Yoshie Yumiko

Affiliation and department：
Homepage URL (1)： http://kaken.nii.ac.jp/d/r/40293097.ja.html

Research field (1)： Food sciences

Research keywords (7)：食品分析学 , 食品化学 , 海藻 , ポリフェノール化合物 , フラボノイド , ポリフェノール , 脂質酸化

Research theme for competitive and other funds (8)：

2010 - 2010 茶飲料の品質と容器の関連について
2009 - 2009 産業化を考慮したワカメおよびコンブの高速塩漬方法の開発および該塩漬けで生じる塩水廃棄物の有効利用法の検討
2007 - 2007 亜麻仁油搾りかすの有効利用
2005 - 2006 水産加工物または水産加工残渣からの有用成分の検索
2005 - 2005 ルピナス種子由来のタンパク質の栄養学的ならびに生理学的有効性に関する研究

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Papers (71)：

Matsuo, Y, Akita, K, Taguchi, H, Fujii, S, Yoshie-Stark, Y, Araki, T. Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives. Food Chemistry. 2021. 373. 30. 131464
Matsuo, Y, Kondo, Y, Honda, S, Yoshie-Stark, Y, Suzuki, H, Araki, T. Compositional changes in the edible parts of cultured ayu at different growing stages and their utilization in fish cracker production. 2020. 67. 92-100
Yoshioka, M, Matsuo, Y, Nemoto, Y, Ogushi, M, Onodera, M, Yoshie-Stark, Y. Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition. Fisheries Science. 2020. 86. 215-229
Nemoto, Y, Matsuo, Y, Shioda, K, Yoshie-Stark, Y. Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji,. Fisheries Science. 2020
Nemoto, Y, Matsuo, Y, Yoshie-Stark, Y. New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition. Fisheries Science. 2020

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MISC (2)：

YOSHIE STARK Yumiko. Isoelectric Point Analysis of Protein Depending on the Objectives. 2004. 360. 734-735
YOSHIE-STARK Y. Distribution of flavonoids and related compounds from seaweeds in Japan. Journal of Tokyo University of Fisheries. 2003. 89. 1-6

Books (7)：

Effect of wavelength of intermittent light on the growth and fatty acid profile of the haptophyte Isochrysis galbana
In: Grobal Change: Mankind-Marine Environment Interactions, Springer 2011
「第9節海藻のポリフェノールおよび食物繊維の生理機能」, 水産物の有効利用法開発、坂口守彦編
エヌ・テイー・エス 2005
「水産食品デザイン学;新製品と美味しさの創造」、渡邊悦生編著
成山堂 2004
Polyphenolic compounds from seaweeds: distribution and their antioxidative effects. In “More Efficient Utilization of Fish and Fisheries Products”(Development in Food Science, Ed. by Sakaguchi, M.)
Elsevier 2003
DNA strand breakage induced by nitric oxide together with catecholamine: implications for neurodegenerative disease. In:“Free Radicals in Brain Pathophysiology”, Ed. By Poli G, Cadenas, E., and Packer, L.
Marcel Dekker 2000

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Education (1)：

- 1994 東京水産大学大学院博士(水産学)

Professional career (1)：

博士(水産学) (東京水産大学大学院)

Work history (2)：

2019/07 - 2020/03 University of Strasbourg, Exchange researcher
2017/07 - 2019/06 ケンコーマヨネーズ株式会社社外取締役

Committee career (6)：

2016/10 - 2020/09 群馬県内水面魚場管理委員会委員
2012 - 2019 文部科学省教科用図書検定調査審議会委員
2014/11 - 2018/10 群馬県食品安全審議会委員
2005 - 2009 日本水産学会広報委員
1999 - 2002 日本水産学会編集委員

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Awards (1)：

2001 - 日本水産学会奨励賞受賞

Association Membership(s) (4)：

Institute of Food Technologists, IFT, USA , JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY , THE JAPAN SOCIETY FOR ANALYTICAL CHEMISTRY , THE JAPANESE SOCIETY OF FISHERIES SCIENCE

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