Updated on 2021/03/09

写真a

SHIONO Kouji

Assistant Professor

From Graduate School 【 display / non-display

  • 2010.04
    -
    2012.03

    Tokyo University of Agriculture  Graduate School, Division of Agriculture  Doctoral program (first term)  Completed

  • 2014.04
    -
    2017.03

    Tokyo University of Agriculture  Graduate School, Division of Agriculture  Doctoral program (second term)  Completed

Employment Record in Research 【 display / non-display

  • 2013.04
    -
    2014.03

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Research Assistant  

  • 2019.04
     
     

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Nutritional Science   Assistant Professor  

Published Papers 【 display / non-display

  • Development of an analytical method for determination of total ethofumesate residues in foods by gas chromatography-tandem mass spectrometry

    Shizuka Saito-Shida, Nao Kashiwabara, Kouji Shiono, Satoru Nemoto, Hiroshi Akiyama

    Food Chemistry   313   2020.05  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Determination of total florfenicol residues as florfenicol amine in bovine tissues and eel by liquid chromatography-tandem mass spectrometry using external calibration

    Shizuka Saito-Shida, Kouji Shiono, Jumpei Narushima, Satoru Nemoto, Hiroshi Akiyama

    Jounal of chromatgraphy B   1109 ( 1 ) 37 - 44   2019.03  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • 米デンプンの糊化および粘度挙動に対する内在タンパク質および脂質の影響

    塩野弘二、辻井良政、野口智弘、髙野克己

    日本食品保蔵科学会誌   43 ( 2 ) 71 - 75   2017.03  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Extraction and Identification of Rice, Maize, Wheat, Sweet Potato and Potato Starch Granule Surface Protein.

    SHIONO Kouji, TSUJII Yoshimasa, NOGUCHI Tomohiro, SATO Hiroaki and TAKANO Katsumi

    Food Preservation Science.   42 ( 6 ) 237 - 242   2016.11  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • The action of the SS bond formation due to the PDI-ERO1 to wheat gliadin(Glia.A) on the dough formation and baking quality.

    NOGUCHI Tomohiro, Shiono Koji, OKA Daiki, NOGUCHI Haruko and TAKANO Katsumi

    Food Preservation Science.   42 ( 1 ) 9 - 14   2016.01  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

display all >>