organizer
  日本摂食嚥下リハビリテーション学会
- Place of Presentation
  新潟
- Year and Date
  2016-09-23
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] 食パンに含まれるリンと原材料との関連2015
- Author(s)
  小俣翔子、川上陽子、下鳥春奈、北林紘、山崎貴子、岩森大、伊藤直子
- Organizer
  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-26350132
[Presentation] とろみ調整食品を付与した「あん」が嚥下調整食の食感に及ぼす影響2015
- Author(s)
  岩森　大
- Organizer
  日本官能評価学会
- Place of Presentation
  東京　日本獣医生命科学大学
- Year and Date
  2015-11-07
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] とろみ調整時における撹拌周期の変動について2014
- Author(s)
  岩森大
- Organizer
  日本摂食嚥下リハビリテーション学会
- Place of Presentation
  京王プラザホテル
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] グミの呈味成分による咬筋活動パタンの分類.2013
- Author(s)
  宮岡洋三, 蘆田一郎, 山崎貴子, 伊藤直子, 玉木有子, 川上心也, 岩森大
- Organizer
  日本味と匂学会
- Place of Presentation
  宮城県仙台市
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] 撹拌と経過時間がとろみ調製に及ぼす影響2013
- Author(s)
  岩森大, 山崎貴子, 伊藤直子, 宮岡里美, 井上誠, 宮岡洋三
- Organizer
  日本官能評価学会2013年度大会
- Place of Presentation
  東京都
- Year and Date
  2013-11-09
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] グミの呈味成分による咬筋活動パタンの分類2013
- Author(s)
  宮岡洋三, 蘆田一郎, 山崎貴子, 伊藤直子, 玉木有子, 川上心也, 岩森大
- Organizer
  日本味と匂学会第47回大会
- Place of Presentation
  仙台市
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] とろみ調整時における撹拌指示の効果について-調整者への伝達に関する客観的評価-2013
- Author(s)
  岩森大, 山崎貴子, 伊藤直子, 宮岡里美, 井上誠, 宮岡洋三
- Organizer
  第19回日本摂食・嚥下リハビリテーション学会学術大会
- Place of Presentation
  倉敷市
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] とろみ調整時における撹拌指示の効果について2013
- Author(s)
  岩森大
- Organizer
  日本摂食嚥下リハビリテーション学会
- Place of Presentation
  川崎医療福祉大学
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] 撹拌と経過時間がとろみ調整に及ぼす影響2013
- Author(s)
  岩森大
- Organizer
  日本官能評価学会
- Place of Presentation
  東京農業大学
- Data Source
  KAKENHI-PROJECT-25750031
[Presentation] トロミ調整食品の撹拌直後における力学的特性と官能評価2012
- Author(s)
  岩森大, 山崎貴子, 伊藤直子, 宮岡洋三
- Organizer
  日本官能評価学会2012年度大会
- Place of Presentation
  東京都
- Year and Date
  2012-11-10
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] 味覚信号に基づく咬筋活動パタンの分類2012
- Author(s)
  宮岡洋三, 蘆田一郎, 山崎貴子, 伊藤直子, 玉木有子, 川上心也, 岩森大
- Organizer
  日本味と匂学会第46回大会
- Place of Presentation
  大阪市
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] 味覚信号に基づく咬筋活動パタンの分類.2012
- Author(s)
  宮岡洋三、蘆田一郎、山崎貴子、伊藤直子、玉木有子、川上心也、岩森大
- Organizer
  日本味と匂学会
- Place of Presentation
  大阪大学(大阪府大阪市)
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] 咀嚼時舌骨上筋群活動の食品識別能2010
- Author(s)
  宮岡洋三、膣田一郎、岩森大、玉木有子、川上心也、宮岡里美
- Organizer
  日本官能評価学会
- Place of Presentation
  東京農業大学
- Year and Date
  2010-11-20
- Data Source
  KAKENHI-PROJECT-22500740
[Presentation] 咀嚼時舌骨上筋群活動の食品識別能2010
- Author(s)
  宮岡洋三、蘆田一郎、岩森大、玉木有子、川上心也、宮岡里美
- Organizer
  日本官能評価学会
- Place of Presentation
  東京都
- Year and Date
  2010-11-20
- Data Source
  KAKENHI-PROJECT-20500727
[Presentation] 咬筋活動パタンの食品識別能2010
- Author(s)
  宮岡洋三、蘆田一郎、岩森大、玉木有子、川上心也、宮岡里美
- Organizer
  日本官能評価学会誌、14、63
- Data Source
  KAKENHI-PROJECT-19500667
[Presentation] 咬筋活動パタンの食品識別能2009
- Author(s)
  宮岡洋三、蘆田一郎、岩森大、玉木有子、川上心也、宮岡里美
- Organizer
  日本官能評価学会
- Place of Presentation
  首都大学東京
- Year and Date
  2009-11-28
- Data Source
  KAKENHI-PROJECT-19500667
[Presentation] とろみ調整時における撹拌周期の変動について
- Author(s)
  岩森　大
- Organizer
  日本摂食嚥下リハビリテーション学会
- Place of Presentation
  東京　京王プラザホテル
- Year and Date
  2014-09-06 – 2014-09-07
- Data Source
  KAKENHI-PROJECT-25750031

1. MIYAOKA Yozo (10134941)

# of Collaborated Projects: 5 results

# of Collaborated Products: 27 results
2. ASHIDA Ichiro (10323958)

# of Collaborated Projects: 3 results

# of Collaborated Products: 22 results
3. KAWAKAMI ShinーYa (60410271)

# of Collaborated Projects: 3 results

# of Collaborated Products: 23 results
4. TAMAKI Yuko (00410267)

# of Collaborated Projects: 3 results

# of Collaborated Products: 17 results
5. ITO Naoko (20158158)

# of Collaborated Projects: 2 results

# of Collaborated Products: 20 results
6. YAMAZAKI Takako (60318574)

# of Collaborated Projects: 2 results

# of Collaborated Products: 20 results
7. 永井徹 (90726621)

# of Collaborated Projects: 2 results

# of Collaborated Products: 8 results
8. OSHIMA Ichiro (60465466)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 渡邉榮吉 (10418923)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
10. 宮岡里美 (10465479)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
11. 伊藤加代子 (80401735)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
12. 稲葉洋美 (80406602)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. 海和美咲 (00844200)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 塙晴雄 (40282983)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 澁谷顕一 (10392698)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
16. 真柄仁 (90452060)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
17. KITABAYASHI kou

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
18. YAMAKAWA junko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
19. TAKEUCHI mizuki

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Iwamori Hajime 岩森 大

IWAMORI Hajime 岩森 大

Research Projects

Research Products

Co-Researchers

Development of a prevention and improvement program for excessive desire to lose weight focusing on the frequency of eating together

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レオロジーの異なる炭酸飲料による嚥下機能への刺激効果の解明Principal Investigator

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サルコペニア嚥下機能低下高齢者口腔栄養双方向プログラムの実証研究

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Empirical research for the development of thickened foods as a swallowing diet.Principal Investigator

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Research on the form of phosphorus containing in the food for the nutritional management of chronic kidney disease patients

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Development of a new notation for use of thickening agentsPrincipal Investigator

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Food evaluation based on activity patterns of the masticatory muscles during chewing - influence of flavor.

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Analyses of facial expression muscle activity for evaluation of foods.

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Establishment of a food evaluation method based on muscle activity patterns during chewing.

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[Journal Article] 動画による包丁技術習得に関する教育効果の検証2023

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[Journal Article] 動画による包丁技術習得に関する教育効果の検証2023

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[Journal Article] 様々な呈味成分を活用したとろみ調整えきの口腔内感覚2023

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[Journal Article] テクスチャ改善したテイクアウトメニューの検証と喫食時に及ぼす影響2022

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[Journal Article] 嚥下障害予防に向けた固形食へのとろみ付与効果2022

Iwamori Hajime 岩森大

IWAMORI Hajime 岩森大