Maeda, T., Shiraga, S., Araki, T., Ueda, M., Yamada, M., Takeya, K., & Sagara, Y. (2009). Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough. Bioscience Biotechnology and Biochemistry, 73(7), 1604-1607.
Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough.
Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.
Maeda, T., Do, G. S., Sugiyama, J., Araki, T., Tsuta, M., Shiraga, S., Ueda, M., Yamada, M., Takeya, K., & Sagara, Y. (2009). Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough. Bioscience Biotechnology and Biochemistry, 73(7), 1586-1590.
The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread.
Maeda, T., Kimuma, S., Araki, T., Ikeda, G., Takeya, K., & Sagara, Y. (2009). The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread. Food Science and Technology Research, 15(2), 117–126.
Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry.
Shibata, M., Araki, T., & Sagara, Y. (2008). Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry. Food Science and Technology Research, 14(4), 367-376.
Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model.
Ueda, R., Araki, T., Sagara, Y., Ikeda, G., & Sano, C. (2008). Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model. Food Science and Technology Research, 14(3), 293-300.
Modified food kansei model to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels.
Ueda, R., Araki, T., Sagara, Y., Ikeda, G., & Sano, C. (2008). Modified food kansei model to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels. Food Science and Technology Research, 14(5), 445-456.
Market capacity model and solid waste disposal systems in metropolitan Jakarta: a case study on Kramat Jati central wholesale market for fresh produce.
Araki, T., Koyama, T., Sagara, Y., & Tambunan, A. H. (2008). Market capacity model and solid waste disposal systems in metropolitan Jakarta: a case study on Kramat Jati central wholesale market for fresh produce. Acta Horticulturae, 794, 41-48.Market capacity model and solid waste disposal systems in metropolitan Jakarta: a case study on Kramat Jati central wholesale market for fresh produce.