Research papers and conference presentations

• 2024

  Publication year/title	author	Publication name/Society name	category/ Related links
  2024 Study on the formation pathway of Azelaoyl-TG that contributes to the increase in acid value	Ryosuke Aoki, Toshiharu Kato, Masayoshi Sakaino, Toshiro Sato, Yoshiharu Ima, and Kiyotaka Nakagawa	The 62nd Japan Oil Chemists' Society	Conference presentations Analysis and Evaluation
  2024 Development of odorless soybean oil in light conditions	Erina Hiyama, Hiroki Okamoto, Ryo Okabe, Takashi Sano, Toshiro Sato, Mototaka Suzuki, Sanshiro Saito, Keiji Watanabe, Toyoaki Anai	Japan Oil Chemists' Society	Conference presentations others
  2024 Food disintegration using a robotic mastication simulator	Kazunori Hashimoto, Yuya Nagahata, Masayuki Kato, and Mitsuru Higashimori	The 30th Annual Meeting of the Japanese Society of Dysphagia Rehabilitation	Conference presentations Analysis and Evaluation
  2024 Enclosure area expansion and reduction mechanism for artificial mastication device	Hiroki Hashimoto, Akihide Shibata, Kazunori Hashimoto, Tomotaka Horigane, Yuya Nagahata, Mitsuru Higashimori	Transactions of the Japan Society of Mechanical Engineers	Analysis and Evaluation Related links
  2024 Research on suppressing oil splashes	Tomoki Kiriyama	The Agricultural Chemical Society of Japan	Conference presentations Deliciousness
  2024 Development of an analytical method for triacylglycerol with terminal carboxylate groups that affect acid value	Toshiharu Kato, Masayoshi Sakaino, Ryosuke Aoki, Sanshiro Saito, Toshiro Sato, Yoshiharu Ima, and Kiyotaka Nakagawa	The 78th Annual Meeting of the Japanese Society of Nutrition and Food Science	Conference presentations Analysis and Evaluation
  2024 Elucidation of the aroma generation pathway of olive oil	Toshiharu Kato, Masayoshi Sakaino, Ryosuke Aoki, Sanshiro Saito, Toshiro Sato, Jun Imayoshi, and Kiyotaka Nakagawa	The Agricultural Chemical Society of Japan	Conference presentations Analysis and Evaluation Related Links
  2024 Predicting the degree of oxidation of olive oil using near-infrared spectroscopy	Kusumoto, T., Kato, S., Otogi, Y., Sakaino, M., Aoki, R., Saito, S., Sato, S., Ima, Y., Nakagawa, K.	The 2024 Tokyo Meeting of the Japan Society for Bioscience, Biotechnology, and Agricultural Chemistry	Conference presentations Analysis and Evaluation

• 2023

  Publication year/title	author	Publication name/Society name	category/ Related links
  2023 Survey on the actual situation of "deep-frying with a small amount of oil" using recipe posting sites	Tamako Wada, Mami Ando, Tomoko Ito, Jun Imayoshi, Kaori Kubo, Hitoshi Takamura, Sayuri Tsuyuguchi, Mayumi Nakahira, Yoshimi Hayashi, Satoko Hara, Chie Mizuno, Chiho Myojin, and Megumi Murakami	Japan Society of Food Science and Technology Kinki Branch	Conference presentations Deliciousness
  2023 Prediction of the degree of oxidation of olive oil by multivariate analysis of near-infrared spectroscopy	Kusumoto, T., Kato, S., Otogi, Y., Sakaino, M., Aoki, R., Saito, S., Sato, S., Ima, Y., Nakagawa, K.	The Agricultural Chemical Society of Japan, Tohoku Branch	Conference presentations Analysis and Evaluation
  2023 Application of lipase-treated oxidized oils to food applications	Tanaka Shiori	Enzyme Engineering Research Society	Conference presentations Deliciousness
  2023 Solution proposals using the "TXdeSIGN ®" series	Shunsuke Matsumoto	Monthly Food Chemical	Deliciousness
  2023 Mutations in the genes responsible for the synthesis of furan fatty acids resolve the light-induced off-odor in soybean oil	Erina Hiyama	Plant Journal	Deliciousness
  2023 Research on suppressing oil splashes	Hiroki Ishida	Japan Culinary Science Society 2023	Conference presentations Analysis and Evaluation
  2023 Food evaluation using multimodal deep learning of haptics and vision	Yu Kato, Kazunori Hashimoto, Tomotaka Horigane, Yuya Nagahata, Mitsuru Higashimori	Food Science and Engineering Society 2023	Conference presentations Analysis and Evaluation
  2023 A new food texture evaluation using the food bolus formation function of the chewing robot simulator	Kazunori Hashimoto, Yuu Kato, Tomotaka Horigane, Yuuya Nagahata, and Mitsuru Higashimori	Food Science and Engineering Society 2023	Conference presentations Analysis and Evaluation
  2023 Vitamin K2 and Anti-Aging	Toshiro Sato	Monthly "BIOINDUSTRY"	Health and Nutrition
  2023 Texture evaluation using a robotic chewing simulator	Tomotaka Horigane, Yuu Kato, Kazunori Hashimoto, Yuya Nagahata, Akihide Shibata, and Mitsuru Higashimori	Society of Agricultural Chemistry 2023	Conference presentations Analysis and Evaluation
  2023 Studies on the formation of triglycerides containing azelaic acid	Masayoshi Sakaino, Shunji Kato, Takashi Sano, Ryosuke Aoki, Naoki Shimizu, Junya Ito, Jun Imayoshi, Sanshiro Saito, Toshiro Sato, and Kiyotaka Nakagawa	The 2023 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agricultural Chemistry	Conference presentations Analysis and Evaluation Related Links
  2023 Potential application of vegetable oil refining by-products to soil reduction disinfection	Keiko Nishito (J-Oil Mills Co., Ltd.) Akiyoshi Miyazaki (Gifu Agricultural Technology Center) Yasunori Muramoto (currently Gifu Pest Control Station) Masayuki Maeda (Niigata Agricultural Research Institute) Takashi Nomiyama (National Agriculture and Food Research Organization, Plant Protection Research Institute)	Japanese Society of Plant Pathology	Conference presentations others
  2023 Identification and utilization of genes involved in the synthesis of furoic acid in soybean oil	Mototaka Suzuki	The 143rd Annual Meeting of the Japanese Society of Breeding	Conference presentations Deliciousness

• 2022

  Publication year/title	author	Publication name/Society name	category/ Related links
  2022 Study of the acidic compounds derived from triacylglycerol that contribute to acid value increment	Masayoshi Sakaino, Takashi Sano, Shunji Kato, Naoki Shimizu, Junya Ito, Jun Imagi, Toshiro Sato, Kiyotaka Nakagawa	22nd International congress of nutrition in Tokyo	Conference presentations Analysis and Evaluation
  2022 "Development of environmentally friendly packaging using biomass materials"	Yoshifumi Fukuyama	Environmental Response and Recycling Technology for Container and Packaging Materials Gijutsu Johhokyo Co., Ltd.	packaging material
  2022 Effect of enzymatic oxidation on the aroma of extra virgin olive oil	Masayoshi Sakaino, Toshiharu Kato, Saki Nishimura, Junya Ito, Naoki Shimizu, Yoshiharu Ima, Toshiro Sato, and Kiyotaka Nakagawa	69th Annual Meeting of the Food Science and Engineering Society	Conference presentations Deliciousness
  2022 Structural analysis of gelatinized starch produced by temperature-controlled grinding method	Masaru Goto	Japanese Society of Applied Glycoscience	Conference presentations Manufacturing
  2022 Effect of alkali treatment on amorphization of waxy corn starch by temperature-controlled grinding	Masaru Goto	Japan Society of Food Science and Technology	Conference presentations Manufacturing
  2022 Carboxylic acids derived from triacylglycerols that contribute to the increase in acid value during the thermal oxidation of oils	Masayoshi Sakaino, Takashi Sano, Shunji Kato, Naoki Shimizu, Junya Ito, Halida Rahmania, Jun Imagi and Kiyotaka Nakagawa	Scientific Reports	Analysis and Evaluation
  2022 Chapter 1, Section 1, Question 2 What is the odor that occurs when edible oils and fats deteriorate?	Takashi Sano	Odor analysis and evaluation, countermeasures cases and frequently asked questions	Deliciousness
  2022 Structural analysis of lipid hydroperoxides using mass spectrometry with alkali metals.	Kato, S., Shimizu, N., Ogura, Y., Otoki, Y., Ito, J., Sakaino, M., Sano, T., Kuwahara, S., Takekoshi, S., Imagi, J., Nakagawa, K.	Journal of the American Society for Mass Spectrometry	Deliciousness Related links
  2022 Development and use of "TXdeSIGN ®" for designing textures	Junpei Kubota	Latest Trends in Food Hydrocolloids	Deliciousness