Research theme for competitive and other funds (4):
2012 - 2013 米粉の調製過程におけるカドミウム、ヒ素、セシウム等無機元素の濃度変化の解明
2012 - 2013 加工,調理,保管過程におけるコメ中ヒ素の化学化学形態別濃度の動態解明
2001 - 加工調理によるカドミウムの動態解明
Food analysis (for inorganic elements)
Papers (29):
Shindoh Kumiko, Takano-Ishikawa Yuko. Inorganic element content of greenhouse-grown paprika (Capsicum annuum L.) based on cultivar and harvest season. Nippon Shokuhin Kagaku Kogaku Kaishi. 2023. 70. 11. 555-563
Kumiko Shindoh, Ryusuke Fujimoto, Mayumi Hachinohe. Characteristics of potassium and main inorganic elements in cooked sika deer and wild boar meat. Nippon Shokuhin Kagaku Kogaku Kaishi. 2022. 69. 10. 481-489
Kumiko Shindoh, Mayumi Hachinohe. Behavior of Strontium and Main Inorganic Elements in Tea Infusions from Green Teas. Nippon Shokuhin Kagaku Kogaku Kaishi. 2020. 67. 12. 483-492
Shindoh Kumiko, Matsumoto Eri, Narukawa Tomohiro, Suzuki Yasuhiro. Changes in Inorganic Elements Content during Development of Rice Caryopses. Abstracts of Meeting of the CSSJ. 2016. 241. 177
Tohoku University Graduate School of Pharmaceutical Sciences
Professional career (1):
博士(農学) (筑波大学)
Association Membership(s) (5):
THE PHARMACEUTICAL SOCIETY OF JAPAN
, JAPAN SOCIETY FOR BIOMEDICAL RESEARCH ON TRACE ELEMENTS
, CROP SCIENCE SOCIETY OF JAPAN
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
, THE JAPAN SOCIETY FOR ANALYTICAL CHEMISTRY