Nakajima Ikuyo

Profile Information

Affiliation: Institute of Livestock and Grassland Science,NARO, National Agriculture and Food Research Organization

J-GLOBAL ID: 201801003473679121
researchmap Member ID: B000293941

Research Areas

Life sciences / Animal production science /

Papers

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

Genya Watanabe, Shota Ishida, Shutaro Komai, Michiyo Motoyama, Anne Duconseille, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki

Food Quality and Preference, 105005-105005, Oct, 2023
Meat consumption and consumer attitudes in Japan: An overview

Keisuke Sasaki, Michiyo Motoyama, Genya Watanabe, Ikuyo Nakajima

Meat Science, 192 108879-108879, Oct, 2022 Peer-reviewed
Estimation of discrimination threshold for emulsified chicken oil in chicken broth

Genya Watanabe, Shota Ishida, Michiyo Motoyama, Anne Duconseille, Keigo Takita, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki

Animal Science Journal, 93(1), Jan, 2022 Peer-reviewed
11-Ketotestosterone is a major androgen produced in porcine adrenal glands and testes.

Takashi Yazawa, Takahiro Sato, Takahiro Nemoto, Sayaka Nagata, Yoshitaka Imamichi, Takeshi Kitano, Toshio Sekiguchi, Junsuke Uwada, Mohammad Sayful Islam, Daisuke Mikami …

The Journal of steroid biochemistry and molecular biology, 210 105847-105847, Jun, 2021 Peer-reviewed
Pork pH Determined by ISFET Electrode Shows Higher Value than Glass Electrode

印刷中(2) 33-38, Jun, 2020 Peer-reviewed
Tocotrienol-rich Rice “Oonari” as a Replacement for Corn in the Diets of Finishing pigs: Effect on Pork Quality and Shelf Life

中島郁世, 佐々木啓介, 青沼達也, 成田卓美, 渡邊源哉, 本山三知代, 八日市屋敏之, 斎藤真二, 山口弘道, 草佳那子 …

日本養豚学会誌, 57(1) 1-13, Mar, 2020 Peer-reviewed
Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

Watanabe G, Motoyama M, Orita K, Takita K, Aonuma T, Nakajima I, Tajima A, Abe A, Sasaki K

Food Science & Nutrition, 印刷中(11) 3538-3548, Nov, 2019 Peer-reviewed
Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.

Watanabe G, Ohmori H, Tajima K, Sasaki Y, Wakiya Y, Motoyama M, Nakajima I, Sasaki K

Journal of the science of food and agriculture, 99(12) 5516-5525, Sep, 2019 Peer-reviewed
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain

Sasaki K, Watanabe G, Motoyama M, Narita T, Kawai H, Kobayashi T, Fujimura S, Kobayashi N, Honda F, Matsushita K …

The Journal of Poultry Science, 56(3) 231-235, Jul 25, 2019 Peer-reviewed
Comparing pig breeds with genetically low and high backfat thickness: differences in expression of adiponectin, its receptor, and blood metabolites.

Nakajima I, Kojima M, Oe M, Ojima K, Muroya S, Chikuni K

Domestic animal endocrinology, 68 54-63, Jul, 2019 Peer-reviewed
Establishment of candidate lexicon for descriptive sensory evaluation of meat using questionnaire to consumers and cooking workers

佐々木啓介, 本山三知代, 渡邊源哉, 中島郁世

日本畜産学会報, 89(4) 471-488, Nov, 2018 Peer-reviewed
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.

Watanabe G, Motoyama M, Nakajima I, Sasaki K

Asian-Australasian journal of animal sciences, 31(6) 914-918, Jun, 2018 Peer-reviewed
Differences in gene expression profiles for subcutaneous adipose, liver, and skeletal muscle tissues between Meishan and Landrace pigs with different backfat thicknesses.

Misaki Kojima, Ikuyo Nakajima, Aisaku Arakawa, Satoshi Mikawa, Toshimi Matsumoto, Hirohide Uenishi, Yuki Nakamura, Masaaki Taniguchi

PloS one, 13(9) e0204135, 2018
Raman spectroscopic method of evaluating fat crystalline states and its application in detecting pork fat

Michiyo Motoyama, Ikuyo Nakajima, Hideyuki Ohmori, Genya Watanabe, Keisuke Sasaki

Japan Agricultural Research Quarterly, 52 17-22, Jan, 2018 Peer-reviewed
Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Keisuke Sasaki, Motoki Ooi, Naoto Nagura, Michiyo Motoyama, Takumi Narita, Mika Oe, Ikuyo Nakajima, Tatsuro Hagi, Koichi Ojima, Miho Kobayashi …

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 97(10) 3453-3462, Aug, 2017 Peer-reviewed
Distribution of tropomyosin isoforms in different types of single fibers isolated from bovine skeletal muscles

M. Oe, K. Ojima, I. Nakajima, K. Chikuni, M. Shibata, S. Muroya

MEAT SCIENCE, 118 129-132, Aug, 2016 Peer-reviewed
Dynamics of protein secretion during adipocyte differentiation.

Koichi Ojima, Mika Oe, Ikuyo Nakajima, Susumu Muroya, Takanori Nishimura

FEBS open bio, 6(8) 816-26, Aug, 2016
Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy

Michiyo Motoyama, Masahiro Ando, Keisuke Sasaki, Ikuyo Nakajima, Koichi Chikuni, Katsuhiro Aikawa, Hiro-o Hamaguchi

FOOD CHEMISTRY, 196 411-417, Apr, 2016
The importance of subfragment 2 and C-terminus of myosin heavy chain for thick filament assembly in skeletal muscle cells.

Koichi Ojima, Mika Oe, Ikuyo Nakajima, Masahiro Shibata, Susumu Muroya, Koichi Chikuni, Akihito Hattori, Takanori Nishimura

Animal science journal = Nihon chikusan Gakkaiho, 86(4) 459-67, Apr, 2015
Genomic structural analysis of porcine fatty acid desaturase cluster on chromosome 2

Masaaki Taniguchi, Aisaku Arakawa, Michiyo Motoyama, Ikuyo Nakajima, Masahiro Nii, Satoshi Mikawa

ANIMAL SCIENCE JOURNAL, 86(4) 369-377, Apr, 2015 Peer-reviewed

Misc.

127

Does the supplementation of carnosine at concentrations that can vary in vivo improve the odor of chicken?

渡邊源哉, 石田翔太, 赤田花林, 本山三知代, 中島郁世, 佐々木啓介

食肉に関する助成研究調査成果報告書, 41, 2023
What makes low birth weight piglets recover their growth after birth?-Blood profiles-

中島郁世, 谷口雅章, 芦原茜, 渡邊源哉, 本山三知代, 佐々木啓介

食肉に関する助成研究調査成果報告書, 41, 2023
国産乳酸菌チーズスターターLacticaseibacillus paracasei OUT0010の添加がカマンベールチーズの官能特性に及ぼす影響

篠田咲紀, 赤田花林, 石田翔太, 小松雅也, 渡邊源哉, 成田卓美, 林田空, 萩達朗, 野村将, 本山三知代 …

日本畜産学会大会講演要旨, 131st, 2023
訓練されていないパネルによる鶏肉エキスにおけるグルタミン酸の弁別閾値の解析

渡邊源哉, 石田翔太, 赤田花林, 小松雅也, 篠田咲紀, 櫻井宏樹, 本山三知代, 中島郁世, 宮口右二, 浅野敦之 …

日本畜産学会大会講演要旨, 131st, 2023
黒毛和種牛肉に適した「匂い」評価用語の分析型官能評価を用いた検証

佐々木啓介, 赤田花林, 石田翔太, 渡邊源哉, 小松雅也, 本山三知代, 成田卓美, 篠田咲紀, 櫻井宏樹, 宮口右二 …

日本畜産学会大会講演要旨, 131st, 2023
豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定

石田翔太, 櫻井宏樹, 赤田花林, 小松雅也, 渡邊源哉, 篠田咲紀, 本山三知代, 中島郁世, 宮口右二, 脇屋裕一郎 …

日本畜産学会大会講演要旨, 131st, 2023
熟成により増加する遊離アミノ酸は食肉の味に影響するか

石田翔太, 駒井周太朗, 渡邊源哉, 瀧田渓吾, 赤田花林, 本山三知代, 中島郁世, 田島淳史, 佐々木啓介

日本食肉科学会大会講演要旨, 64th, 2023
生時低体重子豚のうち生後発育が改善する子豚と改善しない子豚の血液成分の比較

中島郁世, 芦原茜, 谷口雅章, 青木玲二, 守谷直子, 萩達朗, 渡邊源哉, 石田翔太, 赤田花林, 本山三知代 …

日本養豚学会大会講演要旨, 118th, 2023
消費者における豚肉嗜好性の評価基準はサンプルセットの違いに影響を受けるか

佐々木啓介, 石田翔太, 渡邊源哉, 本山三知代, 林田空, 芦原茜, 石田藍子, 大森英之, 井上寛暁, 萩達朗 …

日本養豚学会大会講演要旨, 118th, 2023
消費者型官能評価の評価環境の違いが評価基準に及ぼす影響

赤田花林, 大曲秀明, 石田翔太, 渡邊源哉, 本山三知代, 中島郁世, 林田空, 成田卓美, 小林美穂, 野村将 …

日本養豚学会大会講演要旨, 118th, 2023
牛肉の「匂い」に関するフレーバーホイールの試作

佐々木啓介, 石田翔太, 赤田花林, 渡邊源哉, 駒井周太朗, 駒井周太朗, 篠田咲紀, 成田卓美, 本山三知代, 宮口右二 …

日本畜産学会大会講演要旨, 130th, 2022
Lacticaseibacillus paracasei OUT0010を添加して製造したチーズの揮発成分および匂い特性

篠田咲紀, 渡邊源哉, 成田卓美, 林田空, 萩達朗, 野村将, 石田翔太, 赤田花林, 本山三知代, 中島郁世 …

日本畜産学会大会講演要旨, 130th, 2022
豚肉の消費者型官能評価における会場型調査とホームユーステストの比較

赤田花林, 大曲秀明, 石田翔太, 渡邊源哉, 本山三知代, 中島郁世, 林田空, 成田卓美, 小林美穂, 野村将 …

日本畜産学会大会講演要旨, 130th, 2022
Regional Differences in Knowledge, Experiences, and Attitudes Regarding Pork Among General Consumers and Professional Meat Workers in Japan

佐々木啓介, 本山三知代, 渡邊源哉, 中島郁世

日本養豚学会誌, 59(2), 2022
受賞講演豚肉の高付加価値化のための脂肪蓄積制御に関する研究 : 令和3年度日本養豚学会賞第51回丹羽賞(学術賞)

中島郁世

日本養豚学会誌 = The Japanense journal of swine science, 58(2) 80-84, Jun, 2021
Preparation of Chicken Thigh Samples for Sensory Evaluation, Considering the Difference of Muscle Parts That Make up Chicken Thighs : A Method Proposal

58(1) J12-19, Apr, 2021
一般消費者が「赤身型」牛肉と認知する脂肪交雑程度の定量的な解明

佐々木啓介, 渡邊源哉, 石田翔太, 本山三知代, 中島郁世

畜産の情報, (382), 2021
Estimation of “koku”-related taste sensory words for meat using questionnaire to consumers and cooking workers

渡邊源哉, 本山三知代, 中島郁世, 佐々木啓介

日本畜産学会報, 92(2), 2021
豚肉のホームユーステストにおけるサンプル送付方法の違いが嗜好性評価に及ぼす影響

石田翔太, 脇屋裕一郎, 奥村寿章, 渡邊源哉, 本山三知代, 中島郁世, DUCONSEILLE Anne, 成田卓美, 松本和典, 佐々木啓介

日本畜産学会大会講演要旨, 129th, 2021
一般消費者が牛肉を外観から「赤身型」「しもふり型」と判定する脂肪交雑度の境界値の推定

佐々木啓介, 石田翔太, 渡邊源哉, 本山三知代, 中島郁世, DUCONSEILLE Anne, 成田卓美, 松永将伍, 駒井周太朗, 吉田美結 …

日本畜産学会大会講演要旨, 129th, 2021

Research Projects

食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立

科学研究費助成事業, 基盤研究(C), 日本学術振興会, Apr, 2021 - Mar, 2024

佐々木啓介, 石田翔太, 渡邊源哉, 本山三知代, 中島郁世
Search for animal-fat specific palatable factor - regarding cholesterol, as a candidate

Grants-in-Aid for Scientific Research, Grant-in-Aid for Challenging Exploratory Research, Japan Society for the Promotion of Science, Apr, 2015 - Mar, 2018

Sasaki Keisuke
Analysis of polymorphisms in regulatory regions of gene expression for pig custom breeding design

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (B), Japan Society for the Promotion of Science, Apr, 2013 - Mar, 2017

Uenishi Hirohide
Polymorphism of adiponectin gene in Landrace and Meishan breeds may associate with backfat thickness in pigs

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (C), Japan Society for the Promotion of Science, Apr, 2012 - Mar, 2016

Nakajima Ikuyo
Modification of fat physical properties via triacylglycerol composition and crystal property controls

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (B), Japan Society for the Promotion of Science, Apr, 2012 - Mar, 2015

AIKAWA Katsuhiro, CHIKUNI Koichi, NAKAJIMA Ikuyo, MOTOYAMA Michiyo, SASAKI Keisuke, NARITA Takumi
Regulation of myostatin activity by decorin

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (B), Japan Society for the Promotion of Science, 2009 - 2011

NISHIMURA Takanori, NAKAJIMA Ikuyo, HOSAKA Yoshinao
ブタの背脂肪厚制御因子の解明:脂肪前駆細胞の増殖能による違い

科学研究費助成事業, 若手研究(B), 日本学術振興会, 2006 - 2007

中島郁世

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