Research theme for competitive and other funds (19)：
2025 - 2028 Development of new fermentation technique using pressurized carbon dioxide
2020 - 2023 Analysis of apoptosis induction on the inactivation by low pressure carbon dioxide microbubbles
2021 - 2022 二酸化炭素マイクロバブルによる酵素失活に関わる変性作用の解析
2020 - 2021 二酸化炭素マイクロバブルによるタンパク質変性作用の解析
2018 - 2019 二酸化炭素マイクロバブルの乳加工への適用
2018 - 2018 9. Pasteurization and changes of casein in bovine milk by low-pressure carbon dioxide microbubbles
2016 - 2017 低加圧二酸化炭素マイクロバブルで生じる微生物細胞膜の損傷メカニズムの解析
2016 - 2017 Japanese-English dictionary for food texture
2014 - 2017 Aroma release during mastication and swallowing
2015 - 2016 加熱蒸気プラズマ生成装置による穀物等の減菌・殺菌の評価
2014 - 2015 酸性電解水とアルカリイオン水及び無隔膜電解水による植物病原菌の殺菌力検証
2014 - 2015 液化炭酸ガスによる食品の切断実験と切断ノズルの改造
2013 - 2015 Analysis of action mechanism to microbial cells by low pressure carbon dioxide microbubbles
2011 - 2014 Retronasal aroma release with artificial throat
2011 - 2012 A study of food pasteurization by carbon dioxide microbubbles
2009 - 2010 Analysis of microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure
2008 - 2010 The study of influence of masticatory properties on retronasal aroma
二酸化炭素マイクロバブルによる洗浄が野菜の品質に与える影響
食品タンパク質の凝集における二酸化炭素マイクロバブルの適用
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Papers (60)：
Fumiyuki Kobayashi, Takeru Kawahara, Asako Narai-Kanayama, Sachiko Odake. Nanobubble water for the effective removal of biofilm formed by Escherichia coli. Journal of microbiological methods. 2025. 238. 107276-107276
Fumiyuki Kobayashi, Jun-Ichi Shiraishi, Konomi Takahashi, Yoshiyuki Ohta, Sachiko Odake. Oxidative Damage and Mutation of DNA in Saccharomyces pastorianus Cells Treated with Pressurized Carbon Dioxide Microbubbles. Current microbiology. 2025. 82. 5. 203-203
Fumiyuki Kobayashi, Ryusuke Kimura, Jutaro Mochizuki, Naoko Tateishi, Sachiko Odake. EFFECTS OF DRYING AND ROASTING ON VALUE-ADDED UTILIZATION OF DISCARDED PART OF ASPARAGUS (ASPARAGUS OFFICINALIS L.). JOURNAL OF THE ASABE. 2025. 68. 2. 125-132
Kaho Nemoto, Fumiyuki Kobayashi, Sachiko Odake. Coconut oil as an alternative to butter and shortening in bread making. Journal of Food Science. 2024. 89. 2. 913-924
Kaho Nemoto, Fumiyuki Kobayashi, Sachiko Odake. Characteristic of the dough prepared with coconut oil. CEREAL CHEMISTRY. 2023
The Language of Food in Japanese -Cognitive perspectives and beyond-, Converging evidence in language and communication research 25
2022 ISBN:9789027210821
2015/04 - 2019/03 Nippon Veterinary and Life Science University School of Food Science and Technology, Faculty of Applied Life Science
2010/04 - 2015/03 Nippon Veterinary and Life Science University School of Food Science and Technology, Faculty of Applied Life Science
2007/04 - 2010/03 Meiji University
Committee career (1)：
2014/10 - 現在 日本マイクロ・ナノバブル学会 評議員
Association Membership(s) (4)：
日本マイクロ・ナノバブル学会
, JAPAN SOCIETY FOR FOOD ENGINEERING
, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
