Rchr
J-GLOBAL ID：200901052393815386
Update date: Aug. 18, 2022
Takahashi Asaka
タカハシ アサカ | Takahashi Asaka
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Affiliation and department：
Tohto University Faculty of Nutritional Sciences
About Tohto University Faculty of Nutritional Sciences
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Job title：
Senior Lecturer
Research field (2)：
Food sciences
, Home economics, lifestyle science
Research keywords (2)：
食品化学
, Food Chemistry
Research theme for competitive and other funds (1)：
Studies on functionality of thiohydantoins generated by reaction of isothiocyanate and amino acids
Papers (17)：
Kei Kumakura, Ryo Kato, Taito Kobayashi, Norihisa Kimura, Hitoe Takahashi, Asaka Takahashi, Hiroki Matsuoka. The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats. FOOD & FUNCTION. 2017. 8. 10. 3491-3500
Kei Kumakura, Ryo Kato, Taito Kobayashi, Akihiro Sekiguchi, Norihisa Kimura, Hitoe Takahashi, Asaka Takahashi, Hiroki Matsuoka. Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke). FOOD CHEMISTRY. 2017. 231. 33-41
Asaka Takahashi, Tsuyoshi Yamada, Yohei Uchiyama, Satomi Hayashi, Kei Kumakura, Hitoe Takahashi, Norihisa Kimura, Hiroki Matsuoka. Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke). BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2015. 79. 9. 1512-1517
Ryo Kato, Satomi Hayashi, Taito Kobayashi, Hitoe Takahashi, Norihisa Kimura, Asaka Takahashi, Kei Kumakura, Hiroki Matsuoka. Behavior Analysis of gamma-aminobutyrate and Glutamate Decarboxylase Activity in Salted Radish Roots (Takuan-zuke). JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2015. 62. 10. 492-500
Hiroki Matsuoka, Kouta Sunaga, Satomi Miyashita, Yukari Sunahara, Satomi Hukasawa, Miho Shimoda, Norihisa Kimura, Hitoe Takahashi, Asaka Takahashi, Daisuke Hirata. Identification and Quantification of Antimutagenic Compounds in Salted Radish. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2013. 60. 3. 117-124
ｍore...
MISC (27)：
小林亘, 小林泰斗, 高橋朝歌, 熊倉慧, 松岡寛樹. タクアン漬けにおける機能性成分産生機構の解析. 日本食品科学工学会大会講演集. 2018. 65th. 146
小林泰斗, 小林亘, 高橋朝歌, 熊倉慧, 松岡寛樹. タクアン漬けにおける黄変化反応の最適化に関する研究. 日本食品科学工学会大会講演集. 2018. 65th. 105
小林泰斗, 小林亘, 高橋朝歌, 熊倉慧, 松岡寛樹. ダイコンイソチオシアナートに由来するタクアン漬け黄色色素中間体の分析と抗酸化活性. 日本食品科学工学会大会講演集. 2017. 64th. 132
松岡寛樹, 高橋朝歌, 熊倉慧. Antihypertensive effect of takuan-zuke in hypertensive rats. 浦上財団研究報告書. 2017. 24. 25-31
小林泰斗, 加藤亮, 木村紀久, 高橋仁恵, 高橋朝歌, 熊倉慧, 松岡寛樹. タクアン漬けにおける黄変化反応の最適化と黄色色素関連物質の抗酸化特性. 日本食品科学工学会大会講演集. 2016. 63rd. 108
ｍore...
Books (2)：
わかりやすい食品の基礎と機能性分析法
2015 ISBN:4874923305
食品加工学と実習・実験
光生館 2013 ISBN:4332040554
Education (4)：
1994 - 1996 Utsunomiya University Graduate School of Agriculture
- 1996 Utsunomiya University Graduate School, Division of Agriculture
1990 - 1994 Utsunomiya University Faculty of Agriculture
- 1994 Utsunomiya University
Professional career (2)：
Master of Agriculture (Utsunomiya University)
Doctor of Agriculture (Tokyo University of Agriculture and Technology)
Work history (3)：
2018/04 - 現在 東都大学 管理栄養学部管理栄養学科 講師
2013/04 - 2018/03 東日本栄養医薬専門学校 講師
1996/04 - 2013/03 Nagano Prefectural College
Association Membership(s) (2)：
日本農芸化学会
, 日本食品科学工学会
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