Educe University Faculty Information

Present specialized field
Academic background
Book and thesis
Academic conference presentation
Main Subject
Developed teaching materials, textbooks, reference books
E-Mail Address

（Last updated : 2020-10-26 06:27:05）

OKAMOTO Yoko
Hiroshima shudo University The Faculty of Health Sciences

Professor

■ Present specialized field

●Specialized field
Eating habits, Eating habits, Childhood science (childhoodenvironment science)
●Keyword
●The main research themes
●Capable of joint research and research consultation content

■ Academic background

2002/04～2007/03

Ochanomizu University 〔Doctoral course〕 Accomplished credits for doctoral program

■ Book and thesis

1.	Thesis	Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis (Collaboration) 2020/10
2.	Thesis	Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes (Collaboration) 2020/06
3.	Thesis	A taste interaction study using sensory evaluation and a taste recognition device (Collaboration) 2019/03
4.	Thesis	A Study on the Taste-modifying Phenomenon of Miracle Fruit (Collaboration) 2018/08
5.	Thesis	Relationship between taste composition and sensory evaluation ratings of fruits (Collaboration) 2017/03
6.	Thesis	Effect of Temperature on Human Sensitivity to Sweetness （査読付） (Collaboration) 2014/04
7.	Thesis	Relationship between the perception of sweet and salty tastes and the addition of potato starch (査読付) (Collaboration) 2007/10
8.	Thesis	Change in Gustatory Sensitivity after an　Oral Application of the Taste Modulator，　Gymnema 　sylvestre，R. Br.　(査読付) (Single) 2004/08
9.	Other	Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis (Collaboration) 2019/09
10.	Other	Antioxidative Activity of three beans ―black soybeans, black matpe and mung beans― (Collaboration) 2019/08
11.	Other	Enhancement of salty and sweet taste by addition of oils (Collaboration) 2018/09
12.	Other	Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases (Single) 2018/07
13.	Other	Relationship between taste composition and sensory evaluation ratings of fruits (Collaboration) 2017/09
14.	Other	Sensory comparisons between fresh and instant bonito-kelp stocks in Japanese dishes (Collaboration) 2017/08
15.	Other	A study on the taste-modifying phenomenon of miracle fruit that is native to West Africa (Collaboration) 2016/08
16.	Other	Effect of the hydrocolloid addition on the perception of sweet tastes (Part 4) (Collaboration) 2016/08
17.	Other	Dynamic characteristics of baby food and dietary education for the weaning period (Collaboration) 2012/07
18.	Other	Retention of taste,nutritional value,and functionality of soybeans using various methods for boiling (Collaboration) 2012/07
19.	Other	The effects of food hydrocolloids addition on the sensory evaluation of sweet and salty tastes (Collaboration) 2008/07
20.	Other	The use of beans in Japan and their functionality (Collaboration) 2008/07
21.	Other	Effects of the hardness of materials containing sweet substances on sweet taste sensitivity (Single) 2006/01
22.	Other	An examination of factors that influence sensitivity to gustatory stimulation (Single) 2004/08
23.	Other	Food Culture of Eating Wani (Shark) in Hiroshima (Collaboration) 2004/08
24.	Other	Methods Used by Islanders to eat fish and shellfish in the Setonaikai Inland Sea ― A Survey in Oogaki- cho, Hiroshima Prefecture ― (Collaboration) 2004/08
25.	Other	The Dietary Habit of Soybeans and their Processed Products in the Chugoku and the Shikoku Areas ― A Comparison between the Early Showa Era and the Present ― (Collaboration) 2004/08
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■ Academic conference presentation

1.	2019/09	Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis (第66回日本栄養改善学会学術総会)
2.	2019/08	Antioxidative Activity of three beans ―black soybeans, black matpe and mung beans― (20th ARAHE Biennial International Congress 2019)
3.	2019/08	Study on the effect of taste reduction：Would adding sweetness to fruit juice suppress sourness and bitterness? (20th ARAHE Biennial International Congress 2019)
4.	2018/09	Enhancement of salty and sweet taste by addition of oils (第65回日本栄養改善学会学術総会)
5.	2018/07	Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases (The 7th Asian Congress of Dietetics(ACD))
6.	2017/09	Relationship between taste composition and sensory evaluation ratings of fruits (The 64rd Annual Scientific Conference of the Japanese Society of Nutrition and Dietetics)
7.	2017/08	Sensory comparisons between fresh and instant bonito-kelp stocks in Japanese dishes (19th ARAHE Biennial International Congress 2017)
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■ Developed teaching materials, textbooks, reference books

1.	2018/04 Contribution Type : 単著
2.	2019/09 Contribution Type : 単著
3.	2020/02 Contribution Type : 共著

■ E-Mail Address