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J-GLOBAL ID：200901047012560448 Update date: Mar. 03, 2025

Kondo Miki

コンドウミキ | Kondo Miki

Affiliation and department：
Job title： Professor

Research field (1)： Food sciences

Research theme for competitive and other funds (15)：

2021 - 2024 フキの新機能である血糖値上昇抑制作用の解析及び糖尿病対策への活用に向けた基礎研究
2017 - 2023 古代エンドウ「ツタンカーメン豆」の調理により生じる着色機構の解明と抗酸化性の解析
2013 - 2016 The study of antioxidant activity of a degraded product derived from anthocyanin in purple-black rice during cooking
2011 - 2012 紫黒米に含まれる色素成分の熱分解産物をターゲットとした機能性食品の開発のための基礎研究
2010 - 2012 Study on behavior of anthocyanin and its functionality during the cooking and processing of purple black rice

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Papers (36)：

Jing Wang, Yuki Hashimoto, Miki Hiemori-Kondo, Akiko Nakamoto, Tohru Sakai, Wenxiu Ye, Naomi Abe-Kanoh. Resveratrol and piceid enhance efferocytosis by increasing the secretion of MFG-E8 in human THP-1 macrophages. Bioscience, Biotechnology, and Biochemistry. 2024. 88. 9. 1090-1101
Miki Hiemori-Kondo, Yuuki Maekawa, Akiyo Tomino, Honoka Uehara. Mechanism of coloring reaction caused by heating Tutankhamun's peas. Food Chemistry Advances. 2023. 100489-100489
Miki Hiemori-Kondo, Rena Ueta, Kumiko Nagao. Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study. International Journal of Gastronomy and Food Science. 2022. 29
Miki Hiemori-Kondo, Daisuke Shinya, Rena Ueta. Development of a quantitative method for analyzing three imidazole dipeptides using high-performance liquid chromatography and its application for meat and fish. Journal of Food Composition and Analysis. 2022. 106
Yuuki Maekawa, Daisuke Shinya, Takahiro Okazaki, Nobukazu Yano, Miki Hiemori-Kondo. Effect of diet containing yuzu peel powder on lipid oxidation of Epinephelus akaara. Nippon Suisan Gakkaishi (Japanese Edition). 2022. 88. 6. 494-502

MISC (23)：

近藤美樹, 新居美香. 徳島県特産フキの血糖値上昇抑制成分の同定および糖尿病対策への活用に向けた基盤研究. 徳島文理大学研究紀要. 2022. 103
関口絢子, 近藤(比江森) 美樹, 金内誠. 発芽素材の健康機能と食品への応用-特集発芽食品の新展開. 食品と科学. 2013. 55. 7. 59-64
比江森(近藤)美樹, 比江森(近藤)美樹. Development of functional foods focusing on antioxidant effect of a component derived from heated anthocyanin. 山陽技術雑誌. 2013. 60
近藤美樹. フィトケミカル-最近の話題-アントシアニンの食品分布と機能性. 日本栄養士会雑誌. 2013. 56. 8
比江森(近藤)美樹, 比江森(近藤)美樹. 黒大豆におけるアントシアニンの機能性に及ぼす調理の影響. 飯島記念食品科学振興財団年報. 2012. 2010

Books (1)：

Lectures and oral presentations (64)：

調理・加工によるフキの機能性成分の変化
(日本栄養・食糧学会大会講演要旨集 2023)
ツタンカーメンエンドウの莢抽出物における生体抗酸化性
(日本栄養・食糧学会大会講演要旨集 2023)
Identification of antioxidant components in purple cauliflower
(日本農芸化学会大会講演要旨集(Web) 2023)
Survey on various cooking methods and traditions of home cooking in the JSCS Chugoku-Shikoku Branch: Branch survey: Image and awareness of local cuisine and event foods among students in the nine prefectures of the Chugoku- Shikoku region
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2023)
ツタンカーメンエンドウの紫色の莢に含まれるアントシアニンの抗酸化性
(日本栄養・食糧学会大会講演要旨集 2022)

Professional career (2)：

Association Membership(s) (6)：

日本フードファクター学会 , 日本栄養改善学会 , 日本調理科学会 , 日本栄養士会 , 日本農芸化学会 , 日本栄養・食糧学会

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