Rchr
J-GLOBAL ID：200901006611204511   Update date: Jan. 23, 2024

Fujita Akiko

Fujita Akiko
Affiliation and department：
National Research Institute of Brewing

About National Research Institute of Brewing


Job title： Senior Researcher
Research field  (1)： Food sciences
Research keywords  (2)： 酒類 ,  alcoholic drink
Papers (12)：
  • Fumikazu Akamatsu, Yukari Igi, Akiko Fujita, Osamu Yamada, Masaki Okuda. Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes. Food Chemistry. 2023. 424. 136372-136372
  • Fumikazu Akamatsu, Tsutomu Fujii, Yukari Igi, Akiko Fujita, Osamu Yamada, Atsuko Isogai. Different carbon stable isotopic compositions of CO2 in sparkling sake using natural and exogenous carbonation methods. Journal of Food Composition and Analysis. 2022. 109. 104474-104474
  • Michiko Endo, Ren Ito, Ayaka Ise, Shinya Ueta, Mei Yamamura, Yurina Uehara, Yuzo Fujii, Ryoko Kanda, Akiko Fujita, Atsuko Isogai, et al. Isolation of <i>Aspergillus oryzae</i> mutants producing low levels of 2,4,6-trichloroanisole. The Journal of General and Applied Microbiology. 2022. 68. 1. 24-29
  • Michiko Endo, Chika Matsui, Naomi Maeta, Yurina Uehara, Ryoya Matsuda, Yuzo Fujii, Akiko Fujita, Tsutomu Fujii, Osamu Yamada. Growth characteristics of <i>Aspergillus oryzae</i> in the presence of 2,4,6-trichlorophenol. The Journal of General and Applied Microbiology. 2021. 67. 6. 256-259
  • 藤田晃子, 富原健一, 久常有里, 濱田由紀雄, 藤井力. 食品と酒の組合せにおける酒類の有機酸が食品の旨味に及ぼす影響. 日本醸造協会誌. 2019. 114. 8. 522-529
ｍore...
MISC (9)：
  • 藤田晃子, 赤松史一, 山田修. The relationship between glucose concentrations and overall ratings of sakes at the first-stage sensory evaluations of the Annual Japan Sake Contests. 日本醸造協会誌. 2023. 118. 8
  • 奥田将生, 上用みどり, BAO Hong-Bin, 高橋圭, 磯谷敦子, 向井伸彦, 岸本徹, 神田涼子, 飯塚幸子, 伊豆英恵, et al. Relationship between flavor compounds in sake exhibited at the Annual Japan Sake Awards and meteorological conditions during grain filling and the properties of rice starch. 日本醸造協会誌. 2021. 116. 12
  • 酒類総合研究所, 髙橋 圭, 藤田晃子, 藤井 力, 磯谷敦子, 飯塚幸子, 向井伸彦. 研究機関における香り・におい研究のいま お酒の香りの研究. Aroma Research No.72. 2017. 18. 4. 358-359
  • SUDO Shigetoshi, FUJITA Akiko, ENDO Michiko, KANDA Ryoko, ISOGAI Atsuko. Compatibility evaluation method for food and refined sake. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2012. 107. 1. 49-56
  • Akiko FUJITA. White Wine and Sake Pairings with Seafood. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2011. 106. 5. 271-279
ｍore...
Patents (1)：
  • TCA生成能の低い麹菌及びその作出方法
Professional career (1)：
  • 博士(工学)
Work history (3)：
  • 2018/07 - 現在 National Research Institute of Brewing Deputy Director
  • 2008/04 - 2018/06 National Research Institute of Brewing Senior Researcher
  • 2001/04 - 2008/03 National Research Institute of Brewing Researcher
Association Membership(s) (2)：
AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE JAPAN CHAPTER ,  BREWING SOCIETY OF JAPAN
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

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