Kosugi Toru 小杉徹

Researcher Number	60426468
Other IDs
Affiliation (Current)	2026: 静岡県農林技術研究所, 静岡県農林技術研究所, 研究主幹
Affiliation (based on the past Project Information) *help	2020: 静岡県農林技術研究所, 加工技術科, 科長 2019: 静岡県農林技術研究所, 静岡県農林技術研究所, 科長
Review Section/Research Field	Principal Investigator 0108:Sociology and related fields
Keywords	Principal Investigator 低温調理 / 在来種 / 還元糖 / GAD / 低温スチーマ / ビタミンC / 低温スチーム処理 / 抗酸化能 / DPPH活性 / グルタミン酸 … More / 品種・系統 / 低温スチーマー / アクリルアミド / GABA / ジャガイモ Less

Development of study on pretreatment conditions that enhance the functionality and safety of potatoesPrincipal Investigator
- Principal Investigator
  
  Kosugi Toru
- Project Period (FY)
  2019 – 2020
- Research Category
  
  Grant-in-Aid for Research Activity Start-up
- Review Section
  
  0108:Sociology and related fields
- Research Institution
  Shizuoka Prefectural Research Institute of Agriculture and Forestry

All 2021 2020 2019

All Journal Article Presentation

[Journal Article] Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)2021
- Author(s)
  Toyoizumi, T., Kosugi, T., Toyama, Y., and Nakajima, T
- Journal Title
  
  CYTA - Journal of Food
  
  Volume: 19 Issue: 1 Pages: 360-369
- DOI
  10.1080/19476337.2021.1905721
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-20K13815, KAKENHI-PROJECT-19K23282
[Journal Article] Taste and palatability of strawberry jam as affected by organic acid content2020
- Author(s)
  Ikegaya, A., Toyoizumi, T., Kosugi, T., and Arai, E
- Journal Title
  
  International Journal of Food Properties
  
  Volume: 23 Issue: 1 Pages: 2087-2096
- DOI
  10.1080/10942912.2020.1843484
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-20K13815, KAKENHI-PROJECT-19K23282
[Journal Article] 農林水産物の機能性データベースの構築とその利用2019
- Author(s)
  小杉徹
- Journal Title
  
  バイオテック東海
  
  Volume: 84 Pages: 57-58
- Data Source
  KAKENHI-PROJECT-19K23282
[Presentation] 発芽玄米の炊飯条件の違いがGABA含量および親水性・親油性抗酸化能に及ぼす影響の評価2020
- Author(s)
  豊泉友康、小杉徹、中嶌輝子、外山祐介
- Organizer
  令和２年度日本食品科学工学会関東支部大会
- Data Source
  KAKENHI-PROJECT-19K23282

1. 豊泉友康

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results

Kosugi Toru 小杉徹

Research Projects

Research Products

Co-Researchers

Development of study on pretreatment conditions that enhance the functionality and safety of potatoesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Taste and palatability of strawberry jam as affected by organic acid content2020

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 農林水産物の機能性データベースの構築とその利用2019

Author(s)

Journal Title

Data Source

[Presentation] 発芽玄米の炊飯条件の違いがGABA含量および親水性・親油性抗酸化能に及ぼす影響の評価2020

Author(s)

Organizer

Data Source

Kosugi Toru 小杉 徹

Research Projects

Research Products

Co-Researchers

Development of study on pretreatment conditions that enhance the functionality and safety of potatoesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Taste and palatability of strawberry jam as affected by organic acid content2020

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 農林水産物の機能性データベースの構築とその利用2019

Author(s)

Journal Title

Data Source

[Presentation] 発芽玄米の炊飯条件の違いがGABA含量および親水性・親油性抗酸化能に及ぼす影響の評価2020

Author(s)

Organizer

Data Source

Kosugi Toru 小杉徹