terasawa naoko 寺沢なお子

… Alternative Names

TERASAWA Naoko 寺沢なお子

寺沢なお子テラサワナオコ

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Researcher Number	00227513
Other IDs
Affiliation (Current)	2025: 金沢大学, 地域創造学系, 教授
Affiliation (based on the past Project Information) *help	2023 – 2024: 金沢大学, 地域創造学系, 教授 2009 – 2022: Kanazawa University, 人間科学系, 教授 2010 – 2011: 金沢大学, 人間社会研究域, 教授 2009: 金沢大学, 教育学部, 教授 2007: Kanazawa University, Faculty of Education, Associate Professor … More 2005 – 2006: 金沢大学, 教育学部, 助教授 2000 – 2001: 金沢大学, 教育学部, 助教授 1996: 金沢大学, 教育学部, 講師 1994: お茶の水女子大学, 生活科学部, 助手 1993: お茶の水女子大学, 生活環境学科, 助手 1991: お茶の水女子大学, 家政学部, 教務職員 Less
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 家政学 / Basic Section 80020:Tourism studies-related / 食生活 Except Principal Investigator Eating habits / Eating habits, studies on eating habits / Basic Section 08010:Sociology-related / 家政学
Keywords	Principal Investigator 抗酸化性 / 機能性 / Paecilomyces canadensis / Streptomyces werraensis / food melanoidin / melanoidin / browning / microbial degradation / 食 / ベジタリアン … More / インバウンド / Function of Food / Radical Scavenging Activity / Fermented Fond / ACE阻害活性 / 発酵食品 / アントシアニン / 能登野菜 / 加賀野菜 / medical plant / antibacterial activity / polyphenol / tea / antioxidative activity / microbial decolorization / screening / decolorization / microbial … More Except Principal Investigator 褐変 / 食品 / メイラード反応 / 黄色色素 / ConA / 糖鎖 / 色素 / レクチン / 穀醤 / 魚醤 / 醤油 / 労働社会学 / 労働 / 職人 / フード・スタディーズ / クラフトマンシップ / 料理人 / 料理 / 食 / coffee / cheese / thiamine / beer / Maillrd reaction / メチルグルーキサール / ピロロオキサゾール / スレオニン / セリン / トレオニン / ジカルボニル / システイン / リジン / キシロース / ジピロロン / dipyrrolone / ACI阻害 / 抗酸化 / チオフェノン / dupyrrolone / furpipate / 黄色 / PAL / カット野菜 / フェニルアラニンアンモニアリアーゼ / シンナムアルデヒド / 酵素的褐変 / レタス / レクチンアフィニティー / メラノイジン Less

訪日ベジタリアン旅行者の日本における食の満足度とニーズの解明Principal Investigator
- Principal Investigator
  
  寺沢なお子
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 80020:Tourism studies-related
- Research Institution
  Kanazawa University
A Sociological Study of Cooks' Craftsmanship and Its Transformation in Reflexive Modernity
- Principal Investigator
  
  田邊浩
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08010:Sociology-related
- Research Institution
  Kanazawa University
Relationship between the Maillard reaction and the color, flavor, and safety of beer, natto, and fried bean sprout
- Principal Investigator
  
  MURATA Masatsune
- Project Period (FY)
  2017 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Ochanomizu University
Molecular study on products of browning reaction
- Principal Investigator
  
  Masatsune Murata
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Ochanomizu University
Characterization of browning reaction of foods by using novel yellow pigments
- Principal Investigator
  
  MURATA Masatsune
- Project Period (FY)
  2010 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Ochanomizu University
Function and usability as antioxidants of traditional foods in the Kaga and Noto areas of Ishikawa prefecture.Principal Investigator
- Principal Investigator
  
  TERASAWA Naoko
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kanazawa University
A Novel Storage Method for Cut Lettuce. Mechanism of Inhibitory Effect of Cinnamaldehyde against Browning of Cut Lettuce and the Effect on Its Quality
- Principal Investigator
  
  MURATA Masatsune
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Ochanomizu University
Function of Fermented Foods Made from Fish and Squid in the Hokuriku RegionPrincipal Investigator
- Principal Investigator
  
  TERASAWA Naoko
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kanazawa University
薬草茶に含有される抗菌性・抗酸化性成分の検索Principal Investigator
- Principal Investigator
  
  寺沢なお子
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食生活
- Research Institution
  Kanazawa University
食品の褐色色素の微生物による脱色と、排水処理への活用Principal Investigator
- Principal Investigator
  
  寺沢なお子
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Kanazawa University
レクチンによる糖鎖部分の検出を用いる穀醤と魚醤の色素の識別
- Principal Investigator
  
  本間清一
- Project Period (FY)
  1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
微生物による脱色機構を利用した食品の褐色色素の分類Principal Investigator
- Principal Investigator
  
  寺沢なお子
- Project Period (FY)
  1993
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
魚醤と穀醤の色素成分にもとづく比較研究
- Principal Investigator
  
  本間清一
- Project Period (FY)
  1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Institution
  Ochanomizu University

All 2022 2017 2016 2015 2013 2012

All Journal Article Presentation

[Journal Article] 大学生および料理人がもつ加賀料理のイメージ2022
- Author(s)
  寺沢なお子，今川奈津起
- Journal Title
  
  和食文化研究
  
  Volume: 5 Pages: 146-167
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K01922
[Journal Article] Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose2016
- Author(s)
  Kyoko Noda, Naoko Terasawa, and Masatsune Murata
- Journal Title
  
  Food & Function
  
  Volume: 7 Issue: 6 Pages: 2551-2556
- DOI
  10.1039/c5fo01625h
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-26282016
[Journal Article] Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments2013
- Author(s)
  Yuri Nomi, Ruriko Masuzaki, Naoko Terasawa, Makiko Takenaka, Hiroshi Ono, Yuzuru Otsuka, and Masatsune Murata
- Journal Title
  
  Food & Function
  
  Volume: 4 Pages: 1067-1075
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300257
[Journal Article] Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments.2013
- Author(s)
  Yuri Nomi, Ruriko Masuzaki, Naoko Terasawa, Makiko Takenaka, Hiroshi Ono, Yuzuru Otsuka, and Masatsune Murata
- Journal Title
  
  Food & Function
  
  Volume: 4 Issue: 7 Pages: 1067-1075
- DOI
  10.1039/c3fo30366g
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300257, KAKENHI-PROJECT-24700798, KAKENHI-PROJECT-25282020
[Presentation] ピロロチアゾール系メイラード色素の生物活性と食品中の分布2017
- Author(s)
  野田響子、寺沢なお子、島村裕子、村田容常
- Organizer
  2017年度日本農芸化学会大会
- Place of Presentation
  京都女子大学
- Year and Date
  2017-03-19
- Data Source
  KAKENHI-PROJECT-26282016
[Presentation] ピロロチアゾールならびにピロロオキサゾール構造を有する新規メイラード黄色色素について　単離、構造決定、性状および生成機構2016
- Author(s)
  野田響子、山田眞二、寺沢なお子、島村裕子、村田容常
- Organizer
  第26回日本メイラード学会年会
- Place of Presentation
  つくば国際会議場
- Year and Date
  2016-11-11
- Data Source
  KAKENHI-PROJECT-26282016
[Presentation] 新規メイラード色素ピロロチアゾレートについて：単離・同定、性質及び生成経路2015
- Author(s)
  野田響子、山田眞二、寺沢なお子、村田容常
- Organizer
  2015年度日本農芸化学会関東支部大会
- Place of Presentation
  東京、お茶の水女子大学
- Year and Date
  2015-09-26
- Data Source
  KAKENHI-PROJECT-26282016
[Presentation] Novel yellowish <aillard pigment, pyrrolothiazolate, formed from cysteine and glucose2015
- Author(s)
  Kyoko Noda, Shinji Yamada, Naoko Terasawa, and Masatsune Murata.
- Organizer
  12th International Symposium n the Maillard Reaction
- Place of Presentation
  Tokyo, University of Tokyo
- Year and Date
  2015-09-01
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26282016
[Presentation] メイラード反応で生じるフルピペート類ならびにジピロロン類の特徴づけ2012
- Author(s)
  増崎瑠里子、能見祐理、寺沢なお子、村田容常
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学、京都
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-22300257
[Presentation] メイラード反応で生じるフルピペート類ならびにジピロロン類の特徴づけ2012
- Author(s)
  増崎瑠里子、寺沢なお子、村田容常
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-22300257

1. MURATA Masatsune (60210051)

# of Collaborated Projects: 9 results

# of Collaborated Products: 9 results
2. 本間清一 (50017240)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. 筒浦さとみ (20708622)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 島村裕子 (60452025)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 田邊浩 (50293329)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 眞鍋知子 (70320025)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

terasawa naoko 寺沢 なお子

TERASAWA Naoko 寺沢 なお子

寺沢 なお子 テラサワ ナオコ

Research Projects

Research Products

Co-Researchers

訪日ベジタリアン旅行者の日本における食の満足度とニーズの解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

A Sociological Study of Cooks' Craftsmanship and Its Transformation in Reflexive Modernity

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Relationship between the Maillard reaction and the color, flavor, and safety of beer, natto, and fried bean sprout

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Molecular study on products of browning reaction

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characterization of browning reaction of foods by using novel yellow pigments

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Function and usability as antioxidants of traditional foods in the Kaga and Noto areas of Ishikawa prefecture.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

A Novel Storage Method for Cut Lettuce. Mechanism of Inhibitory Effect of Cinnamaldehyde against Browning of Cut Lettuce and the Effect on Its Quality

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Function of Fermented Foods Made from Fish and Squid in the Hokuriku RegionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

薬草茶に含有される抗菌性・抗酸化性成分の検索Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食品の褐色色素の微生物による脱色と、排水処理への活用Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

レクチンによる糖鎖部分の検出を用いる穀醤と魚醤の色素の識別

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

微生物による脱色機構を利用した食品の褐色色素の分類Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

魚醤と穀醤の色素成分にもとづく比較研究

Principal Investigator

terasawa naoko 寺沢なお子

TERASAWA Naoko 寺沢なお子

寺沢なお子テラサワナオコ

[Presentation] ピロロチアゾールならびにピロロオキサゾール構造を有する新規メイラード黄色色素について　単離、構造決定、性状および生成機構2016