NAKAMURA TADASHI

Research keywords (1)：乳利用学、応用微生物学

Papers (50)：

Chisato Kaya, Junki Iwata, Koji Ishiguro, Tadashi Nakamura, Kanenori Takata, Hiroaki Yamauchi. Bread-making Qualities of Low-salt Dough with Soy Sauce. Nippon Shokuhin Kagaku Kogaku Kaishi. 2021. 68. 6. 242-252
Zenta Nishio, Miwako Ito, Kanenori Takata, Daisuke Goshima, Koki Matsushita, Tadashi Nakamura, Hiroaki Yamauchi. Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality. Food Science and Technology Research. 2020. 26. 2. 215-222
Daisuke Goshima, Koki Matsushita, Junki Iwata, Tadashi Nakamura, Kanenori Takata, Hiroaki Yamauchi. Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes. Food Science and Technology Research. 2019. 25. 5. 625-636
Kanenori Takata, Koki Matsushita, Daisuke Goshima, Tadashi Nakamura, Hiroaki Yamauchi. Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’. Breeding Science. 2019. 69. 3. 478-486
Koki Matsushita, Junki Iwata, Daisuke Goshima, Dennis Marvin Santiago, Tadashi Nakamura, Hiroaki Yamauchi. Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes. Food Science and Technology Research. 2019. 25. 2. 245-255

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Patents (6)：

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Education (2)：

Professional career (1)：

Work history (4)：

2008/11 - 現在 Obihiro University of Agriculture and Veterinary Medicine Department of Food Science
2006/10 - 2008/10 Obihiro University of Agriculture and Veterinary Medicine
2004/10 - 2006/09 Ludwig-Maximilians-Universität München (Alexander von Hunboldt 特別研究員)
1995/04 - 2006/09 Obihiro University of Agriculture and Veterinary Medicine

Association Membership(s) (3)：

北海道畜産草地学会 , 日本食品科学工学会 , 日本畜産学会

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