Rchr
J-GLOBAL ID：201601016706976610   Update date: Apr. 25, 2024

Hayashi Nobuyuki

ハヤシ ノブユキ | Hayashi Nobuyuki
Affiliation and department：
National Agriculture and Food Research Organization Food Research Institute, NARO

About National Agriculture and Food Research Organization Food Research Institute, NARO


Homepage URL  (2)： http://www.naro.affrc.go.jp/nfri-neo/index.html ,  http://www.naro.affrc.go.jp/english/nfri/index.html
Research field  (1)： Functional solid-state chemistry
Research keywords  (3)： Physical organic chemistry ,  Molecular recognition chemistry ,  Organic chemistry
Research theme for competitive and other funds  (6)：
  • 2022 - 2026 人工レセプター型味センサ化合物の収束的合成法の構築と甘味評価への応用
  • 2018 - 2021 Study on a taste evaluation using an artificial receptor molecule
  • 2011 - 2015 Development of fragment assembling type taste sensors
  • 2007 - 2009 Reduction Mechanism of the Astringent Taste of Green Tea Catechins with Water-soluble Polysaccharides
  • 1998 - 1999 橋かけアンモニウムイオンを経由するアジリジンの新規環拡大反応の開発
Show all
Papers (59)：
  • Nobuyuki Hayashi, Tomomi Ujihara, Masahiro Anada. Origin of the Conformational Stability of Dirhodium(II) Tetrakis[N-phthaloyl-(S)-tert-leucinate] and Its Halogenated Derivatives. The Journal of Physical Chemistry A. 2024. 128. 16. 3051-3061
  • Tomomi Ujihara, Nobuyuki Hayashi, Yuki Ishida, Hidekazu Ikezaki. Standardization of strawberry sourness and sweetness intensities using a taste sensor system and an invariant taste standard solution. Bioscience, Biotechnology, and Biochemistry. 2023. 87. 8. 890-897
  • Nobuyuki Hayashi, Tomomi Ujihara, Shigeki Jin. Detection of catechins using a fluorescent molecule and its application toward the evaluation of astringent intensity. Analyst. 2022. 147. 20. 4480-4488
  • Nobuyuki Hayashi, Tomomi Ujihara, Hirotaka Ikeda. Contrasting roles of bond orbital interactions contributing to conformational stabilities of flavan-3-ol structures. Computational and Theoretical Chemistry. 2021. 1203. 113362
  • Tomomi Ujihara, Nobuyuki Hayashi. A theoretical study on structures of an epigallocatechin-3-O-gallate/caffeine complex in aqueous solution. Journal of Molecular Structure. 2021. 1238. 130434
ｍore...
MISC (5)：
Books (4)：
  • Forefront of the Science of Palatability and Food Tech
    2022 ISBN:9784781316758
  • おいしさの科学とビジネス展開の最前線
    シーエムシー出版 2017
  • TEA in Health and Disease Prevention
    Academic Press (Elsevier) 2013
  • Biochemical Sensors
    Pan Stanford Publishing 2013
Professional career (1)：
  • Ph.D.
Work history (3)：
  • 2016 - 現在 National Agriculture and Food Research Organization
  • 2011 - 2016 National Agriculture and Food Research Organization
  • 2003 - 2011 National Agriculture and Food Research Organization
Association Membership(s) (4)：
THE CHEMICAL SOCIETY OF JAPAN ,  American Chemical Society ,  日本食品科学工学会 ,  日本農芸化学会
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