Updated on 2023/12/27

写真a

 
Toshihisa Ohno
 

Degree

  • Doctor (Bioresource Sciences)   Thesis ( 2008.3   Akita Prefectural University )

Research Areas

  • Life Science / Food sciences

Education

  • The University of Tokyo   Department of Agricultural Chemistry   Graduated

    1982.4 - 1986.3

Research History

  • Taiyo Fisheries   Technical Support Staff

  • Akita Research Institue of Food and Brewing   Senior Researcher

  • Fukui University of Technology   Associate Professor

    2016.4 - 2023.3

  • Fukui University of Technology   Professor

    2023.4

Professional Memberships

  • The Japanese Society for Food Science and Technology

  • Japan Society for Bioscience, Biotechnology, and Agrochemistry

 

Papers

  • Changes of the soluble proteins in polished rice after storage Reviewed

    Toshihisa OHNO, Wakaba TERAOKA, Kazuya FURUSAWA

    ( 52 )   63 - 67   2022

    　More details

    The protein of rice plays important roles in nutrition and texture of cooked rice. Therefore, we examined the amount of soluble protein after storage of polished rice at 40℃ for one month or two months by Lowry method. The soluble protein decreased after storage of polished rice at soaking time from 0.5 h to 16 h. The amount of soluble protein after storage decreased to about 80% in comparison with the amount of soluble protein before storage. There was little deference between one month storage and two months storage. The valance values of cooked rice also decreased after storage. They showed the similar behavior to the soluble protein. In addition, the soluble protein decreased to about 85% by precipitation after heating.

  • Morphological, biochemical, and proteomic analyses to understand the promotive effects of plant-derived smoke solution on wheat growth under flooding stress Reviewed International coauthorship

    Setsuko KOMATSU, Hisateru YAMAGUCHI, Keisuke HITACHI, Kunihiro TSUCHIDA, Shafiq Ur REHMAN, Toshihisa OHNO

    Plants   2022 ( 11 )   1 - 18   2022

  • Plant-derived smoke enhances plant growth through ornithine-synthesis pathway and ubiquitin-proteasome pathway in soybean Reviewed

    Zhuoheng Zhong, Tomoki Kobayashi, Wei Zhu, Hiroyuki Imai, Rongyi Zhao, Toshihisa Ohno, Shafiq urRehman, Matsuo Uemura, Jingkui Tian, Setsuko Komatsu

    Journal of Proteomics   2020

  • Changes in Glutamate Decarboxylase Activity and Distribution during Storage of Rice Reviewed

    Ohno, T., Takahashi, S.

    Japanese Society for Food Science and Technology   61 ( 11 )   552 - 554   2014.11

  • Texture of cooked rice prepared from aged rice and its improvement by reducing agents Reviewed

    Ohno, T., Tomatsu, M., Toeda, K., Ohisa, N.

    Bioscience, Biotechnology, and Biochemistry   71 ( 12 )   2912 - 2920   2007.12

  • Gelatinization properties of aged rice and improvement of rice texture by external layer removal Reviewed

    Ohno, T., Tomatsu, M., Toeda, K., Ohisa, N.

    Food Science and Technology Research   13 ( 4 )   301 - 304   2007.11

  • Quick cooking using low-amylose rice (Awayuki-komachi) Reviewed

    Ohisa, N., Kodama, I., Hoshino, I., Turumaki, H., Ohno, T.

    Journal of the Japanese Society for Food Science and Technology   54 ( 7 )   339 - 342   2007.7

  • Making Kori-tofu from Kinugoshi-tofu with low solid content Reviewed

    Ohisa, N., Miura, R., Ohno, T., Izumo, E.

    Journal of Cookery Science of Japan   39 ( 6 )   354 - 356   2006.12

  • Effect of cavities on hardness of boiled inaniwa-udon (hand-stretched wheat noodles) Reviewed

    Ohisa, N., Ohno, T., Kumagai, M.

    Journal of the Japanese Society for Food Science and Technology   53 ( 2 )   91 - 95   2006.2

  • Studies on textural and chemical changes in aged rice grains Reviewed

    Ohno, T., Ohisa, N.

    Food Science and Technology Research   11 ( 4 )   385 - 389   2005.12

  • Comparison of hardness of cooked inaniwa-udon and hardness of other wheat noodles Reviewed

    Ohisa, N., Horigane, A., Ohno, T., Yoshida, M.

    Journal of the Japanese Society for Food Science and Technology   52 ( 11 )   522 - 527   2005.11

  • γ-Aminobutyric Acid Accumulation by Pre-heating and Cooking Undermilled Rice Reviewed

    Ohisa, N., Yoshimoto, A., Ohon, T., Akiyama, Y.

    Journal of Cookery Science of Japan   38 ( 3 )   254 - 256   2005.6

  • Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory. Reviewed

    Kaneko, T., Ohno, T., Ohisa, N.

    Bioscience, Biotechnology, and Biochemistry   69 ( 6 )   1073 - 1081   2005.6

  • The texture of three kinds of cooked wash-free rice and their several characteristics Reviewed

    Ohno, T., Horikawa, A., Kaneko, T., Ohisa, N.

    Journal of the Japanese Society for Food and Technology   51 ( 12 )   686 - 690   2004.12

  • Free Amino Acid and γ-Aminobutyric Acid Contents of Germinated Rice Reviewed

    Ohisa, N., Ohno, T., Mori, K.

    Journal of the Japanese Society for Food Science and Technology   50 ( 7 )   316 - 318   2003.7

  • Properties of buckwheat flour made from cold counter jet mill Reviewed

    Ohisa, N., Ohno, T., Sindou, S., Wang, Y., Akasi, N.

    Journal of the Japanese Society for Food Science and Technology   49 ( 1 )   46 - 48   2002.1

  • Convenient method for the determination of mono-, di-, and triacylglycerine distribution including regioisomers by 13C nuclear magnetic resonance spectroscopy Reviewed

    Hori, K., Ohno, T., Ohisa, N.

    Journal of the Japanese Society for Food Science and Technology   48 ( 9 )   650 - 655   2001.9

  • Determination of crude protein content in single grains of rice by the combustion method Reviewed

    Ohno, T., Kumagai, M., Hori, K.

    Journal of the Japanese Society for Food Science and Technology   47 ( 1 )   37 - 40   2000.1

▼display all

Presentations

  • Properties of the rice heated with reducing agent

    2023.3 

 

Teaching Experience

  • Food Process Engineering

    Institution：Fukui University of Technology

  • Fermentation and Brewing Technology

    Institution：Fukui University of Technology