Rchr
J-GLOBAL ID：200901040682298596   Update date: Jan. 30, 2024

HISAMOTO Masashi

ヒサモト マサシ | HISAMOTO Masashi
Affiliation and department：
University of Yamanashi Faculty of Engineering

About University of Yamanashi Faculty of Engineering


Job title： Associate Professor
Research field  (1)： Food sciences
Research keywords  (5)： Enology ,  Food Chemistry ,  ワイン醸造学 ,  食品化学 ,  食品科学
Research theme for competitive and other funds  (10)：
  • 2020 - 2023 Evaluation of pigments and astringent taste by non-enzymatic oxidationn in red wine
  • 2016 - 2019 Studies on polymeric pigments in red wines
  • 2013 - 2016 Characterization of pyranoanthocyanin in red wine
  • 2009 - 2010 Metabolomics for elucidation of wine evaluation
  • 2006 - 2007 温和的酸素接触によるワインの熟成効果に関する基盤的研究
Show all
Papers (7)：
  • Lin Wang, Jun Harada, Yuka Endo, Masashi Hisamoto, Fumie Saito, Tohru Okuda. Diurnal Changes in Amino Acid Concentrations in Riesling and Chardonnay Grape Juices and a Possible Role of Sunlight. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. 2014. 65. 4. 435-442
  • Joseph Wuxun Jin, Osamu Inoue, Katsue Suzuki-Inoue, Go Nishikawa, Yoshinori Kawakami, Masashi Hisamoto, Tohru Okuda, Yukio Ozaki. Grape Seed Extracts Inhibit Platelet Aggregation by Inhibiting Protein Tyrosine Phosphatase. CLINICAL AND APPLIED THROMBOSIS-HEMOSTASIS. 2014. 20. 3. 278-284
  • Keita Deguchi, Tohru Okuda, Hiroshi Hara, Satoshi Demura, Tohru Watanabe, Hiroyuki Okazaki, Masaya Fujioka, Saleem James Denholme, Toshinori Ozaki, Takahide Yamaguchi, et al. Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2. PHYSICA C-SUPERCONDUCTIVITY AND ITS APPLICATIONS. 2013. 487. 16-18
  • Yui Okada, Kyoko Oh-oka, Yuki Nakamura, Kayoko Ishimaru, Shuji Matsuoka, Ko Okumura, Hideoki Ogawa, Masashi Hisamoto, Tohru Okuda, Atsuhito Nakao. Dietary Resveratrol Prevents the Development of Food Allergy in Mice. PLOS ONE. 2012. 7. 9. e44338
  • Marie Ichikawa, Keiko Ono, Masashi Hisamoto, Toshihide Matsudo, Tohru Okuda. Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2012. 18. 2. 201-207
ｍore...
MISC (26)：
  • Detection of Trans-Piceid from Sprout Extract of Polygonum sachalinense and Gene Expression. Food function. 2012. 10. 8-16
  • Study of antioxidative phenolics in grape seed using DPPH-post-column HPLC. Journal of ASEV Japan. 2011. 22. 1. 3-9
  • Antioxidant Activity of Various Part of Koshu Grape. 2011. 22. 3. 133-142
  • Phenolic off flavor characterization of commercially available wine yeasts and selection of the yeast for Koshu winemaking. Journal of ASEV Japan. 2010. 21. 3. 112-117
  • Marie Ichikawa, Keiko Ono, Masashi Hisamoto, Toshihide Matsudo, Tohru Okuda. Changes in Proanthocyanidin Concentration during Fermentation of Muscat Bailey A Wines. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. 2010. 61. 3. 434A-434A
ｍore...
Lectures and oral presentations  (29)：
  • ブドウ種子タンニンのポリフェノール組成解析
    (日本農芸化学会 2009年大会要旨集 2009)
  • BSA沈殿法を用いた国産ワインのタンニンの解析
    (日本農芸化学会 2009年大会要旨集 2009)
  • 官能評価及びスペクトル分析による国産赤ワインの品質評価
    (日本ブドウ・ワイン学会 2008)
  • 電気伝導度を用いた有機酸の簡易定量
    (日本ブドウ・ワイン学会 2008)
  • 甲州種ブドウの遊離アミノ酸とワインの香気成分
    (日本ブドウ・ワイン学会 2008)
ｍore...
Education (1)：
  • - 2004 Osaka City University
Professional career (1)：
  • 博士(学術) (大阪市立大学)
Association Membership(s) (5)：
日本食品科学工学会 ,  American Chemical Society ,  日本ブドウ・ワイン学会 ,  American Society of Enology and Viticulture ,  日本農芸化学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page

TOP

BOTTOM