OMORI Masashi 大森正司

Researcher Number	80074920
External Links
Affiliation (based on the past Project Information) *help	2010 – 2012: 大妻女子大学, 家政学部, 教授 1997 – 2007: 大妻女子大学, 家政学部, 教授
Review Section/Research Field	Principal Investigator 食生活 / 家政学 Except Principal Investigator Eating habits, studies on eating habits / 食生活 / 応用微生物学・応用生物化学
Keywords	Principal Investigator Lactic acid bacteria / 乳酸菌 / 微生物 / 後発酵茶 / rice / organic acid / Traditional fermented rice noodle / 米 / 有機酸 / 伝統的発酵米麺 … More / blood pressure / Awaban-cha / Laphet so / Microorganism / Fermented tea / 発酵茶 / 血圧 / 阿波番茶 / ラペソー / catechin / Laphet-so / post-heated fermented tea / ミヤン / 茶 / Lactobacillus / 微生物発酵茶 … More Except Principal Investigator SPME / 微生物 / 後発酵茶 / post-heated fermented tea / flavor / matK / DNA / 風味成分 / microorganism / 茶 / γ-aminobutylic acid / ガンマ-アミノ酪酸 / ガンマーアミノ酪酸 / 学習効果 / 遺伝子解析 / γ-アミノ酪酸 / Kuro-cha / catechin / rbcL / 黒茶 / カテキン / cpDNA / Tea / AFLP / noodle / soy sauce / tea / fermented food / 発酵食品 / 紅茶 / 麺 / 醤油 / 醗酵食品 / 乳酸 / 抗酸化性 / 乳酸菌 / 阿波晩茶 Less

Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented tea
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2006 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Analysis and classification of the flavor components of the post-heated fermented tea.
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Analysis and classification of the flavor component of the traditional tea.
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Kagawa University
Characterization of bacteria in traditional Fermented Rice Noodle from Southeast AsiaPrincipal Investigator
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
Utilization of Lactic acid bacteria isolated from traditional fermented teaPrincipal Investigator
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  1999 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
Diversity of Fermented Foods
- Principal Investigator
  
  ARAI Motoo
- Project Period (FY)
  1998 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (A).
- Research Field
  
  応用微生物学・応用生物化学
- Research Institution
  Osaka Prefecture University
Characteristics of microbial flora and some chemical components in post-heated fermented teaPrincipal Investigator
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Otuma Women' Unversity

All 2012 2011 2010

All Journal Article Presentation

[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Journal Title
  
  IFHE 2012 World Congress MelbourneAustralia
  
  Pages: 196-196
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2011
- Author(s)
  Miyuki Ktoh, Mie Inoue, YoshinobuKatoh, Hiroko Nagano and Masashi Omori
- Journal Title
  
  The-4th International Conference on O-CHA Culture and Science
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System2011
- Author(s)
  Yumiko Uchiyama, Mayumi Yamashita, Miyuki Kato, Toshihiro Suzuki, Masashi Omori and Ronggang Chen
- Journal Title
  
  Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System
  
  Volume: 23 Pages: 501-506
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 塩基配列多型による緑茶の品種判別2011
- Author(s)
  加藤みゆき、大森正司、加藤芳伸
- Journal Title
  
  日本食品化学工学会誌
  
  Volume: 58 Pages: 421-427
- NAID
  10029722611
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] ベトナムにおける茶生葉の流通形態とその利用について2010
- Author(s)
  加藤みゆき、長野宏子、大森正司
- Journal Title
  
  日本家政学会誌
  
  Volume: 61 Pages: 737-740
- NAID
  130004510467
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 増幅 DNA 断片長多型解析による紅茶の品種判別2010
- Author(s)
  加藤みゆき、加藤芳伸、木下朋美、山口優一、大森正司
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 57 Pages: 389-394
- NAID
  10026609906
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 美作番茶の製造方法と風味成分の特徴2012
- Author(s)
  加藤みゆき、築舘香澄、田中直義、大森正司
- Organizer
  (社)日本家政学会第64回大会研究発表要旨集
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物を用いた、そのモデル的製造に関する研究2012
- Author(s)
  本尾有紀、高尾哲也、戸田雅子、内山由美子、加藤みゆき、大森正司
- Organizer
  日本食品科学工学会第59回大会講演要旨集
- Year and Date
  2012-08-31
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] All Purpose Utilization and Application of Japanese Tea2012
- Author(s)
  Masashi Omori, Yumiko Uchiyama, Kasumi Tsukidate, Mayumi Yamashita, Yuki Okamoto, Miyuki Katoh
- Organizer
  茶資源総合利用研究進展 2012、杭州茶資源総合利用学術検討大会論文集
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 味認識装置による茶の味におよぼす水質の影響2012
- Author(s)
  内山由美子、築舘香澄、加藤みゆき、山口優一、陳栄剛、大森正司
- Organizer
  (社)日本家政学会第64回大会研究発表要旨集
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Organizer
  IFHE 2012 World Congress MelbourneAustralia, Poster session
- Year and Date
  2012-07-19
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物Rhizomucor variabilis の特徴2011
- Author(s)
  本尾有紀、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 茶の種類と入れ方による風味の味覚センサーによる評価2011
- Author(s)
  内山由美子、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 碁石茶に存在する微生物の茶成分への影響2011
- Author(s)
  小林愛美、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物Rhizomucor variabilis の茶成分への影響について2010
- Author(s)
  本尾有紀、佐藤香澄、加藤みゆき大森正司
- Organizer
  (社)日本家政学会第62回大会研究発表要旨集
- Year and Date
  2010-05-29
- Data Source
  KAKENHI-PROJECT-22500731

1. KATOH Miyuki (70112654)

# of Collaborated Projects: 7 results

# of Collaborated Products: 15 results
2. KATOH Yoshinobu (00414326)

# of Collaborated Projects: 4 results

# of Collaborated Products: 14 results
3. NAGANO Hiroko (40074984)

# of Collaborated Projects: 3 results

# of Collaborated Products: 4 results
4. NANBA Atsuko (20071269)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. 中江美和 (80301472)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
6. ARAI Motoo (80081537)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. SHOUJI Zenya (10086639)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. AKUZAWA Sayuri (60256641)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. SHIODA Junko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

OMORI Masashi 大森 正司

Research Projects

Research Products

Co-Researchers

Study on the functional components and the new product of the microorganisms present in the post-heated fermented tea

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented tea

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis and classification of the flavor components of the post-heated fermented tea.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis and classification of the flavor component of the traditional tea.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characterization of bacteria in traditional Fermented Rice Noodle from Southeast AsiaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Utilization of Lactic acid bacteria isolated from traditional fermented teaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Diversity of Fermented Foods

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characteristics of microbial flora and some chemical components in post-heated fermented teaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012

Author(s)

Journal Title

Data Source

[Journal Article] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2011

Author(s)

Journal Title

Data Source

[Journal Article] Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System2011

Author(s)

Journal Title

Data Source

[Journal Article] 塩基配列多型による緑茶の品種判別2011

Author(s)

Journal Title

NAID

Data Source

[Journal Article] ベトナムにおける茶生葉の流通形態とその利用について2010

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 増幅 DNA 断片長多型解析による紅茶の品種判別2010

Author(s)

Journal Title

NAID

Data Source

[Presentation] 美作番茶の製造方法と風味成分の特徴2012

OMORI Masashi 大森正司