Keisuke Sasaki

J-GLOBAL         Last updated: Aug 9, 2019 at 18:51
 
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Name
Keisuke Sasaki
Affiliation
National Agriculture and Food Research Organization
Section
Division of Animal Products Research, Institute of Livestock and Grassnlans Science
Job title
Leader, Meat Quality Research Unit
Degree
PhD(Tokyo University of Agriculture and Technology)
Other affiliation
The Counsil for Science and Technology, Ministry of Education, CUlture, Sports, Science, and Technology, Japan
Research funding number
20343981

Research Areas

 
 

Published Papers

 
Genya Watanabe, Hideyuki Omori, Kiyoshi Tajima, Yasuhito Sasaki, Yuichiro Wakiya, Michiyo Motoyama, Ikuyo Nakajima, Keisuke Sasaki
Journal of the Science of Food and Agriculture   印刷中    2019   [Refereed]
Sasaki K, Watanabe G, Motoyama M, Natira T, Kawai H, Kobayashi T, Fujimura S, Kobayashi N, Honda F, Matsushita K, Nakajima I
Journal of Poultry Science   56(3) 231-235   Jul 2019   [Refereed]
Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted od...
Watanabe G, Motoyama M, Nakajima I, Sasaki K
Asian-Australasian journal of animal sciences      Jun 2018   [Refereed]
Michiyo Motoyama, Annie Vénien, Olivier Loison, Christophe Sandt, Genya Watanabe, Jason Sicard, Keisuke Sasaki, Thierry Astruc
Food Chemistry   248 322-329   May 2018   [Refereed]
© 2017 Elsevier Ltd Foods meet acid pH during gastric digestion after cooking. An in situ infrared microspectroscopy approach was developed to detect the effects of heat and acid treatments on protein structure separately. Infrared spectra were ob...
Michiyo Motoyama, Ikuyo Nakajima, Hideyuki Ohmori, Hideyuki Ohmori, Genya Watanabe, Keisuke Sasaki
Japan Agricultural Research Quarterly   52 17-22   Jan 2018   [Refereed]
Raman spectroscopy is one of the vibrational spectroscopies. Raman spectra of fats inform us of the vibrational states of acylglycerol molecules that reflect chemical structure, physical states, and the microenvironment at the molecular level. One...

Misc

 
佐々木啓介, 本山三知代, 中島郁世
食肉の科学   59(2) 129‐135   Nov 2018   [Invited]
佐々木啓介
畜産技術   (719) 2-8   Apr 2015   [Invited]

Books etc

 
Biochemical Sensors - Mimicking Gustatory and Olfactory Senses -
Shinobu Fujimura, Keisuke Sasaki (Part:Contributor)
Pan Stanford Publishing   Sep 2013   ISBN:978-9814267076