SUMITANI Hidenobu

J-GLOBAL         Last updated: Nov 7, 2018 at 11:54
 
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Name
SUMITANI Hidenobu
Affiliation
Toyo Institute of Food Technology
Job title
Chief Researcher
Degree
(BLANK), (BLANK)

Research Interests

 
 

Research Areas

 
 

Published Papers

 
Kayako Ogi, Hidenobu Sumitani
Bioscience,Biotechnology, and Biochemistry   82(1) 127-134   Jan 2018   [Refereed]
SUMITANI Hidenobu
Nippon Shokuhin Kagaku Kogaku Kaishi   63(9) 415-419   Sep 2016   [Refereed]
Potential of Food Quality Evaluation by NMR-based Metabolomics Analysis
SUMITANI Hidenobu
(30)    Mar 2015
NAKA Toshihito, SUMITANI Hidenobu
Nippon Shokuhin Kagaku Kogaku Kaishi   56(9) 469-474   Sep 2009
The mechanisms of the formation of light-induced off-flavors in sour citrus juices such as lemon and kabosu were examined. Photosensitivity of chlorophylls was observed to promote off-flavor formation, as off-flavors are formed in the presence of ...
TAKAHASHI Hidehito, SUMITANI Hidenobu, INADA Yumiko, MORI Daizo
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   49(4) 228-237   Apr 2002
Kombu (edible Japanese kelp) is a well-known dietary source of iodine and minerals. This is the first report to our knowledge on the identification of the volatile iodine compounds of kombu. Thematerials for this experiment were three kinds of dri...
Hidehito TAKAHASHI, Hidenobu SUMITANI, Yumiko INADA, Daizo MORI, Yoshihisa NAKANO
Nippon Shokuhin Kagaku Kogaku Kaishi   47(4) 302-310   2000
Hidehito TAKAHASHI, Hidenobu SUMITANI, Yumiko INADA, Daizo MORI, Yoshihisa NAKANO
Nippon Shokuhin Kagaku Kogaku Kaishi   47(6) 455-459   2000
TAKAHASHI Hidehito, SUMITANI Hidenobu, INADA Yumiko, MORI Daizo, TATSUKA Kiyoaki
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   46(2) 59-66   Feb 1999
The volatile constituents of fresh peel, fresh vesicles, canned Satsuma Mandarin oranges (vesicles and syrup) and the stored products were investigated. Volatiles were isolated by simultaneous distillation and extraction under reduced pressure, an...

Misc

 
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   0(27) 65-69   2009
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   0(24) 115-121   2002
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   0(24) 123-129   2002
Improvement of the Flavor of Canned Satsuma Mandarin with the Essence
Applied Biological Science   7, 49-56    2001
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   103-111   1998
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   77-89   1996
Inductively Coupled Plasma Atomic Emission Spectrometric Determination of Tin in Canned Food
J. Assoc. off. Anal. Chem. International   76(6) 1374   1993
J. Agric. Food Chem.   42(3) 785-790   1994
Precolumn o-Phthalaldehyde Derivatization and Reversed-Phase Liquid Chromatography of S-Methylmethioninesulfonium in Satsuma Mandarin Juice
J. Assoc. Off. Anal. Chem. International   75(1) 77   1992
Hidenobu SUMITANI, Sachiko SUEKANE, Yasue SAKAI, Kiyoaki TATSUKA
J. Agric. Biol. Chem.   55(11) 2899-2900   1991
Headspace Volatile Compoents of Commercial Boiled Rice in Plastic Package
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   (23) 75   2000
Hidehito TAKAHASHI, Hidenobu SUMITANI, Yumiko INADA, Daizo MORI, Kiyoaki TATSUKA
Nippon Shokuhin Kadaku Kogaku Kaishi   46(2) 59-66   1999
Concentration Changes of Volatile Compounds in Pressurized Satsuma Mandarin Juice during Storage
Report of Toyo Junior College of Food Technology and Toyo Institute of Food Technology   (21) 91   1996
The Improvement of the Flavor of Canned Satsuma Mandarin
Applied Biological Science   6, 67-73    2000
Nippon Shokuhin Kagaku Kogaku Kaishi   49, 228-237    2002
Quantitative Determination of Caffeine in Commercially Canned Black Tea Drink with Milk
Report of Toyo Institute of Food Technology and Toyo Institute of Food Technology   (20) 149   1994
Evaluation of Aroma Compounds in Cooked Rice Aseptically Packaged by Using Large Volume Static Headspace Sampling-GC/MS
Sachiko Suekane, Hidenobu Sumitani, Aya Okiura, Toshihito Naka
Kanzume Jiho   85(9) 143-153   2006

Research Grants & Projects

 
Study on Quality of Packed Food
0113 (Japanese Only)