Mitsuya Shimoda 下田満哉

… Alternative Names

SHIMODA Mitsuya 下田満哉

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Researcher Number	70149871
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2013 – 2015: 九州大学, (連合)農学研究科(研究院), 教授 2004 – 2005: 九州大学, 農学研究院, 教授 2000 – 2003: 九州大学, 大学院・農学研究院, 助教授 2002: 九州大学, 農学研究院, 助教授 1999 – 2000: 九州大学, 大学院・生物資源環境科学研究科, 助教授 1995 – 1996: 九州大学, 農学部, 助教授 1990 – 1992: 九州大学, 農学部, 助教授
Review Section/Research Field	Principal Investigator 製造化学・食品 / 食品科学・栄養科学 / Applied microbiology Except Principal Investigator 食品科学・栄養科学 / Eating habits / 製造化学・食品
Keywords	Principal Investigator 非加熱殺菌 / 非加熱酵素失活 / 風味成分 / 香気成分 / 緑茶 / 醤油 / カラム濃縮法 / 風味 / Flavor Compounds / Aroma Compounds … More / Green Tea / Soy Sauce / Column Concentration / 食品工学 / 殺菌 / 酵素失活 / 超臨界二酸化炭素 / 食品加工 / 非加熱酵素失活化 / Food Technology / Microbial inactivation / Enzyme inactivation / Non-thermal cell killing / Non-thermal enzyme inactivation / Supercriticalvcarbon dioxide / 二酸化炭素 / 加圧カーボネーション / 細胞内pH / カーボネーションバイオリアクター / 加圧カーボネーション殺菌 / carbon dioxide / high-pressure carbonation / non-thermal microbial inactivation / non-thermal enzyme inactivation … More Except Principal Investigator 香気成分 / 収着 / 臭気成分 / SPME法 / ハマチ / 脂肪酸組成 / 脂質酸化 / 臭い嗅ぎ分析 / 魚 / ガス置換包装 / におい成分 / 臭い成分 / におい嗅ぎ分析 / 食品容器 / 内面フィルム / 親和性 / グラフト化 / 表面改質 / 内面材 / 電子線照射 / 香り / 容器 / フィルム / Food packaging / Interior lining / Flavor / Sorption / Affinity / Grafting / Surface modification / 香気成分吸着 / 食品容器内面材 / 香気成分吸着理論式 / プラスチックフィルム / 凝集エネルギー密度 / Permachor値 / EVOHフィルム / ポリエチレンフィルム / 香気成分収着 / 香気成分収着理論式 / 食品包材 / Sorption of flavors / Interior linings for food packaging / Thermodynamics sorption equation of flavors / plastic film / Cohesive energy density / Permachor's Value / EVOH firm / Polyethylene film / 超臨界二酸化炭素 / ミクロバブル超臨界二酸化炭素処理 / 殺菌 / 酵素失活 / 生酒 / 果汁 / 非加熱処理 / 二酸化炭素 / ミクロバブルSC・CO_2 / 連続ミクロバブル法 / 非加熱殺菌 / 非加熱酵素失活 / α-ヘリックス崩壊 / SC・CO_2抽出 / 蛋白質機能変化 / 脱臭 / 柑橘果皮成分 / Supercritical carbon dioxide / Microbubble treatment with supercritical carbon dioxide / microbial inactivation / enzyme-inactivation / namazake / fruit juice / non-thermal treatment / carbon dioxide Less

Development of the quality preservation techniques for raw fish meat by using odor components as an indicator to be able to eat the good quality of fish for everyone
- Principal Investigator
  
  Tanimoto Shota
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Prefectural University of Hiroshima
Microorganisms suicide by proton exhausting ATP under high-pressure carbonationPrincipal Investigator
- Principal Investigator
  
  SHIMODA Mitsuya
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Applied microbiology
- Research Institution
  KYUSHU UNIVERSITY
Development of Non-thermal Inactivation of Microorganisms and Enzyies by Use of Supercritical Carbon DioxidePrincipal Investigator
- Principal Investigator
  
  SHIMODA Mitsuya
- Project Period (FY)
  2000 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Kyushu University
Establishment of practical instrument for microbial inactivation and food processing by using microbubbles of supercritical carbon dioxide
- Principal Investigator
  
  MUTO Norio, 筬島豊
- Project Period (FY)
  1999 – 2001
- Research Category
  
  Grant-in-Aid for University and Society Collaboration
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Hiroshima Prefectural University
Molecular design and evaluatio of functional food packaging film
- Principal Investigator
  
  OSAJIMA Yutaka
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYUSHU UNIVERSITY
STUDY ON CHEMICAL AND SENSORY ANALYSIS OF FOOD FLAVORPrincipal Investigator
- Principal Investigator
  
  SHIMODA Mitsuya
- Project Period (FY)
  1991 – 1992
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  製造化学・食品
- Research Institution
  KYUSHU UNIVERSITY
Interaction between packaging and flavor
- Principal Investigator
  
  OSAJIMA Yutaka
- Project Period (FY)
  1990 – 1992
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  製造化学・食品
- Research Institution
  KYUSHU UNIVERSITY

All 2015 2014 2005 2004

All Journal Article Presentation

[Journal Article] Changes in volatile compounds of dark and ordinary muscles of yellowtail (Seriola quinqueradiata) during short-term cold storage2014
- Author(s)
  Shota Tanimoto, Shimoda Mitsuya
- Journal Title
  
  Journal of Aquatic Food Product Technology
  
  Volume: 23
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350100
[Journal Article] Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation2005
- Author(s)
  Shota Tanimoto, Hideyuki Matsumoto, Kazuyuki Fujii, Ritsushi Ohdoi, Koji Sakamoto, Shinya Izuwa, Yuichi Yamane, Masaki Miyake, Mitsuya Shimoda, Yutaka Osajima
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry Vol.69,No.11
  
  Pages: 2094-2100
- NAID
  130000030482
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15380065
[Journal Article] Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation.2005
- Author(s)
  Shota Tanimoto, Hideyuki Matsumoto, Kazuyuki Fujii, Ritsushi Ohdoi, Koji Sakamoto, Shinya Izuwa, Yuichi Yamane, Masaki Miyake, Mitsuya Shimoda, Yutaka Osajima
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 69巻 11号
  
  Pages: 2094-2100
- NAID
  130000030482
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15380065
[Journal Article] Inactivation of enzymes in fresh Sake using a continuous flow system for high-pressure carbonation2005
- Author(s)
  Shouta Tanimoto, Mitsuya Shimoda, Yutaka Osajima, et al.
- Journal Title
  
  Bioscience, Biotechnology and Biochemistry Vol.69, No.11
  
  Pages: 2094-2100
- NAID
  130000030482
- Data Source
  KAKENHI-PROJECT-15380065
[Journal Article] Thermal inactivation behavior of enzymes in fresh sake during pasteurization2004
- Author(s)
  Shota Tanimoto, Hideyuki Matsumoto, kazuyuki Fujii, Ritsushi Ohdoi, Koji Sakamoto, Shinya Izuwa, yuichi Yamane, Mitsuya Shimoda, Yutaka Osajima
- Journal Title
  
  Journal of Brewers Society of Japan Vol.99,No.3
  
  Pages: 208-214
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15380065
[Journal Article] Thermal inactivation behavior of enzymes in fresh sake during pasteurization2004
- Author(s)
  Shota Tanimoto, Hideyuki Matsumoto, Kazuyuki Fujii, Ritsushi Ohdoi, Koji Sakamoto, Shinya Izuwa, Yuichi Yamane, Mitsuya Shimoda, Yutaka Osajima
- Journal Title
  
  Journal of Brewers Society of Japan 99巻 3号
  
  Pages: 208-214
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15380065
[Presentation] ハマチ筋肉の冷蔵・氷蔵中における品質変化2015
- Author(s)
  北林佳織，有田梨乃，菊谷遥香，馬渕良太，谷本昌太，下田満哉
- Organizer
  平成27年度（公社）日本食品科学工学会西日本支部および（公社）日本栄養・食糧学会九州・沖縄支部合同大会
- Place of Presentation
  那覇市
- Year and Date
  2015-10-31
- Data Source
  KAKENHI-PROJECT-25350100
[Presentation] ハマチ筋肉の貯蔵中におけるにおいの変化2015
- Author(s)
  菊谷遥香、北林佳織、有田梨乃、大北智子、馬渕良太、谷本昌太、下田満哉
- Organizer
  平成27年度（公社）日本食品科学工学会西日本支部および（公社）日本栄養・食糧学会九州・沖縄支部合同大会
- Place of Presentation
  那覇市
- Year and Date
  2015-10-31
- Data Source
  KAKENHI-PROJECT-25350100
[Presentation] SPME/GC/MSにおいかぎ分析を用いたハマチ筋肉部位の違いによるにおいの比較2014
- Author(s)
  菊谷遥香・谷本昌太・馬渕良太・竹本玲実・西村紗也香・下田満哉
- Organizer
  2014年度日本水産学会秋季大会
- Place of Presentation
  福岡市
- Year and Date
  2014-09-20
- Data Source
  KAKENHI-PROJECT-25350100

1. OSAJIMA Yutaka (00038184)

# of Collaborated Projects: 5 results

# of Collaborated Products: 0 results
2. MUTO Norio (30112642)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. IGURA Noriyuki (30260722)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. HAYAKAWA Isao (30038252)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. Tanimoto Shota (80510908)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
6. MATSUI Toshiro (20238942)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. KUROYANAGI Masanori (40117776)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 石川洋哉 (00325490)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Mitsuya Shimoda 下田 満哉

SHIMODA Mitsuya 下田 満哉

Research Projects

Research Products

Co-Researchers

Development of the quality preservation techniques for raw fish meat by using odor components as an indicator to be able to eat the good quality of fish for everyone

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Microorganisms suicide by proton exhausting ATP under high-pressure carbonationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of Non-thermal Inactivation of Microorganisms and Enzyies by Use of Supercritical Carbon DioxidePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Establishment of practical instrument for microbial inactivation and food processing by using microbubbles of supercritical carbon dioxide

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Molecular design and evaluatio of functional food packaging film

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

STUDY ON CHEMICAL AND SENSORY ANALYSIS OF FOOD FLAVORPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Interaction between packaging and flavor

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Changes in volatile compounds of dark and ordinary muscles of yellowtail (Seriola quinqueradiata) during short-term cold storage2014

Author(s)

Journal Title

Data Source

[Journal Article] Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation2005

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation.2005

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Inactivation of enzymes in fresh Sake using a continuous flow system for high-pressure carbonation2005

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Thermal inactivation behavior of enzymes in fresh sake during pasteurization2004

Author(s)

Journal Title

Description

Data Source

[Journal Article] Thermal inactivation behavior of enzymes in fresh sake during pasteurization2004

Author(s)

Journal Title

Description

Data Source

[Presentation] ハマチ筋肉の冷蔵・氷蔵中における品質変化2015

Author(s)

Mitsuya Shimoda 下田満哉

SHIMODA Mitsuya 下田満哉

[Presentation] SPME/GC/MSにおいかぎ分析を用いたハマチ筋肉部位の違いによるにおいの比較2014