Rchr
J-GLOBAL ID:200901015904291990   Update date: Jun. 13, 2019

TOYOHARA Haruhiko

トヨハラ ハルヒコ | TOYOHARA Haruhiko
Affiliation and department:
Job title: Associate Professor
Research field  (2): Fisheries chemistry ,  Applied molecular and cellular biology
Research keywords  (2): Fishery Chemistry ,  Marine Biological Chemistry
Research theme for competitive and other funds  (4):
  • 1977 - Studies on the regulation of muscle protein turnover in fish
  • 1977 - Studies on the regulation of muscle protein turnover in fish
  • 1996 - Environmental Adaptation of Marine Invertebrates
  • 1996 - Environmental Adaptation of Marine Invertebrates
Papers (184):
  • OGINO Tetsuya, TOYOHARA Haruhiko. Identification of possible hypoxia sensor for behavioral responses in a marine annelid, Capitella teleta. Biology Open. 2019
  • 野尻侑, 佐橋栞太, 豊原治彦. 短期間飼育による汽水性ヤマトシジミの高品質化. 日本水産学会大会講演要旨集. 2018. 2018. 55
  • NISHIGAITO YUTA, SAHASHI KANTA, TOYOHARA HARUHIKO. Development of highly efficient filtering materials made of oxidized metals. NIPPON SUISAN GAKKAISHI. 2018. 84. 2. 280-287
  • SAHASHI KANTA, NOJIRI YU, TOYOHARA HARUHIKO. Improving the quality of Corbicula sandai by rearing in a short period. NIPPON SUISAN GAKKAISHI. 2018. 84. 1. 81-86
  • TOYOHARA HARUHIKO. III-2. Cellulase and environmental enzymes. NIPPON SUISAN GAKKAISHI. 2017. 83. 5. 825-825
more...
MISC (280):
Books (11):
  • Post-mortem tenderization of fish muscle during chilled storage. "Chilling and Freezing of New Fish Products"ed.
    by International Institute of Refrigeration.,/,179-184 1990
  • H.Toyohara, M.Ando, M.Sakaguchi, and Y.Shimizu: Post-mortem tenderization of fish muscle during chilled storage.
    In “Chilling and Freezing of New Fish Products” (ed. by International Institute of Refrigeration),179-184 1990
  • Y.Shimizu and H.Toyohara and T.C.Lanier: Surimi production from fatty dark-fleshed fish species.
    In “Surimi Technology” (ed. by C.M.Lee and T.C.Lanier), Marcel Decker. Inc.,181-208 1991
  • Surimi production from fatty dark-fleshed fish species. "Surimi Technology"ed.
    by C. M. Lee and T. C. Lanier. Marcel Decker. Inc.,/,181-208 1991
  • Y.Shimizu and H.Toyohara: Fish jelly products.
    In “Science of Processing Marine Food Products” (ed. by T.Morimoto et al.), Vol.II. Japan International Cooperation Agency,70-82 1992
more...
Lectures and oral presentations  (1):
  • 貝殻の石灰化に関わるクモ糸タンパク質の構造と機能
    (日本農芸化学会 2010)
Works (1):
  • Sashimi as traditional food
    1993 -
Education (2):
  • - 1977 Kyoto University Faculty of Agriculture
  • - 1984 Kyoto University Graduate School, Division of Agriculture
Professional career (1):
  • Doctor of Agriculture (Kyoto University)
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