Maeda, T., Kokawa, M., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y. (2013). Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products. Cereal Chemistry Journal, 90(3), 175-180.
Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products.
Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging.
Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H. (2012). Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging. Food and Bioprocess Technology.
Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.
Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H., & Araki, T. (2012). Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage. Bioscience Biotechnology and Biochemistry, 76(2), 331-335.
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2012). Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. Journal of Cereal Science, 55(1), 15-21.
Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011). Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging. Bioscience Biotechnology and Biochemistry, 75(11), 2112-2118.
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice.
Shibata, M., Sugiyama, J., Tsai, C. L., Tsuta, M., Fujita, K., Kokawa, M., & Araki, T. (2011). Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice. Procedia Food Science, 1, 927-934.
Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011b). Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging. Procedia Food Science, 1(0), 927-934.
Odorant transfer characteristics in white bread during baking process.
Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Odorant transfer characteristics in white bread during baking process. Bioscience Biotechnology and Biochemistry, 75(2), 261-267.
Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network.
Michishita, T., Akiyama, M., Hirano, Y., Ikeda, M., Sagara, Y., & Araki, T. (2010). Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network. Journal of Food Science, 75(9), S477-S489.
Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging.
Sugiyama, T., Tsuta, M., Sugiyama, J., Araki, T., & Sagara, Y. (2009). Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging. Food Science and Technology Research, 15(4), 361-366.