Hayashi Yukako

ハヤシユカコ | Hayashi Yukako

Affiliation and department：
Job title： Associate Professor

Research field (5)： Food sciences , Nutrition and health science , Animals: biochemistry, physiology, behavioral science , Neuroscience - general , Cell biology

Research keywords (4)：食品感覚特性 , 味覚生理学 , Food Sensory perception , taste physiology

Research theme for competitive and other funds (22)：

2022 - 2025 Studies on refinement of taste signal from peripheral tissues to taste nerves.
2015 - 2018 Studies on the construction of taste transmission pathway from taste receptor cells to taste nerves and the role of ATP
2012 - 2015 Studies on the role of ATP receptor in taste transduction
2008 - 2010 Studies on the types of the taste cell and taste perception.
2004 - 2006 Assemble of taste transduction mechanism with multifaceted approach

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Papers (90)：

Masato Ohmura, Kentaro Matsumiya, Maeda Tatsuro, Akio Fujita, Yukako Hayashi, Yasuki Matsumura. Change in surface structure and inner microstructure of durum wheat pasta during the boiling process. LWT-FOOD SCIENCE AND TECHNOLOGY. 2021. 149
Ohmura Masato, Matsumiya Kentaro, Maeda Tatsuro, Fujita Akio, Hayashi Yukako, Matsumura Yasuki. Effects of drying temperature on the properties of starch in pasta. LWT. 2021. 145. 111171-111171
Emi Mura, Akiyuki Taruno, Minako Yagi, Kohei Yokota, Yukako Hayashi. Innate and acquired tolerance to bitter stimuli in mice. PLOS ONE. 2018. 13. 12. e0210032
Masayuki Shibata, Motohiko Hirotsuka, Yukiko Mizutani, Haruya Takahashi, Teruo Kawada, Kentaro Matsumiya, Yukako Hayashi, Yasuki Matsumura. Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of "Kokumi" Taste Components. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2018. 24. 6. 1111-1119
壇淳, 水谷公彦, 三上文三, 前橋健二, 伊井野貴史, 石田有希子, 堀江健二, 金武祚, 林由佳子. ヒト苦味受容体hT2R14に対する鶏卵抗体が苦味感受性に及ぼす影響. 日本味と匂学会誌. 2018. 第52回大会Proceeding集. S7-S10

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MISC (167)：

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Patents (4)：

Books (9)：

日本食およびその素材の健康機能性開発
シーエムシー出版 2016 ISBN:9784781311579
味を改善するための添加物-第6回高付加価値食品開発のためのフォーラム
食品加工技術 vol.29、No.1 pp.46-50 2008
多角的アプローチによる味覚情報変換機構の構築
[林由佳子] 2007
味情報伝達機構におけるセカンドメッセンジャー系のクロストークに関する研究
[林由佳子] 2004
食品機能研究法
光琳 2000 ISBN:4771200041

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Lectures and oral presentations (173)：

Attempts to purify IgY against the human bitter taste receptor hT2R14
(The International Egg Symposium in Kyoto 2018 2108)
味を改善するための添加物
(阪神シニアカレッジ 2021)
Crystallization of hT2R14 for structural analysis
(2021)
Effect of aging and exercise on taste sensitivity
(MRM forum 2020 2020)
食塩代替物としての塩化カリウムの異味は繰り返し摂取により蓄積する
(第54回日本味と匂学会 2020)

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Professional career (1)：

Doctor of Agriculture (Kyoto University)

Awards (11)：

2019/10 - 日本食品科学工学会関西支部優秀発表賞加齢が味覚閾値に及ぼす影響
2019/10 - 公益財団法人ヒト・健康・未来研究財団優秀賞高齢者がおいしく食事をするための味覚調査
2017/08 - Japanese Society for Food Science and Technology Award for Best Paper Analysis of Active Components on Oral Fat Sensations in Oolong Tea.
2017/03 - Bioscience Biotechnology and Biochemistry年間最優秀論文賞 Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds.
2014/10 - 日本味と匂学会論文賞 III型細胞の機能分化と味蕾でのATP受容体分布

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Association Membership(s) (4)：

Achems , Society of Neuroscience , 日本味と勾学会 , 日本農芸化学会

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