Tomita Satoru 冨田理

Researcher Number	70758101
Other IDs
Affiliation (Current)	2025: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員
Affiliation (based on the past Project Information) *help	2018 – 2024: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 主任研究員
Review Section/Research Field	Principal Investigator Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related / Basic Section 38050:Food sciences-related Except Principal Investigator Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
Keywords	Principal Investigator 乳酸菌 / 発酵食品 / タンパク質食品 / ライフサイクルアセスメント / 麹菌 / 環境負荷 / 食品加工特性 / 食用昆虫 / メタゲノミクス / 漬物 … More / メタボロミクス / 地域伝統発酵食品 / 嗜好性 / 発酵スターター / マルチオミクス / Lactobacillus / メタゲノム解析 / メタボローム解析 … More Except Principal Investigator トランスクリプトーム / メタボローム / 細胞組織構造 / 低温障害 Less

Research and development of edible insect-based fermented foods toward sustainable food productionPrincipal Investigator
- Principal Investigator
  
  冨田理
- Project Period (FY)
  2022 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  National Agriculture and Food Research Organization
網羅的な細胞組織構造・オミクス分析で解析する真の低温障害発生メカニズム
- Principal Investigator
  
  渡邊高志
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  National Agriculture and Food Research Organization
Multi-omics study for chemical and microbial characterization of traditional fermented foodsPrincipal Investigator
- Principal Investigator
  
  Tomita Satoru
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  National Agriculture and Food Research Organization

All 2023 2021 2020 2019 2018

All Journal Article Presentation Book Patent

[Book] 食品分野におけるメタボリック・プロファイリング活用最前線2021
- Author(s)
  福﨑英一郎（監修）、有田正規、金谷重彦、新間秀一、櫻井望、及川彰、馬場健史、田中福代、馬渕良太、根本直、菊地淳、飯島陽子、若山正隆、大渡康夫、伊藤彰敏、楠本憲一、小川高宏、玉田佳大、越智浩、冨田理、久本雅嗣、藤村忍、渡邊彩乃、奥村仙示、多々納浩、立花宏文、藤村由紀、溝口祥子、亀谷直孝
- Publisher
  株式会社エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-18K05513
[Journal Article] Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding2023
- Author(s)
  Ando Yasumasa、Watanabe Takashi、Orikasa Takahiro、Tomita Satoru
- Journal Title
  
  Food and Bioprocess Technology
  
  Volume: - Issue: 7 Pages: 1958-1969
- DOI
  10.1007/s11947-023-03243-6
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23K23736
[Journal Article] Physical, chemical, and physiological characterization of the reactions preceding chilling injury?induced cell membrane damage in cucumber2023
- Author(s)
  Tomita Satoru、Ando Yasumasa、Watanabe Takashi、Nagata Masayasu
- Journal Title
  
  Postharvest Biology and Technology
  
  Volume: 201 Pages: 112349-112349
- DOI
  10.1016/j.postharvbio.2023.112349
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23K21250
[Journal Article] Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves2020
- Author(s)
  Tomita Satoru、Watanabe Jun、Nakamura Toshihide、Endo Akihito、Okada Sanae
- Journal Title
  
  Journal of Bioscience and Bioengineering
  
  Volume: 129 Issue: 5 Pages: 541-551
- DOI
  10.1016/j.jbiosc.2019.11.010
- NAID
  40022231016
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K05513
[Journal Article] 現代日本の発酵食品と微生物 4 発酵漬物と乳酸菌2020
- Author(s)
  冨田理
- Journal Title
  
  アグリバイオ
  
  Volume: 4 Pages: 23-27
- Data Source
  KAKENHI-PROJECT-18K05513
[Patent] 発酵漬物の製造方法2021
- Inventor(s)
  冨田理
- Industrial Property Rights Holder
  国立研究開発法人農業・食品産業技術総合研究機構
- Industrial Property Rights Type
  特許
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-18K05513
[Presentation] キュウリの低温障害メカニズム解明に向けた物理、化学、生理学的評価2023
- Author(s)
  渡邊高志, 冨田理, 安藤泰雅, 永田雅靖
- Organizer
  農業環境工学関連学会2023 年合同大会
- Data Source
  KAKENHI-PROJECT-23K21250
[Presentation] しょうゆにおけるライフサイクル環境負荷のホットスポット分析2023
- Author(s)
  星野彩優花, 折笠貴寛, 小出章二, 渡邊高志, 安藤泰雅, 冨田理
- Organizer
  農業環境工学関連学会2023年合同大会
- Data Source
  KAKENHI-PROJECT-23K23736
[Presentation] 大豆しょうゆのライフサイクルアセスメント2023
- Author(s)
  星野彩優花, 折笠貴寛, 小出章二, 渡邊高志, 安藤泰雅, 冨田理
- Organizer
  第6回農業食料工学会食料・食品工学部会シンポジウム
- Data Source
  KAKENHI-PROJECT-23K23736
[Presentation] 伝統的無塩発酵漬物「すんき」の乳酸菌叢と成分組成の解析2020
- Author(s)
  冨田理、渡辺純、中村敏英、遠藤明仁、岡田早苗
- Organizer
  日本農芸化学会2020年度大会
- Data Source
  KAKENHI-PROJECT-18K05513
[Presentation] 地域伝統発酵食品と微生物のフードメタボロミクス2019
- Author(s)
  冨田理
- Organizer
  微生物ウィーク2019
- Data Source
  KAKENHI-PROJECT-18K05513
[Presentation] NMRおよびGC/MSメタボロミクスによる発酵食品成分の包括的解析2019
- Author(s)
  冨田理
- Organizer
  日本農芸化学会2019年度大会
- Data Source
  KAKENHI-PROJECT-18K05513
[Presentation] すんきの水溶性・揮発性成分および乳酸菌叢に関する研究2018
- Author(s)
  冨田理、渡辺純、中村敏英、志水清継、岡田早苗
- Organizer
  日本乳酸菌学会2018年度泊まり込みセミナー
- Data Source
  KAKENHI-PROJECT-18K05513
[Presentation] すんきの発酵不良に関与する要因の探索2018
- Author(s)
  冨田理、渡辺純、中村敏英、志水清継、岡田早苗
- Organizer
  日本乳酸菌学会2018年度大会
- Data Source
  KAKENHI-PROJECT-18K05513

1. 渡邊高志 (60760767)

# of Collaborated Projects: 2 results

# of Collaborated Products: 5 results
2. 安藤泰雅 (30736781)

# of Collaborated Projects: 2 results

# of Collaborated Products: 5 results
3. 折笠貴寛 (30466007)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

Tomita Satoru 冨田 理

Research Projects

Research Products

Co-Researchers

Research and development of edible insect-based fermented foods toward sustainable food productionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

網羅的な細胞組織構造・オミクス分析で解析する真の低温障害発生メカニズム

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Multi-omics study for chemical and microbial characterization of traditional fermented foodsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Book] 食品分野におけるメタボリック・プロファイリング活用最前線2021

Author(s)

Publisher

Data Source

[Journal Article] Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Physical, chemical, and physiological characterization of the reactions preceding chilling injury?induced cell membrane damage in cucumber2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves2020

Author(s)

Journal Title

DOI

NAID

Data Source

[Journal Article] 現代日本の発酵食品と微生物 4 発酵漬物と乳酸菌2020

Author(s)

Journal Title

Data Source

[Patent] 発酵漬物の製造方法2021

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Filing Date

Data Source

[Presentation] キュウリの低温障害メカニズム解明に向けた物理、化学、生理学的評価2023

Author(s)

Organizer

Data Source

[Presentation] しょうゆにおけるライフサイクル環境負荷のホットスポット分析2023

Author(s)

Organizer

Data Source

[Presentation] 大豆しょうゆのライフサイクルアセスメント2023

Author(s)

Organizer

Data Source

[Presentation] 伝統的無塩発酵漬物「すんき」の乳酸菌叢と成分組成の解析2020

Author(s)

Organizer

Data Source

[Presentation] 地域伝統発酵食品と微生物のフードメタボロミクス2019

Author(s)

Organizer

Data Source

[Presentation] NMRおよびGC/MSメタボロミクスによる発酵食品成分の包括的解析2019

Author(s)

Organizer

Data Source

[Presentation] すんきの水溶性・揮発性成分および乳酸菌叢に関する研究2018

Author(s)

Organizer

Data Source

Tomita Satoru 冨田理