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ikegaya atsushi  池ヶ谷 篤

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Ikegaya Atsushi  池ヶ谷 篤

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Researcher Number 50605186
Other IDs
Affiliation (Current) 2026: 静岡県立農林環境専門職大学短期大学部, 生産科学科, 講師
Affiliation (based on the past Project Information) *help 2026: 静岡県立農林環境専門職大学短期大学部, 生産科学科, 講師
2022 – 2024: 静岡県立農林環境専門職大学短期大学部, 生産科学科, 講師
Review Section/Research Field
Principal Investigator
Basic Section 38050:Food sciences-related
Keywords
Principal Investigator
テクスチャー / 有機酸組成 / 糖組成 / イチゴ / 官能評価 / 果物 / 嗜好性 / 酸味 / 甘み / 多汁感
  • Research Projects

    (2 results)
  • Research Products

    (4 results)
  •  肉汁および果汁の化学的特性と動態が食味と嗜好性に及ぼす影響の解明Principal Investigator

    • Principal Investigator
      池ヶ谷 篤
    • Project Period (FY)
      2026 – 2028
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Shizuoka Professional University Junior College of Agriculture
  •  Elucidating the Effect of "Juiciness" of Fruits on Taste and PalatabilityPrincipal Investigator

    • Principal Investigator
      Ikegaya Atsushi
    • Project Period (FY)
      2022 – 2024
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Shizuoka Professional University Junior College of Agriculture

All 2025 2024

All Journal Article Presentation

  • [Journal Article] Differences in analytical methods affect the analytical values of soluble solids, free sugar, and organic acid content of strawberries2024

    • Author(s)
      Atsushi Ikegaya, Ryu Oishi
    • Journal Title

      LWT

      Volume: 201 Pages: 116258-116258

    • DOI

      10.1016/j.lwt.2024.116258

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-22K14849
  • [Journal Article] Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness2024

    • Author(s)
      Ikegaya Atsushi
    • Journal Title

      Journal of Food Science

      Volume: 89 Issue: 1 Pages: 614-624

    • DOI

      10.1111/1750-3841.16842

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-22K14849
  • [Presentation] 前処理方法の違いがイチゴ果実の可溶性固形分率および遊離糖と有機酸の分析値に与える影響2025

    • Author(s)
      池ヶ谷 篤、大石 竜
    • Organizer
      園芸学会2025年度春季大会
    • Data Source
      KAKENHI-PROJECT-22K14849
  • [Presentation] イチゴ果実中の遊離糖と有機酸の組成が甘味および酸味の知覚に与える影響2024

    • Author(s)
      池ヶ谷篤
    • Organizer
      園芸学会2024年度春季大会
    • Data Source
      KAKENHI-PROJECT-22K14849

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