Rchr
J-GLOBAL ID:200901080294480783
Update date: Aug. 30, 2022
Kinoshita Yasunori
キノシタ ヤスノリ | Kinoshita Yasunori
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Affiliation and department:
Hokkaido Industrial Technology Center
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Detailed information
Research keywords (2):
鮮度保持
, 水産食品
Research theme for competitive and other funds (5):
2013 - 2014 春採りコンブの利用技術とブランド形成に係る開発研究
2012 - 2013 春採りコンブの利用技術とブランド形成に係る開発研究
2006 - 2008 水産タンパク質資源の有効利用技術に関する研究開発
2006 - 2008 神経伝達と細胞内シグナル制御による代謝抑制技術の研究
2006 - 2006 電気生理学的手法を応用した生鮮水産物の迅速鮮度測定技術の開発
Papers (6):
Yasunori Kinoshita, Sanae Kato, Takeya Yoshioka, Kunihiko Konno. ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus. FISHERIES SCIENCE. 2013. 79. 4. 605-610
Yasunori Kinoshita. Food Scientific Properties of Fresh Raw Kombu. REFRIGERATION. 2013. 88. 1025. 67-74
Tomoaki Sugawara, Yasutomo Nomura, Sanae Kato, Takeya Yoshioka, Yasunori Kinoshita, Isao Oda. Fluorescence spectroscopy in rapid analysis of scallop adductor muscle. IEEJ Transactions on Fundamentals and Materials. 2011. 131. 1. 51-52
Y. Kinoshita, T. Yoshioka, S. Kato, K. Konno. Color Development of Squid Skin as Affected by Oxygen Concentrations. JOURNAL OF FOOD SCIENCE. 2009. 74. 3. S142-S146
KINOSHITA YASUNORI, YOSHIOKA TAKEYA, MIYAZAKI SYUN-ICHI, KATO SANAE, KONNO KUNIHIKO. Storage of sea urchin gonad in oxygenated sea water. Bulletin of the Japanese Society of Scientific Fisheries. 2009. 75. 2. 237-243
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MISC (13):
YOSHIOKA TAKEYA, KINOSHITA YASUNORI. A preservation technique of squid freshness and its business prospects(Fisheries science and regional alliance : Striving to build a new marine industrial network in southern Hokkaido,Symposium). Bulletin of the Japanese Society of Scientific Fisheries. 2008. 74. 2. 251-252
木下 康宣, 吉岡 武也. 酸素を利用した生鮮水産物の鮮度保持事例. Fooma技術ジャーナル. 2007. 4. 1. 59-65
YOSHIOKA TAKEYA, KINOSHITA YASUNORI. Recent progress in the quality preservation technology of squid. Bulletin of the Japanese Society of Scientific Fisheries. 2006. 72. 3. 495-500
話題 イカの鮮度保持技術の進展. 日本水産学会誌. 2006. Vol. 72, No.3, 495-500
坂田 亮一, 松田 真紗美, 押田 敏雄, 木下 康宣, 三谷 正則. ブルーミング現象に及ぼす豚肉質の影響について. 日本養豚学会誌 = The Japanese journal of swine science. 2005. 42. 2
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Patents (7):
生鮮海産頭足類の表皮色素胞活動能の維持方法
生鮮海産頭足類の表皮色素胞活動能の維持方法
生鮮ホタテガイ貝柱の高品質保持方法
活き締めされたイカ及びイカの活き締め方法
活魚介類の保存又は輸送方法
more...
Works (1):
電気生理学的手法を応用した生鮮水産物の迅速鮮度測定技術の開発
2006 -
Education (2):
- 2009 北海道大学大学院 水産科学院 海洋応用生命科学専攻
- 1990 Obihiro University of Agriculture and Veterinary Medicine
Professional career (1):
博士(水産科学) (北海道大学大学院)
Association Membership(s) (3):
JAPAN SOCIETY FOR FOOD ENGINEERING
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
, 日本水産学会
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