Ohtsubo Kenichi 大坪研一

… Alternative Names

大坪研一オオツボケンイチ

OHTSUBO Ken-ichi 大坪研一

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Researcher Number	80353960
Other IDs
Affiliation (Current)	2025: 新潟薬科大学, 応用生命科学部, 特任教授
Affiliation (based on the past Project Information) *help	2022 – 2023: 新潟薬科大学, 応用生命科学部, 特任教授 2016 – 2019: 新潟薬科大学, 応用生命科学部, 教授 2010 – 2015: 新潟大学, 自然科学系, 教授 2013: 新潟大学, 大学院・自然科学系, 教授
Review Section/Research Field	Principal Investigator Eating habits / Basic Section 39020:Crop production science-related / Eating habits, studies on eating habits Except Principal Investigator Agricultural science in management and economy / Applied molecular and cellular biology
Keywords	Principal Investigator 米 / 植物 / 食味 / 農林水産物 / 機能性 / 玄米 / 発芽 / 大麦 / 食品科学 / 酵素 … More / 食品 / 外観品質 / 理化学特性 / プロテアーゼ活性 / α-アミラーゼ活性 / 物性値 / 糊化特性 / 乳白粒 / 完全粒 / カルシウム / 硬水 / 米飯物性 / 高温障害 / 栄養学 / 澱粉 / 超高圧 / 包装米飯 / 巨大胚芽米 / GABA / 難消化性 / 高圧処理 / 食品加工 / 食品機能 / 赤タマネギ / 認知症 / 糖尿病 / デンプン / DNA解析 / PCR / キシラナーゼ / セルラーゼ / 物性 … More Except Principal Investigator 価格構造 / 品質評価分析 / 需要拡大 / 世界 / 潜在性 / 国際貿易 / 消費者し好 / 外国産ジャポニカ米 / 潜在的生産能力 / 国際競争力 / 世界のジャポニカ米 / ヴィーガン食ブーム / 日本食ブーム / 生産コスト / 日本 / カリフォルニア / 中国 / 官能食味試験 / ジャポニカ米 / MSD1 / AmyI-1 / 糖鎖 / 植物 / デンプン / イネ / 糖タンパク質 / 葉緑体 / プラスチド / ゴルジ体 / スーパーオキシドジスムターゼ / ヌクレオチドピロホスファターゼ / アミラーゼ Less

Multifaceted analysis on mechanism and characteristics of high-temperature damage of ricePrincipal Investigator
- Principal Investigator
  
  大坪研一
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 39020:Crop production science-related
- Research Institution
  Niigata University of Pharmacy and Medical and Life Sciences
Interdisciplinary Study on Potential of Japonica Rice in the World for Demand, Quality, and Pricing Structure
- Principal Investigator
  
  Ito Shoichi
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Agricultural science in management and economy
- Research Institution
  Kyushu University
Development of palatable and indigestible processed rice and elucidation of mechanism by biological and physical methodPrincipal Investigator
- Principal Investigator
  
  Ohtsubo Ken'ichi
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Nigata University of Phermacy and Applied Life Sciences
  Niigata University
Investigation on the mechanism of acceleration of germination by red onionPrincipal Investigator
- Principal Investigator
  
  Ken'ichi Ohtsubo
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Nigata University of Phermacy and Applied Life Sciences
  Niigata University
Analysis of plastid-targeting mechanism of glycoproteins involved in starch metabolism of rice
- Principal Investigator
  
  MITSUI Toshiaki
- Project Period (FY)
  2010 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Applied molecular and cellular biology
- Research Institution
  Niigata University
Study on elucidation of relation between cell-wall related enzymes and physical properties of cooked barleyPrincipal Investigator
- Principal Investigator
  
  OHTSUBO Ken-ichi
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University

All 2023 2022 2019 2018 2017 2016 2015 2014 2013 2012 2011 Other

All Journal Article Presentation Book Patent

[Book] お米の未来(執筆部分：米の機能性と食味)2023
- Author(s)
  大坪研一
- Total Pages
  17
- Publisher
  日本食糧新聞社
- ISBN
  9784889272864
- Data Source
  KAKENHI-PROJECT-22K05604
[Book] 月刊フードケミカル2023年8月号「機器分析による米の食味評価」2023
- Author(s)
  大坪研一
- Total Pages
  6
- Publisher
  食品化学新聞社
- Data Source
  KAKENHI-PROJECT-22K05604
[Book] 農産物検査とくほん226号「農産物検査とおコメの品質　米の食味とその評価」2023
- Author(s)
  大坪研一、中村澄子
- Total Pages
  8
- Publisher
  全国瑞穂食糧検査協会
- Data Source
  KAKENHI-PROJECT-22K05604
[Book] おいしさの科学とビジネス展開の最前線2017
- Author(s)
  大坪研一、中村澄子
- Total Pages
  439
- Publisher
  シーエムシー出版
- ISBN
  9784781312491
- Data Source
  KAKENHI-PROJECT-15H02891
[Book] Advances in International rice research2017
- Author(s)
  K. Ohtsubo, S. Nakamura
- Total Pages
  313
- Publisher
  INTECH
- ISBN
  9789535130093
- Data Source
  KAKENHI-PROJECT-15H02891
[Book] Functional Food, 第10巻第2号2016
- Author(s)
  大坪研一
- Publisher
  フジメディカル出版
- Data Source
  KAKENHI-PROJECT-15H02891
[Book] Rice Processing2014
- Author(s)
  Takasuke Ishitani and Ken'ichi Ohtsubo
- Total Pages
  268
- Publisher
  ERLING
- Data Source
  KAKENHI-PROJECT-26560043
[Book] 月刊食料と安全2011年1月号の「米及び米加工品に関する鼓近の研究事例」 5ページ2011
- Author(s)
  大坪研一・中村澄子
- Publisher
  全国瑞穂食糧検査協会
- Data Source
  KAKENHI-PROJECT-22500729
[Journal Article] Effects of hard water boiling on chalky rice in terms of texture improvement and Ca fortification2023
- Author(s)
  Sumiko nakamura, Ken'ichi Ohtsubo
- Journal Title
  
  Foods
  
  Volume: 12 Issue: 13 Pages: 2510-2510
- DOI
  10.3390/foods12132510
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-22K05604
[Journal Article] 高温登熟による乳白粒のジャポニカ米の食味と機能性成分への影響2023
- Author(s)
  中村　澄子・古俣　誓志・桂　順二・丸山　恭弘・大坪　研一
- Journal Title
  
  日本水稲品質・食味研究会会報
  
  Volume: 14 Pages: 28-29
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K05604
[Journal Article] Effect of high-temperature ripening on the taste and physicochemical properties of cooked rice2022
- Author(s)
  西本有紀、中村澄子、出澤侑也、高津地志、藤田明子、大坪研一
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 69 Issue: 6 Pages: 287-300
- DOI
  10.3136/nskkk.69.287
- ISSN
  1341-027X, 1881-6681
- Year and Date
  2022-06-15
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K05604
[Journal Article] Palatability and Bio-Functionality of Chalky Grains Generated by High-temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using an Rapid Visco Analyzer of Japonica Unpolished Rice.2022
- Author(s)
  Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi, Chikashi Komata, Junji Katsura, Yasuhiro Maruyama and Ken’ichi Ohtsubo.
- Journal Title
  
  Foods
  
  Volume: 10 Issue: 21 Pages: 27-27
- DOI
  10.3390/foods11213422
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-22K05604
[Journal Article] Sumiko Nakamura1, Li Hui2, Dai Chang-jun2, Zhang Rui-ying2, Motonobu Kawano3, Ken’ichi Ohtsubo1,2019
- Author(s)
  Physicochemical Measurements of Japonica Rice Cultivars in Heilongjiang Province
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry.
  
  Volume: 83 Issue: 5 Pages: 9999-9999
- DOI
  10.1080/09168451.2019.1576499
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K00829, KAKENHI-PROJECT-17H01491
[Journal Article] 中国産ジャポニカ米の食味の理化学評価の事例2018
- Author(s)
  大坪研一、中村澄子、稲川　拓、露木恵介
- Journal Title
  
  日本水稲品質・食味研究会会報
  
  Volume: 9 Pages: 34-35
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15H02891
[Journal Article] 日本産、中国産のジャポニカ米の食味の理化学評価2018
- Author(s)
  大坪研一・中村澄子・稲川　拓・露木恵介・川上知輝・孫　雅君・河野元信
- Journal Title
  
  日本農芸化学会平成30年度大会講演要旨集
  
  Volume: 2018.3 Pages: 78-78
- Data Source
  KAKENHI-PROJECT-17H01491
[Journal Article] Improved germination and fortification of the giant embryo brown rice cultivar "Koshiguruma"2018
- Author(s)
  M. Sugawara, M. Kaneoka, S. Nakamura, K. Ohtsubo
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 83
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15H02891
[Journal Article] 中国産ジャポニカ米の理化学測定評価の事例2018
- Author(s)
  大坪研一・中村澄子・稲川　拓・露木恵介
- Journal Title
  
  日本水稲品質・食味研究会報
  
  Volume: 9 Pages: 34-35
- Data Source
  KAKENHI-PROJECT-17H01491
[Journal Article] Efects of super-hard rice bread blended with black rice bran on amyloid beta peptide production and abrupt increase in postprandial blood glucose levels in mice2017
- Author(s)
  S.Nakamura, T.Hara, T.Joh, A.Kobayashi, A.Yamazaki, K.Kasuga, T.Ikeuchi, K.Ohtsubo
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 81 Issue: 2 Pages: 323-334
- DOI
  10.1080/09168451.2016.1240605
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15H02891, KAKENHI-PROJECT-15K15335
[Journal Article] 機能性の高い米加工食品の開発2017
- Author(s)
  大坪研一
- Journal Title
  
  農業
  
  Volume: 1628 Pages: 32-40
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15H02891
[Journal Article] Comparison of eatng quality and physicochemical properties between Japanese and Chinese rice cultivars2016
- Author(s)
  S.Nakamura, J.Cui, X.Zhang, F.Yang, X. Ximing, H. Sheng, K. Ohtsubo
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 80 Issue: 12 Pages: 2437-2449
- DOI
  10.1080/09168451.2016.1220823
- Peer Reviewed / Acknowledgement Compliant / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15H02891
[Journal Article] A Novel Method for the Preparation of Template DNA for PCR from Beer to Detect Materials and to Develop DNA Markers to Evaluate the Quality of Beer2013
- Author(s)
  Sumiko Nakamura, RyosukeTsushima, Ken'ichi Ohtsubo
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 77 Issue: 4 Pages: 820-831
- DOI
  10.1271/bbb.120969
- NAID
  10031170725
- ISSN
  0916-8451, 1347-6947
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500729
[Journal Article] Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice2012
- Author(s)
  Sumiko Nakamura, KeisukeMachida, Ken'ichi Ohtsubo
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 76 Issue: 9 Pages: 1645-1654
- DOI
  10.1271/bbb.120147
- NAID
  130004137954
- ISSN
  0916-8451, 1347-6947
- Language
  English
- Data Source
  KAKENHI-PROJECT-22500729
[Patent] 工業所有権2012
- Inventor(s)
  大坪研一・中村澄子
- Industrial Property Rights Holder
  新潟大学
- Industrial Property Rights Type
  特許
- Filing Date
  2012-09-20
- Data Source
  KAKENHI-PROJECT-22500729
[Patent] ビール原料及び製品の判別方法並びにその方法を利用したビール品質の評価方法2012
- Inventor(s)
  大坪研一・中村澄子
- Industrial Property Rights Holder
  新潟大学
- Filing Date
  2012-09-20
- Data Source
  KAKENHI-PROJECT-22500729
[Presentation] 硬水による乳白粒の利用特性改善-外観、糊化特性、老化性の影響-2023
- Author(s)
  中村澄子、青柳琴乃、小野塚美深、白石　眺、大坪研一
- Organizer
  日本水稲品質・食味研究会第15回講演会
- Data Source
  KAKENHI-PROJECT-22K05604
[Presentation] イネの高温障害米における乳白粒の各種酵素活性2023
- Author(s)
  中村澄子、青柳琴乃、小野塚美深、白石　眺、大坪研一
- Organizer
  日本応用糖質科学会第72回講演会
- Data Source
  KAKENHI-PROJECT-22K05604
[Presentation] 高温登熟による乳白粒のジャポニカ米の食味と機能性成分への影響2022
- Author(s)
  中村　澄子・古俣　誓志・桂　順二・丸山　恭弘・大坪　研一
- Organizer
  日本水稲品質・食味研究会
- Data Source
  KAKENHI-PROJECT-22K05604
[Presentation] Relationship between starch degrading enzyme activities and physicochemical properties of twenty-seven kinds of high-quality rice harvested in 20182019
- Author(s)
  Sumiko Nakamura, Ken’ichi Ohtsubo
- Organizer
  2nd International Symposium on Palatable Japonica Rice
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 国産各種ブランド米の食味評価方法の開発2019
- Author(s)
  大坪研一、朝妻　聖、中村澄子
- Organizer
  日本農芸化学会2019年度大会
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 米澱粉のヨウ素吸収曲線に基づく「真のアミロース含量」推定式の開発とその食味評価への適用2019
- Author(s)
  中村澄子, 井ノ内直良, 大坪研一
- Organizer
  日本応用糖質科学会：第68回大会
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] Rapid Visco Analyzer (RVA) による米の成分・食味特性の推定2019
- Author(s)
  大坪研一、中村澄子
- Organizer
  第１７回粳稲発展論壇
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 良食味米における理化学特性および酵素活性2019
- Author(s)
  中村澄子, 山口寛貴,　紅谷　優, 大坪研一
- Organizer
  日本水稲品質・食味研究会　第10回講演会
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 理化学評価に基づく中国黒竜江省の各種ジャポニカ米の食味の推定式2018
- Author(s)
  李　輝、戴　常軍、張　瑞英、河野元信、中村澄子、大坪研一
- Organizer
  日本水稲品質・食味研究会第10回講演会
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 中国黒龍江省の各種ジャポニカ米の食味の理化学評価2018
- Author(s)
  中村澄子、李　輝、戴　常軍、張　瑞英、河野元信、大坪研一
- Organizer
  日本水稲品質食味研究会第10回講演会
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 米の食味の理化学評価およびその各種ブランド米への適用2018
- Author(s)
  大坪研一、露木恵介、稲川　拓、桂　順二、丸山恭弘、中村澄子
- Organizer
  日本食品科学工学会第65回大会
- Data Source
  KAKENHI-PROJECT-17H01491
[Presentation] 赤タマネギ添加発芽玄米の糖尿病および認知症の発症予防の可能性2017
- Author(s)
  大坪研一、菅原雅通、中村澄子
- Organizer
  日本農芸化学会平成２９年度大会
- Place of Presentation
  京都女子大（京都市）
- Year and Date
  2017-03-18
- Data Source
  KAKENHI-PROJECT-26560043
[Presentation] 日本産、中国産のジャポニカ米の食味の理化学評価2017
- Author(s)
  大坪研一、中村澄子、稲川　拓、露木恵介、川上知輝、孫　雅君、河野元信
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-15H02891
[Presentation] 食後の血糖上昇および血中アミロイドβ増加を抑制する食素材の探索2017
- Author(s)
  大坪研一、中村澄子、池内　健、春日健作、原　崇、山崎　彬、小林　篤、大原絵里、前田　聡、後藤　博、平山匡男、渡辺賢一小出頼子
- Organizer
  認知症予防学会
- Data Source
  KAKENHI-PROJECT-15H02891
[Presentation] Current status and prospect of rice flour industry and technology in Japan2015
- Author(s)
  K. Ohtsubo
- Organizer
  Symposium on promoting the rice flour industry
- Place of Presentation
  Wanju, Korea
- Year and Date
  2015-05-27
- Invited
- Data Source
  KAKENHI-PROJECT-26560043
[Presentation] 代表的な中国産米及び日本産米の新指標を用いた食味的物理化学特性評価2015
- Author(s)
  中村澄子、張　欣、崔　晶、大坪研一
- Organizer
  日本水稲品質・食味研究会第7回講演会
- Place of Presentation
  宇都宮大学（栃木県宇都宮市峰町）
- Year and Date
  2015-11-14
- Data Source
  KAKENHI-PROJECT-15H02891
[Presentation] RVAによる糊化特性の新指標を用いたJaponica米の精米及び澱粉のアミロース含量、レジスタントスターチ含量の推定式の開発2015
- Author(s)
  大坪研一、丸山恭弘、桂　順二、加藤清子、中村澄子
- Organizer
  日本食品科学工学会第62回大会
- Place of Presentation
  京都大学（京都府京都市左京区北白川追分町）
- Year and Date
  2015-08-27
- Data Source
  KAKENHI-PROJECT-15H02891
[Presentation] ヨード呈色および糊化特性に基づく米の品質評価2015
- Author(s)
  中村澄子、佐藤　光、桂　順二、加藤清子、大坪研一
- Organizer
  日本応用糖質科学会第64回大会
- Place of Presentation
  奈良春日野国際フォーラム甍（奈良県奈良市春日野町）
- Year and Date
  2015-09-16
- Data Source
  KAKENHI-PROJECT-15H02891
[Presentation] デンプンのヨウ素吸収曲線の分析値と糊化特性値を用いた米のアミロース含量、アミロペクチン重合度、レジスタントスターチ含量の推定式の開発2013
- Author(s)
  中村澄子、丸山恭弘、桂　順二、佐藤　光、大坪研一
- Organizer
  日本水稲品質・食味研究会第５回講演会
- Place of Presentation
  香川大学
- Data Source
  KAKENHI-PROJECT-22380186
[Presentation] ビールを試料とするPCRによる醸造原料および酵母の判別の試み2012
- Author(s)
  中村澄子、對馬諒介、大坪研一
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学
- Year and Date
  2012-08-30
- Data Source
  KAKENHI-PROJECT-22500729
[Presentation] 稲の多様性とその利用について2011
- Author(s)
  大坪研一
- Organizer
  第52回食品新素材研究会
- Place of Presentation
  糖業会館(東京都)
- Year and Date
  2011-01-28
- Data Source
  KAKENHI-PROJECT-22500729
[Presentation] Quality evaluation and authentication by PCR for wheat/rice bread
- Author(s)
  Ken'ichi Ohtsubo
- Organizer
  2014 Rice International Conference
- Place of Presentation
  Pingtung City, Taiwan
- Year and Date
  2014-11-24 – 2014-11-27
- Invited
- Data Source
  KAKENHI-PROJECT-26560043
[Presentation] ビールを試料とするＰＣＲによる醸造原料および酵母の判別の試み
- Author(s)
  大坪研一
- Organizer
  日本食品科学工学会誌
- Place of Presentation
  藤女子大学
- Data Source
  KAKENHI-PROJECT-22500729

1. MITSUI Toshiaki (70183960)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
2. ITOH Kimiko (10281007)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. HAYASHI Yasuko (20228597)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. HANASHIRO Isao (30336325)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. NAKAMURA Sumiko (30534739)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
6. Ito Shoichi (30222425)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 加賀爪優 (20101248)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 亀山宏 (70177608)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 齋藤文信 (40425476)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 加藤和直 (30503338)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. 松波寿典 (10506934)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. 齋藤陽子 (30520796)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. 阿部志麿子 (60192994)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 森脇千夏 (90280289)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 南石晃明 (40355467)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. 近藤加代子 (70221984)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
17. 加古敏之 (00121533)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Ohtsubo Kenichi 大坪 研一

大坪 研一 オオツボ ケンイチ

OHTSUBO Ken-ichi 大坪 研一

Research Projects

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Co-Researchers

Multifaceted analysis on mechanism and characteristics of high-temperature damage of ricePrincipal Investigator

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Interdisciplinary Study on Potential of Japonica Rice in the World for Demand, Quality, and Pricing Structure

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Development of palatable and indigestible processed rice and elucidation of mechanism by biological and physical methodPrincipal Investigator

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Investigation on the mechanism of acceleration of germination by red onionPrincipal Investigator

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Analysis of plastid-targeting mechanism of glycoproteins involved in starch metabolism of rice

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Study on elucidation of relation between cell-wall related enzymes and physical properties of cooked barleyPrincipal Investigator

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[Book] お米の未来(執筆部分：米の機能性と食味)2023

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[Book] 月刊フードケミカル2023年8月号「機器分析による米の食味評価」2023

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[Book] 農産物検査とくほん226号「農産物検査とおコメの品質 米の食味とその評価」2023

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[Book] おいしさの科学とビジネス展開の最前線2017

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[Book] Advances in International rice research2017

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[Book] Functional Food, 第10巻第2号2016

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[Book] Rice Processing2014

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[Book] 月刊食料と安全2011年1月号の「米及び米加工品に関する鼓近の研究事例」 5ページ2011

Ohtsubo Kenichi 大坪研一

大坪研一オオツボケンイチ

OHTSUBO Ken-ichi 大坪研一

[Book] 農産物検査とくほん226号「農産物検査とおコメの品質　米の食味とその評価」2023