Myoda Takao

Affiliation and department：
Job title： Professor

Research field (3)： Bioorganic chemistry , Structural/physical organic chemistry , Home economics, lifestyle science

Research theme for competitive and other funds (4)：

Papers (62)：

Kazuki Abe, Kumiko Yamamoto, Takao Myoda, Takuto Fujii, Koichi Niwa. Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblasts. Journal of Food Biochemistry. 2022
Yuichi Koshiishi, Michiko Murata-Okubo, Hinami Nakajyo, Rikimaru Machida, Taiga Yamamoto, Takao Myoda, Yuichi Kameyama, Hiroki Hirayama, Kousaku Souma, Michinari Yokohama, et al. Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in northern Japan. Poultry Science. 2022. 101. 102050
Kent Kunihiro, Yuta Kikuchi, Satoshi Nojima, Takao Myoda. Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves. Flavour Fragrance Journal. 2022. 37. 210-218
Identification of constituent contributing to masking effect against robusta coffee extract from the volatile compounds of arabica coffee. 2022. 48. 2. 59-66
Kazuki Abe, Takao Myoda, Satoshi Nojima. Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract. Journal of Agricultural and Food Chemistry. 2021. 69. 1020-1026

ｍore...

MISC (15)：

妙田貴生, 伊藤博武. チオール系化合物を指標とした網走寒冷地農場産ホップの品質評価. 東京農業大学生物産業学部網走寒冷地農場年報トウフツ. 2014. 17. 57-60
妙田貴生. 網走のホップ生産地としての可能性について -3.収穫後における球果香気の変化-. 東京農業大学生物産業学部網走寒冷地農場年報トウフツ. 2013. 16. 54-55
妙田貴生. 東京農大からはじまる食品香粧学への挑戦第13回天然香への挑戦. COSME TECH JAPAN. 2012. 2. 9. 52-55
妙田貴生. 網走のホップの生産地としての可能性について〜2.最適収穫時期の検討〜. 東京農業大学生物産業学部網走寒冷地農場年報トウフツ. 2012. 15. 38-42
妙田貴生, 西澤信, 武内純子, 永島俊夫. 網走産ナガイモの品質評価と高品質化を目的とした栽培法の検討-生育後期の窒素施肥がナガイモの品質に及ぼす影響-. 東京農業大学生物産業学部網走寒冷地農場年報トウフツ. 2011. 14. 38-41

ｍore...

Books (4)：

香りが見える理由
東京農大出版会 2012
食品香粧学への招待
三共出版 2011
Current Topics in Food Science and Technology
Research Signpost 2005
The tea: Comparative studies in the functions of tea and beverages made from sea algae
Research Trends 2004

Lectures and oral presentations (54)：

Camu-camu種子に含まれる縮合型タンニンとその機能性
(日本農芸化学会2014年度大会 2014)
和種ハッカ「ほくと」精油の香気成分分析
(日本農芸化学会2014年度大会 2014)
オオヨモギ精油の鎮静作用に関する研究
(日本農芸化学会2014年度大会 2014)
エミューオイルが3T3-L1脂肪細胞の脂質代謝に及ぼす影響
(日本農芸化学会2014年度大会 2014)
Seed of camu-camu fruits, a potent resource of functional foods
(2013年度ISSAAS国際会議 2013)

ｍore...

Education (2)：

1999 - 2002 Tokyo University of Agriculture Graduate School, Division of Agriculture
1997 - 1999 Tokyo University of Agriculture Graduate School, Division of Agriculture

Work history (6)：

2018/04 - 現在 Tokyo University of Agriculture Faculty of Bio-Industry Department of Food, Aroma and Cosmetic Chemistry Professor
2013/04 - 2018/03 Tokyo University of Agriculture Department of Food and Cosmetic Science Associate Professor
2010/04 - 2013/03 Tokyo University of Agriculture Department of Food and Cosmetic Science Assistant Professor
2007/04 - 2010/03 Tokyo University of Agriculture Assistant Professor
2003/04 - 2007/03 Tokyo University of Agriculture

Show all

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page