Current Affiliation Organization 【 display / non-display 】

Current Affiliation Organization 【 display / non-display 】

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External Career 【 display / non-display 】

External Career 【 display / non-display 】

Affiliated academic organizations 【 display / non-display 】

Affiliated academic organizations 【 display / non-display 】

Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Published Papers 【 display / non-display 】

Published Papers 【 display / non-display 】

• Physicochemical and sensory characteristics of "Mijipe": A crispy noodle snack made from cempedak (Artocarpus integer) seeds with shrimp, anchovy, and seaweed flour for school children

  Fitriyono Ayustaningwarno, Aditya Suryaputra, Azzahra Mutiara Ayu, Tsamaroh Najdah Ghoziyah Jusman, Gemala Anjani, Nuryanto Nuryanto, Ninik Rustanti, Etika Ratna Noer, Mursid Tri Susilo, Ayu Rahadiyanti, Yonathan Asikin

  Journal of Food Science ( John Wiley & Sons )  91 ( 5 ) e71125   2026.05 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  • Access this article

    DOI

• Characterization of essential oil composition, polymethoxyflavones, total carotenoids, and sensory properties of Japanese and Taiwanese Hirami lemon (Citrus depressa Hayata)

  Momoko Shimomura, Yoshio Tamura, Yonathan Asikin, Moena Oe, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Mika Arakaki, Fitriyono Ayustaningwarno, Kensaku Takara, Koji Wada

  Journal of Oleo Science ( 日本油化学会 )  75 ( 4 ) 465 - 476   2026.04 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  • Access this article

    DOI

• Effect of climate conditions on the free and glycoside-derived volatile compounds in tomato cultivars

  Yingtao Li, Yusuke Kamiyoshihara, Yonathan Asikin, Denise Tieman, Harry Klee, Miyako Kusano

  Plant Biotechnology ( 日本植物バイオテクノロジー学会 )  42 ( 4 ) 475 - 483   2025.12 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  • Access this article

    DOI

• Characterization of volatile organic compounds in citrus-flavored sesame, palm, and coconut oils using gas chromatography-mass spectrometry and multivariate analysis

  Azzahra Mutiara Ayu, Aldia Katherinatama, Yonathan Asikin, Moena Oe, Kensaku Takara, Gemala Anjani, Diana Nur Afifah, Ninik Rustanti, Fitriyono Ayustaningwarno

  Journal of Food Science ( John Wiley & Sons )  90 ( 10 ) e70587   2025.09 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  • Access this article

    DOI

• Profiling of volatile organic compounds, including halogenated substances, in Okinawan red algae Portieria hornemannii

  Kazuki Tani, Yu Sasaki, Takahiro Ishii, Yonathan Asikin

  Molecules ( MDPI )  30 ( 12 ) 2534   2025.06 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  • Access this article

    DOI

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Books 【 display / non-display 】

Books 【 display / non-display 】

• Extraction method influenced physical, aroma, and antioxidant profiles of Shiikuwasha (Citrus depressa Hayata) pulp essential oil (in ISHS Acta Horticulturae 1135)

  Asikin Y, Tomimura A, Yamakawa Y, Maeda G, Hirose N, Oku H, Wada K ( Part: Multiple Authorship ,  61–72 )

  International Society for Horticultural Science  2016.07

Other Papers 【 display / non-display 】

Other Papers 【 display / non-display 】

• A critical review of antidiabetic properties of tempeh from various substrates

  Fitriyono Ayustaningwarno, Tsamaroh Najdah Ghoziyah Jusman, Diana Nur Afifah, Yonathan Asikin, Made Astawan, Frima Elda

  Journal of Food Science ( John Wiley & Sons )  91 ( 4 ) e71014   2026.03  [Refereed]

   

  DOI

• 食品のおいしさとその科学:(4)食品の香りとその成分

  和田浩二, Yonathan Asikin

  Journal of Japanese Association of Food Science and Risk Analysis ( Japanese Association of Food Science and Risk Analysis )  20 ( 4 ) 321 - 328   2025.10

   

• 食品のおいしさとその科学:(3)食品の味とその成分

  和田浩二, Yonathan Asikin

  Journal of Japanese Association of Food Science and Risk Analysis ( Japanese Association of Food Science and Risk Analysis )  20 ( 3 ) 227 - 234   2025.07

   

• 食品のおいしさとその科学:(2)食品の色とその成分

  和田浩二, Yonathan Asikin

  Journal of Japanese Association of Food Science and Risk Analysis ( Japanese Association of Food Science and Risk Analysis )  20 ( 2 ) 125 - 133   2025.04

   

• Evaluation of flavor characteristics and aroma release of non-centrifugal cane sugar

  Yonathan Asikin, 仲座佑紀, 高良健作, 和田浩二

  Urakami Foundation Memories ( 公益財団法人 浦上食品 ・ 食文化振興財団 )  32   89 - 94   2025.03

   

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Presentations 【 display / non-display 】

Presentations 【 display / non-display 】

• 加速試験によるモデル泡盛中のソトロンの定量

  新垣空, 上間長亮, Yonathan Asikin, 高良健作

  日本農芸化学会2026年度大会  (同志社大学・京都市)  2026.03  -  2026.03 

• 黒蜜への粗糖・還元糖・ヤシ糖添加による⾹気特性の変化

  長濱琉花, Aldia Katherinatama, 中村駿, 玉城侑樹, 大江萌那, 高良健作, Yonathan Asikin

  日本農芸化学会2026年度大会  (同志社大学・京都市)  2026.03  -  2026.03 

• 島バナナの追熟に伴うフレーバー特性と官能特性の変化

  源河七星, 幸地空, 大江萌那, 仲村⼀郎, Yonathan Asikin, 高良健作

  日本農芸化学会2026年度大会  (同志社大学・京都市)  2026.03  -  2026.03 

• ダンダー（蒸留残液）とダンダー由来微⽣物を⽤いたラム醸造における⾹気成分の⽣成

  石垣有紗, 仲里彬, Yonathan Asikin, 吉田嵩策, 上地敬⼦, 平良東紀

  日本農芸化学会2026年度大会  (同志社大学・京都市)  2026.03  -  2026.03 

• Analysis of aroma characteristics of Okinawan traditional rice cake “muchi"

  加島岬, 大江萌那, Yonathan Asikin, 高良健作

  69th Symposium on the Chemistry of Terpenes, Essential Oils and Aromatics  (Tokushima Bunri University)  2025.11  -  2025.11 

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Other Research Activities 【 display / non-display 】

Other Research Activities 【 display / non-display 】

• Discover Food (Editorial Board)

  Editing academic journals etc. 

  2024.08

  　

  　

• Foods (Editorial Board for section 'Food Physics and (Bio)Chemistry')

  Editing academic journals etc. 

  2024.07

  　

  　

• Food Science and Technology Research (Editor)

  Editing academic journals etc. 

  2024.04

  　

  　

• Frontiers in Nutrition (Topic Editor)

  Editing academic journals etc. 

  2023.08

  -

  2024.07

• Science & Technology Indonesia (Editorial Board)

  Editing academic journals etc. 

  2022.11

  　

  　

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Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• Multi-omics authentication of global and adulterated Japanese non-centrifugal brown sugars

  Grant-in-Aid for Early-Career Scientists

  Project Year: 2019.04  -  2023.03 

  Direct: 3,300,000 (YEN)  Overheads: 990,000 (YEN)  Total: 4,290,000 (YEN)

• Molecular mechanisms on the stress amelioration by tropical and subtropical aroma plant resources

  Grant-in-Aid for JSPS Fellows

  Project Year: 2014.05  -  2016.04 

  Direct: 2,300,000 (YEN)  Total: 2,300,000 (YEN)

Other External funds 【 display / non-display 】

Other External funds 【 display / non-display 】

• Project Name: University of the Ryukyus Grants of Early-Career, Woman and Foreign Researcher

  Project Year: 2023.07  -  2024.03 

  Offer Organization: University of the Ryukyus

  Direct: 1,000,000 (YEN) 

• Project Name: Research Grant

  Project Year: 2022.04  -  2024.03 

  Offer Organization: Konno & Restar Foundation

  Total: 1,500,000 (YEN)

• Project Name: Research Encouragement Grant

  Project Year: 2021.04  -  2025.03 

  Offer Organization: LOTTE Foundation

  Total: 3,000,000 (YEN)

• Project Name: Academic Research Grant

  Project Year: 2021.02  -  2023.01 

  Offer Organization: Urakami Foundation for Food and Food Culture Promotion

  Total: 3,300,000 (YEN)

Joint Research activities 【 display / non-display 】

Joint Research activities 【 display / non-display 】

• 真菌を接種したドライ熟成肉の香りに関する研究

  Project Year: 2023.04  -  2024.03 

• 伝統的酒造りによる泡盛古酒化のメカニズム解明

  Project Year: 2022.08  -  2025.03 

  Investigator(s): 高良健作  Member: Yonathan Asikin,平良東紀,眞榮田麻友美,上間長亮,吉田嵩策  Offer Organization: 沖縄科学技術振興センター

  Direct: 13,800,000 (YEN) 

• 沖縄県農産物の素材の事業における活用法開発の検討(沖縄県の果実残渣を利用したオイル等の成分把握に関する研究)

  Project Year: 2022.08  -  2023.02 

  Direct: 454,545 (YEN)  Overheads: 45,455 (YEN)  Total: 550,000 (YEN)

• 食品のもつレトロネーザルアロマの解析と評価

  Project Year: 2022.05  -  2024.03 

• 南西諸島・台湾在来柑橘Citrus depressa Hayata果実中カロテノイド由来香気成分と食味成分の複合的解析

  Project Year: 2022.04  -  2023.03 

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SDGs 【 display / non-display 】

SDGs 【 display / non-display 】