Updated on 2021/12/03

写真b

KOIZUMI Ryosuke

Assistant Professor

From Graduate School 【 display / non-display

  • 2009.04
    -
    2011.03

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

Employment Record in Research 【 display / non-display

  • 2014.04
    -
    2016.03

    Tokyo University of AgricultureFaculty of Agriculture   Department of Animal Science   Research Assistant  

  • 2016.05
    -
    2018.03

    Tokyo University of AgricultureFaculty of Bio-Industry   Department of Food and Cosmetic Science   Assistant Professor  

  • 2019.04
     
     

    Tokyo University of AgricultureFaculty of Agriculture   Department of Agricultural Innovation for Sustainable Society   Assistant Professor  

Academic Society Membership 【 display / non-display

  • 2020.06
     
     
     

    Japan Society for Meat Science and Technology

Research Interests 【 display / non-display

  • Meat

  • Food processing

  • High pressure processing

Published Papers 【 display / non-display

  • Characterization of the microbiota and chemical properties of pork loins during dry aging

    Akihito Endo Ryosuke Koizumi Yozo Nakazawa Yuh Shiwa Shintaro Maeno Yoshihiko Kido Tomohiro Irisawa Yoshiki Muramatsu Kotaro Tada Masao Yamazaki Takao Myoda

    MicrobiologyOpen     2020.10  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products

    Hiroaki Sato, Ryosuke Koizumi, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

    Potato Research   62   305 - 314   2019.02  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Introduction of a Data-Driven Approach for Salmon Fish Sauce Production

    NAKANO Mitsutoshi, SAGANE Yoshimasa, KOIZUMI Ryosuke, NAKAZAWA Yozo, YAMAZAKI Masao, WATANABE Toshihiro, TAKANO Katsumi and SATO Hiroaki

    Food Preservation Science   44 ( 3 ) 135 - 143   2018.06  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Electronic Nose and Chemical Analysis of Commercial Fish Sauce products Show Country-Specific Preferences

    Nakano M, Sagane Y, Koizumi R, Ikehama K, Yoshida K, Nakazawa Y, Takano K, Sato H

    Food Preservation Science   44 ( 3 ) 125 - 133   2018.06  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Emu Oil Reduces LPS-Induced Production of Nitric Oxide and TNF-α but not Phagocytosis in RAW 264 Macrophages

    Miyashita T, Minami K, Ito M, Koizumi R, Sagane Y, Watanabe T, Niwa K.

    Journal of Oleo Science   67 ( 4 ) 471 - 477   2018.04  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

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Activity of Academic 【 display / non-display

  • 2020.06
     
     

    Japan Society for Meat Science and Technology