Updated on 2021/09/22

写真b

SUGIYAMA Ryuji

Associate Professor

Employment Record in Research 【 display / non-display

  • 2020.04
     
     

    Tokyo University of AgricultureFaculty of Agriculture   Associate Professor  

External Career 【 display / non-display

  • 2016.04
    -
    2020.03

      Associate Professor  

  • 2015.04
    -
    2016.03

      Researcher  

  • 2007.03
    -
    2015.03

      Researcher  

  • 2004.04
    -
    2007.02

      Research Assistant  

  • 1997.04
    -
    2000.05

      Researcher  

Published Papers 【 display / non-display

  • Blueberries reduce the burning sensation caused by spicy meals containing chili pepper

    IWATA Kengo and SUGIYAMA Ryuji

    New Food Industry   63 ( 7 ) 487 - 493   2021.07  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Effective chromosomal preparation protocol for the dioecious plant Silene latifolia

    Kobayashi T, Takahashi M, Nishijima R, Sugiyama R, Ishii K, Kawano S, Kazama Y

    Cytologia (in press)     2021  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Virtual Reality and Augmented Reality Enhance High School-University Collaboration: Report on the Events and Effects of VR/AR

    Kazuhide KOBASHI, Ryuji SUGIYAMA, Satoshi HASEGAWA

      20   31 - 38   2020.03  [Refereed]

    Bulletin of University, Institute, etcResearch paper (bulletin of university, research institution)   Joint Work

  • Stable capsaicinoid biosynthesis during the fruit development stage of Capsicum baccatum

    杉山 立志

    CYTOLOGIA   84 ( 4 ) 309 - 312   2019  [Refereed]

    Academic JournalResearch paper (scientific journal)   Single Work

    © 2019 The Japan Mendel Society. Capsaicin and its analogs, which are collectively called capsaicinoids, are pungent components that are produced only in Capsicum species. Several reports have indicated that chili peppers start accumulating capsaicinoids in fruits approximately 20 days after flowering (DAF), with capsaicinoid levels continuing to increase until 40 DAF and then decreasing. In this study, a Capsicum baccatum cultivar was analyzed to investigate capsaicinoid accumulation and the morphological changes to capsaicinoid-producing cells in maturing fruits. Capsaicinoids accumulated and capsaicinoid-producing cells were detected at 10 DAF. Additionally, the capsaicinoid contents increased during the fruit development stage. At 40 DAF, the nuclear shape was unclear, and cytoplasm appears to condense in C. baccatum.

    DOI

  • 新品種 カプシノイドを含有するトウガラシの新品種'HC3-6-10-11' (Capsicum annuum)の育成とその特性

    西本 登志 , 矢澤 進 , 浅尾 浩史 , 佐野 太郎 , 安川 人央 , 皆巳 大輔 , 東井 君枝 , 矢奥 泰章 , 杉山 立志 , 平野 博人

    園芸学研究   17 ( 4 ) 483 - 489   2018.10  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

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