Rchr
J-GLOBAL ID：200901078057400045   Update date: Feb. 01, 2024

Odake Sachiko

オダケ サチコ | Odake Sachiko
Affiliation and department：
Nippon Veterinary and Life Science University Faculty of Applied Life ScienceSchool of Food Science and Technology

About Nippon Veterinary and Life Science University Faculty of Applied Life ScienceSchool of Food Science and Technology


Research field  (2)： Home economics, lifestyle science ,  Food sciences
Research keywords  (13)： texture expression ,  食感表現 ,  食文化 ,  咀嚼香 ,  畜肉食品 ,  味・香り ,  拡散現象 ,  mastication ,  meat products ,  flavor ,  aroma ,  taste ,  diffusion
Research theme for competitive and other funds  (11)：
  • 2017 - 2020 Creating a multilingual dictionary for Japanese texture expressions
  • 2016 - 2017 Japanese-English dictionary for food texture
  • 2014 - 2017 Aroma release during mastication and swallowing
  • 2011 - 2014 Retronasal aroma release with artificial throat
  • 2008 - 2010 Evaluation and control of physical properties and flavor of foods using human sensing systems
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Papers (84)：
  • Kaho Nemoto, Fumiyuki Kobayashi, Sachiko Odake. Characteristic of the dough prepared with coconut oil. CEREAL CHEMISTRY. 2023
  • Konomi Takahashi, Fumiyuki Kobayashi, Asako Narai-Kanayama, Sachiko Odake. The correlation between denaturation of glyceraldehyde-3-phosphate dehydrogenase and inactivation of Saccharomyces pastorianus cells by pressurized carbon dioxide microbubbles. Letters in applied microbiology. 2023. 76. 4
  • Fumiyuki Kobayashi, Kaho Nemoto, Asako Narai-Kanayama, Kinya Katayama, Sachiko Odake. Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles. BIOTECHNOLOGY PROGRESS. 2022
  • Fumiyuki Kobayashi, Sachiko Odake. Determination of the Lethal Injury on the Inactivation of Saccharomyces pastorianus Cells by Low-pressure Carbon Dioxide Microbubbles. Current microbiology. 2022. 79. 4. 120-120
  • Fumiyuki Kobayashi, Hitoshi Aoki, Junichi Kamagata, Sachiko Odake. Effect of electrolyzed water and carbon dioxide microbubbles on removal of diazinon and diazoxon. JOURNAL OF FOOD PROCESS ENGINEERING. 2022. 45. 2
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MISC (90)：
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Patents (1)：
  • 咀嚼模擬装置
Lectures and oral presentations  (105)：
  • Temporal Dominance of Sensationsを用いた煎餅の物性特性評価
    (日本官能評価学会誌 2017)
  • Analysis of ideophones for physically perceived and imagined rice crackers
    (人工知能学会全国大会論文集(CD-ROM) 2017)
  • 温州みかんを咀嚼した時の口腔内香気分析
    (日本食品科学工学会大会講演集 2016)
  • 煎餅におけるオノマトペを用いたテクスチャー表現
    (日本官能評価学会誌 2016)
  • ガムの咀嚼特性評価-ガムの硬さ/軟らかさの検討
    (日本官能評価学会誌 2016)
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Education (2)：
  • - 1991 Ochanomizu University
  • - 1985 Ochanomizu University
Professional career (1)：
  • 学術博士 (お茶の水女子大学)
Work history (6)：
  • 2018/04 - 現在 Nippon Veterinary and Life Science University
  • 2007/04 - 2018/03 Nippon Veterinary and Life Science University
  • 2006/04 - 2007/03 Nippon Veterinary and Life Science University
  • 2002/04 - 2006/03 日本獣医畜産大学 助教授
  • 1993 - 2002 Yamanashi Women's Junior College
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Awards (1)：
  • 1997 - 日本家政学会奨励賞
Association Membership(s) (7)：
日本生活文化史学会 ,  JAPANESE SOCIETY FOR SENSORY EVALUATION ,  THE JAPAN SOCIETY OF COOKERY SCIENCE ,  日本家政学会 ,  日本畜産学会 ,  日本食品科学工学会 ,  日本農芸化学会
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