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Faculty Information
TOP page
Present specialized field
Academic background
Business career
Book and thesis
Academic conference presentation
Subject
Developed teaching materials, textbooks, reference books
E-Mail Address
Home Page
(Last updated : 2026-07-14 10:56:22)
KUROTOBI Tomoka
Hiroshima shudo University The Faculty of Health Sciences
Associate Professor
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Present specialized field
●Specialized field
Food science, Eating habits
●Keyword
●The main research themes
●Capable of joint research and research consultation content
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Academic background
1.
2015/10~2018/09
Hiroshima University Graduate School, Division of Biophere Sciences 〔Doctoral course〕 Completed
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Business career
1.
2021/04~2023/03
Hiroshima shudo University The Faculty of Health Sciences Assistant Professor
2.
2023/04~
Hiroshima shudo University The Faculty of Health Sciences Associate Professor
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Book and thesis
1.
Thesis
Sensory analysis of sweetness in viscous solutions and gels with agar (Collaboration) 2023/11
2.
Thesis
A comparison of sensory evaluation and instrumental analysis for the texture of thickener solutions (Collaboration) 2022/09
3.
Thesis
Texture evaluation and control of commercially available strawberry jam based on physical properties (Collaboration) 2022/09
4.
Thesis
イチゴジャムの風味に及ぼす物理的特性の影響 (Collaboration) 2021/01
5.
Thesis
time-intensity法を用いた油添加による塩味強化への影響 (Collaboration) 2020/12
6.
Thesis
モデルイチゴジャムのテクスチャーに関する官能評価と機器分析の関係 (Collaboration) 2018/08
7.
Thesis
Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market (Collaboration) 2017/11
8.
Thesis
Inhibitory Effects of Strawberry and Blueberry Fruits and Jams on Mammalian DNA Polymerase Activity and Inflammatory Response (Collaboration) 2013/07
9.
Thesis
Glycemic Index and Postprandial Blood Glucose Response to Japanese Strawberry Jam in Normal Adults (Collaboration) 2010/06
10.
Other
Experiments on various cooking methods and traditions of home cooking in JSCS Chugoku-Shikoku Branch -Method for easy cooking fermented pickles using Hiroshimana in a short period of time- (Collaboration) 2026/05
11.
Other
Experiments on various cooking methods and traditions of home cooking in JSCS Chugoku-Shikoku Branch ―Method for easy making low-sodium fermented pickles using Hiroshimana at home― (Collaboration) 2026/05
12.
Other
Objectification of the taste and flavor characteristics of strawberry jam based on the eating process (Collaboration) 2026/02
13.
Other
Food texture evaluation to support an aging society (Single) 2025/08
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Academic conference presentation
1.
2024/09/07
Effect of different polysaccharide types and concentrations on sourness and textural properties
2.
2024/09/06
Experiments on various cooking methods and traditions of home cooking in JSCS Chugoku-Shikoku Branch ―Method for easy making low-sodium fermented pickles using Hiroshimana at home―
3.
2022/09/03
Examination of a new method for the texture characteristics of thickened liquids with different thickening agents
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Subject
1.
Basic Analysis Experiment
2.
Basic Analysis Experiment
3.
Food Science Ⅰ
4.
Food Science Experiment Ⅰ
5.
Food Science Experiment Ⅰ
6.
Food Science II
7.
Graduate Seminar
8.
Graduation Foundation Seminar
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Developed teaching materials, textbooks, reference books
1.
2021/04
Contribution Type : 単著
2.
2021/04
Contribution Type : 単著
3.
2021/09
Contribution Type : 単著
4.
2021/09
Contribution Type : 単著
5.
2021/11
Contribution Type : 単著
6.
2022/04
Contribution Type : 単著
7.
2022/04
Contribution Type : 単著
8.
2022/04
Contribution Type : 単著
9.
2022/04
Contribution Type : 単著
10.
2022/04
Contribution Type : 単著
11.
2022/09
Contribution Type : 単著
12.
2022/09
Contribution Type : 単著
13.
2022/11
Contribution Type : 単著
14.
2023/04
Contribution Type : 単著
15.
2023/04
Contribution Type : 単著
16.
2023/04
Contribution Type : 単著
17.
2023/09
Contribution Type : 単著
18.
2023/09
Contribution Type : 単著
19.
2023/11
Contribution Type : 単著
20.
2024/04
Contribution Type : 単著
21.
2024/04
Contribution Type : 単著
22.
2024/04
Contribution Type : 単著
23.
2024/09
Contribution Type : 単著
24.
2024/09
Contribution Type : 単著
25.
2024/09
Contribution Type : 単著
26.
2025/04
Contribution Type : 単著
27.
2025/04
Contribution Type : 単著
28.
2025/04
Contribution Type : 単著
29.
2025/04
Contribution Type : 単著
30.
2025/09
Contribution Type : 単著
31.
2025/09
Contribution Type : 単著
32.
2025/11
Contribution Type : 単著
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E-Mail Address
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Home Page
https://researchmap.jp/tomoka_kurotobi