Okunishi Tomoya

オクニシトモヤ | Okunishi Tomoya

Affiliation and department：
Job title： professor
Homepage URL (1)： http://www.naro.affrc.go.jp/nfri/introduction/chart/0602/tomoya_okunishi.html

Research field (1)： Food sciences

Research keywords (4)：炊飯 , 米飯 , ごはんパン , 米粉パン

Research theme for competitive and other funds (4)：

2018 - 2021 Processing of barley by Gelatinization
2018 - 2021 Elucidation of improvement effect of gluten-free rice bread by rice protein hydrolysate
ごはんパンの開発
米粉パン用米粉の製パン特性解明

Papers (53)：

奥西智哉. Prediction of Cooked Rice Properties Viewing Brown Rice Appearance, AI Expected in. 日本調理科学会誌. 2024. 57. 3. 198-200
奥西智哉. 農産物検査とおコメの品質玄精米品質と炊飯米品質を結びつけるための相関性研究. 農産物検査とくほん / 全国瑞穂食糧検査協会編. 2023. 227. 64-68
Kiyosumi Hori, Tomoya Okunishi, Kenji Nakamura, Ken Iijima, Masahiro Hagimoto, Katsuyuki Hayakawa, Koka Shu, Takashi Ikka, Hiroto Yamashita, Masanori Yamasaki, et al. Genetic Background Negates Improvements in Rice Flour Characteristics and Food Processing Properties Caused by a Mutant Allele of the PDIL1-1 Seed Storage Protein Gene. Rice (New York, N.Y.). 2022. 15. 1. 13-13
奥西智哉. 【用語解説】微粉砕米粉. 応用糖質科学:日本応用糖質科学会誌. 2020. 10. 4. 253-253
Ando Yasumasa, Okunishi Tomoya, Okadome Hiroshi. Influences of blanching and freezing pretreatments on moisture diffusivity and quality attributes of pumpkin slices during convective air-drying. FOOD AND BIOPROCESS TECHNOLOGY. 2019. 12. 11. 1821-1831

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MISC (108)：

堀清純, 江花薫子, MATTHEW Shenton, 田中伸裕, 石丸健, 平林秀介, 川原善浩, 鐘ヶ江弘美, 鐘ヶ江弘美, 奥西智哉, et al. Collecting genome sequences, phenotypes and pedigree information in 104 Sake brewing rice cultivars. 育種学研究. 2025. 27
仲島日出男, 海野まりえ, 原田雅典, 成澤朋之, 常見崇史, 荒木和樹, 奥西智哉. Flavor Control of Gluten-free Rice Bread (Part2). 埼玉県産業技術総合センター研究報告(Web). 2024. 21
岡留博司, 根井大介, 青木法明, 向峯遼, 奥西智哉. 米飯の機械成形特性と物性の関係解析. 日本食品保蔵科学会大会講演要旨集. 2024. 73rd
奥西智哉, 安藤美紀子, 諏訪憲久. チルド米飯の加熱回復時の米飯品質挙動について. 日本調理科学会大会研究発表要旨集. 2024. 2024
奥西智哉, 稲荷美穂, 前澤亮太. 玄米外観と精米および米飯特性との関係について. 日本食品科学工学会大会講演集. 2024. 71st (CD-ROM)

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Patents (19)：

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Lectures and oral presentations (6)：

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Education (1)：

Professional career (1)：

Work history (12)：

2026/04 - 現在 Doshisha Women's College of Liberal Arts Faculty of Human Life and Science Department of Food Studies of Nutrition professor
2022/06 - 2026/03 National Agriculture and Food Research Organization Food Research Institute,NARO Principal Scientist
2018/04 - 2026/03 東洋大学食環境学部客員教授(食品工学)
2018 - 2026/03 日本大学文理学部非常勤講師(食品科学)
2012/10 - 2026/03 東京農工大学農学府非常勤講師(農産物製造学)

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Committee career (3)：

Awards (3)：

2020/09 - 日本農芸化学会関西・中部支部 2019年度合同神戸大会ポスター賞
2012/08 - Food Science and Technology Research Award "Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend 17,121-128(2011) ・・・Keiko IWASHITA, Keitaro SUZUKI, Kanae MIYASHITA and Tomoya OKUNISHI(National Food Research Institute)"
2006/08 - ●Food Science and Technology Research Award Quantitative Identification of Rice Cultivars by Real-Time PCR 11, 344-348 (2005)・・・Tomoya OKUNISHI, Sumiko NAKAMURA and Ken'ichi OHTSUBO (National Food Research Institute)

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