Matsuoka Hiroki

マツオカヒロキ | Matsuoka Hiroki

Affiliation and department：
Job title： Associate Professor
Other affiliations (2)：

Research field (1)： Food sciences

Research keywords (4)： Salted vegetables , isothiocyanate , Tsukemono , Food Chemistry

Research theme for competitive and other funds (9)：

2016 - 2017 漬物摂取がラットの血圧および腎・肝機能に及ぼす影響
2014 - 2015 タクアン漬けの血圧上昇抑制作用およびその作用機序の解析
2011 - 2012 Antioxidative activity and biotransformation of thiohyantoins derived from isothiocyanates and amino acids
2010 - 2012 Valuation and molecular epidemiology of food-poisoning bacteria in vacuum packed pouch cooking
2012 - 米糠発酵による抗酸化機能亢進効果とその抗酸化成分の分離法の確立

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Papers (51)：

ABE Masako, TOMIZAWA Ayumi, NAGAI Yuko, TAKANASHI Miho, MATSUOKA Hiroki, OZAWA Yoshio, AYABE Sonoko. Effect of Carbohydrate-based Sweeteners on the Reddish Coloration of Chinese Quince Extract Jelly and Its Taste Characteristics. Journal of Cookery Science of Japan. 2024. 57. 4. 208-217
Asaka Takahashi, Tsuyoshi Yamada, Taito Kobayashi, Kei Kumakura, Hiroki Matsuoka. Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (takuan-zuke). FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 2. 179-185
Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi, Kei Kumakura, Sonoko Ayabe, Hiroki Matsuoka. Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. Journal of food biochemistry. 2021. 45. 12. e13983
Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi, Kei Kumakura, Hiroki Matsuoka. Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root. Journal of food science. 2021. 86. 2. 563-570
Taito Kobayashi, Kei Kumakura, Asaka Takahashi, Hiroki Matsuoka. Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. Foods (Basel, Switzerland). 2020. 9. 11

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MISC (13)：

熊倉慧, 穴原壮, 小林泰斗, 松岡寛樹. Analysis of secondary metabolites in post-harvest Ganoderma lucidum fruiting bodies. 日本きのこ学会大会講演要旨集. 2023. 26th
滝沢俊介, 新島菜月, 藤田顕太郎, 小林泰斗, 熊倉慧, 松岡寛樹. 昆虫食としてのカイコの可能性. 群馬県農林水産業関係機関成果発表会発表課題要旨蚕業分科会. 2023. 2022
阿部雅子, 小林泰斗, 熊倉慧, 松岡寛樹, 綾部園子. 下処理法の違いによるこんにゃく調理品の特性について. 日本調理科学会大会研究発表要旨集. 2022. 2022
熊倉慧, 岡本健吾, 小林泰斗, 永井俊匡, 松岡寛樹. Identification, characterization and expression of a glutamic protease gene from Ganoderma lucidum. 日本きのこ学会誌. 2022. 29. 4
富澤歩美, 阿部雅子, 曽根保子, 松岡寛樹, 小林亘, 小林亘, 小澤好夫, 綾部園子. カリンエキスゼリーの呈色性と抗炎症作用. 日本食品科学工学会大会講演集. 2021. 68th

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Patents (1)：

Books (17)：

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Lectures and oral presentations (59)：

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Education (3)：

Professional career (1)：

Work history (9)：

2019/04 - 現在高崎健康福祉大学農学部生物生産学科教授
2005/04 - 現在 Takasaki University of Health and Welfare
2010/04 - 2021/03 Takasaki University of Health and Welfare Faculty of Health and Welfare, Department of Food and Life-science
2017/10 - 2019/03 Takasaki University of Health and Welfare Faculty of Agriculture
2012/04 - 2014/03 東日本栄養専門学校栄養士学科非常勤講師

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Awards (1)：

Association Membership(s) (2)：

日本食品科学工学会 , 日本農芸化学会

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