Updated on 2021/08/29

写真a

MAEHASHI Kenji

Professor

From Graduate School 【 display / non-display

  • 1992.04
    -
    1994.03

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

  • 1995.04
    -
    1998.03

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

Employment Record in Research 【 display / non-display

  • 2000.04
    -
    2003.03

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Fermentation Science   Research Assistant  

  • 2003.04
    -
    2008.03

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Fermentation Science   Lecturer  

  • 2008.04
    -
    2016.09

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Fermentation Science   Associate Professor  

  • 2016.10
     
     

    Tokyo University of AgricultureFaculty of Applied Bio-Science   Department of Fermentation Science   Professor  

Research Areas 【 display / non-display

  • Applied biochemistry

  • Food science

  • Applied microbiology

  • Molecular biology

Research Interests 【 display / non-display

  • Fermented foods

  • Microorganisms

  • Peptide

  • Taste and Aroma

Published Papers 【 display / non-display

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

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

    Journal of Applied Microbiology 2021;00:1–8.     1 - 8   2021.08  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Use of vinegar in Japanese cuisine during the Edo period

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

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

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

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

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

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

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

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

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

    International Journal of Gastronomy and Food Science   22   100264   2020.09  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Effect of temperature on enzymatic stability in shio-koji during the maturation process

    Kenji Maehashi, Arika Ohto, Tatsuhiko Yamamoto, Myoho Asari and Yutaka Kashiwagi

    Nippon Shokuhin Kagaku Kogaku Kaishi   62 ( 6 ) 290 - 296   2015.06  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

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Books 【 display / non-display

Review Papers, etc. 【 display / non-display

  • Flavoring characteristics of a salt-malted rice, shio-koji

    Kenji Maehashi

    Bulletin of the Society of Sea Water Science, Japan   71 ( 4 ) 232 - 239   2017.08  [Invited]

    Introduction and explanation (scientific journal)   Single Work1

  • Characterization of shio-koji, a new fermented seasoning

    Kenji Maehashi

    Journal of the Brewing Society of Japan ( Brewing Society of Japan )  111 ( 2 ) 71 - 78   2016.02  [Invited]

    Introduction and explanation (scientific journal)   Single Work1

  • A basic knowledge of sweetness

    Kenji Maehashi

    Journal of the Brewing Society of Japan   106 ( 12 ) 818 - 825   2011.12

    Introduction and explanation (international conference proceedings)   Single Work1

  • Microbial Production of Taste Related Proteins

    Kenji Maehashi

    Japanese Journal of Food Microbiology 28 (4), 211-218   28 ( 4 )   2011.12

    Introduction and explanation (scientific journal)   Single Work1

  • Depelopment of a new type low-salt fish sauce using soy sauce yeast

    Kenji Maehashi and Yasushi Yamamoto

    Food Research 2005.12   606 ( 7 ) 12 - 15   2005.07

    Introduction and explanation (others)   Joint Work2

Oral Presentation 【 display / non-display

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

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

    2021.03  -  2021.03 

  • Construction of the yeast expression system of the human bitter taste receptor hT2R14 and its purification

    Atsushi Dan, Kimihiko Mizutani, Bunzo Mikami, Kenji Maehashi, Takashi Iino, Kenji Horie, Mujo Kim and Yukako Hayashi

    The 51st Annual Meeting of the Japanese Association for the Study of Taste and Smell  2017.09  -  2017.09 

  • The enhancement of bitter sensitivity by the antibody against a bitter taste receptor

    Atsushi Dan, Kaho Kanatani, Sohei Sato, Kimihiko Mizutani, Bunzo Mikami,Kenji Maehashi, Takashi Iino, Kenji Horie, Mujo Kim, Yukako Hayashi

    Annual Meeting of JSBBA 2017, Kyoto  2017.03  -  2017.03 

  • Preparation of a cutinase homolog gene-introduced strain of Aspergillus oryzae and properties of the enzyme

    Katsunori Kokai, Kenji Maehasi, Yutaka Kashiwagi

    Annual Meeting of JSBBA2017, Kyoto  2017.03  -  2017.03 

  • Suppression effect on the bitterness of tea catechins by spice flavor compounds

    Kana Nakajima, Shunsuke Ozeki, Akihiko Nakao, Ren Yabiku, Kenji Maehashi, Kikue Kubota

    TEAC2016  2016.10  -  2016.10 

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