Session Details
[P001-P057]Poster Presentation Awards / International Poster Award for Young Researcher
Thu. Aug 28, 2025 9:00 AM - 6:00 PM JST
Thu. Aug 28, 2025 12:00 AM - 9:00 AM UTC
Thu. Aug 28, 2025 12:00 AM - 9:00 AM UTC
Poster room 2F(2F)
8月28日（木）9:00～18:00 （17:30撤収）
8月28日（木）13:15～14:00 討論タイム（ポスター番号偶数番号）
8月28日（木）14:00～14:45 討論タイム（ポスター番号奇数番号）
8月28日（木）13:15～14:00 討論タイム（ポスター番号偶数番号）
8月28日（木）14:00～14:45 討論タイム（ポスター番号奇数番号）
[P001]Role of chloride ion to salty taste in gustatory sensation
*Momo MURATA1, Miku NAKAGAI2, Yoichi KASAHARA3, Yoshikazu SAITO3,4, Yukako HYASHI5, Tomiko ASAKURA3,6, Masataka NARUKAWA1,2 (1. Grad. KWU, 2. KWU, 3. UT, 4. TIFT, 5. KU, 6. OUJ)
[P002]Preparation and Performance Study of Alginate Gel Beads Encapsulating Enzymes for Glucose Colorimetric Analysis
*Miyuki Egashira1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[P003]Principal Component Analysis of amino acids in Japanese Sake made from different rice polishing rates
*Yuga UEDA1, Naoki NAGASAWA1, Yasushi NUMATA2 (1. Graduate School of Engineering, Nihon University, 2. College of Engineering, Nihon University)
[P004]Characterization and Chromogenic Behavior of Enzyme-Encapsulated Polysaccharide Gel Designed for Colorimetric Analysis
*Yumeka Yamanaka1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[P005]Production of denatured form of carnosine by heat treatment
*Megumi Hosokawa1, Mayu Ozawa3, Ryuichi Watanabe3, Masaaki Sato2, Ryo Sawada2, Yasunosuke Kawabata2, Takuya Seko3, Kenji Ishihara3, Yu Iwasaki4, Yasutaka Shigemura4 (1. Department of Humanities and Life Sciences Tokyo Kasei University , 2. Kyokuyo Co.Ltd, 3. Japan Fisheries Research and Education Agency, 4. Department of Food and Nutritional Science Tokyo Kasei University)
[P006]Elucidation of the transfer mechanism for Isomerizedγ-Oryzanol into Hen eggs
*Haruka Oikawa1, Ayaka Iga2, Megumi Hosokawa2, Satoshi Miyauchi1, Yasutaka Shigemura1 (1. Tokyo kasei university, 2. Graduate School of Tokyo Kasei University)
[P007]Key aroma compounds and effects of preparation conditions in soy protein-derived Maillard reaction products exhibiting meaty aroma
*Kosaku Nishimura1, Tatsuya Abe1 (1. Toyo institute of food technology)
[P008]Development of a Flavor Recommendation System using an LLM (Large Language Model)
Koki Adachi1, *Soichiro Araki1, Hiroyoshi Miwa1, Ayako Tonegawa2, Tatsuro Banba2, Satoshi Fujiwara2 (1. Kwansei Gakuin University, 2. T.HASEGAWA CO.,LTD.)
[P009]Identification of (E)-1-(4-hydroxy-3-methoxyphenyl)dec-5-en-3-one and its analogues in supercritical CO2 ginger extract and their flavor evaluation
*Yuki Tokura1, Han Sato1, Akira Nakanishi1 (1. T.HASEGAWA CO.,LTD.)
[P010]Orange juice alternative effects by citrus-derived sulfur-containing odorants
*Daiki Kawashima1, Jun Matsunaga1, Kanako Higuchi1, Ryoko Baba1, Kenji Kumazawa1 (1. Ogawa & Co., Ltd.)
[P011]Mechanism of Flavor Change in Underwater-Aged Wine with a Focus on Blue Visible Light
*MAI OGAWA1, CHIE SUZUKI1, KEISUKE ITO1, YUKO TERADA1 (1. University of Shizuoka Graduate School of Integrated Pharmaceutical and Nutritional Sciences)
[P012]Identification of volatile compounds in juniper berry essential oil that enhance juiciness of lemon
*Kana Nakamura1, Takeshi Aoyama2, Naho Kaneta2, Shoji Hattori1 (1. Analytical Research Department, Soda Aromatic Co., Ltd., 2. Flavor Creation Department, Soda Aromatic Co., Ltd.)
[P013]Development of analytical methods for aroma-focused wheat breeding
*Saki Fushimi1, Ryosuke Mega1 (1. Grad. Sch. Sci. Tech. Innov, Yamaguchi U.)
[P014]Development of an AI-based scheme for visualizing flavors from aroma compound profiles
*Ryoki Tsuji1,3, Chisa Kato2, Toyomi Ito3, Yuko Terada1,2, Keisuke Ito1,2,3 (1. Guraduate School of Univ. of Shizuoka, 2. Univ. of Shizuoka, 3. DigSense, LLC)
[P015]Verification of Dual Flavor Characteristics of Strecker Aldehydes Formed in Cooking of Foods
*Hidetoshi Ito1, Terama Shiozawa1, Hikaru Ucnida1, Yoko Iijima2 (1. Applied Chemistry and Chemical Engineering Program, 2. Department of Applied Chmistry)
[P016]Inhibitory Effect of Vegetable Dashi on Lipid Oxidation
*Taro Taguchi1, Miwa Fukuda1, Mamiko Kitagawa1 (1. Kagome Inc.)
[P017]Identification of a Deodorizing Compound in Japanese Mint Distillation Residues
*Shinya Honda1, Takao Myoda1, Satoshi Nojima1, Tai Kaneshima1 (1. Tokyo University of Agriculture)
[P018]Comparative analysis of polyphenol content and antioxidant capacity of Fukushima prefecture grown peach varieties
*Yuzuki Goshi1, Matsuhashi Mei2, Obara Mina3, Shoji Toshihiko3, Masumoto Saeko2 (1. Graduate School of Fukushima University, 2. Fukushima University, 3. NARO)
[P019]Development of functional nuka-zuke using low-temperature fermentable lactic acid bacteria
*itsuki suda1, taito kobayashi1, kei kumakura1, asaka takahashi2, sanae okada1, hiroki matsuoka1 (1. Takasaki University of Health and Welfare, 2. Tohto University)
[P020]Development of Alginate Gel Materials Utilizing Thixotropy for Application in Colorimetric Analysis of Food Components
*Chiori Tsujimoto1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[P021]Study of the content of glycidol fatty acid esters in commercial fried confectionery
*Ryota UMEDA1, Yuko SHIMAMURA1, Shuichi MASUDA1 (1. School of Food and Nutritional Sciences, University of Shizuoka)
[P022]Estimation for storage temperature of soy sauce by metabolites’ MS signals obtained by graphite sheet-assisted laser desorption ionization mass spectrometry
*Mariko Koshi1, Haruna Ide1, Zhuofei Liu1, Keishiro Arima1, Naoto Ohno2, Miho Imamura2, Ryou Kuwabara3, Shinji Ishitani3, Toshiro Matsui1,4, Mitsuru Tanaka1,4 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Research & Development Division, Kikkoman Co., 3. Manufacturing Innovation Division, Panasonic Holdings Co., 4. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[P023]Highly Sensitive Detection of Angiotensin peptides by LC-TIMS-qTOF/MS with Methoxy Acetyl Derivatization
*Jueri Kawada1, Yang Xiaoqi1, Tadashi Hayama2, Toshiro Matsui3 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Pharmaceutical Sciences, Fukuoka University, 3. Faculty of Agriculture, Graduate School of Kyushu University)
[P024]Comprehensive Measurement of Persimmon Polyphenols by Fluorescence Fingerprints
*Shusuke Yui1, Mito Kokawa2, Yutaka Kitamura2 (1. Univ. of Tsukuba, Life and Agricultural Sciences, 2. Univ. of Tsukuba, Life and Environmental Sciences)
[P025]de novo peptide sequencing method by using Coumarin-derivatized LC-MS/MS analysis
*Fumiya Honda1, Hui Luan1, Yizhi Xiao1, Risa Katagihara1, Yumiko Toyama2, Toshiro Matsui1,3, Mitsuru Tanaka1,3 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Research and Development Center for Five-Sense Devises, Kyushu University, 3. Faculty of Agriculture, Kyushu University)
[P026]Changes in various components and microbial flora during fermentation of batabata-cha
*Honoka kasahara1,2, Toshiki Enomoto2, Tetsuya Sasaki3, Takashi Koyanagi1 (1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. Ishikawa Prefectural Industrial Research Institute)
[P027]Quantitative Analysis of Catechins in Tea Leaves
*SUZUNE IKEDA1, YAYOI ICHIKI1, KEIKO MATSUMOTO1 (1. Shimadzu Corporation)
[P028]Establishment of a highly sensitive analytical method by LC-tims-qTOF/MS for the detection of Di- to Penta- peptides
*Rinna Okamoto1, Noa Nakashima1, Toshiro Matsui2 (1. Faculty of Agriculture, Graduate School of Kyushu University, 2. Research and Development Center for Five-Sense Devices, Kyushu University)
[P029]Factors Influencing pH Determination in wine: A Comparison by Region and Varietal Classification
*Ruka HAJIKANO1, Masashi HISAMOTO1, Toru OKUDA1, Fumie WATANABE-SAITO1 (1. The Institute of Enology and Viticulture, University of Yamanashi)
[P030]Behavior of the free amino acids concentration and the mechanical properties of high-pressured carrots in the preservation after high pressure treatment
*HARUKI HOSHINO1, TOMOYUKI FUJII1, DAITARO ISHIKAWA1, JIAMIN YANG1 (1. Tohoku graduate school of agricultural science)
[P031]Identification of components contributing to the cooking function of mirin by comprehensive component analysis.
*Takeru HARA1, Hironori TAKEMITSU1, Akira OIKAWA2,3, Ryosuke SASAKI3, Kohei GOSHI1, Ken'ichi KURIYAMA1 (1. TAKARA SHUZO CO.,LTD., 2. Graduate School of Agriculture,Kyoto University, 3. RIKEN CSRS)
[P032]Visualization for Onomatopoeic Texture of Chiffon Cake : Application of a Two-Dimensional Texture Map
*Yuiko Suzuki1, Nakamura Takashi1 (1. Meiji University School of Agriculture)
[P033]Examination of flavor changes in carbonated water by adding spice extracts
*Moe Araki1, Mio Nonaka1, Maika Mizusawa1, Yuri Nakagawa2, Takehito Sagawa2, Yasutaka Shigemura1, Yoshio Sato1 (1. Tokyo Kasei University, 2. S&B Foods Inc.)
[P034]Consumer Clustering Based on Sensory Preference Structure for Commercial Milk and Its Validation: A CATA and Ridge Regression Approach
*Masaya Komatsu1, Sadaki Asakuma1, Yasuko Ueda1, Yuka Shinoda1 (1. Hokkaido Agricultural Research Center, NARO)
[P035]Effects of intestinal absorption of 5,6,7,4’-Tetramethoxyflavone isolated from Niihime
*Miyu ETO1, Yoshiaki NAGASAWA1, Sakura KOYAMA2, Wataru KOBAYASHI3, Sadako NAKAMURA1, Shinnosuke TAKESHIMA1, Takayuki YONEZAWA4, Je-Tae WOO4, Akio WATANABE1,2 (1. Graduate School of Human Life Sciences, Jumonji University, 2. Human Life Sciences, Jumonji University, 3. Faculty of Human Health, Komazawa Women's University, 4. College of Bioscience and Biotechnology, Chubu University)
[P036]An evaluation of collagen peptide alternative plant-based food by human and animal absorption
*Kotoko Yamada1, Megumi Hosokawa2, Yu Iwasaki3, Yuki Taga3, Satoshi Miyauchi1, Yasutaka Shigemura1 (1. Tokyo Kasei University, 2. Graduate School of Tokyo Kasei University, 3. Nippi Research Institute of Biomatrix)
[P037]Absorption pathway and fibroblast growth effect of Blood-transportable chitooligosaccharides
*Mami Yamazaki1, Aimi Fujita2, Yu iwasaki2, Masatoshi Kiyose3, Ryotaro izumi3, Masatsugu Yamamoto3, Seiji Kurozumi3, Satoshi Miyauchi2, Yasutaka Shigemura2 (1. Graduate School of Tokyo Kasei University, 2. Tokyo Kasei University, 3. KOYO CHEMICAL CO.)
[P038]Effect of isomaltose intake from amazake on the intestinal environment
*Daijiro Tajima1, Sorato Iwai1, Yota Taguchi1, Ryo Nomura1, Takaaki Kojima1, Motoyuki Shimizu1, Masashi Kato1 (1. Graduate School of Agriculture, Faculty of Agriculture, Meijo University)
[P039]In vitro fermentation properties of Ecklonia cava subsp. stolonifera and Eisenia bicyclis as next-generation prebiotics
*Madoka Nakamura1, Mizuki Sato1, Ayaka Nakamura2, Hazime Takahashi2, Sae Azuma1, Takashi Kuda2 (1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. Tokyo University of Marine Science and Technology)
[P040]Effects of Roasted Burdock Tea on Gut Microbiota in High-Fat Diet Mice and Human Fecal Fermentation Models
*Sae Azuma1, Mizuki Sato1, Junji Inoue2, Shu Takayanagi2, Ayaka Nakamura3, Hajime Takahashi3, Madoka Nakamura1, Takashi Kuda3 (1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. AHJIKAN CO., Ltd. , 3. Tokyo University of Marine Science and Technology)
[P041]Dietary oxidized stigmasterol modulates hepatic fatty acid metabolism in mice by a different mechanism from stigmasterol
*Yui Ohara1, Kyoichi Osada2 (1. Meiji University Graduate School, 2. Meiji University)
[P042]Effect of Simultaneous Carbohydrate and Protein Intake on Postprandial Blood Glucose Fluctuations in Humans
*Takanori Haneda1, Kohei Suruga2, Ena Kawamoto2, Hajime Nagai2, Yukako Hayashi1 (1. Graduate School of Agriculture, Kyoto University , 2. ZENSHO HOLDINGS CO., LTD.)
[P043]Lactate enhances the acetylcholine nervous system in NE-4C cells via intracellular calcium influx
*Nana ESAKI1, Takanori Tsuda2, Toshiro Matsui3 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Grad. Sch. of Biosci. & Biotech., Chubu Univ., 3. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[P044]Protective Effect of the Tyr-Pro Against Aβ-Induced Neurotoxicity in NE-4C Cells
*Yuka Ichiba1, Lihong Cheng2, Nana Esaki1, Toshiro Matsui2 (1. Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[P045]Ergothioneine enhances Brain-Derived Neurotrophic Factor expression via Ca2+ signaling pathway in NE-4C cells
*Saya Nakamura1, Caiyue Shi1, Toshiro Matsui2 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[P046]Effects of Lignans Isolated from Piper cubeba on Bone Metabolism
*Yoshiaki NAGASAWA1, Takayuki YONEZAWA2, Sadako NAKAMURA1, Shinnosuke TAKESHIMA1, Je-Tae WOO2, Akio WATANABE1 (1. Grad. Sch. Human Life Sci., Jumonji Univ., 2. Col. of Biosci. and Biotec., Chubu Univ.)
[P047]Exploration of antioxidant compounds enhanced by roasting Mucuna bean powder
*Ryoma Kobayashi1, Takako Koriyama1, Takahiro Hosoya1 (1. Toyo Univ. Graduate school. Food and Nurtritional Sciences.)
[P048]Inhalation of beta-caryophyllene has a protective effect against nicotine-induced vascular degeneration
*Mayo Higashihara1, Tomoko Sumi1, Tatsuya Moriyama1,2, Nobuhiro Zaima1,2 (1. Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 2. Agricultural Technology and Innovation Research Institute, Kindai University)
[P049]Analysis of allergenicity and physiological functions of “soy-meat”, a meat-like soybean food.
*Akane Inada1, Saya Abe1, Takahiro Okumura1, Koko Otsuka2, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Graduate School of Agriculture, KINDAI University, 2. Faculty of Agriculture, KINDAI University, 3. ATIRI)
[P050]Epidermal sensitization to ovalbumin (an egg allergen) is inhibited by sodium chloride.
*Kokoro Hino1, Shoki Yamamoto1, Soma Nakano2, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Graduate School of Agriculture, KINDAI University, 2. Faculty of Agriculture, KINDAI University, 3. ATIRI)
[P051]Comprehensive evaluation and clinical validation of the anti-glycation activity of wine focusing on polyphenols.
*Takaaki Tanabe1, Shinichi Sugiura2, Daisuke Teranishi1 (1. Mottox Inc., 2. Doshisha Women's College of Liberal Arts)
[P052]Extraction and separation of immunostimulant from bamboo hydrolysate
*Mutsuki Taniguchi1, Koga Kobayakawa1, Kiwamu Shiiba1, Shigenobu Tone1, Shigeru Hiramoto1, Tomoko Abe1 (1. Tokyo Denki Univ. Grad. Sch. of Science and Engineering)
[P053]Anti-hyperuricemia effect of Rosemary residue extract after essential oil extraction.
*Hanoya TAMURA1, Yoshiaki NAGASAWA2, Miyu ETO2, Sakura KOYAMA1, Mitsuki OKUTU1, Aki YAMANO3, Je-Tae WOO3, Akio WATANABE1,2 (1. Jumonji University, Faculty of Human Life, 2. Jumonji University, Graduate School of Human Life, 3. Chubu University, College of Bioscience and Biotechnology)
[P054]A study of biological activity of Shiikuwasha seed extract and intestinal absorption property of limonoids.
*Sakura KOYAMA1, Miyu ETO2, Yoshiaki NAGASAWA2, Wataru KOBAYASHI3, Hanoya TAMURA1, Sana MURATA1, Moe NISHIMURA1, Noriyuki NATSUME4, Je-Tae WOO5, Akio WATANABE1,2 (1. Jumonji University, Faculty of Human Life, 2. Jumonji University, Graduate School of Human Life , 3. Komazawa Women's University, Human Health, 4. NatuPharma Ryukyus, 5. Chubu University, College of Bioscience and Biotechnology)
[P055]Use of Change-point Regression Models to Analyze the Effects of Functional Foods ~Comparison with subgroup analysis~
*Suzuka Oyama1, Kohsuke Hayamizu2, Naotaka Yoshida2, Kosei Nishikawa1, Yuki Asahina1, Hirohito Ishikawa1, Yosuke Takimoto1, Hiroe Shinohara3, Masahiro Nakano3 (1. Healthcare Systems Co., Ltd., 2. Lab. Food Chem., Yokohama Univ. Pharm., 3. Shin-Oyama City Hosp., Prev. Med. Ctr.)
[P056]Food functional evaluation of Bidens pilosa L. var. radiata Scherff extract
*Sana MURATA1, Yoshiaki NAGASAWA2, Miyu ETO2, Hanoya TAMURA1, Sakura KOYAMA1, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences , Jumonji University)
[P057]Effects of processing conditions on polyphenol contents and in vitro bioactivities of buckwheat products
*Satoshi Miyauchi1, Tamami Arakawa1, Yurika Arai2, Megumi Hosokawa2, Masashi Onozato3, Rio Maekawa3, Yoshio Sato2, Rie Kobayashi2, Yasutaka Shigemura1 (1. Department of Nutrition, Tokyo Kasei University, 2. Graduate School of Human Life Studies, Tokyo Kasei University, 3. Nikkoku Seifun Co.Ltd.)