Updated on 2022/08/28

写真a

MAEHASHI Kenji

Professor

Title

Professor

External Link

From Graduate School 【 display / non-display

  • Tokyo University of Agriculture   Graduate School, Division of Agriculture   Doctoral program (second term)   Accomplished credits for doctoral program

    1995.04 - 1998.03

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    Country:Japan

  • Tokyo University of Agriculture   Graduate School, Division of Agriculture   Master Course   Completed

    1992.04 - 1994.03

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    Country:Japan

Studying abroad experiences 【 display / non-display

  • 2003.09 - 2004.08   Monell Chemical Senses Center   Visiting Scientist

Degree 【 display / non-display

  • 博士(農芸化学) ( 1999.08   東京農業大学 )

Employment Record in Research 【 display / non-display

  • 東京農業大学   農学部醸造学科   副手(無給)

    1994.04 - 1995.03

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Fermentation Science

    1998.04 - 2000.03

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Fermentation Science   Research Assistant

    2000.04 - 2003.03

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Fermentation Science   Lecturer

    2003.04 - 2008.03

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Fermentation Science   Associate Professor

    2008.04 - 2016.09

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Research Areas 【 display / non-display

  • Life Science / Applied biochemistry

  • Life Science / Food sciences

  • Life Science / Applied microbiology

  • Life Science / Molecular biology

Research Interests 【 display / non-display

  • Fermented foods

  • Microorganisms

  • Peptide

  • Taste and Aroma

Research seeds 【 display / non-display

  • 醸造調味料の製造、香味成分、機能成分に関する研究

Papers 【 display / non-display

  • Reproduction of rice vinegar production method as described in the books from the Edo period Reviewed

    Naoyuki Yanagihara, Kenji Maehashi*, Sayuri Akuzawa, Masaru Hosaka, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi

    Journal of Cookery Science of Japan   55 ( 1 )   1 - 10   2022.02

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    Authorship:Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)  

    DOI: https://doi.org/10.11402/cookeryscience.55.1

  • Isolation and identification of Zalaria sp. Him3 as a novel fructooligosaccharides-producing yeast Reviewed

    Jun Yoshikawa*, Yoshikatsu Honda, Yui Saito, Daito Sato, Kan Iwata, Seigo Amachi, Yutaka Kashiwagi, Kenji Maehashi

    Journal of Applied Microbiology   132   1104 - 1111   2021.08

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: DOI: 10.1111/jam.15259

  • Use of vinegar in Japanese cuisine during the Edo period Reviewed

    Naoyuki Yanagihara, Kenji Maehashi*, Sayuri Akuzawa, Masaru Hosaka, Yukimichi Koizumi

    Journal of Cookery Science of Japan   54 ( 3 )   1 - 9   2021.06

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    Authorship:Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)  

    DOI: https://doi.org/10.11402/cookeryscience.54.132

  • Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking Reviewed International journal

    Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi and Kenji Maehashi

    Food Chemistry: Molecular Sciences   2 ( 30 July 2021 )   100015   2021.02

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    Authorship:Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

    鶏肉からグルタミン酸を生成する新規な酵素を見出し、そのユニークな性質を明らかにした。

    DOI: https://doi.org/10.1016/j.fochms.2021.100015

  • The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking Reviewed

    Saki Oosone, Ayaka Kashiwaba, Naoyuki Yanagihara, Jun Yoshikawa, Yutaka Kashiwagi, and Kenji Maehashi

    International Journal of Gastronomy and Food Science   22   100264   2020.09

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    Authorship:Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

    野菜、果実、キノコ類などの生鮮食品が持つ酵素活性を調査し、調理中に食材の酵素が働いて味が生まれるしくみを論じた。

    DOI: https://doi.org/10.1016/j.ijgfs.2020.100264

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Books and Other Publications 【 display / non-display

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Misc 【 display / non-display

  • 第48回全国醤油品評会出品醤油の香気・呈味成分の傾向

    眞榮田麻友美、前橋健二

    醤油の研究と技術   48 ( 2 )   31 - 39   2022.05

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    Authorship:Lead author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)  

  • 鶏肉からグルタミン酸をつくる酵素の発見

    前橋健二

    おいしさの科学ニュース   98   2021.06

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (other)  

  • 食材の酵素活性を利用しておいしく調理する

    前橋健二

    おいしさの科学ニュース   97   2021.05

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (other)  

  • 「にごり酢」の酢酸菌が自然免疫を活性化 Invited

    前橋健二

    現代農業   100 ( 3 )   278 - 281   2021.03

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    Language:Japanese  

    7000年の歴史を持つ調味料、酢酸がもたらす健康効果、食酢の主役は酢酸菌、にごり酢の酢酸菌がアレルギー症状を緩和、酢酸菌のリポ多糖が自然免疫を活性化、黒酢も酢酸菌LPSを含む、手づくりの柿酢も効果あり

  • 伝統食品の知恵20 白味噌の文化と伝統技術 Invited

    前橋健二

    月刊フードケミカル   431 ( 3 )   6 - 10   2021.03

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    Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (other)  

    味噌の歴史、味噌の分類、白味噌の発祥、白味噌製造の特徴、白味噌の成分

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Honours, Awards and Prizes 【 display / non-display

  • 日本食品科学工学会第62回大会 第11回若手の会 優秀ポスター発表企業賞

    2015.08   日本食品科学工学会  

    尾関峻輔、前橋健二、藤森嶺、戸枝一喜、久保田紀久枝

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    Award type:Award from Japanese society, conference, symposium, etc.  Country:Japan

  • 日本農芸化学会 2010年度大会 トピックス賞

    2010.03   日本農芸化学会  

    藤戸洋聡,水谷公彦,前橋健二,三上文三,岩田想,松村康生,林由佳子

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    Award type:Award from Japanese society, conference, symposium, etc.  Country:Japan

Presentations 【 display / non-display

  • 江戸期書物記載に従って製造した米酢の化学成分及び調味特性について International conference

    前橋健二、柳原尚之、眞榮田麻友美、吉川潤、阿久澤さゆり、穂坂賢、藤井暁、長野正信、小泉幸道

    日本食品科学工学会69回大会  2022.08 

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    Event date: 2022.08

    Language:Japanese   Presentation type:Oral presentation (general)  

  • エノキタケに含まれる新規な好塩性アミノペプチダーゼの部分精製及び作用特性 International conference

    青戸元、柏葉彩圭、眞榮田麻友美、吉川潤、前橋健二

    日本食品科学工学会69回大会(東京農大オンライン)  2022.08 

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    Event date: 2022.08

    Language:Japanese   Presentation type:Oral presentation (general)  

  • アラビトール生産菌Zygosaccharomyces siamensis kiy1の糖アルコール生産経路 International conference

    岩田 寛、眞榮田 麻友美、柏木 豊、前橋 健二、吉川 潤*

    日本農芸化学会2022年度大会  2022.03 

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    Event date: 2022.03

    Language:Japanese   Presentation type:Oral presentation (general)  

  • 新規フラクトオリゴ糖生産酵母Zalaria sp. Him3の単離とフラクトオリゴ糖生産 International conference

    吉川 潤、本田 喜克、齋藤 佑衣、佐藤 大斗、岩田 寛、眞榮田 麻友美、柏木 豊、前橋 健二

    第73回 日本生物工学会大会  2021.10 

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    Event date: 2021.10

    Language:Japanese   Presentation type:Oral presentation (general)  

  • Polyol production by Zygosaccharomyces siamensis kiy1 isolated from non-pastrurized honey International conference

    Kan Iwata, Sayo Matsunami, Yutaka Kashiwagi, Kenji Maehashi, Jun Yoshikawa

    2021.03 

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    Event date: 2021.03

    Language:Japanese   Presentation type:Oral presentation (general)  

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Attractiveness of Research 【 display / non-display

  • おいしく食べることが心身共に健康への第一歩。
    豊かな食生活を支えている調味料にはまだ多くの可能性が秘められています。