FENG CHAOHUI
FENG CHAOHUI
研究者情報
| 職名 | 助教 |
| 所属 | 応用化学系 |
| 電話番号 | 0157-26-9390 |
| ファックス | 0157-26-9390 |
| メールアドレス | feng.chaohui@mail.kitami-it.ac.jp |
| 関連ウェブサイト | https://www.scopus.com/authid/detail.uri?authorId=57206946115 |
学位・学歴・職歴
学位
| 博士（工学） | Experimental investigation and statistical analysis of immersion vacuum cooling of cooked pork ham and Irish sausages | 2014 |
学歴
| 2010 - 2014 | University College Dublin 大学大学院 生物システム工学専攻（食品工学）博士取得 (アイルランド・ダブリン) |
| 2013 | University of Malta大学大学院 食品科学院 |
職歴
| 2021.04 - 現在 | 北見工業大学 助教 （卓越研究員） |
| 2021.06 - 現在 | 理化学研究所 客員研究員 |
| 2019.04 - 2021.03 | 理化学研究所 基礎科学特別研究員 |
| 2018.10 - 2018.12 | セビリア大学 化学工学部 客員研究員 |
| 2016.09 - 2018. 09 | 日本学術振興会JSPS研究員 （東京大学 大学院農学生命科学研究科 生物・環境工学専攻） |
| 2014.01 - 2014. 05 | University College Dublin 食品科学院 助教 |
| 2012. 09 - 2013. 11 | University College Dublin 食品科学院 助教 |
担当科目・専門分野等
- 担当授業科目（学部）
- 工学基礎実験および演習 地域未来/短期履修, バイオ食品工学演習II ﾊﾞｲｵ食品（2020年度以前入学）, バイオ食品工学演習II ﾊﾞｲｵ食品（2020年度以前入学）, バイオ食品工学概論 地域未来（2020年度以前入学）
- 専門分野
- 食品科学, 食品工学, 食肉科学
- 研究テーマ
- テラヘルツ分光と多変量解析を組み合わせた改質豚腸内の変化の革新的評価法の研究開発, ハイパースペクトル画像解析による食肉加工品の品質保証, ソーセージ賞味期限予測, オレンジの皮の廃棄物からフラボノイドを抽出する関する研究
- 研究内容キーワード
- 食肉科学, ハイパースペクトルイメージング, テラヘルツ波分光イメージング, 浸漬真空冷却, 画像処理, 食品安全, 食品加工, 多変量解析
著書
| タイトル／出版社等 |
|---|
Applications of Ultrasound in the Beverage Industry
Nova Science Publishers, 2016-06 |
Hyperspectral Imaging Analysis and Applications for Food Quality
CRC Press, Taylor & Francis LLC., 2018-11 |
The Book of Flavonoids
Nova Science Publishers, 2022-01 |
学術論文等
学術論文
| 論文名／掲載誌名等 | 掲載年月 | ||
|---|---|---|---|
Cooling of cooked carrot cubes of different sizes with three cooling methods
Biosystem Engineering Research Review, 16, 51-54
|
2011-03 | ||
Effects of immersion vacuum cooling of sausages with different water levels
Biosystem Engineering Research Review, 17, 52-55
|
2012-03 | ||
Vacuum cooling of meat products: current state-of-the-art research advances
Critical Reviews in Food Science and Nutrition, 52, 1024-1038
|
 |
2012-07 | |
Feasibility of employing vacuum cooling and immersion vacuum cooling to Irish jumbo sausages
Biosystem Engineering Research Review, 18, 36-39
|
2013-03 | ||
Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams
Meat Science, 95, 425-432
|
|
2013-10 | |
Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine
Food Chemistry, 141, 934-939
|
|
2013-11 | |
Effects of different cooling methods on shelf-life of cooked jumbo plain sausages
LWT - Food Science and Technology, 54, 426-433
|
|
2013-12 | |
Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology
International Journal of Food Science and Technology, 49, 1850-1858
|
|
2014-03 | |
Evaluation of natural sausage casing modified by combination of surfactant solution and lactic acid
Biosystem Engineering Research Review, 19, 37
|
2014-05 | ||
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology
LWT - Food Science and Technology, 58, 427-438
|
|
2014-10 | |
Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing
LWT - Food Science and Technology, 59, 77-85
|
|
2014-11 | |
Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods
International Journal of Food Science and Technology, 49, 2659-2667
|
|
2014-12 | |
Immersion vacuum-cooling as a novel technique for cooling meat products: research advances and current state-of-the art
Comprehensive reviews in Food Science and Food Safety, 14, 785-795
|
|
2015-11 | |
Determination of biogenic amines in Sichuan-style spontaneously fermented sausages
Food Analytical Methods, 9, 2299-2307
|
|
2016-01 | |
Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage
International Journal of Food Science and Technology, 51, 2270-2279
|
|
2016-10 | |
Nutritional composition of boletus mushrooms from southwest china and their antihyperglycemic and antioxidant activities
Food Chemistry, 211, 83-91
|
|
2016-11 | |
Physical properties and volatile composition changes of cooked sausages stuffed in a new casing formulation based in surfactants and lactic acid during long-term storage
Journal of Food Science, 82, 594-604
|
|
2017-03 | |
Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long term storage.
International Journal of Food Science and Technology, 52, 1777–1788
|
|
2017-08 | |
Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions
Journal of Food Science, 83, 358-366
|
|
2018-02 | |
Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances
Food Control, 84, 165-176
|
|
2018-02 | |
Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging
Journal of the Science of Food and Agriculture, 98, 2564-2572
|
|
2018-05 | |
Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics.
Food Chemistry, 264, 419-426
|
|
2018-10 | |
Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots.
Energies, 12, 740
|
|
2019-02 | |
Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid.
Journal of Food Engineering, 257, 34-43
|
|
2019-09 | |
Esterification of Free Fatty Acids with Glycerol within the Biodiesel Production Framework
Processes, 7, 1-10
|
|
2019-11 | |
Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville oranges.
International Journal of Food Science and Technology, 55, 3123 - 3134
|
|
2020-03 | |
Energetic valorisation of olive biomass: olive-tree pruning, olive stones and pomaces
Processes, 8, 511
|
|
2020-04 | |
Colour analysis in sausages stuffed in modified casings with different storage days using hyperspectral imaging – A feasibility study.
Food Control, 111, 107047
|
|
2020-05 | |
Hyperspectral imaging coupled with multivariate analysis and image processing for detection and visualisation of colour in cooked sausages stuffed with different modified casings
Foods, 9, 1089
|
|
2020-08 | |
Terahertz spectroscopy technology as an innovative technique for food: current state-of-the-art research advances
Critical Reviews in Food Science and Nutrition, 61, 15, 2523-2543
|
|
2021-08 | |
Evaluation of properties in different casings modified by surfactants and lactic acid using terahertz spectroscopy – A feasibility study
Food Control, 127, 108152
|
|
2021-09 | |
The spectrum of early career physics
Nature Reviews Physics
|
|
2021-09 | |
Flavonoids as a starting point for therapeutics against covid-19: current state-of-the art research advances
The Book of Flavonoids, 339-350
|
2022-01 | ||
Editorial: Recent advances of near infrared applications in fruits and byproducts
Frontiers in Plant Science, 13
|
|
2022-02 | |
Quality evaluation and mathematical modelling approach to estimate the growth parameters of total viable count in sausages with different casings
Foods, 11, 5, 634
|
|
2022-02 | |
Optimizing Procedures of Ultrasound-Assisted Extraction of Waste Orange Peels by Response Surface Methodology
Molecules, 27, 7, 2268
|
|
2022-03 | |
Innovatively identifying naringin and hesperidin by using terahertz spectroscopy and evaluating flavonoids extracts from waste orange peels by coupling with multivariate analysis
Food Control, 137, 108897
|
 |
|
2022-07 |
Evaluation of hesperidin on sausages stuffed in a new modified casing during long-term storage—A preliminary study
Sustainability, 14, 15, 9071
|
|
2022-07 | |
Potential and prospects of terahertz technology for the food applications
2022 IEEE Photonics Society Summer Topicals Meeting Series
|
|
2022-07 | |
Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology
Foods, 11, 18, 2797
|
|
2022-09 | |
テラヘルツ波を用いた食品計測技術の現状と展望
分光研究, 71, 6, 1-3
|
2022-11 | ||
Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts
Foods, 12, 5, 1069
|
|
2023-03 | |
Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate
Applied Science, 13, 9, 5300
|
|
2023-04 | |
Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance
Food Hydrocolloids, 137, 108312
|
|
|
2023-04 |
Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics
Processes, 11, 9, 2583
|
|
2023-08 | |
Microwave-assisted extraction of polyphenols from bitter orange industrial waste and identification of the main compounds
Life, 13, 9, 1864
|
|
2023-08 | |
Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy
Applied Sciences, 14, 1, 35
|
|
2023-12 | |
Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis
Frontiers in Nutrition, 11, 1-11
|
|
2024-03 |
参考論文
| 論文名／掲載誌名等 | 掲載年月 |
|---|---|
Cooling of cooked carrot cubes of different sizes with three cooling methods
Paper presented at the 40th Annual UCC Food Research Conference
|
2011-03 |
Comparison of Vacuum Cooling and Immersion Vacuum Cooling of Sausages
in Proceedings of the 3rd CIGR International Conference of Agricultural Engineering (CIGR-AgEng2012)
|
2012-07 |
Effects of Different Immersion Levels in Water on Immersion Vacuum Cooled Sausages
in Proceedings of the 3rd CIGR International Conference of Agricultural Engineering (CIGR-AgEng2012)
|
2012-07 |
Investigation into the Effects of Increased Food Load during Immersion Vacuum Cooling of Pork Ham
in Proceedings of CIGR Section VI International Technical Symposium on “Innovating the Food Value Chain” Postharvest Technology and Agri-Food Processing
|
2012-11 |
Technological properties study of the modified casing – for better performance of casing during immersion vacuum cooling
in Proceedings of Food Structure and Functionality Conference–15 years later
|
2013-06 |
The effects of agitation on immersion vacuum cooling of different types of Irish jumbo cooked sausages
in Proceedings of the International Conference of Agricultural Engineering (CIGR Section VI)
|
2013-11 |
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology and sausages performance stuffed in modified casing during immersion vacuum cooling,
in Proceedings of the International Commission of Agricultural Biosystems Engineering (18th World Congress of CIGR)
|
2014-09 |
Rapid and non-destructive prediction of pH in cooked pork sausages using hyperspectral imaging
in Proceedings of 4th International Conference on Food Security and Nutrition (ICFSN 2017)
|
2017-03 |
Non-invasive and accurate prediction of pH in cooked Japanese big sausage with different storage days using hyperspectral imaging
in Proceedings of the 53rd Annual meeting of Kanto Branch the Japanese Society of Agricultural Machinery and Food Engineers
|
2017-06 |
An alternative and innovative technique for rapid and accurate prediction of lightness of Japanese cooked pork sausages
in Proceedings of 2nd International Conference on Food Chemistry & Nutrition
|
2017-07 |
Real-time prediction of pre-cooked Japanese sausages pH with different storage days using hyperspectral imaging
in Proceedings of the 76th Annual Meeting of the Japanese Society of Agricultural Machinery and Food Engineers
|
2017-09 |
Visible near-infrared hyperspectral imaging coupled with multivariate analysis and image processing for detection of yellowness in ready-to-eat pork sausages
in Proceedings of 2nd International Conference on Food and Agriculture Technologies (ICFAT 2018)
|
2018-01 |
Combination of multivariate analysis and image processing for detection of protein in cooked pork sausages by using visible near-infrared hyperspectral imaging
in Proceedings of 3rd Global Food Security and Sustainability Conference,
|
2018-05 |
Non-destructive and rapid prediction of redness in Japanese big sausage with different storage conditions using hyperspectral imaging
in Proceedings of the 65th Annual Meeting of Japanese Society for Food Science and Technology
|
2018-08 |
Combination of hyperspectral imaging and R statistics for monitoring moisture in Japanese big sausages under different storage conditions
in Proceedings of 64th International Congress of Meat Science Technology (ICoMST)
|
2018-08 |
Hyperspectral imaging and terahertz spectroscopic imaging technology as the novel techniques for food
in Proceeding of the All-Riken Workshop 2019
|
2019-12 |
Activity interviewed and published in the interior RIKEN’s general introduction named “RIKEN at a Glance” in 2020
RIKEN at a Glance
|
2020-08 |
Where there is a will, there is a way
Young Researcher News, 30, 1
|
2020-08 |
Recent advance in non-invasively evaluating the quality of foodstuffs by using hyperspectral imaging and terahertz spectroscopy
in Proceeding of the online Riken Workshop “Discovery Afternoon”
|
2020-11 |
Working at RIKEN - Programs for Scientists
RIKEN at a Glance , 6
|
2021-03 |
Evaluating moisture of cooked sausages stuffed by modified casing via using hyperspectral imaging in tandem with multivariate analysis
in Proceeding of I International Workshop on Hyperspectral Imaging – Unicamp
|
2021-03 |
The spectrum of early career physics
Nature Reviews Physics (2 year Impact Factor - 31.068)
|
2021-09 |
Evaluating flavonoids extracted from waste orange peels using THz-TDS
in the proceeding of The 11th Advanced Lasers and Photon Sources (ALPS2022)
|
2022-04 |
Potential and prospects of terahertz technology
for the food applications
in proceeding of The IEEE Summer Topicals Meeting Series
|
2022-07 |
Evaluating quality of sausages stuffed in modified casings added with hesperidin during 43-day long-term storage
in Proceeding of Hokkaido/Tohoku Branch of the Japanese Society for Agricultural Chemistry Joint Branch Meeting and Joint Young Scientists
|
2022-09 |
女性研究者の横顔-科学に対する強い意志と熱意
Okhotsk Skies , 35
|
2022-10 |
テラヘルツ波を用いた食品計測技術の現状と展望
分光研究, 71, 6, 1-3
|
2022-11 |
もったいない！を減らしておいしい！を長持ちさせる研究
チャレンジフィールド北海道研究者プレス
|
2023-02 |
ナリンジン添加した改質ケーシングを用いたソーセージの応答曲面法による品質評価研究
オホーツク農林水産工学連携研究推進センター年報, 3
|
2023-03 |
国際会議発表論文
| 発表題名 | 発行年月 |
|---|---|
Rapid and non-destructive prediction of pH in cooked pork sausages using hyperspectral imaging
in Proceedings of 4th International Conference on Food Security and Nutrition (ICFSN 2017), in Proceedings of 4th International Conference on Food Security and Nutrition (ICFSN 2017), Prague, Czech Republic
|
2017-03 |
An alternative and innovative technique for rapid and accurate prediction of lightness of Japanese cooked pork sausages
2nd International Conference on Food Chemistry & Nutrition, International Conference on Food Chemistry & Nutrition, Vancouver, British Columbia, Canada
|
2017-07 |
Real-time prediction of pre-cooked Japanese sausages pH with different storage days using hyperspectral imaging
the 76th Annual Meeting of the Japanese Society of Agricultural Machinery and Food Engineers, the 76th Annual Meeting of the Japanese Society of Agricultural Machinery and Food Engineers, Tokyo, Japan
|
2017-09 |
Combination of multivariate analysis and image processing for detection of protein in cooked pork sausages by using visible near-infrared hyperspectral imaging
Proceedings of 3rd Global Food Security and Sustainability Conference, Global Food Security, New York, USA
|
2018-05 |
Combination of hyperspectral imaging and R statistics for monitoring moisture in Japanese big sausages under different storage conditions
64th International Congress of Meat Science Technology (ICoMST), International Congress of Meat Science Technology (ICoMST), Melbourne, Australia
|
2018-08 |
Hyperspectral imaging and terahertz spectroscopic imaging technology as the novel techniques for food
in Proceeding of the All-Riken Workshop 2019, RIKEN, Wako, Japan
|
2019-12 |
Recent advances in non-invasively evaluating the quality of foodstuffs by using hyperspectral imaging and terahertz spectroscopy
Discovery Afternoon at RIKEN, RIKEN, Wako, Japan
|
2020-11 |
Evaluating moisture of cooked sausages stuffed by modified casing via using hyperspectral imaging in tandem with multivariate analysis
I International Workshop on Hyperspectral Imaging – Unicamp, I International Workshop on Hyperspectral Imaging – Unicamp, Campinas, Brazil
|
2021-03 |
Evaluating flavonoids extracted from waste orange peels using THz-TDS
The 11th Advanced Lasers and Photon Sources (ALPS2022), Optics & Photonics International Council, Yokohama
|
2022-04 |
Potential and prospects of terahertz technology
for the food applications
Terahertz Imaging: Progress, Challenges, and Application, 2022 IEEE Photonics Society Summer Topicals Meeting Series, SUM 2022 - Proceedings, Cabo San Lucas, Mexico
|
2022-07 |
Evaluating quality of sausages stuffed in modified casings added with hesperidin during 43-day long-term storage
Japan Society for Bioscience, Biotechnology, and Agrochemistry Hokkaido/Tohoku Branch Joint Subcommittee, Japan Society for Bioscience, Biotechnology, and Agrochemistry Hokkaido/Tohoku Branch Joint Subcommittee, 函館
|
2022-09 |
Reuse of waste orange peel and exploiting non-destructive detection techniques on foodstuffs
in Proceeding of Hyper Interdisciplinary Conference, Leave a Nest Co., Ltd., Sapporo
|
2022-11 |
Optimizing processing of bioactive extraction from waste orange peels and detecting using terahertz spectroscopy
Hyper Interdisciplinary Conference , 株式会社リバネス, Tokyo
|
2023-03 |
Applying hyperspectral imaging in conjunction with multivariate analysis to assess the quality characteristics of sausages
in Proceeding of Foods 2023 Webinar: Improving Food Quality and Processing Efficiency: Advancements in Non-invasive Inspection Technologies and Modern Physical Processing Methods, Foods 2023 Webinar, Online
|
2023-04 |
Evaluating textural properties of modified casing sausages by hyperspectral imaging associated with chemometrics analysis
Hyper Interdisciplinary Conference, Leave a Nest Co., Ltd., Osaka
|
2023-08 |
Evaluating moisture of modified casing sausages added with extracts from waste orange peels by near-infrared hyperspectral coupled with multivariate
Hyper Interdisciplinary Conference, Leave a Nest Co., Ltd., Sapporo
|
2023-09 |
Combination of hyperspectral imaging and multivariate analysis for detecting water holding capacity of sausage with modified casing with different concentrations of orange extracts
39th NIR Forum held under Japan Council for Near Infrared Spectroscopy, Japan Council for Near Infrared Spectroscopy, Tokyo
|
2023-11 |
Evaluating water holding capacity of sausage stuffed with modified casing added with orange extracts using response surface methodology
Japanese Society for Food Factors , Japanese Society for Food Factors , Kobe
|
2023-11 |
講演発表
| 発表題名 | 発表年月 |
|---|---|
Investigation into the Effects of Increased Food Load during Immersion Vacuum Cooling of Pork Ham
in Proceedings of CIGR Section VI International Technical Symposium on “Innovating the Food Value Chain” Postharvest Technology and Agri-Food Processing, Stellenbosch, South Africa
|
2012-11 |
Technological properties study of the modified casing – for better performance of casing during immersion vacuum cooling
in Proceedings of Food Structure and Functionality Conference–15 years later, Stare Jablonki, Poland
|
2013-06 |
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology and sausages performance stuffed in modified casing during immersion vacuum cooling
in Proceedings of the International Commission of Agricultural Biosystems Engineering (18th World Congress of CIGR), Beijing, China
|
2014-09 |
Rapid and non-destructive prediction of pH in cooked pork sausages using hyperspectral imaging
in Proceedings of 4th International Conference on Food Security and Nutrition (ICFSN 2017), Prague, Czech Republic
|
2017-03 |
Non-invasive and accurate prediction of pH in cooked Japanese big sausage with different storage days using hyperspectral imaging
in Proceedings of the 53rd Annual meeting of Kanto Branch the Japanese Society of Agricultural Machinery and Food Engineers, Nagano, Japan
|
2017-06 |
An alternative and innovative technique for rapid and accurate prediction of lightness of Japanese cooked pork sausages
in Proceedings of 2nd International Conference on Food Chemistry & Nutrition, Vancouver, British Columbia, Canada
|
2017-07 |
Real-time prediction of pre-cooked Japanese sausages pH with different storage days using hyperspectral imaging
in Proceedings of the 76th Annual Meeting of the Japanese Society of Agricultural Machinery and Food Engineers, Tokyo, Japan
|
2017-09 |
Visible near-infrared hyperspectral imaging coupled with multivariate analysis and image processing for detection of yellowness in ready-to-eat pork sausages
in Proceedings of 2nd International Conference on Food and Agriculture Technologies (ICFAT 2018), Jeju, South Korea
|
2018-01 |
Combination of multivariate analysis and image processing for detection of protein in cooked pork sausages by using visible near-infrared hyperspectral imaging
in Proceedings of 3rd Global Food Security and Sustainability Conference, New York, USA
|
2018-05 |
Combination of hyperspectral imaging and R statistics for monitoring moisture in Japanese big sausages under different storage conditions
in Proceedings of 64th International Congress of Meat Science Technology (ICoMST), Melbourne, Australia
|
2018-08 |
Non-destructive and rapid prediction of redness in Japanese big sausage with different storage conditions using hyperspectral imaging,
in Proceedings of the 65th Annual Meeting of Japanese Society for Food Science and Technology, Sendai,Japan
|
2018-08 |
Hyperspectral imaging and terahertz spectroscopic imaging technology as the novel techniques for food
in Proceeding of the All-Riken Workshop, Wako, Japan
|
2019-12 |
Recent advances in non-invasively evaluating the quality of foodstuffs by using hyperspectral imaging and terahertz spectroscopy.
“Discovery Afternoon”at RIKEN, Wako, Japan
|
2020-11 |
Evaluating moisture of cooked sausages stuffed by modified casing via using hyperspectral imaging in tandem with multivariate analysis
I International Workshop on Hyperspectral Imaging – Unicamp, Campinas, Brazil
|
2021-03 |
SPDR Presentation Session
Special Postdoctoral Researcher Desk
|
2022-01 |
Evaluating flavonoids extracted from waste orange peels using THz-TDS
OPTICS & PHOTONICS International Congress 2022, Yokohama
|
2022-04 |
Evaluating quality of sausages stuffed in modified casings added with hesperidin during 43-day long-term storage
Japan Society for Bioscience, Biotechnology, and Agrochemistry Hokkaido/Tohoku Branch Joint Subcommittee, 函館
|
2022-09 |
食品のイメージング解析と非破壊的検査技術の開発及び応用
アグリビジネス創出フェア, 東京ビックサイト
|
2022-10 |
廃棄されているミカン果皮再利用と食品の非破壊的検査技術の開発及び応用
超異分野学会 北海道フォーラム2022, 札幌市
|
2022-11 |
もったいない！を減らしておいしい！を長持ちさせる研究
チャレンジフィールド北海道研究者プレス
|
2023-02 |
廃棄ミカン皮からの生理活性物質の抽出処理最適化とテラヘルツ分光法による検出
超異分野学会 東京大会2023, 東京
|
2023-03 |
Applying hyperspectral imaging in conjunction with multivariate analysis to assess the quality characteristics of sausages
Foods 2023 Webinar, Online
|
2023-04 |
ハイパースペクトルイメージングと化学計量解析による改質豚腸ソーセージのテクスチャー特性の評価
超異分野学会 ⼤阪⼤会2023, ⼤阪
|
2023-08 |
近赤外ハイパースペクトル／多変量解析による廃果皮抽出物添加改質豚腸ソーセージの水分含量評価
超異分野学会 北海道フォーラム2023, 札幌
|
2023-09 |
Evaluating water holding capacity of sausage stuffed with modified casing added with orange extracts using response surface methodology
Japanese Society for Food Factors , Kobe
|
2023-11 |
Combination of hyperspectral imaging and multivariate analysis for detecting water holding capacity of sausage with modified casing with different concentrations of orange extracts
Japan Council for Near Infrared Spectroscopy, Tokyo
|
2023-11 |
ハイパースペクトルイメージングと化学計量解析による改質豚腸ソーセージのテクスチャー特性の評価
オホーツク農林水産工学連携研究推進センター 第３回シンポジウム ポスター発表
|
2023-11 |
科学研究費
| 研究課題・他 | 取得年月 |
|---|---|
文部科学省 卓越研究事業
|
2021.04-2026.03 |
廃蜜柑皮抽出フラボノイドを 含む改質豚腸に詰めたソーセージの 品質 評価研究
|
2021.07-2022.03 |
Innovative meal: characterization of sausages stuffed in a new novel casing formulation with flavonoids extracted from waste orange peel based on terahertz spectroscopy and imaging
|
2020.04-2023.03 |
Terahertz spectroscopy and hyperspectral imaging coupled with different computational models to simulate water dynamical changes in sausages stuffed in the innovative modified casings
|
2020.04-2021.03 |
Characterization of dry-cured sausages stuffed in a new innovative casing formulation based on terahertz spectroscopy and imaging
|
2019.04-2021.03 |
Aprovechamiento integral de residuos de naranjas
|
2018.10-2018.12 |
可視・近赤外分光イメージングと深層学習を併用した食肉加工品のスマート品質管理
|
2018.04-2019.03 |
ハイパースペクトル画像解析による食肉加工品の品質保証
|
2016.09-2018.09 |
Basic research on mechanism textural changes in immersion vacuum cooled sausages stuffed in modified natural hog casing and modelling the microbial dynamic growth during storage
|
2016.01-2018.12 |
Mechanism textural changes in cooked sausages stuffed in modified natural hog casing and modelling the microbial dynamic growth under different storage temperatures during long term storage
|
2016.01-2018.01 |
Talent Project from Sichuan Agricultural University
|
2015.01-2019.01 |
Modelling of the microbial dynamic growth in the cooked sausages stuffed in natural casing modified by surfactant solution and lactic acid during storage
|
2015.01-2016.12 |
Seed Funding - Dissemination and Outputs - Conference Participation
|
2014.04-2014.09 |
Predictive Modelling and Risk Assessment
|
2013.03-2013.04 |
2022年度 笹川科学研究助成
|
2022.04-2023.03 |
2022年度学術研究奨励金
|
2022.07-2023.06 |
研究開発助成事業
|
2022.08-2023.03 |
廃蜜柑皮から抽出したフラボノイドを添加した浸漬真空冷却されたソーセージの、ハイパースペクトルイメージングを用いた品質評価研究
|
2022.07-2023.03 |
Innovative meal: characterization of sausages stuffed in a new novel casing formulation with flavonoids extracted・・・
|
受賞
| 2021 | 卓越研究員 |
| 2021 | Invited to contributing to a Viewpoint article in Nature Reviews Physics |
| 2021 | Review certification for Food Chemistry (Impact Factor:7.514), awarded by Elsevier |
| 2021 | Review certification for LWT-Food Science and Technology (Impact Factor: 4.952), awarded by Elsevier |
| 2021 | Review certification for Food Control (Impact Factor: 5.548), awarded by Elsevier |
| 2021 | Review certification for Journal of Food Engineering (Impact Factor: 5.354), awarded by Elsevier |
| 2021 | Activity interviewed and published in the interior RIKEN’s general introduction named “RIKEN at a Glance” |
| 2020 | Review certification for Foods (Impact Factor: 4.350), awarded by MDPI. Now, I am selected in the Reviewer Board for this Journal |
| 2020 | Review certification for International Journal of Molecular Sciences (Impact Factor: 5.923), awarded by MDPI |
| 2020 | Review certification for Molecules (Impact Factor: 4.411), awarded by MDPI |
| 2020 | Review certification for Food Science & Nutrition (Impact Factor: 2.863), awarded by Wiley Online Library |
| 2019 | 科学活動に対する一般認知度向上への貢献に対して、理化学研究所の松本紘理事長から感謝状 |
| 2019 | グローバルピアレビュー賞を受賞しました（Publonsグローバルレビューアーデータベースにおける農業科学のトップ1％に選ばれたピアレビューアー、2019年受賞） |
| 2020 | Activity interviewed and published in the interior journal publisher named Young Researcher News at RIKEN |
| 2019 | Review certification for Journal of Food Processing and Preservation (Impact Factor: 2.190), awarded by Wiley Online Library |
| 2019 | Review certification for International Journal of Food Science and Technology (Impact Factor: 3.713), awarded by Wiley Online Library |
| 2018 | Certification for FY2018 Leading Initiative for Excellent Young Researchers Candidates |
| 2018 | ルーベン・カトリック大学よりMSCA Travel Allowanceを授与された。 |
| 2018 | Seal of Excellence for Horizon 2020’s Marie Skłodowska-Curie actions, Certificate delivered by the European Commission, as the institution managing Horizon 2020, the EU Framework Programme for Research and Innovation 2014-2020. following evaluation by an international panel of independent experts WAS SCORED AS A HIGH-QUALITY PROJECT PROPOSAL IN A HIGHLY COMPETITIVE EVALUATION PROCESS |
| 2018 | 最優秀口頭発表 国際会議 2nd International Conference on Food and Agricultural Technologies 韓国・済州島 |
| 2018 | Review certification for Meat Science (Impact Factor: 5.209), awarded by Elsevier |
| 2018 | Review certification for Infrared Physics and Technology (Impact Factor: 2.638), awarded by Elsevier |
| 2017 | Review certification for Journal of Food Processing Engineering (Impact Factor: 2.356), awarded by Wiley Online Library |
| 2017 | Review certification for Journal of Food Processing and Preservation (Impact Factor: 2.190), awarded by Wiley Online Library |
| 2017 | 最優秀口頭発表 国際会議 International Conference on Food Security and Nutrition チェコ共和国 |
| 2016 | 日本学術振興会 JSPS 研究員 |
| 2014 | Seed Funding - Dissemination and Outputs - Conference Participation, awarded by University College Dublin |
| 2014 | ベストセミナープレゼンテーション賞 (Senior PhD組） |
| 2013 | Being selected to attend the Erasmus Intensive Programme (European Commission, Lifelong Learning) in Predictive Modelling and Risk Assessment, Malta University |
| 2011 | ベストセミナープレゼンテーション賞 (Junior PhD組） |
| 2008 | ’Pillar Star’ and scholarship from ’Shan’ai Funding’, Singapore (awards for the excellence in character and learning) |
| 2008 | Inspirational National Scholarship |
社会活動
| 2021.06 - 現在 | Invited to contributing to a Viewpoint article in Nature Reviews Physics (Its 2 year Impact Factor is 31.068 and it is a series of Nature) |
| 2021.06 - 現在 | Frontiers in Bioengineering and Biotechnology (インパクトファクター: 5.890) 査読委員 |
| 2021.04 - 現在 | Nova publication “The Book of Flavonoids” 編集長 |
| 2021.06 - 現在 | Polish Journal of Food and Nutrition Sciences 査読委員 (インパクトファクター: 2.111) |
| 2021.04 - 現在 | オホーツク農林水産工学連携研究推進センター（CAFFE） メンバー |
| 2020.12 - 現在 | Foods (インパクトファクター: 4.350) 編集委員 |
| 2020.11 - 現在 | Frontiers in Plant Science (インパクトファクター: 5.753) 編集委員 |
| 2020.04 - 現在 | 日本学術振興会 審査委員候補者 |
| 2020.04 - 現在 | Molecules (インパクトファクター: 4.411) 査読委員 |
| 2020.04 - 現在 | International Journal of Molecular Sciences (インパクトファクター: 5.923) 査読委員 |
| 2020.12-2021.04 | 理化学研究所仙台地区 一般公開 主催責任者 (オンラインで開催イベント) |
| 2020.04 - 現在 | Foods (Impact Factor: 4.350) 査読委員 |
| 2019.05 - 現在 | Food Science & Nutrition 査読委員 (インパクトファクター: 2.863) |
| 2019.03 - 現在 | Biosystems Engineering (インパクトファクター: 4.123）査読委員 |
| 2018.11 - 現在 | Meat Science (インパクトファクター: 5.209) 査読委員 |
| 2018.11 - 現在 | Food Control (インパクトファクター: 5.548) 査読委員 |
| 2018.11 - 現在 | LWT - Food Science and Technology (インパクトファクター: 4.952) 査読委員 |
| 2018.08 - 現在 | Journal of Food Process Engineering 査読委員 (インパクトファクター: 2.356) |
| 2018.05 - 現在 | International Journal of Food Science and Technology 査読委員 (インパクトファクター: 3.713) |
| 2020 | 特許CN106172734B Strawberry preservation composite packaging film and preparation method thereof |
| 2018.05 - 現在 | Infrared Physics and Technology (インパクトファクター： 2.638) 査読委員 |
| 2020 - 現在 | Activity interviewed and published in the interior RIKEN’s general introduction named “RIKEN at a Glance” in 2020 |
| 2017.03 - 現在 | Journal of Food Science (インパクトファクター: 3.167) 査読委員 |
| 2016.09 - 現在 | Journal of Food Processing and Preservation 査読委員 (インパクトファクター: 2.190) |
| 2016.09 - 現在 | Journal of Food Engineering (Impact Factor: 5.354) 査読委員 |
| 2016.09 - 現在 | Food Chemistry (Impact Factor: 7.514) 査読委員 |
| 2016.09 - 現在 | Institute of Food Technologists (IFT) メンバー |
| 2016.09 - 2018.09 | 農業食料工学会 メンバー |
| 2020 | 特許CN105901744A Fat mimic and application thereof in Sichuan style sausages |
| 2019 | 特許CN105455026A Fresh-keeping composite film of sausage with casing adopting immersion vacuum cooling modification and preparation method of fresh-keeping composition film |
| 2019 | 特許CN105454389B The method for improving modified casing sausage shelf life |
| 2018 | 特許CN105211919A Long-shelf-life sausage and preparation method thereof |
| 2016 | 特許CN205037981U Multipoint mode temperature measurement device |
| 2016 | 特許CN205093493U Submergence formula vacuum chilling device |
| 2016 | 特許CN105685841A Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof |
| 2016 | 特許CN105495380A Beer and beef healthcare sausage and preparing method thereof |
| 2016 | 特許CN105851901A Fat substitute and application thereof in low-fat fermented sausages |
| 2016 | 特許CN105495372A Stewed rabbit leg product and preparing method thereof |
| 2015 | 特許CN204666426U A kind of meat volatile flavor substance headspace solid-phase microextraction device |
| 2020 - 現在 | Activity interviewed and published in the interior journal publisher named Young Researcher News at RIKEN |
| 2021.06 - 現在 | Analytical Methods (インパクトファクター: 2.896) 査読委員 |
| 2021.08 - 現在 | Food Science and Biotechnology (インパクトファクター: 2.391) 査読委員 |
| 2021.08 - 現在 | Sustainability Special Issue “ Innovative Detection Technology to Meet Food and Fuel Needs” 編集長 (インパクトファクター: 3.251) |
| 2021.09 - 現在 | Journal of Applied Microbiology (インパクトファクター: 3.066) 査読委員 |
| 2021.09 - 現在 | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy (インパクトファクター: 4.098) 査読委員 |
| 2021.10 - 現在 | Metabolites (インパクトファクター: 4.932) 査読委員 |
| 2021.10 - 現在 | Food Chemistry Advances (Impact Factor: 7.514) 編集委員 |
| 2021.11 - 現在 | Food Quality and Safety (インパクトファクター: 3.102) 査読委員 |
| 2021.12 - 現在 | Applied Sciences (インパクトファクター: 2.679) 査読委員 |
| 2022.01 - 現在 | Sustainability (インパクトファクター: 3.251) 査読委員 |
| 2022.03 - 現在 | Journal of Insects as Food and Feed (インパクトファクター: 3.484) 査読委員 |
| 2022.03 - 現在 | Antioxidants (インパクトファクター: 6.313) 査読委員 |
| 2022.05 - 現在 | Chemosphere (インパクトファクター: 8.943) 査読委員 |
| 2022.08 - 現在 | Analyst 査読委員 (インパクトファクター: 5.227) |
| 2022.09 - 現在 | Biomass Conversion and Biorefinery (インパクトファクター: 4.050 ) 査読委員 |