(Last updated : 2018-10-30 09:39:12)
  Nishimura Toshihide
  
  
■ Home Page
   http://www.eiyo.ac.jp/labguide/food-nutrition-lab.html
■ Academic background
1. 1974/04~1979/03 The University of Tokyo Faculty of Agriculture Department of Agricultural and Biological Chemistry Graduated
2. 1979/04~1981/03 The University of Tokyo Graduate School, Division of Agricultural Science Major for Agricultural and Biological Chemistry〔Master degree program〕 Completed
3. 1981/04~1984/03 The University of Tokyo Graduate School, Division of Agricultural Science Major for Agricultural and Biological Chemistry〔Doctoral course〕 Completed
■ Business career
1. 1985/04~1994/03 The University of Tokyo Faculty of Agriculture, Department Agricultural and Biochemistry
2. 1994/04~2000/03 Hiroshima University Faculty of Applied Bioscience Associate professor
3. 2000/04~2002/03 Hiroshima University Faculty of Applied Bioscience Professor
4. 2002/04~2008/03 Hiroshima University Graduate School of Biosphere Science Professor
5. 2008/04~2017/03 Nippon Veterinary and Life Science University Faculty of Applied Bioscience, Department of Food Science Professor
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■ Present specialized field
Food science, Applied biochemistry, Eating habits (Key Word:Agricultural and Biological Chemistry, Life Science) 
■ Book and thesis
1. Thesis Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle  (Collaboration)  2016
2. Thesis Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute  (Collaboration)  2016
3. Thesis Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups  (Collaboration)  2016
4. Thesis Effect of Fat Content on Sensory Characteristics of Marbled Beef from Japanese Black Steers  (Collaboration)  2015
5. Thesis Characterization of the key aroma compounds in beef extract by using aroma extract dilution analysis  (Collaboration)  2014
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