2020 - 2023 フードロス削減と QoL 向上を同時に実現する革新的な 食ソリューションの開発
2015 - 2020 品質保持期間延長技術の開発
2014 - 2019 新規需要開拓のためのチューリップ新品種育成と切り花等高品質化技術の開発
2015 - 2018 ユリのゲノム研究基盤を利用した花色・早晩性・香りの解析
2014 - 2017 花の香気成分の代謝・分解機構の解明
2011 - 2014 世界的に貴重な遺伝資源を活かしたチューリップ新品種育成と新規需要の創出
2011 - 2014 ユリ需要拡大のためのユリ香り抑制剤の実用化
2002 - 2004 日周変化に基づく花の香りの生成機構の解明
全件表示
論文 (45件):
Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe. Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses. Food Quality and Preference. 2024. 115. 105121-105121
Naomi Oyama-Okubo, Yuki Mikanagi. Analysis of Floral Scent Components of Roses Exhibiting an Unusual Odor: Identification of Stink Bug Pheromone Compounds in Roses. The Horticulture Journal. 2024
Naomi Oyama-Okubo, Naoko Fukuta. Lisianthus Flowers Emitted Volatile Components Including Iridoids and Actinidine Which Attract Cats. The Horticulture Journal. 2024
Yuka Inada, Naomi Oyama-Okubo, Masumi Yamagishi. Introduction of Floral Scent Traits into Asiatic Hybrid Lilies (Unscented) by Crossbreeding with Lilium cernuum (Scented). The Horticulture Journal. 2023. 92. 4. 485-492
Naomi Oyama-Okubo, Yuki Mikanagi. Analysis of Floral Scent Components of Rosa foetida Herrm., a Rose with an Unpleasant Fragrance. The Horticulture Journal. 2023