Chen Jie Yu

Affiliation and department：

Research field (1)： Food sciences

Research keywords (1)： Food science, Food quality evaluation, Seasoning characteristics analysis, Nondestructive analysis, Near infrared spectroscopy,

Research theme for competitive and other funds (5)：

2022 - 2025 地域の食文化・習慣を考慮した近赤外分光法による調味料の客観的品質評価技術の確立
2018 - 2022 Construction of quality evaluation system based on the modeling of frying oils and development of a control method for oil quality
2018 - 2022 Development of the measurement technique of lipid degradation level and trans fatty acid of deep fried foods using near infrared spectroscopy
2015 - 2019 Development of the rapid measurement technology of the trans-fatty acid in frying oils using near infrared spectroscopy
2012 - 2016 Investigating the influence of the physical "taste" of food on its near infrared spectrum

Papers (91)：

Xiaofang Liu, Shuo Wang, Yong Yu, Xu Zhang, Jieyu Chen, Han Zhang. Quality Change in Camellia Oil during Intermittent Frying. Foods (Basel, Switzerland). 2022. 11. 24
Xiaofang Liu, Shuo Wang, Shigeru Tamogami, Jieyu Chen, Han Zhang. An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. Foods. 2022. 11. 16. 2413-2413
Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang. Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying. Analytical Letters. 2021. 1-13
Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen. Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste). LWT-FOOD SCIENCE AND TECHNOLOGY. 2021. 139
Li Xing, Yelian Miao, Na Li, Ling Jiang, Jie Yu Chen. Molecular structure features and lactic acid fermentation behaviors of water- and alkali-soluble polysaccharides from Dendrobium officinale. Journal of food science and technology. 2021. 58. 2. 532-540

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MISC (79)：

Wang Shuo, Wang Shuo, Liu Xiaofang, Liu Xiaofang, Tamura Takehiro, Kyouno Nobuyuki, Zhang Han, Chen Jie Yu. Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste). LWT - Food Science and Technology. 2021. 139
荒屋未友来, 八嶋莉緒奈, 陳介余, 張函. グミの食感の視覚化及びおいしさへの影響の検討. 秋田県立大学学生自主研究研究成果. 2020. 0
張かん, 佐藤瑞希, 劉暁芳, 劉暁芳, 陳介余. フライ過程における食用油の遊離脂肪酸の変化について. 日本食品工学会年次大会講演要旨集. 2020. 21st
張かん, 張かん, 藤田悟, 増井栄太郎, 劉暁芳, 陳介余, 陳介余. 食用油の劣化に対する抗酸化素材添加の効果について. 美味技術学会例会資料集. 2019. 19th
Wang Shuo, Tamura Takehiro, Kyouno Nobuyuki, Liu Xiaofang, Zhang Han, Akiyama Yoshinobu, Chen Jie Yu. Effect of volatile compounds on the quality of Japanese fermented soy sauce. LWT - Food Science and Technology. 2019. 111

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Professional career (1)：

博士(農学) (鹿児島大学連合大学院)

Work history (5)：

2009/04 - 現在 Akita Prefectural University Faculty of Bioresource Sciences
2006/04 - 2009/03 Akita Prefectural University Faculty of Bioresource Sciences
1999/04 - 2006/03 Akita Prefectural University Faculty of Bioresource Sciences
1997/01 - 1999/03 生物系特定産業技術研究推進機構派遣研究員(派遣場所:農林水産省食品総合研究所分析評価部) (近赤外分光法を基軸とする乳牛生体情報のオンラインモニタリング手法の研究開発)
1995/07 - 1996/12 株式会社増島製作所技術開発部

Awards (3)：

2007/12 - 日本科学計測振興会賞
2007/11 - NIR Advance Award
2007/08 - 日本食品工学会奨励賞

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