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.
The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread.
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.