MANABE Mariko 真部真里子

… Alternative Names

Researcher Number	50329968
Other IDs
Affiliation (Current)	2022: 同志社女子大学, 生活科学部, 教授
Affiliation (based on the past Project Information) *help	2009 – 2020: Doshisha Women's College of Liberal Arts, 生活科学部, 教授 2006 – 2008: Doshisha Women's College of Liberal Arts, Faculty of Human Life and Science, Associate Professor, 生活科学部, 准教授 2004 – 2006: 同志社女子大学, 生活科学部, 助教授 2001 – 2002: 同志社女子大学, 生活科学部, 講師
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / Eating habits / 食生活 / Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Eating habits, studies on eating habits / Eating habits / Basic Section 38050:Food sciences-related
Keywords	Principal Investigator におい / 鰹だし / 減塩 / 後鼻腔 / 官能評価 / チキン・ブイヨン / 野菜 / うま味 / Caco-2 / 免疫調節 … More Except Principal Investigator 食嗜好と評価 / 食品成分 / 食文化 / 伝統食 / ふなずし / 嗜好性 / 有機酸 / 脂肪酸組成 / 揮発性成分 / におい / 食経験 / 新奇性恐怖 / なれずし / 呈味成分 / ペプチド / アミノ酸 / 風味 / 官能評価 / 発酵食品 / 食素材 / 筋原線維タンパク質 / マルトース / メイラード反応 / 抗酸化能 / スーパーオキサイドアニオンラジカル / ランダムセントロイド最適化法 / 筋原線維 / ゲル化 / SDS / 尿素 / 微細構造 / 電子スピン共鳴 / クライオ走査電子顕微鏡 / 可溶化 / superoxide anion radical scavenging activity / 嚥下調整食 / 嚥下障害 / 咀嚼障害 / 和食 / 京料理 / やわらか炊飯米 / α－アミラーゼ / 介護食 / 軟らか穀類加工品 / 酵素含浸米 / 酵素含浸 / 咀嚼・嚥下困難者食 / 炊飯米 / 酵素 Less

和食に用いる調味液の香りによる間接的調味が五基本味の発現に及ぼす影響Principal Investigator
- Principal Investigator
  
  真部真里子
- Project Period (FY)
  2019 – 2021
- 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
  Doshisha Women's College of Liberal Arts
酵素含浸を用いた咀嚼・嚥下困難者用炊飯米及び穀類加工品の開発に関する研究
- Principal Investigator
  
  坂本宏司
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Hiroshima International University
Influence of change in odor on the palatability of swallowing modified dietsPrincipal Investigator
- Principal Investigator
  
  Manabe Mariko
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto
- Principal Investigator
  
  Matoba Teruyoshi
- Project Period (FY)
  2014 – 2015
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kansai University of Welfare Sciences
Salt and umami enhancements by flavor of various stocksPrincipal Investigator
- Principal Investigator
  
  Mariko Manabe
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
Development using the optimization method of the glycated chicken protein which maintained various functionality including the antioxidant ability
- Principal Investigator
  
  NISHIMURA Kimio
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
Improving the palatability of salt-reduced food by soup stock,"dashi"Principal Investigator
- Principal Investigator
  
  MANABE Mariko
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
The effect of flavor and taste in narezushi(fermented fish) on preferability
- Principal Investigator
  
  KUBO Kaori
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Shiga University
鰹だしの減塩効果におけるにおいの有効性の解明Principal Investigator
- Principal Investigator
  
  真部真里子
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
Preventive activity of food against oxidative stress-induced disruption of intestinal epithelial barrier function and the effect of cooking on the activityPrincipal Investigator
- Principal Investigator
  
  MARIKO Manabe
- Project Period (FY)
  2004 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
食事献立の免疫調節機能評価系の確立Principal Investigator
- Principal Investigator
  
  真部真里子
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  食生活
- Research Institution
  Doshisha Women's College of Liberal Arts

All 2017 2016 2013 2012 2011 2010 2009 Other

All Journal Article Presentation

[Journal Article] 食経験と情報がふなずしの嗜好性に及ぼす影響2012
- Author(s)
  真部真里子、梅田奈穂子、磯部由香、久保加織
- Journal Title
  
  日本家政学会
  
  Volume: 63(in press)
- NAID
  130004718365
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500759
[Journal Article] Improving the palatability of salt-reduced food using dried bonito stock2009
- Author(s)
  Mariko Manabe
- Journal Title
  
  Journal of Food Science 74
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19650206
[Journal Article] 食経験と情報がふなずしの嗜好性に及ぼす影響
- Author(s)
  真部真里子、梅田奈穂子、磯部由香、久保加織
- Journal Title
  
  日本家政学会誌
  
  Volume: 63,(in press)
- NAID
  130004718365
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] 嚥下調製食への展開方法によるにおいの変化2017
- Author(s)
  平野早紀，辻本華音，坂本宏司，真部真里子
- Organizer
  （一社）日本調理科学会平成29年度大会
- Data Source
  KAKENHI-PROJECT-16K00832
[Presentation] 台湾における鰹だしによる減塩効果2016
- Author(s)
  真部　真里子
- Organizer
  日本調理科学会
- Place of Presentation
  名古屋学芸大学(愛知県,名古屋市）
- Year and Date
  2016-08-28
- Data Source
  KAKENHI-PROJECT-25350108
[Presentation] チキン・ブイヨンの減塩効果を担う食材の検討2013
- Author(s)
  真部真里子、他
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学:東京
- Year and Date
  2013-05-19
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] チキン・ブイヨンの減塩効果を担う食材の検討2013
- Author(s)
  真部真里子
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学（東京都）
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] チキン・ブイヨンの風味による減塩効果とその要因2012
- Author(s)
  真部真里子、他
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  秋田大学:秋田
- Year and Date
  2012-09-25
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] チキン・ブイヨンの風味による減塩効果とその要因2012
- Author(s)
  真部真里子
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田大学（秋田市）
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] ふなずしの製造工程における匂い成分の変化2012
- Author(s)
  小寺真実、森沙織、真部真里子、水谷萌、竹田有友子、谷川友紀、磯部由香、久保加織
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田大学
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] 食経験と知識がふなずしの嗜好性に及ぼす影響2011
- Author(s)
  真部真里子、梅田菜穂子、坂本あずさ、浦山祐子、八木梢、磯部由香、久保加織
- Organizer
  日本家政学会第63回大会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] なずしの呈味成分の生成2011
- Author(s)
  磯部由香、吉田和代、中田理恵子、桑守香織、真部真里子、久保加織
- Organizer
  日本家政学会第63回大会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] チキン・ブイヨンの風味による減塩効果2011
- Author(s)
  真部真里子、他
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎健康福祉大学:群馬
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] チキン・ブイヨンの風味による減塩効果2011
- Author(s)
  真部真里子, 他5名
- Organizer
  日本調理科学会
- Place of Presentation
  高崎健康福祉大学(群馬県)
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-22500744
[Presentation] 食経験と知識がふなずしの嗜好性に及ぼす影響2011
- Author(s)
  真部真里子、梅田奈穂子、坂本あずさ、浦山祐子、八木梢、磯部由香、久保加織
- Organizer
  日本家政学会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] ふなずしの製造工程における成分変化2011
- Author(s)
  梅田奈穂子、小寺真実、真部真里子、磯部由香、久保加織
- Organizer
  日本調理科学会
- Place of Presentation
  高崎健康福祉大学
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] ふなずしの製造工程における成分変化2011
- Author(s)
  梅田奈穂子、小寺真美、真部真里子、磯部由香、久保加織
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  高崎健康福祉大学
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] ふなずしの呈味性の生成2011
- Author(s)
  磯部由香、吉田和代、中田理恵子、桑守香織、真部真里子、久保加織
- Organizer
  日本家政学会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] ふなずしに対する嗜好に及ぼす食経験の影響2010
- Author(s)
  梅田菜穂子、真部真里子、磯部由香、久保加織
- Organizer
  日本調理科学会近畿支部第37回研究発表会
- Place of Presentation
  大阪夕陽丘学園短期大学
- Year and Date
  2010-07-03
- Data Source
  KAKENHI-PROJECT-21500759
[Presentation] 抗酸化能を発揮するマルトース修飾鶏筋原線維タンパク質の最適化法を用いた調製条件の検索2010
- Author(s)
  磯野舞,真部真里子,西村公雄,佐伯宏樹
- Organizer
  日本農芸化学会関西支部大会
- Place of Presentation
  近畿大学農学部キャンパス
- Year and Date
  2010-10-03
- Data Source
  KAKENHI-PROJECT-22500743
[Presentation] 抗酸化能を発揮するマルトース修飾鶏筋原繊維タンパク質の最適化法を用いた調製条件の検索2010
- Author(s)
  礒野舞, 真部真理子, 西村公雄, 佐伯宏樹
- Organizer
  日本農芸化学会関西支部大会
- Place of Presentation
  近畿大学
- Year and Date
  2010-10-03
- Data Source
  KAKENHI-PROJECT-22500743
[Presentation] 口腔内で感知される鰹だしの風味による減塩効果2009
- Author(s)
  真部真里子
- Organizer
  日本家政学会第61回大会
- Place of Presentation
  武庫川女子大学
- Year and Date
  2009-05-31
- Data Source
  KAKENHI-PROJECT-19650206
[Presentation] チキン・ブイヨンにおける食材由来成分の相互作用による減塩効果誘導
- Author(s)
  真部真里子
- Organizer
  日本家政学会第67回大会
- Place of Presentation
  いわて県民情報交流センター
- Year and Date
  2015-05-22 – 2015-05-24
- Data Source
  KAKENHI-PROJECT-25350108

1. KUBO Kaori (10190836)

# of Collaborated Projects: 3 results

# of Collaborated Products: 10 results
2. Sakamoto Koji (80613017)

# of Collaborated Projects: 3 results

# of Collaborated Products: 1 results
3. Matoba Teruyoshi (10027196)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. ISOBE Yuka (80218544)

# of Collaborated Projects: 1 results

# of Collaborated Products: 10 results
5. NISHIMURA Kimio (60167567)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
6. SAEKI Hiroki (90250505)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
7. Hara Tomoko (40192281)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. ISONO Mai

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
9. CHEN Tzu-Hsiu

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

MANABE Mariko 真部 真里子

真部 真里子 マナベ マリコ

Research Projects

Research Products

Co-Researchers

和食に用いる調味液の香りによる間接的調味が五基本味の発現に及ぼす影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

酵素含浸を用いた咀嚼・嚥下困難者用炊飯米及び穀類加工品の開発に関する研究

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Influence of change in odor on the palatability of swallowing modified dietsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Salt and umami enhancements by flavor of various stocksPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development using the optimization method of the glycated chicken protein which maintained various functionality including the antioxidant ability

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Improving the palatability of salt-reduced food by soup stock,"dashi"Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The effect of flavor and taste in narezushi(fermented fish) on preferability

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

鰹だしの減塩効果におけるにおいの有効性の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Preventive activity of food against oxidative stress-induced disruption of intestinal epithelial barrier function and the effect of cooking on the activityPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食事献立の免疫調節機能評価系の確立Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 食経験と情報がふなずしの嗜好性に及ぼす影響2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Improving the palatability of salt-reduced food using dried bonito stock2009

Author(s)

Journal Title

Data Source

MANABE Mariko 真部真里子

真部真里子マナベマリコ