Fumie Saitoh

サイトウフミエ | Fumie Saitoh

Affiliation and department：
Job title： Assistant Professor
Homepage URL (1)： http://www.wine.yamanashi.ac.jp/biofunctional/biofunctional.html

Research field (1)： Food sciences

Research keywords (4)： flor-velum , flavor , Wine , Food Science

Research theme for competitive and other funds (8)：

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Papers (9)：

Abundant Existence of Bovine Serum Albumin Non-precipitable Tannins in Red Wines. ACS Food Science & Technology. 2021. 1. 11. 2062-2068
Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru Okuda. Influence of wine components on pellicle formation by pellicle-forming yeasts. OENO One. 2021. 55. 3. 363-375
Tohru Okuda, Emiko Kawai, Jun Harada, Eri Inoue, Masashi Hisamoto, Fumie Watanabe-Saito. Inhibition of Polyphenol Oxidase by Quercetin Derivatives in Grape Skin. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. 2018
The role of aroma in wine. AROMA RESEARCH No.61. 2015. 16. 1. 32-35
UPLC-DAD-TOFMS Analysis of Changes in Anthocyanin Derivatives in Red Wines during Bottle Storage. Journal of ASEV JAPAN. 2012. 23. 1. 3-12

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Books (1)：

Lectures and oral presentations (41)：

QDA法によるワインの酸味の質的評価
(日本食品科学工学会令和5年度関東支部大会 2023)
Search for Wine Components Affecting Pellicle Formation in Muscat Bailey A Wine (Second Report)
(2022)
pH がマスカット・べーリーA ワインのポリフェノールに及ぼす影響
(日本ブドウ・ワイン学会 2022甲府大会 2022)
ジグルコシド系アントシアニンは高 pH で容易に退色する
(日本ブドウ・ワイン学会 2022甲府大会 2022)
樽材由来多糖類の抽出とその組成
(日本ブドウ・ワイン学会2021大会 2021)

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Education (3)：

Work history (5)：

Awards (1)：

Association Membership(s) (4)：

ASEV Japan , ASEV , The Japanese society for Food Science and Technology , Japan Society for Bioscience, Biotechnology, and Agrochemistry

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