School of Advanced Engineering Department of Applied Chemistry IIJIMA Youko

Update date：2024/03/27

Professor

IIJIMA Youko

2010/04/01-2021/03/31神奈川工科大学教授
2005/04/01-2010/03/31財団法人かずさＤＮＡ研究所
2002/01-2005/03/31米国：ミシガン大学分子細胞発生生物学部博士研究員
1999/04/01-2002/03/31お茶の水女子大学大学院人間文化研究科助手
2021/04-9999Kogakuin UniversitySchool of Advanced Engineering Department of Applied Chemistry

2021/04/01-2022/03/31Quality evaluation of food by comprehensive analysis of constituents
2021/04/01-2022/03/31Development of high-throughput food aroma analysis methods
2021/04/01-2022/03/31Identification and structural determination of food ingredients involved in food quality

2024/01/18jointSuperior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction (SA-SBSE) with reverse extraction  J. Biosci. Bioeng.
2021/11/16Processing of Airborne Green Leaf Volatiles for Their Glycosylation in the Exposed PlantsFrontiers in Plant ScienceFrontiers Media SA
2021/06/08jointTomato E8 Encodes a C-27 Hydroxylase in Metabolic Detoxification of α-Tomatine during Fruit RipeningPlant Cell Physiol.
2020Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon HeatingJapan Journal of Food EngineeringJapan Society for Food Engineering
2020/01/01Identification of α-Tomatine 23-Hydroxylase Involved in the Detoxification of a Bitter GlycoalkaloidPlant and Cell PhysiologyOxford University Press (OUP)

2023/10/01only食品における香り計測からの質的評価アプローチ～分析技術の動向と課題食品と開発インフォーママーケッツジャパン
2022/09/12onlyFood Metabolomics: Current application for quality evaluation of foodsThe Soft Drinks Technology
2020フードミクスで食品の品質を評価する（一財）食品分析開発センターSUNATECメールマガジン
2020/04食品成分分析におけるデータサイエンスの活用FFIジャーナル
2018Recent Advances and Applications in Food Flavor AnalysisJ.Cook.Sci.JpnThe Japan Society of Cookery Science

2012/02Conversion of atmospheric green leaf volatiles into defensive compound in intact tomato plants for plant-to-plant signalingGordon Research Conferences Plant Volatiles, Ventura (USA)

2024/03/27Evaluation of changes in aroma characteristics of miso soup during warming and determination of the factors involved日本農芸化学会2024年度大会
2024/03/25Stability of DPP-4 inhibitory peptides from edible algae under food processing conditions and gastrointestinal digestions日本農芸化学会2024年度大会
2023/10/19おいしさの評価～いろんな成分情報から調べるアプローチ～日本化学会秋季事業　第13回CSJ化学フェスタ2023
2023/09/10食用キノコの種類の違いによる香気組成の比較日本調理科学会2023年度大会
2023/09/09かつお節粉の保存条件がかつおだしの香気成分組成に与える影響日本調理科学会2023年度大会

論理的根拠に基づく和食の風味継承を目指す和風調味料のフレーバーオミクス解析
2011/04-2014/03Studies on the interactions between odorant and taste component on the improvement of food preference by combination of chemical analysis and sensory evaluation