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PUBLICATIONS

2023

  • 今泉鉄平, 服部浩之, 脇田ななこ：昆虫素材の有効利用に向けた加工手法の検討, 化学と生物, accepted.
  • Anupama Shomodder, Manasikan Thammawong, Eri Kasai, Teppei Imaizumi, Mizuki Tsuta, Masayasu Nagata, Kohei Nakano: Existence of circadian rhythm and its response behavior under different storage conditions of soybean sprouts. Journal of Plant Physiology, accepted.
  • Takumi Taguchi, Misa Onishi, Nakako Katsuno, Noriko Miwa, Chie Oomoto, Miho Sato, Misa Sekita, Hideyuki Yamaguchi, Teppei Imaizumi, Takahisa Nishizu: Evaluation of starch retrogradation by X-ray diffraction using a water-addition method. LWT, accepted.

2022

  • 今泉鉄平: Branch Spirit 中部支部 「パンシンポジウム2021」, 生物工学会誌, 100(11), 1-2, 2022.
  • Putri Wulandari Zainal, Daimon Syukri, Khandra Fahmy, Teppei Imaizumi, Manasikan Thammawong, Mizuki Tsuta, Masayasu Nagata, Kohei Nakano: Lipidomic profiling to assess the freshness of stored cabbage. Food Analytical Methods, 2022.
  • Fawzan Sigma Aurum, Teppei Imaizumi, Manasikan Thammawong, Danar Praseptiangga, Kohei Nakano: Coffee Origin Determination Based on Analytical and Nondestructive Approaches –A Systematic Literature Review. Reviews in Agricultural Science, 10, 257-287, 2022.
  • Fawzan Sigma Aurum, Teppei Imaizumi, Manasikan Thammawong, Diding Suhandy, Danar Praseptiangga, Mizuki Tsuta, Kohei Nakano: Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS. European Food Research and Technology, 2022.
  • 田中史彦，田中良奈，今泉鉄平，森高正博：次世代タンパク源としての食用昆虫の可能性と持続的生産, アグリバイオ, 6(10)，44-47, 2022.
  • Cicih Sugianti, Teppei Imaizumi, Manasikan Thammawong, Kohei Nakano: Recent Postharvest Technologies in the Banana Supply Chain. Reviews in Agricultural Science, 10, 123-137, 2022.
  • Mayu Sugiura, Tetsuya Suzuki, Takeshi Niikawa, Hayato Ogino, Teppei Imaizumi: Quick removal of persimmon astringency by medium high hydrostatic pressure treatment, Acta Horticulturae, 1338, 351-356, 2022.
  • Putri Wulandari Zainal, Fawzan Sigma Aurum, Teppei Imaizumi, Manasikan Thammawong, Kohei Nakano: Applications of Mass Spectrometry-Based Metabolomics in Postharvest Research. Reviews in Agricultural Science, 10, 56-67, 2022.
  • Naruemon Piyasathianrat, Teppei Imaizumi, Pongphen Jitareerat: Effect of calcium ascorbate infiltration against browning in fresh cut apple, Acta Horticulturae, 1336, 279-286, 2022.

2021

  • 伊藤克祥, 細井友加里, 山谷健太, 竹井 亮, 髙橋 肇, 勝野那嘉子, 今泉鉄平, 西津貴久: 米菓の口どけ感評価のための簡易的な人工食塊作製法の検討, 美味技術学会誌, 20(2), 75-80, 2021.
  • Xuanpeng Wang, 勝野那嘉子, 勝又明敏, 松原一生, 藤原周, 山谷健太, 竹井亮, 高橋肇, 松下光次郎, 今泉鉄平, 西津貴久: 米菓の食感に及ぼす咀嚼振動の影響に関する研究, 美味技術学会誌, 20(1), 9-17, 2021.
  • 曽我綾香，吉田誠, 黒木信一郎，蔦瑞樹，中村宣貴，今泉鉄平，タンマウォンマナスィカン，中野浩平: 放散成分プロファイリングによるホール及びカットキャベツの鮮度評価，農業食料工学会誌，82(3), 182-191, 2021.
  • 今泉鉄平：食用昆虫の研究を始めて，岐阜大学図書館報「寸胴」，64，1-2，2021.
  • Tatsuya Oshima, Kodai Kato, Teppei Imaizumi*: Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons. LWT-Food Science and Technology, 143, 111094, 2021.
  • Tatsushi Aoyagi, Tatsuya Oshima, Teppei Imaizumi*: Quantitative characterization of individual starch grain morphology using a particle flow analyzer. LWT-Food Science and Technology, 139, 110589, 2021.
  • Teppei Imaizumi*, Pongphen Jitareerat, Natta Laohakunjit, Nattapon Kaisangsri: Effect of microwave drying on drying characteristics, volatile compounds, and color of holy basil (Ocimum tenuiflorum L.). Agriculture and Natural Resources, 55, 1-6, 2021.
  • Haruki Ando, Teppei Imaizumi*: Changes in electrical properties and void distribution of mung bean sprout during hot water heating. Food Science and Technology Research, 27(2), 311-318, 2021.

2020

  • 曽我綾香，吉田誠, 黒木信一郎，蔦瑞樹，中村宣貴，今泉鉄平，タンマウォンマナスィカン，中野浩平: 放散成分プロファイリングによるホウレンソウの鮮度マーカーの探索，農業食料工学会誌，82(6), 636-641, 2020.
  • Teppei Imaizumi*, Hayato Ogino, Haruki Ando: Effect of heating under pasteurization conditions on mechanical and electrical properties of mung bean sprouts. Engineering in Agriculture, Environment and Food, 13(2), 60-65, 2020.
  • 今泉鉄平: Branch Spirit 中部支部 「パンシンポジウム2019」, 生物工学会誌, 98(5), 268-269, 2020.
  • 田中史彦，田中良奈，今泉鉄平，森高正博: 代替動物起源タンパク資源としての食用昆虫のポテンシャルとその持続的生産，昆虫と自然, 55(5), 28-31, 2020
  • 今泉鉄平: 編集後記, 農業食料工学会誌, 82(1), 88, 2020.

2019

  • 桑原真一, 倉田佳苗, 今泉鉄平, 濱田和広, 岩橋均: 麹によるパンの品質向上の可能性, New Food Industry, 61(11), 1-6, 2019
  • Teppei Imaizumi*, Fumihiko Tanaka, Toshitaka Uchino: Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions, Journal of Food Engineering, 257, 19-25 2019
  • Teppei Imaizumi*, Haruki Ando, Satoshi Iwamoto: Electrical impedance analysis for evaluating tissue conditions of processed vegetables. PROCEEDINGS OF INTERNATIONAL SYMPOSIUM ON A NEW ERA IN FOOD SCIENCE AND TECHNOLOGY, 94-96, 2019.
  • Putri Wulandari Zainal, Daimon Syukri, Teppei Imaizumi, Masayasu Nagata, Kohei Nakano: Lipidomic profiling of cabbage stored at low temperature by liquid chromatography-tandem mass spectroscopy. PROCEEDINGS OF INTERNATIONAL SYMPOSIUM ON A NEW ERA IN FOOD SCIENCE AND TECHNOLOGY, 100-101, 2019.
  • 今泉鉄平 他: OS-10「食品および生物に関する低温利用技術」（in 佐々木直栄，報告記：2018年度日本冷凍空調学会年次大会）, 冷凍, 94(2), 57-58, 2019
  • 今泉鉄平: 生鮮青果物における微生物防除：ブランチングについて考える, 日本食品微生物学会雑誌, 36(1), 4-8, 2019

2018

  • Teppei Imaizumi, Mizuha Yamauchi, Madoka Sekiya, Yutaro Shimonishi, Fumihiko Tanaka*: Responses of phytonutrients and tissue conditions in persimmon and cucumber to postharvest UV-C irradiation, Postharvest Biology and Technology, 145, 33-40, 2018
  • Teppei Imaizumi*, Fumihiko Tanaka, Toshitaka Uchino: Kinetic evaluation of effects of low-temperature blanching on mechanical properties of carrot, Proceedings of ISMAB 2018, 1009-1012, 2018
  • Chinda Chhe, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino*: Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices, Engineering in Agriculture, Environment and Food, 11(1), 19-24, 2018

2017

  • Teppei Imaizumi*, Monika Szymanska-Chargot, Piotr M. Pieczywek, Monika Chylinska, Arkadiusz Koziol, Diana Ganczarenko, Fumihiko Tanaka, Toshitaka Uchino, Artur Zdunek: Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot, LWT - Food Science and Technology, 84, 658-667, 2017
  • 吉田有花, 今泉鉄平, 田中史彦, 内野敏剛*: 冷凍加工用ズッキーニのマイクロ波ブランチング処理, 農業食料工学会誌, 79(2), 140‐148, 2017
  • Teppei Imaizumi, Fumihiko Tanaka*, Toshitaka Uchino: Numerical modeling of peroxidase inactivation in potato tuber, Transaction of the American Society of Agricultural and Biological Engineers, 60(2), 545-550, 2017
  • Teppei Imaizumi*, Fumihiko Tanaka, Yuma Sato, Yuka Yoshida, Toshitaka Uchino: Evaluation of electrical and other physical properties of heated sweet potato, Journal of Food Process Engineering, 40(3), e12490, 2016

〜2016

  • Teppei Imaizumi, Fumihiko Tanaka*, Toshitaka Uchino: Numerical modeling of peroxidase inactivation of potato tuber, Proceedings of ISMAB 2016, 416-421, 2016
  • Chhe Chinda, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino*: Effects of hot water blanching on biological and physicochemical properties of sweet potato slice, Proceedings of ISMAB 2016, 390-395, 2016
  • MURAMATSU Yoshiki, SAKAGUCHI Eiichiro, KAWAKAMI Shotaro, ORIKASA Takahiro, KOIDE Shoji, IMAIZUMI Teppei, TAGAWA Akio: Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod, Int J Food Prop, 18, 2213-2222, 2015
  • IMAIZUMI Teppei, TANAKA Fumihiko, HAMANAKA Daisuke, SATO Yuma, UCHINO Toshitaka*: Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers, J Food Eng, 162, 56-62, 2015
  • IMAIZUMI Teppei, ORIKASA Takahiro, MORIFUSA Sonoko, VAN MAN Lam, MURAMATSU Yoshiki, KOIDE Shoji, UCHINO Toshitaka, TANAKA Fumihiko, HAMANAKA Daisuke, TAGAWA Akio*: Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear, Eng Agric Environ Food, 8(1) 1-6, 2015
  • Takahiro Orikasa, Shoji Koide, Shintaro Okamoto, Teppei Imaizumi, Yoshiki Muramatsu, Jun Ichi Takeda, Takeo Shiina, Akio Tagawa: Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices, Journal of Food Engineering, 125, 51-58, 2014
  • 町田元気, 折笠貴寛, 今泉鉄平, 田川彰男*: ブロッコリの諸成分変化に及ぼすブランチングとマイクロ波加熱の影響, 日本食品科学工学会誌, 61(7), 278-285, 2014
  • 今泉鉄平, 村松良樹, 折笠貴寛, 濱中大介, 田中史彦, 内野敏剛, 田川彰男*: イモ類およびダイコンの熱物性および電気的特性に及ぼす熱湯浸漬処理の影響, 日本食品科学工学会誌, 61(6), 244-250, 2014
  • Teppei Imaizumi, Toshitaka Uchino*, Fumihiko Tanaka, Daisuke Hamanaka: EFFECT OF HOT WATER TREATMENT ON WATER MIGRATION AND STRUCTURE IN POTATO TUBER, Proceedings of ISMAB 2014, 829-834, 2014
  • 今泉鉄平, 折笠貴寛, 村松良樹, 田川彰男*: サトイモおよびナガイモへのマイクロ波ブランチングの適用, 日本食品科学工学会誌, 60(1), 11-18, 2013
  • 田川彰男, 今泉鉄平: 食品の安全・品質に関する技術講座 第15回 野菜の加工前処理, 冷凍, 88, 378-385, 2013
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