Okamoto Yoko 岡本洋子

… Alternative Names

OKAMOTO Yoko 岡本洋子

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Researcher Number	70270022
Other IDs
Affiliation (based on the past Project Information) *help	2017 – 2020: 広島修道大学, 健康科学部, 教授 2007 – 2008: Suzugamine Women's College, 食物栄養学科, 教授 2001: 鈴峯女子短期大学, 助教授 1997 – 2001: 鈴峯女子短期大学, その他部局等, 助教授
Review Section/Research Field	Principal Investigator Eating habits / 食生活 / 家政学 / Eating habits, studies on eating habits
Keywords	Principal Investigator 塩味 / 甘味 / 官能評価 / 閾値 / Short Back Extrusion 法 / 粘性値 / 呈味 / 脂肪味 / 食嗜好と評価 / Short Back Extrusion法 … More / Time-Intensity法 / 増粘剤 / 粘性ポリマー溶液 / 呈味強度 / a survey research / a case study / eating self-prepared meals / eating store-bought meals / eating out in restaurants / mealtime situations / 発話 / 観察法 / 質問紙法 / 内食 / 中食 / 外食 / 食事場面 / 食事形態 / disposition / development / taste sensitivity / eating behavior / infant / 心の発達 / 気質 / 発達 / 味覚感受性 / 食行動 / 乳幼児 / 物性 / 破断応力 / バレイショデンプン / 市販飲料 / 塩味強度 / 甘味強度 / 温度 / ゲル / ゾル Less

Research Projects
(4 results)
Research Products
(16 results)

Elucidation of various perspectives on the interaction between sweetness, saltiness, and fat taste in cookery and processingPrincipal Investigator
- Principal Investigator
  
  Okamoto Yoko
- Project Period (FY)
  2017 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Hiroshima Shudo University
Chemical and physical factors affecting basic human taste perceptions in sensory evaluationPrincipal Investigator
- Principal Investigator
  
  OKAMOTO Yoko
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Suzugamine Women's College
An analysis of mealtime situations in contrastive modes of dining and the psychology of dinersPrincipal Investigator
- Principal Investigator
  
  OKAMOTO Yoko
- Project Period (FY)
  1999 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Suzugamine Women's College
Effect of Eating Behavior in Infancy on Taste Sensitivity and Mental DevelopmentPrincipal Investigator
- Principal Investigator
  
  OKAMOTO Yoko
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Suzugamine Women's College

All 2021 2020 2019 2018 2008 2007

All Journal Article Presentation

[Journal Article] Effects of added oils on the sensory evaluation of saltiness and sweetness2021
- Author(s)
  Yoko Okamoto, Kenji Tayama, Noriko Konagaya
- Journal Title
  
  Journal of Association of Food Science Education in Japan
  
  Volume: 12, 1 Pages: 9-17
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00842
[Journal Article] Enhancement of salty taste by the addition of oils based on a “time-intensity” analysis2020
- Author(s)
  Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Takayohshi Hoshino
- Journal Title
  
  International Journal of Gastronomy and Food Science
  
  Volume: 22, 100267 Pages: 1-7
- DOI
  10.1016/j.ijgfs.2020.100267
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K00842
[Journal Article] A taste interaction study using sensory evaluation and a taste recognition device2019
- Author(s)
  Yoko Okamoto, Kenji Tayama
- Journal Title
  
  Journal of Association of Food Science Education in Japan (AFSE)
  
  Volume: 1 Pages: 25-33
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K00842
[Journal Article] Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis2019
- Author(s)
  Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi，Takayohshi Hoshino
- Journal Title
  
  栄養学雑誌
  
  Volume: 5 Pages: 270-270
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00842
[Journal Article] Enhancement of salty and sweet taste by addition of oils2018
- Author(s)
  Yoko OKAMOTO, Kenji TAYAMA, Keiko YOSHIDA
- Journal Title
  
  栄養学雑誌
  
  Volume: 76 Pages: 280-280
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K00842
[Journal Article] 甘味・塩味試料および市販飲料に対する味の感じ方に及ぼす温度の影響2008
- Author(s)
  岡本洋子
- Journal Title
  
  日本味と匂学会誌 15
  
  Pages: 437-440
- NAID
  110007369662
- Data Source
  KAKENHI-PROJECT-19500671
[Journal Article] The relationship between the perception of sweet and salty tastes and the addition of potato starch2007
- Author(s)
  Y. Okamoto, S. Hisano and K. Yoshida
- Journal Title
  
  Japanese Journal of Sensory Evaluation 11
  
  Pages: 99-106
- NAID
  130004949063
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500671
[Journal Article] The relationship between the perception of sweet and salty tastes and the addition of potato starch2007
- Author(s)
  Y. Okamoto
- Journal Title
  
  Japanese Journal of Sensory Evaluation 11
  
  Pages: 99-106
- NAID
  130004949063
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500671
[Presentation] Study on the effect of taste reduction：Would adding sweetness to fruit juice suppress sourness and bitterness?2019
- Author(s)
  Yoko Okamoto, Keiko Yoshida
- Organizer
  20th ARAHE Biennial International Congress 2019 in Hangzhou, China
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K00842
[Presentation] Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis2019
- Author(s)
  Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi，Takayohshi Hoshino
- Organizer
  The 66th Annual Scientific Conference of the Japanese Society of Nutrition and Dietetics（Toyama, Japan）
- Data Source
  KAKENHI-PROJECT-17K00842
[Presentation] Enhancement of salty and sweet taste by addition of oils2018
- Author(s)
  Yoko OKAMOTO, Kenji TAYAMA, Keiko YOSHIDA
- Organizer
  The 65th Annual Scientific Conference of the Japanese Society of Nutrition and Dietetics
- Data Source
  KAKENHI-PROJECT-17K00842
[Presentation] 甘味・塩味試料および市販飲料に対する味の感じ方に及ぼす温度の影響2008
- Author(s)
  岡本洋子
- Organizer
  日本味と匂学会第42回大会
- Place of Presentation
  富山市民プラザ(富山)
- Data Source
  KAKENHI-PROJECT-19500671
[Presentation] The effects of food hydrocolloids addition on the sensory evaluation of sweet and salty tastes2008
- Author(s)
  Y. Okamoto and K. Yoshida
- Organizer
  XXI. World Congress International Federation for Home Economics
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-19500671
[Presentation] 甘味・塩味試料および市販飲料に対する味の感じ方に及ぼす温度の影響2008
- Author(s)
  岡本洋子
- Organizer
  日本味と匂学会第42回大会
- Place of Presentation
  富山
- Data Source
  KAKENHI-PROJECT-19500671
[Presentation] 甘味・塩味強度に及ぼす添加デンプンや試料温度の影響2007
- Author(s)
  岡本洋子, 吉田惠子
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-19500671
[Presentation] 甘味・塩味強度に及ぼす添加デンプンや試料温度の影響2007
- Author(s)
  岡本洋子
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  お茶の水女子大学(東京)
- Data Source
  KAKENHI-PROJECT-19500671

Okamoto Yoko 岡本 洋子

OKAMOTO Yoko 岡本 洋子

Research Projects

Research Products

Elucidation of various perspectives on the interaction between sweetness, saltiness, and fat taste in cookery and processingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Chemical and physical factors affecting basic human taste perceptions in sensory evaluationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

An analysis of mealtime situations in contrastive modes of dining and the psychology of dinersPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of Eating Behavior in Infancy on Taste Sensitivity and Mental DevelopmentPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Effects of added oils on the sensory evaluation of saltiness and sweetness2021

Author(s)

Journal Title

Data Source

[Journal Article] Enhancement of salty taste by the addition of oils based on a “time-intensity” analysis2020

Author(s)

Journal Title

DOI

Data Source

[Journal Article] A taste interaction study using sensory evaluation and a taste recognition device2019

Author(s)

Journal Title

Data Source

[Journal Article] Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis2019

Author(s)

Journal Title

Data Source

[Journal Article] Enhancement of salty and sweet taste by addition of oils2018

Author(s)

Journal Title

Data Source

[Journal Article] 甘味・塩味試料および市販飲料に対する味の感じ方に及ぼす温度の影響2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] The relationship between the perception of sweet and salty tastes and the addition of potato starch2007

Author(s)

Journal Title

NAID

Data Source

[Journal Article] The relationship between the perception of sweet and salty tastes and the addition of potato starch2007

Author(s)

Journal Title

NAID

Data Source

[Presentation] Study on the effect of taste reduction：Would adding sweetness to fruit juice suppress sourness and bitterness?2019

Author(s)

Organizer

Data Source

[Presentation] Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis2019

Author(s)

Organizer

Data Source

[Presentation] Enhancement of salty and sweet taste by addition of oils2018

Author(s)

Organizer

Data Source

[Presentation] 甘味・塩味試料および市販飲料に対する味の感じ方に及ぼす温度の影響2008

Author(s)

Organizer

Place of Presentation

Okamoto Yoko 岡本洋子

OKAMOTO Yoko 岡本洋子