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.
Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging.
Consumer preference and optical and sensory properties of fresh cod roe.
Ueda, R., Okamoto, N., Araki, T., Shibata, M., Sagara, Y., Sugiyama, K., & Chiba, S. (2009). Consumer preference and optical and sensory properties of fresh cod roe. Food Science and Technology Research, 15(5), 469-478.
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.