Sawayama Shigeru

サワヤマシゲル | Sawayama Shigeru

Affiliation and department：
Job title：研究員

Research field (2)： Literature - Japanese , Food sciences

Research keywords (4)：日本文学関連 , Scietific Studies on Cultural Properties , Food Physics , Cookery Science

Research theme for competitive and other funds (13)：

2023 - 2028 近世日本における彩色文化史の解明を目的とした多色摺木版画の色材研究
2023 - 2027 Research on Papers used for Classical Japanese Books -Literature and publishing systems supported by paper recycling-
2022 - 2026 草双紙の出版と流通に関する文理融合研究-合巻の用紙と色材を中心に-
2021 - 2025 『源氏物語』写本の非破壊分析による書写年代推定法の開発と河内本の再評価
1996 - 1996 湿熱処理澱粉のレオロジー的性質と食品への利用に関する研究

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Papers (89)：

KAWASHIMA Hino, KAZUNO Chieko, SAWAYAMA Shigeru. The Effect of the Hue, Value, and Chroma of the Blue of a Sometsuke Plate on One's Appetite. Journal of Home Economics of Japan. 2018. 69. 4. 256-268
Abe Maki, Sawayama Shigeru, Akita Osamu. Effects of Soaking Pork in Shio-Koji before Cooking. Journal of Cookery Science of Japan. 2018. 51. 3. 142-150
KAWASHIMA Hino, KAZUNO Chieko, SAWAYAMA Shigeru. The Effect of Blue Motifs on White Plates, Including the Number of Motifs and the Presence of a Blue Rim, on Appetite by Placing Japanese Food on Small Serving Plates. Journal of Home Economics of Japan. 2017. 68. 3. 113-121
Ikeda Masayo, Onezawa Haruka, Kamisaka Nami, Takahashi Kurumi, Mochizuki Nao, Hirasawa Maki, Seki Chiyoko, Sawayama Shigeru. Gender Difference of University Students Depends on their Tendency to Choose Dishes in Cafeterias. Journal of Japanese Society of Shokuiku. 2014. 8. 1. 9-17
Seki Chiyoko, Masayo Ikeda, Tomoko Shibasaki, Yukari Yamaguchi, Saki Maruoka, Takahiro Maruyama, Shigeru Sawayama, Maki Hirasawa, Mitsuru Kimira. Dietary Consciousness and Habits of Female College Students in Relation to Living Style. 2013. 58. 2. 97-104

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MISC (9)：

SAGAWA Atsuko, SAWAYAMA Shigeru, IGARASHI Atsuko, NOMURA Shuichi, IIDA Fumiko, YAMAGUCHI Shizuko. Gender differences in liking of sweetness among young and old people in Japan. The Japanese journal of taste and smell research. 2005. 12. 3. 361-364
澤山茂, 鈴野弘子. 第3章鶏肉部門 (プロジェクト共同研究肉の調理方法とエネルギー). 食に関する助成研究調査報告書. 2002. 15. 129-140
SADAOKA Eiko, AKUZAWA Sayuri, SAWAYAMA Shigeru, IIDA Fumiko, YAMAGUCHI Shizuko. Relation of acceptable level of sweetness and amount of intake to sweet food liking. The Japanese journal of taste and smell research. 2001. 8. 3. 485-488
甘味嗜好に関わる要因の構造解析. 日本味と勾学会誌. 2000. 7. 3. 605-608
山口静子, 澤山茂, 阿久澤さゆり. 東京農業大学栄養科学科調理科学研究室. 日本味と匂学会誌 = The Japanese journal of taste and smell research. 1998. 5. 2. 165-165

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Books (1)：

Lectures and oral presentations (3)：

The influence of blowing agent on physical properties of rice flour.
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
Effect of maturation on texture of Chinese noodles with much water absorption
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2006)
Gelatinization and Rheological Properties of Bracken Starch
(Abstracts of Annual Congress of The Japan Society of Home Economics 2004)

Works (3)：

Education (2)：

Professional career (1)：

Work history (3)：

2015/04 - 2020/03 実践女子大学食生活科学部食生活科学科
2000/04 - 2014/03 Tokyo University of Agriculture Faculty of Applied Bio-Science, Department of Nutritional Science
1971/04 - 2000/03 東京農業大学農学部栄養学科

Committee career (1)：

Awards (1)：

Association Membership(s) (2)：

日本官能評価学会 , 日本調理科学会

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