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GOTOH Naohiro

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 工学

Research Interests 【 display / non-display

  • Oil chemistry

Research Areas 【 display / non-display

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living

 

Papers 【 display / non-display

  • Structure–activity relationship on selective antibacterial activity of nonionic surfactants

    Mayu Tanaka, Mina Kurose, Shigekazu Yano, Seiya Tanaka, Naohiro Gotoh, Yoshimune Nonomura , 2023.07

    Journal of Surfactants and Detergents

  • Antioxidative self-assembling nanoparticles attenuate the development of steatohepatitis and inhibit hepatocarcinogenesis in mice

    T. Watahiki, K. Okada, I. Miura, K. To, S. Tanaka, E. Warabi, N. Kanno, K. Yamagata, N. Gotoh, H. Suzuki, S. Ariizumi, K. Tsuchiya, Y. Nagasaki, J. Shoda , 2022.09

    Antioxidants

  • Dietary triacylglycerol hydroperoxide is not absorbed, yet it induces the formation of other triacylglycerol hydroperoxides in the gastrointestinal tract.

    1. T. Takahashi, S. Kato, J. Ito, N. Shimizu, I. S. Parida, M. Sakaino, J. Imagi, K. Yoshinaga, A. Yoshinaga-Kiriake, N. Gotoh, I. Ikeda, K. Nakagawa , 2022.09

    Redox Biology

  • Quantitative analysis of lactone enantiomers in butter and margarine through the combination of solvent extraction and enantioseletive gas chromatography-mass spectrometry.

    2. R. Saeki, K. Yoshinaga, A. Tago, S. Tanaka, A. Yoshinaga-Kiriake, T. Nagai, A. Yoshida, and N. Gotoh , 2022.04

    J. Agri. Food Chem.

  • Comparison of lipoprotein cholesterol levels in golden Syrian hamster administrated trans-octadecenoic acid positional isomers.

    K. Nagao, J. Ueno, K. Yoshinaga, T. Nagai, H. Mizobe, A. Yoshida, F. Beppu, S. Tanaka, and N. Gotoh , 2022.03

    J. Oleo Sci.

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Books 【 display / non-display

  • The basic and applied science of fats, oils and other lipids

    後藤直宏編集 公益社団法人日本油化学会ライフサイエンス・産業技術部会著 , 2019.03

    Japan Oil Chemists' Society , 編集:全体 執筆:1.1 油脂の構造、1.2 油脂の種類、1.3 油脂の化学的特徴とその意義、1.4 油脂の物理的特徴とその意義 , 1-277

  • 改訂新版 油脂製品の知識

    後藤直宏編集 公益社団法人日本油化学会 ライフサイエンス・産業技術部会著 , 2018.04

    幸書房 , 全体 , 1-280

  • 油脂製品の知識

    後藤 直宏, 日本油化学会ライフサイエンス・産業技術部会 , 2018

    幸書房 , 0-0

  •  油脂・脂質・界面活性剤データブック

    後藤 直宏 , 2012.07

    丸善 , 2 油脂・脂質の種類と特徴 2.7 その他 , 76-77

  • 大豆のすべて

    後藤 直宏 , 2009.02

    サイエンスフォーラム , 第4章第2節「大豆の成分」第4項「脂質」 , 0-0

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Seminar

  • Graduation Thesis

  • Organic Chemistry Ⅱ

  • Chemistry in Food Safety and Preservation

  • Food Chemistry Laboratory

  • Lesson Subject(Graduate School)

    Advanced Food Chemistry

  • Food Functional Chemistry

  • Special Seminar in Food Science

  • Research in Food Science

  • Trans-laboratory Internship of Food Science and TechnologyⅠ

  • Trans-laboratory Internship of Food Science and TechnologyⅡ