2012 EFFoST Annual Meeting (2012.11.20-23, Montpellier, France) Shibata M, Sugiyama J, Fujita K, Tsuta M, Yoshimura M, Kokawa M, Araki T
Development of High-Amylose Rice Gel by Gelatinization and Mechanical Mixing
Developments of Integrated Quality Evaluation and Design systems for Natural Cheese
5th European Conference on Sensory and Consumer Research (2012.9.9-12, Bern, Switzerland) Airi MORITA, Tetsuya ARAKI, Masahiro SUMI, Koichi YOSHIDA, Reiko UEDA and Yasuyuki SAGARA
Determination of the Geographic Origin of Mangoes using Fluorescence Fingerprint
16th IUFoST, World Congress of Food Science and Technology (2012.8.5-9, Foz do Iguacu, Brazil) Nakamura Y, Fujita K, Sugiyama J, Tsuta M, Shibata M, Yoshimura M, Kokawa M, Nabetani H, Araki T
Quantitative Visualization of the Distribution of Gluten and Starch in Model Dough with Fluorescence Fingerprint Imaging
International Conference of Agricultural Engineering, CIGR-AgEng2012 (2012.7.8-12, Valencia, Spain) Kokawa M, Tsuta M, Sugiyama J, Yoshimura M, Fujita K, Shibata M, Araki T, Nabetani H
Texture and Viscoelastic Properties of Bread Containing Rice Porridge (Okayu) during Storage
The Japan Society for Food Engineering 2011 Annual Convention(Aug, 5,6, 2011. Kyoto Terrsa, Kyoto) 日本食品工学会第12回(2011年度)年次大会 (2011.8.5~6, 京都, 京都テルサ) Tsai C.L., Sugiyama J., Shibata M., Kokawa M., Fujita K., Tsuta M., Nabetani H., Araki T.
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice
The International Association for Engineering and Food 11th International Congress on Engineering and Food (2011.5.22-26, Athens, Greece) Shibata M, Sugiyama J, Tsai CL, Tsuta M, Fujita K, Kokawa M, Araki T.
Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging
The International Association for Engineering and Food 11th International Congress on Engineering and Food (2011.5.22-26, Athens, Greece) Kokawa M, Fujita K, Sugiyama J, Tsuta M, Shibata M, Araki T, Nabetani H.