■Achievement Award
Awarded to individuals who made significant contributions to the development of food science and technology as well as our Society
■Society Award (Merit Award 1976-1978, 1981-1982, 1986-1988)
Awarded to members who conducted outstanding research in our Society or in a related society in Japan or abroad
■Encouragement Award
Awarded to members aged 45 years or under who conducted excellent research and are expected to achieve further success in the future
■Technology Award
Awarded to individuals who developed highly practical technologies or their collaborators
■Best paper Award
Awarded to the authors of the most outstanding papers published in the NIPPON SHOKUHIN KAGAKU KOUGAKU KAISHI(Journal of the Japanese Society for Food Science and Technology)
■Food Science and Technology Research Award
Awarded to the authors of the most outstanding papers published in Food Science and Technology Research
 |
 |
■
Achievement Award
Awarded to individuals who made significant contributions to the development of food science and technology as well as our Society |
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1986 |
Yoshijiro KIHARA |
1988 |
Tetsujiro OBARA |
1990 |
Rou ISHIDA |
1990 |
Jiro KITAO |
1991 |
Yoshiyuki AMANO |
1991 |
Hiroshi IMAI |
1992 |
Kazuo SHIBASAKI |
1993 |
Hiroshi MIURA |
1995 |
Masao FUJIMAKI |
1995 |
Tokuji WATANABE |
1996 |
Susumu KIMURA |
1996 |
Yasushi SATO |
1996 |
Etsushiro DOI |
1997 |
Hideo EBINE |
1998 |
Takashi KANEDA |
1998 |
Mitsuo NAMIKI |
1999 |
Hirohisa OMURA |
1999 |
Setsuro MATSUSHITA |
2001 |
Hideo TSUYUKI |
2005 |
Yutaka OSAJIMA |
2005 |
Tatsuyuki SUGAWARA |
2009 |
Tomohiko MORI |
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■
Society Award (Merit Award 1976-1978, 1981-1982, 1986-1988)
Awarded to members who conducted outstanding research in our Society or in a related society in Japan or abroad |
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|
| 1964 |
Koji YAMADA
・・・Study on Tomato Processing |
| 1964 |
Seiji YOSHIKAWA
・・・Food Quality Evaluation by Sensory Test |
| 1965 |
Tokuji WATANABE
・・・Study on Soybean Proteins |
| 1966 |
Takao MURATA, Han-San Ku and Kuniyasu OGATA
・・・Ripening Physiology of Banana during Storage and Transportation |
| 1966 |
Kyosuke NISHITANI
・・・Development and Dissemination of SURIMI(Fish Paste Products) Freezing Technology |
| 1967 |
Nobuzo TSUMURA and Yutaro SATO
・・・Enzymatic Isomerization of Glucose |
| 1967 |
Susumu KIMURA
・・・Innovation and Development of Freeze-Dry Methods in Food Processing |
| 1968 |
Naohiko YAMAGUCHI and Yoshito KOYAMA
・・・Browning Products between Reducing Sugars and Amino Acids |
| 1968 |
Shozo SAITO
・・・Technology Development for Rice Snacks |
| 1969 |
Minoru OKADA
・・・Improvements of Processing Technologies for Fish Paste Products? |
| 1970 |
Kazuo SHIBAZAKI, Kazuyoshi OKUBO and Shigeaki KIMURA
・・・Food Chemistry of Soybean |
| 1970 |
Tatsuo OKAMOTO
・・・Study on CA Storage of Apples |
| 1972 |
Tetsujiro MATSUHASHI
・・・Industrial Chemistry of Agar Production |
| 1972 |
Hideo EBINE
・・・Rationalization of MISO(Japanese Fermented Soybean Paste) Fermentation Technology and Development of New MISO Products |
| 1973 |
Keiji UMEDA
・・・Carotenoid Compounds in Citrus Fruits |
| 1973 |
Yoshihiro KOMATSU, Kanemichi YAMAGUCHI, Tsunehisa NAMIKI and Akira KISHIMOTO
・・・Technology Development and Commercialization of Retort Foods |
| 1974 |
Ikunori KOSHIYAMA
・・・Fundamental Study of Soybean Proteins, 7S and 11S Globulins |
| 1974 |
Muneyuki NAKAGAWA
・・・Chemical and Statistical Studies on Palatability of Green Tea |
| 1975 |
Takahisa MINAMIDE
・・・Study on Lipids in Tomato Fruit |
| 1975 |
Kyoko SAIO
・・・Fundamental Study on TOFU(Japanese Soybean Curd) Production |
| 1976 |
Susumu OKAMOTO
・・・On the Formation of Films from Some Proteins |
| 1977 |
Toshiaki NAKABAYASHI
・・・Food Chemistry and Food Processing of Polyphenols |
| 1978 |
Kazuo OSHIDA
・・・Studies on Mayonnaise Manufacturing |
| 1980 |
Takasuke ISHITANI
・・・Quality Change in Foods Packaged in Plastic Pouches and Their Protection of Quality |
| 1980 |
Fumio ONO
・・・Stabilization of Hydrophobic Materials by Coating with Saccharides and Proteins |
| 1980 |
Masayuki SUGIMOTO
・・・Studies on the Heat Expansion of Dried Starch Paste and Its Application |
| 1981 |
Yasuo TANAKA
・・・Fundamental Study on Bread Dough Fermentation |
| 1982 |
Hideaki HOSAKA
・・・Fundamental and Application Studies of Food Processing Operations |
| 1986 |
Hideo TSUYUKI
・・・Food Chemical Studies on the Lipids in Agricultural and Fishery Products |
1987 |
Riichiro USUKI
・・・Thermal Oxidative Deterioration of Edible Oils |
| 1988 |
Chuichi TSUTSUMI
・・・Development and Standardization of the Analytical Methods for Nutritional Composition in Foods |
| 1990 |
Michio KOZAKI
・・・Microbiological Studies on Traditional Fermented Foods in Southeast Asia |
| 1991 |
Harue TAIRA
・・・Quality and? Its Variation on Soybeans in Japan |
| 1992 |
Etsushiro DOI
・・・Studies on Functional Properties of Food Proteins |
| 1993 |
Fumio YAMAUCHI
・・・Structure of Soybean Proteins and Their Food Properties |
| 1994 |
Sachio MATSUMOTO
・・・Fundamental Studies on Food Emulsions |
| 1995 |
Ryo NAKAMURA
・・・Molecular Science of Functional Properties of Food Proteins |
| 1996 |
Yoshimasa YAMANO
・・・Evaluation of Food Texture |
| 1997 |
Shunro KAWAKISHI
・・・Oxidative Deterioration of Food Proteins with Active Oxygen Species and Its Molecular Mechanism |
| 1998 |
Yutaka OSAJIMA
・・・Study on the Factors Concerning Food Quality |
| 1999 |
Yusaku FUJIO
・・・Study on Processing of Food Materials and Organic Wastes |
| 2000 |
Tomohiko MORI
・・・Studies on Gel Formation and Texture Analysis |
| 2001 |
Kenji WATANABE
・・・Basic and Applied Studies on Molecular Structure and Various Functions of Egg Protein |
| 2002 |
Atsushi SUZUKI
・・・Conversion from Muscle to Meat and Its Regulation by High Pressure |
| 2003 |
Atsuo WATANABE
・・・Studies on Membrane Separation Engineering for Multi-Component Liquid Food |
| 2004 |
Ryuichi MATSUNO
・・・Synergistic Cooperation between Food Science and Technology, and Food Engineering for Intensive Utilization of Lipids |
| 2005 |
Katsuyoshi NISHINARI
・・・Study on Hydrogels in Food Physics |
| 2006 |
Isao HAYAKAWA
・・・Application of High Pressure and Impact Force to Food Processing |
| 2007 |
Tomotada ONO
・・・The Mechanism of Soymilk and Tofu Formation from Soybean, and the Factors Affecting the Formation |
| 2008 |
Kiyoshi MATSUMOTO
・・・Development of Evaluation Methods for Quality, Functionality and Safety of Foods |
| 2009 |
Masaaki YASUDA
・・・Studies on Food Science of a Fermented Soybean Food, Tofuyo |
| 2010 |
Shuji ADACHI
・・・Engineering Studies on Extraction and Separation of Food Substances |
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■
Encouragement Award
Awarded to members aged 45 years or under who conducted excellent research and are expected to achieve further success in the future |
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|
| 1976 |
Hiroshi SUGISAWA
・・・Stabilization of Food Flavors |
| 1977 |
Koji KAWASHIMA
・・・Immobilization of Enzymes by the Radiation Polymerization at Low Temperature |
| 1978 |
Yasushi IFUKU and Hisao MAEDA
・・・Quality Improvement of Satsuma Mandarin Juice and Peel Utilization |
| 1979 |
Kazumoto HASHIZUME
・・・Studies on Production of New Textured Protein by Freeze Denaturation of Soybean Protein |
| 1979 |
Akemi HATA
・・・Studies on Nitrate and Nitrite in Horticultural Products |
| 1981 |
Yutaka OSAJIMA
・・・Electro-chemical Measurement of Food Sensory Quality |
| 1981 |
Takashi SASAKI
・・・Bioconversion of Cellulose to Glucose |
| 1982 |
Mitsutoshi HAMANO
・・・Behaviors of Water and Quality on the Dehydrated Foods |
| 1983 |
Minoru YONEYASU and Yoshisuke MIURA
・・・Studies on Gelation and Electrolytic Reduction of Soybean Protein |
| 1984 |
Mutsuo IWAMOTO
・・・Near Infrared Spectrophotometry for Nondestructive Measurement of Food Quality |
| 1984 |
Kentaro KANEKO
・・・Pectic Substance of Salted Daikon Radish - Alteration, Mechanism, and? Relationship to Crispness - |
| 1985 |
Tomomi TSUTSUI
・・・Studies on Fractionating Properties and Functional Properties of Hen's Egg Yolk Proteins |
| 1985 |
Atsuo WATANABE
・・・Upgrade of Reverse Osmosis Membrane |
| 1986 |
Yoshihiro KOMIYAMA
・・・Biochemical Studies on Keeping Quality and Utilization of Plum Fruit |
| 1986 |
Akinori NOGUCHI
・・・Extrusion Cooking with Corotating Twin-Screw Extruders |
| 1987 |
Toshiyuki MATSUI
・・・Food Chemical Studies on "Wasanbon" Sugar (Japanese Traditionally Refined Sugar) |
| 1988 |
Hideaki OHTA
・・・Studies on Pigment Stability, Quality Control and Processing Technology of Grape Juice |
| 1988 |
Katsumi TAKANO
・・・Studies on the Mechanism of Lipid-hydrolysing in Rice Bran |
| 1989 |
Yasuko FUKUADA
・・・Food Chemical Studies on the Antioxidants in Sesame Seed |
| 1989 |
Masaaki YASUDA
・・・Studies on Manufacturing of Tofuyo |
| 1990 |
Sumio KAWANO
・・・Simulation Technic of Transport Test |
| 1990 |
Mitsuya SHIMODA
・・・Statistical Analyses on Food Odors |
| 1991 |
Takeo KATO
・・・Preparation of Fermented Sausage by Lactic Acid Bacteria |
| 1992 |
Tadashi NAGAI
・・・Fractal Analysis of Porous Structure and Improvement of Physical Properties of Food Materials by Increase of Specific Surface Area |
| 1993 |
Toshiro MATSUI
・・・Sorption of Flavors into Packaging Film and its Depression |
| 1994 |
Hiramitsu SUZUKI
・・・Studies on the components with physiological functions in sea foods |
| 1994 |
Masayasu NAGATA
・・・Physiology and Biochemistry of Shredded Cabbage |
| 1995 |
Hiroyuki UKEDA
・・・Food Analysis by Biosensor-Flow Injection Analytical Methods |
| 1995 |
Ken'ichi OHTSUBO
・・・Studies on Evaluations of Chemical Components and Properties and on Suitable Utilizations of Rice and Other Gramineae Cereals |
| 1996 |
Yuji ODA
・・・Utilization of the Yeast Torulaspora pretoriensis as a Baking Strain |
| 1996 |
Nobuyuki HAYASHI
・・・Molten Flow Behavior of Soy Protein Isolate with Low and Intermediate Moisture Levels |
| 1997 |
Shigetaka INOUE
・・・A Study on Monoglyceride Function Mechanisms Affecting Breadmaking Properties |
| 1997 |
Hirotoshi TAMURA
・・・Objective Evaluation of Aroma Quality of Citrus Fruits |
| 1998 |
Yasushi ENDO
・・・Mechanism of Oxidation and Off-Flavor Production of Lipids Concerning Highly Unsaturated Fatty Acids |
| 1999 |
Midori KASAI
・・・Studies on the Control of the Hardness of Vegetables in Food Processing |
| 1999 |
Takanori TSUDA
・・・Studies on the Functional Components in Bean Seeds |
| 1999 |
Yasuki MATSUMURA
・・・Supermolecular Structure and Functional Properties of Food Macromolecules |
| 2000 |
Shoichi GOHTANI
・・・Properties of Interfacial Science for Saponin |
| 2000 |
Masatsune MURATA
・・・Chemical and Biochemical Study on Phenolics and Food Quality |
| 2001 |
Masashi MIZUNO
・・・Establishment in Quantification of Functional Polysaccharides from Edible Mushrooms Using Enzyme-Linked Immunosorbent Assay |
| 2002 |
Junichi SUGIYAMA
・・・Quality Measurement and Information Technology on Foods |
| 2002 |
Mari MAEDA-YAMAMOTO
・・・Anti-Allergic and Anti-Cancer Metastatic Actions of Green Tea |
| 2003 |
Toshiki ENOMOTO
・・・Nutrition of Agricultural and Marine Products in Hokuriku District and its Utilization for Processing Foods |
| 2003 |
Makoto SHIMOYAMADA
・・・Food Functionality through the Interactions among Soybean Constituents |
| 2003 |
Yoshio HAGURA
・・・Non-destructive and Continuous Measurement of Food Process Using Dielectric Properties |
| 2004 |
Kaoru KOHYAMA
・・・Food Texture Evaluation by Multiple-point Measurement |
| 2005 |
Hitoshi TAKAMURA
・・・Studies on Lipid Deterioration and Flavor Change in Foods |
| 2006 |
Yoshiaki MIYAKE
・・・Study for Preparation of Functional Food Materials used Flavonoids of Citrus Fruit |
| 2007 |
Shigenori KUMAZAWA
・・・Analytical Chemical Studies on Function of Plant Polyphenols |
| 2007 |
Soichi FURUKAWA
・・・Mechanism of the Inactivation of Microorganisms by Non-thermal Process |
| 2009 |
Toshiyuki KIMURA
・・・Development of the analysis method of hydrophilic interaction chromatography - evaporative light scattering detector (HILIC-ELSD) and its application for? 1-deoxynojirimycin enriched mulberry food |
| 2009 |
Masuko KOBORI
・・・Anti-inflammatory, Anti-cancer and Anti-diabetic Properties of Sterols and Polyphenols in Vegetables and Fruits |
| 2010 |
Kenji KUMAZAWA
・・・Studies on Food Science of the Beverage Flavors |
| 2010 |
Takahiro FUNAMI
・・・Characterization and Food Applications of Hydrocolloids |
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■
Technology Award
Awarded to individuals who developed highly practical technologies or their collaborators |
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|
| 1981 |
Satoshi MURATA and Tsuneyuki SE
・・・Development of Multi-purpose Vacuum Grain Silo for Brief Fumigation of Imported Cereals and Breaking Bridge in Storage |
| 1982 |
Akiyoshi YAMANE
・・・Development of Controlled Freezing-Point Storage of Foods |
| 1983 |
Yoshiro TODA, Masayoshi NISHIYAMA and Ryozo ISHIHARA
・・・Development of Chicken Egg Products by Advanced Processing Technology |
| 1984 |
Yoshio YOSHIKAWA
・・・Food Freshness Preserving Technology with Oxygen Absorber and Its Effects |
| 1985 |
Seiichi IMAI and Isao MATSUMOTO
・・・Technique for Low-Salt Miso Making |
| 1985 |
Naoshi TSUKADA
・・・Instantaneous Pasteurization Method for Powder and Granular Materials |
| 1987 |
Tomoshige HORI
・・・In-line Objective Measurement of the Process Milk Curd Formation by the Hot Wire Method |
| 1989 |
Tsuneo MASUDA
・・・Development of Ultra-fine Friction Grinder and Its Application to Food Industry |
| 1990 |
Shigezo NAITO
・・・Application of Ozone Pasteurization in Food Industry |
| 1990 |
Hiromu MAEDA
・・・Studies on the Mechatronics System of Fruits Sorting and Packing |
| 1991 |
Shiro KATO
・・・Production of Low-salt Tsukemono Using the Nitrogen Gas Packing System |
| 1992 |
Sigeo OKONOGI, Mamoru TOMITA, Yasuo FUKUWATARI, Yoshitaka TAMURA and Teruhiko MIZOTA
・・・Progress in Infant Formula with the Application of Electrodialysis and other Membrane Technologies |
| 1992 |
Toru BABA
・・・Advances in Processing Techniques for Making New Food Ingredients and Products from Sweet Potatoes |
| 1993 |
Shozo ABE
・・・The Quality Improvement of Adzuki-Nama-Ann, Neri-Ann and Tsubu-Ann and Improvement of Manufacturing Process Using Automatically Controlled Plants |
| 1993 |
Tadao NAKAJIMA, Kazuo NAKAMURA, Masakazu KAWACHI, Yoshihiko IWASAKI and Mamoru TOMITA
・・・Development of Membrane Emulsification Technology and Its Application in Food Industry |
| 1994 |
Tadahiko OHARA
・・・Studies on Coagulation Process of Soymilk in Tofu and Kori-Tofu Manufacture |
| 1995 |
Takahiro INAKUMA, Hirohisa TATSUZAWA and Yukio ISHIGURO
・・・Manufacturing Process of Carrot Juice using a Fresh Squeezer |
| 1995 |
Hiroatsu MATSUOKA
・・・Manufacturing and Ripening of Soybean Cheese |
| 1996 |
Shigeo MIYAO
・・・Studies on the Control of Microorganisms in Fermented Vegetables |
| 1997 |
Yoh-ichi KINEKAWA, Shigeo GOTO and Naofumi KITABATAKE
・・・Development and Manufacture of Process Whey Protein |
| 1997 |
Kiyoshi TATSUMI and Tsuguaki NISHIYA
・・・Processed Cheese Manufacturing Methods without Emulsifying Salt |
| 1998 |
Sadato NAKAGAWA and Hiroe OKUDA
・・・Texture Improvement of Combu, an Edible Product of Dried Fronds of Laminaria sp. by Seasonings |
| 1998 |
Akira YAMAZAKI and Akihiko SASAGAWA
・・・Development of Rice Food Products Processed by High Pressure Treatment |
| 1999 |
Takahiko SOEDA and Keiko BABA
・・・The Modification of Soy Protein on Gel Formation and It's Application for Foods |
| 2000 |
Shigeru ABE, Nobuo TACHIBANA and Masaaki TANAKA
・・・Development and Commercialization of Katsuobushi-like Dried Fish using Overmatured Chum Salmon |
| 2000 |
Takeo KATO
・・・Miso Fermentation by an Antibacterial Lactic Acid Starter Culture |
| 2001 |
Yoshiko TANAKA and Takayuki TAKAHASHI
・・・Development of Injection Technology for Uniform Dispersion of Brine or Seasoning Liquid in Meat Processing |
| 2001 |
Hiroaki YAMAUCHI, Kanenori TAKATA, Kazufumi YAMAKI and Toshiyuki ABIKO
・・・The Present and Future of Production, Breeding and Utilization of? the Wheat for Bread-Making in Hokkaido |
| 2002 |
Toru HAYASHI
・・・Soft-electron Treatment of Food |
| 2004 |
Ken'ichi OHTSUBO, Sumiko NAKAMURA, Takeshi MIYAMURA, Satoshi KUMO and Hirosato KAWAKAMI
・・・Development of the Primer Sets for Identification of Rice Cultivars by PCR on DNA Polymorphisms |
| 2004 |
Takashi KOMETANI and Takahisa NISHIMURA
・・・Research and Development of Novel Glycosides |
| 2006 |
Tadashi FUKAZAWA and Yuji YAMADA
・・・Technology Development for Baking 100%-Domestic-Wheat Bread by Improvement of Protein Structure? |
| 2006 |
Akira HORIGANE
・・・Developments of Two-dimensional Mapping Method for Cereal Seed Components and Low-temperature Milling Technology |
| 2007 |
Yukinari TAKEUCHI, Yasushi KUBOTA and Mitsuharu ENDO
・・・Milk Flavor Improvement by Deoxygenation Treatment |
| 2008 |
Koji SAKAMOTO, Kenya SHIBATA, Masako ISHIHARA and Sayaka NAKATSU
・・・Development of Foods for People with Ingestion and Swallowing Difficulties Using Vacuum Enzyme Infusion into Food Materials Enhanced by Freeze-thaw |
| 2009 |
Dai Nippon Printing Co., Ltd.(Kozo MITA, Yoichi OGIWARA and Kiyoshi TODA)
Ajinomoto Co. Inc.(Hitoshi SONEHARA)
Onishifoods Co., Ltd.(Hideaki ITOH)
Kagome Co., Ltd.(Takahiro INAKUMA, Hironobu MORI and Kazuyoshi KOIZUMI)
Q.P. Corporation(Mineo HASEGAWA, Ken NAKAJIMA and Toshiyuki UEJI)
Nisshin Foods Holdings Co., Ltd.(Mitsuru TANAKA and Shinji MATSUO)
Housefoods Corporation(Nozomi TANIHARA, Ikue SHIMOYAMA and Akimasa KURAMOTO)
Maruha Nichiro Holdings, Inc.(Nobuyuki SATO, Hiromi HIRANO and Kiyoshi OKAMOTO)
Mitsui Norin Co., Ltd.(Satoshi MATSUZAKI, Ayumi KATO and Tomoyo YAMADA)
Yamazaki Baking Co., Ltd.(Yuji YAMADA, Seio HOSOYA and Masanori OKAMURA)
Yamazaki Nabisco Co., Ltd.(Tetsu OKUDA, Shigeo KAWAMOTO and Daiki KAJIYAMA)
Riken Vitamin Co., Ltd.(Kuniki YANO, Takahisa TSUJI and Yuji FUKADA)
・・・Development of Japanese Space Foods for Astronauts |
| 2010 |
Seiichiro ISOBE, Keiji UMEDA, Yukio OGASAWARA, Yukiko NEGISHI and Fumiko TONOZUKA
・・・Development of a New Superheated-steam System Containing Micro- water Droplet and Its Application for Food Processing |
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Best paper Award
Awarded to the authors of the most outstanding papers published in the NIPPON SHOKUHIN KAGAKU KOUGAKU KAISHI(Journal of the Japanese Society for Food Science and Technology) |
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2005 |
Production of Single Cells from Plant Materials and Softening by an Enzyme Infusion Method Under Reduced Pressure After Freezing. 51, 395-400 (2004)
・・・Koji SAKAMOTO, Masako ISHIHARA, Kenya SHIBATA and Atsuhiko INOUE |
|
2005 |
Sterilization of Sudachi Juice by Compressed Oxygen Gas. 51, 604-612 (2004)
・・・Yoshihisa MURAMOTO, Katsuhiro TAMURA, Toshiaki ARAO, Takanori TANIWAKI and Yoshihisa SUZUKI |
|
2006 |
Collection of Japanese Texture Terms. 52, 337-346 (2005)
・・・Fumiyo HAYAKAWA, Kana IOKU, Sayuri AKUZAWA, Masayoshi SAITO, Katsuyoshi NISHINARI, Yoshimasa YAMANO and Kaoru KOHYAMA |
2006 |
Effects and Safety of Consecutive Intake of Benifuuki Green Tea and Enhancement of the Effect by Ginger Extract in Subjects with Japanese Ceder-pollinosis. 52, 584-593 (2005)
・・・Mari MAEDA-YAMAMOTO, Hiroshi NAGAI, Kaori EMA, Emi KANDA, Norihisa OKADA and Masaaki YASUE |
2007 |
Preparations of Tofu from Soymilk Containing Okara hydrolysates Treated with Immobilized Transglutaminase. 53, 39-47 (2006)
・・・Yurie MINE, Shiho YOSHIHARA, Kaori MURAKAMI, Keiko AZUMA, Sayaka NASU, Tomoe TANAKA, Kimitoshi FUKUNAGA, Takashi SAEKI and Etsuo SAWANO |
2007 |
Identification of Onion Cultivars using DNA Markers by a Statistical Technique. 53, 505-513 (2006)
・・・Yuichi USUI, Shizuk ADACHI, Motokazu KAMIYA, Toshiki NAKAJIMA, Yoshihisa YAMAMOTO, Tadanao SUZUKI and Akemi YASUI |
2008 |
Effect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles. 54, 320-325 (2007)
・・・Kazuhiro ONO, Hiroshi ENDO, Junichi YAMADA, Ichiro SHOJI and Seiichiro ISOBE |
2008 |
Detection of Food Allergens Using Near-infrared Fluorescent Probes. 54, 468-476 (2007)
・・・Tatsuya MORIYAMA, Hideyoshi MITSUYAMA, Erika YANO, Mika OBA, Kazumi KITTA, Shinichi KAWAMOTO, Hiroshi AKIYAMA, Atsuo URISU, Koji TAKAHASHI, Makita HAJIKA, Tadashi OGAWA and Yukio KAWAMURA |
2009 |
Discrimination of Thunnus thynnus orientalis and T. thynnus thynnus Using Double-fluorescence FRIP Assay. 55, 164-169 (2008)
・・・Momoko KITAOKA, Nobuko OKAMURA, Hirofumi ICHINOSE and Masahiro GOTO |
2009 |
Velocity of Swallowed Food? for Dysphagic Patients Through the Pharynx by Ultrasonic Method. 55, 541-548 (2008)
・・・Atsuko HASEGAWA, Fumiko NAKAZAWA and Hitoshi KUMAGAI |
2010 |
Effects on Thresholds for Sweet and Umami Tastants in Soy Sauce. 56, 384-393 (2009)
・・・Miho IMAMURA, Tsuneo SATO and Osamu HATAMOTO |
2010 |
Evaluation of Wheat Content with Monoclonal Antibodies against Lipid Transfer Protein. 56, 444-452 (2009)
・・・Yukie MURKAMI-YAMAGUCHI, Junko HIROSE, Tsutomu HONJOH and Hiroshi NARITA |
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■
Food Science and Technology Research Award
Awarded to the authors of the most outstanding papers published in Food Science and Technology Research |
|
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|
|
2005 |
Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy(FT-IR) 10, 137-142 (2004）
・・・Katsuhiko NAKASATO, Tomotada ONO, Takahiro ISHIGURO, Michiko TAKAMATSU, Chigen TSUKAMOTO and Masayuki MIKAMI (IWATE Univ.) |
|
2005 |
Effect of Freezing on Electrical and Rheological Properties of Food Materials 10, 453-459 (2004）
・・・Shigehiko OHNISHI (Kagawa Prefectural Industrial Technology Center), Yoko SHIMIYA (Jissen Women's Univ.), Hitoshi KUMAGAI (Kyoritsu Women's Univ.), and Osato MIYAWAKI (The Univ. of Tokyo) |
2006 |
Quantitative Identification of Rice Cultivars by Real-Time PCR 11, 344-348 (2005）
・・・Tomoya OKUNISHI, Sumiko NAKAMURA and Ken'ichi OHTSUBO (National Food Research Institute） |
|
2006 |
Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating 11, 363-368 (2005）
・・・Tomone AMATSUBO, Yoshio HAGURA and Kanichi SUZUKI (Hiroshima Univ.) |
2007 |
Foreign Substance Detection in Blueberry Fruits by Spectral Imaging 12, 96-100 (2006）
・・・Mizuki TSUTA (National Food Research Institute), Tomohiro TAKAO (NISSEI Co.,Ltd.,), Junichi SUGIYAMA (National Food Research Institute), Yukihiro WADA (NISSEI Co.,Ltd.,), Yasuyuki SAGARA(The University of Tokyo) |
2007 |
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/O1factometry and Food Kansei Model 12, 261-269 (2006）
・・・Gakuro IKEDA, Akiko TOMIZAWA (The University of Tokyo), Yuriko IMAYOSHI , Hisakatu IWABUCHI (San-ei Gen F.F.I Inc.), Tomoyuki HINATA (Mizkan Co.,Ltd), Yasuyuki SAGARA (The University of Tokyo) |
2008 |
Improvement in the Intestinal Absorption of Soy Protein By Enzymatic Digestion to Oligopeptide in Healthy Adult Men 13, 45-53 (2007）
・・・Motohiro MAEBUCHI , Masahiko SAMOTO , Mitsukata KOHNO , Rie ITO(Fuji Oil Co. Ltd）,
Takashi KOIKEDA(Shiba Pales Clinic） , Motohiko HIROTSUKA(Fuji Oil Co. Ltd） and Yukihiro NAKABOU(Kyoto Prefectural University)
|
2008 |
CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels 13, 187-192 (2007）
・・・Isao KOBAYASHI, Kunihiko UEMURA(National Food Research Institute) and Mitsutoshi NAKAJIMA1(National Food Research Institute)(University of Tsukuba)
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2009 |
A Dedicated MRI for Food Science and Agriculture 14, 74-82 (2008）
・・・Mika KOIZUMI（National Food Research Institute） , Shigehiro NAITO（National Food Research Institute） , Nobuaki ISHIDA（National Food Research Institute） , Tomoyuki HAISHI（MR Technology, Inc.） and Hiromi KANO（Oak-Hill Georgic Patch-Work Laboratory）
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2009 |
A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum 14, 269-276 (2008）
・・・Kenji KUMAZAWA（Ogawa & Company, LTD.）, Takafumi ITOBE（Ogawa & Company, LTD.）, Osamu NISHIMURA（Ogawa & Company, LTD.）and Takashi HAMAGUCHI（Ogawa & Company, LTD.）
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2010 |
A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine. 15, 45-50 (2009)
・・・Hana TOTSUKA, Konomi TOKUZEN, Hiroshi ONO and Masatsune MURATA |
2010 |
Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model. 15, 107-116 (2009)
・・・Ikuko MAEDA, Akemi K. HORIGANE, Mitsuru YOSHIDA and Yoshihiro AIKAWA
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