Matsui Motoko

マツイモトコ | Matsui Motoko

Affiliation and department：
Job title： emeritus professor
Other affiliations (2)：

Research keywords (4)：食育・食品の調理加工(豆類・エビイモ・ぶどう・酒) , Structure Biochemistry , Home Science , Food and Nutrition

Research theme for competitive and other funds (11)：

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Papers (44)：

Motoko Matsui, Miyako Saikawa, Yukari Muramoto. Characteristics of bean paste and kneaded sweet bean paste made from different white beans. Journal for the Integrated Study of Dietary Habits. 2023. 33. 4. 185-192
Oida Koji, Matsui Motoko, Muramoto Yukari, Itai Akihiro. Effects of the Plant Growth Regulator Treatments at Blooming Period on Rheological Properties and Cell Wall Components of Mature Grape Berries of 'Shine Muscat'. Hort. Res (Japan). 2022. 21. 3. 287-297
SHIMOFUJI Satoru, MATSUI Motoko, MURAMOTO Yukari, MORIYAMA Hironori, HOKI Yoshiro, UEHIGASHI Haruhiko. Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning. Japan Journal of Food Engineering. 2021. 22. 1. 15-24
SHIMOFUJI Satoru, MATSUI Motoko, MURAMOTO Yukari, MORIYAMA Hironori, KATO Reina, HOKI Yoshiro, UEHIGASHI Haruhiko. Machine Learning in Analyses of the Relationship between Japanese Sake Physicochemical Features and Comprehensive Evaluations. Japan Journal of Food Engineering. 2020. 21. 1. 37-50
Koji OIDA, Motoko MATSUI, Shoi OHBA, Yukari MURAMOTO, Kimiko OHTANI, Hino MOTOSUGI. Effect of Additional GA3 Application 10-15 Days after Full Bloom on Berry Skin Fracture and Flesh Firmness at Harvest Time in Shine Muscat Grapes. Journal of ASEV Japan. 2019. 30. 1. 3-11

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MISC (46)：

松井元子, 才川京, 村元由佳利. 原料豆の異なる白生餡,白練り餡の特徴-Characteristics of bean paste and kneaded sweet bean paste made from different white beans. 日本食生活学会誌 = Journal for the integrated study of dietary habits / 日本食生活学会編. 2023. 33. 4. 185-192
新田奈穂, 松井元子, 村元由佳利, 古谷規行. 登熟期間の気象条件が京都大納言小豆の形態および調理科学的特性に与える影響. 日本調理科学会大会研究発表要旨集. 2022. 2022
下藤悟, 下藤悟, 松井元子, 村元由佳利, 森山洋憲, 甫木嘉朗, 矢島敏行, 吉田浩一, 上東治彦. 電子味覚システム,フラッシュGCを用いた日本酒の成分の予測. 日本食品科学工学会大会講演集. 2019. 66th
Hisai Shiori, Muramoto Yukari, Matsui Motoko. Changes of rheological properties of Kuzu starch by long-term storage. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019. 31. 2-2
Satoh Yumi, Muramoto Yukari, Matsui Motoko. Characteristics of coffee infusion from different production area. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019. 31. 18-18

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Books (9)：

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Lectures and oral presentations (3)：

丹波大納言アズキの加工適性評価の検討
(日本調理科学会大会研究発表要旨集 2015)
シニア男性の「健全な食生活の自立」を目指した食育プログラムの有効性の検討タブレット端末を利用した調理ガイドシステムの有効性
(日本家政学会大会研究発表要旨集 2014)
健康食品の安全性に関する研究(第16報) 健康食品中の硝酸塩の含有量調査
(環境ホルモン学会研究発表会要旨集 2013)

Professional career (2)：

Committee career (7)：

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Awards (2)：

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