Hiro Ogoshi - My portal

Profile Information

Degree: 農学博士(大阪府立大学)
家政学修士(日本女子大学)

J-GLOBAL ID: 200901011957907440
researchmap Member ID: 1000129453

Research Interests

Research Areas

Humanities & social sciences / Home economics, lifestyle science /

Research History

- Mar, 2016

Faculty of Human Sciences and Design, Department of Food and Nutrition, Japan Women's University
Researcher, Japan Women's University Faculty of Human Sciences and Design

Education

Committee Memberships

Awards

Misc.

Effects of the Properties of Oil and Fats on the Ease of Swallowing Mashed Potato

Osuga Akiko, Iwasaki Yuko, Takahashi Tomoko, Ogoshi Hiro

Science of Cookery, 46(1) 15-22, 2013
Changes in the Properties of the Bolus While Chewing Mashed Potato with Added Oil and Fats

OSUGA Akiko, IWASAKI Yuko, TAKAHASHI Tomoko, OGOSHI Hiro

Science of Cookery, 46(3) 205-211, 2013
Ease of eating of pork meat prepared by adding mashed tubers evaluated by physical properties, masseter muscle activities, and sensory tests

Journal of home economics of Japan, 61(3) 147-154, 2010
Effect of added salt on the ease of swallow and masticatory muscle activity for minced pork

Kim Yun-Jung, Takahashi Tomoko, Ogoshi Hiro

Journal of cookery science of Japan, 43(5) 294-300, 2010
Characteristics of Foam Formation and Drainage in Soy Milk Blown with Microbubbles

Tsuge Mitsuyo, Kaneoya Atsumi, Fujii Keiko, Ogoshi Hiro

Science of Cookery, 43(1) 10-16, 2010
NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY

H. Mizunuma, M. Sonomura, K. Shimokasa, H. Ogoshi, S. Nakamura, N. Tayama

JOURNAL OF TEXTURE STUDIES, 40(4) 406-426, Aug, 2009
NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY

H. Mizunuma, M. Sonomura, K. Shimokasa, H. Ogoshi, S. Nakamura, N. Tayama

JOURNAL OF TEXTURE STUDIES, 40(4) 406-426, Aug, 2009
きざみ食をモデルとしたゾル－ゲル混合系試料の食べやすさに及ぼす、ゲルの大きさの影響

岩崎裕子, 高橋智子, 大越ひろ

栄養学雑誌, 67(3) 310-317, 2009
Foaming Properties of Soy Milk as Food Material

Kaneoya Atsumi, Takagi Chikako, Ogoshi Hiro, Fuji Keiko

Science of Cookery, 42(6) 378-385, 2009
Ease of eating and suprahyoid muscular activity while swallowing of yogurt-gel samples with different physical properties

Takahashi Tomoko, Ogoshi Hiro

Science of Cookery, 42(2) 102-109, 2009
Physical Properties of Gel-type Food, and How the Intake Quantity per Mouthful Affects the Masticating Method and Frequency of Swallowing

Takahashi Tomoko, Sonoda Asuka, Kouda Emiko, Nakamura Saeko, Ogoshi Hiro

Jpn.J.Nutr.Diet., 66(5) 231-240, 2008
Linespread Test for Measuring the Physical Properties of Commercially Available Paste Foods for Health Care

Yamane Maki, Hamachiyo Yoshinori, Tobita Masao, Masuda Kuniko, Takahashi Tomoko, Ogoshi Hiro

Jpn.J.Nutr.Diet., 66(4) 189-194, 2008
Regional Characteristics of New Year's Day Dishes

NAGURA Hideko, OGOSHI Hiro, MOTEKI Michiko

Journal of home economics of Japan, 58(12) 753-762, 2007
異なるゲル化剤を用いた3種のお茶ゼリーの動的粘弾性特性

中村彩子, 高橋智子, 大越ひろ

日本摂食・嚥下リハビリテーション学会雑誌, 11(3) 169-178, 2007
Comparative Applicability of the Glass Ring Method for a Simple Evaluation of the Physical Properties of Thickening Liquid Foods

Takahashi Tomoko, Osuga Akiko, Kawano Aki, Ogoshi Hiro

Jpn.J.Nutr.Diet., 65(3) 113-122, 2007
Physical Properties and Masticability of Burdock Prepared for Easy Eating

Takahashi Tomoko, Kawano Aki, Nakagawa Yoshie, Ogoshi Hiro

Journal of cookery science of Japan, 40(5) 314-322, 2007
Study on the Ease of Swallowing and Oral Perception of Commercial Retort-pouch Rice Gruel with Different Physical Properties: Comparison between the Young and Elderly:Comparison between the Young and Elderly

Takahashi Tomoko, Masuda Kuniko, Kawano Aki, Ogoshi Hiro

Jpn.J.Nutr.Diet., 64(3) 153-159, 2006
The properties of pork meat processed with potato flakes for consumption by elderly people

KIM Yun-Jung, TAKAHASHI Tomoko, SHINAGAWA Hiroko, OGOSHI Hiro

Japanese Journal of Sensory Evaluation, 10(2) 94-99, 2006
摂食・嚥下機能が低下した高齢者の栄養状態の評価?嚥下機能を考慮した食事の有効性について?

高橋智子, 増田邦子, 川野亜紀, 藤井恵子, 大越ひろ

日本摂食・嚥下リハビリテーション学会雑誌, 10(2) 49-56, 2006
Survey of Eating-Out during the New Year Period from 1986 to 2005

NAGURA Hideko, OGOSHI Hiro, MOTEKI Michiko

Journal of home economics of Japan, 57(8) 533-542, 2006

Books and Other Publications

健康と調理のサイエンス

学文社, 2008
料理なんでも小事典

講談社, 2008
摂食・嚥下障害を考える【第２集】

株式会社カザン, 2008
摂食・嚥下障害を考える

株式会社カザン, 2007
おいしく食べてQOLを高める高齢者の食介護ハンドブック

医歯薬出版株式会社, 2007
摂食・嚥下リハビリテーション第2版

医歯薬出版株式会社, 2007
食感創造ハンドブック

サイエンスフォーラム, 2005
虚弱高齢者のための介護予防食テキストブック

東京法規出版, 2004
管理栄養士講座健康・調理の科学－おいしさから健康へ－

建帛社, 2004

Professional Memberships

Research Projects

高齢者の咀嚼機能を考慮した食物の食べやすさの評価

科学研究費補助金, 2007 - 2009
飲み込みやすい食品のテクスチャーに関する研究

その他の研究制度, 1990
Study on Texture Properties of Food

The Other Research Programs, 1990