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Affiliation and department：
Job title： Deputy leader
Homepage URL (2)： http://www.naro.affrc.go.jp/nilgs-neo/index.html , http://www.naro.affrc.go.jp/english/nilgs/index.html
Research theme for competitive and other funds (1)：
Papers (53)：
MISC (132)：
Patents (11)：
Books (1)：
Professional career (1)：
Work history (1)：
Committee career (1)：
Association Membership(s) (4)：
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National Agriculture and Food Research Organization Institute of Food Research, NARO, Division of Food Processing and Biomaterials Research, Biomaterials Development Group
About National Agriculture and Food Research Organization Institute of Food Research, NARO, Division of Food Processing and Biomaterials Research, Biomaterials Development Group
Job title： Deputy leader
Homepage URL (2)： http://www.naro.affrc.go.jp/nilgs-neo/index.html , http://www.naro.affrc.go.jp/english/nilgs/index.html
Research theme for competitive and other funds (1)：
- 2013 - 2016 乳酸菌のプラスミノーゲン活性化因子がチーズ中のプラスミン活性に及ぼす影響
- Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, et al. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. Journal of Dairy Science. 2023
- Satoru Tomita, Masaru Nomura, Yousuke Arakawa, Takayuki Miura, Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, et al. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae. Food Research International. 2022. 158. 111535-111535
- Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, et al. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. Journal of dairy science. 2022. 105. 6. 4868-4881
- Satoshi Suzuki, Hideyuki Ohmori, Sora Hayashida, Masaru Nomura, Miho Kobayashi, Tatsuro Hagi, Takumi Narita, Satoru Tomita, Hideyuki Yamashita, Yousuke Arakawa, et al. Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains. Food Science and Technology Research. 2021. 27. 3. 543-549
- Yui Asahina, Tatsuro Hagi, Miho Kobayashi, Takumi Narita, Keisuke Sasaki, Atsushi Tajima, Masaru Nomura. Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening. International Dairy Journal. 2020. 110
- 佐々木啓介, 佐々木啓介, 渡邊源哉, 林田空, 小林美穂, 成田卓美, 芦原茜, 瀧田渓吾, 朝比奈唯, 田島清, et al. 出身国間で一般消費者における牛肉の「好ましさ」評価要素が異なる. 日本食肉科学会大会講演要旨. 2024. 65th
- 篠田咲紀, 赤田花林, 石田翔太, 小松雅也, 渡邊源哉, 成田卓美, 林田空, 萩達朗, 野村将, 本山三知代, et al. 国産乳酸菌チーズスターターLacticaseibacillus paracasei OUT0010の添加がカマンベールチーズの官能特性に及ぼす影響. 日本畜産学会大会講演要旨. 2023. 131st
- 佐々木啓介, 石田翔太, 渡邊源哉, 本山三知代, 林田空, 芦原茜, 石田藍子, 大森英之, 井上寛暁, 萩達朗, et al. 消費者における豚肉嗜好性の評価基準はサンプルセットの違いに影響を受けるか. 日本養豚学会大会講演要旨. 2023. 118th
- 赤田花林, 大曲秀明, 石田翔太, 渡邊源哉, 本山三知代, 中島郁世, 林田空, 成田卓美, 小林美穂, 野村将, et al. 消費者型官能評価の評価環境の違いが評価基準に及ぼす影響. 日本養豚学会大会講演要旨. 2023. 118th
- 篠田咲紀, 渡邊源哉, 成田卓美, 林田空, 萩達朗, 野村将, 石田翔太, 赤田花林, 本山三知代, 中島郁世, et al. Lacticaseibacillus paracasei OUT0010を添加して製造したチーズの揮発成分および匂い特性. 日本畜産学会大会講演要旨. 2022. 130th
Books (1)：
- おいしく安心な食と農業 ウシ・ブタ・ニワトリ
文研出版 2021 ISBN:9784580886902
- Ph.D.
- 2021/04 - 現在 National Agriculture and Food Research Organization Food Research Institute
- 2017/04 - 現在 日本畜産学会 機関誌編集委員
JAPANESE SOCIETY OF ANIMAL SCIENCE
, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
, JAPAN SOCIETY FOR LACTIC ACID BACTERIA
, KANTO SOCIETY OF ANIMAL SCIENCE
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