Morita, A., Araki, T., Ikegami, S., Okaue, M., Sumi, M., Ueda, R., and Sagara, Y. 2015. Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming pala …
Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming palatability of cheddar cheese.
Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy
Gabsoo Do, Tetsuya Araki, Yeonghwan Bae, Ko Ishikura & Yasuyuki Sagara, 2015. Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy ⇒Tay …
Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network
Kono, S., Kawamura, I., Yamagami, S., Araki, T., and Sagara, Y. 2015. Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificia …
高速せん断による高アミロース米ゲルのパン物性へ及ぼす効果
柴田真理朗, 杉山純一, 藤田かおり, 平野由香里, 蔦瑞樹, 粉川美踏, 吉村正俊, 荒木徹也，2015， 「高速せん断による高アミロース米ゲルのパン物性へ及ぼす効果」 ⇒CiNii 『日本食品科学工学会誌』62: 212-218. （査読有） 抄録 高速せん断加工によって調製された高アミロース米ゲルを小麦パン生地に添加し，比容積と粘弾性において既存の米粥パンと比較した． ( …
チェダーチーズの粘弾性試験法に基づいた食感評価モデルの開発
守田愛梨，荒木徹也，池上翔馬，丘上美紗子，住正宏，上田玲子，相良泰行，2015， 「チェダーチーズの粘弾性試験法に基づいた食感評価モデルの開発」 Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese ⇒_pdf ⇒CiNii 『日本食品工学 …
Development of a quantification method of the gluten matrix in bread dough by fluorescence microscopy and image analysis
Maeda, T., Kokawa, M., Nango, N., Miura, M., Araki, T., Yamada, M., Takeya, K., and Sagara, Y. 2015. Development of a quantification method of the gluten matrix in bread dough by fluorescenc …
Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia.
Sasaki, S. and Araki, T. 2014. Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia. ⇒SAGE Journals ⇒ResearchGate Waste Man …
中国冷凍食品の生産段階における温度管理実態
朱美華, 荒木徹也. 2014. 「中国冷凍食品の生産段階における温度管理実態」 A Research on the Real Situation of the Manufacturing and the Temperature Management of China’s Frozen Food ⇒_pdf ⇒CiNii ⇒NDL-OPAC 『北東アジア地域研究』20: 31- …
Household income, living and working conditions of dumpsite waste pickers in Bantar Gebang: Toward integrated waste management in Indonesia.
Sasaki, S., Araki, T., Tambunan, A. H., and Prasadja, H. 2014. Household income, living and working conditions of dumpsite waste pickers in Bantar Gebang: Toward integrated waste management …
高アミロース米の機械的撹拌ゲル化処理を利用した米麺加工法の開発
松山信悟, 柴田真理朗, 杉山純一, 藤田かおり, 蔦瑞樹, 吉村正俊, 粉川美踏, 平野由香里, 荒木徹也, 鍋谷浩志. 2014. 「高アミロース米の機械的撹拌ゲル化処理を利用した米麺加工法の開発」 Development of a Rice Noodle Processing Method Using Mechanical Mixing Gelation of High- …
Employer–employee and buyer–seller relationships among waste pickers at final disposal site in informal recycling
Sasaki, S., Araki, T., (2013). Employer–employee and buyer–seller relationships among waste pickers at final disposal site in informal recycling: The case of Bantar Gebang in Indonesia. Habi …
凍結高分子ゲルの氷結晶断面画像を用いた凍結濃縮相の誘電特性評価
上野茂昭，白樫了，都甲洙，工藤謙一，荒木徹也，& 相良泰行. (2012). 凍結高分子ゲルの氷結晶断面画像を用いた凍結濃縮相の誘電特性評価. 日本冷凍空調学会論文集. 29(3), 365-371. https://www.jstage.jst.go.jp/article/tjsrae/29/3/29_365/_article/-char/ja/
蛍光指紋によるサトイモの産地判別法開発
中村 結花子, 藤田 かおり, 蔦 瑞樹, 杉山 純一, 粉川 美踏, 吉村 正俊, 柴田 真理朗, 鍋谷 浩志, 荒木 徹也, 中村 哲. 蛍光指紋によるサトイモの産地判別法開発. 日本食品工学会Vol. 14 (2013) No. 3 p. 125-129 https://www.jstage.jst.go.jp/article/jsfe/14/3/14_125/_arti …
生殖組織内における耐凍剤の計測法
都甲洙，佐藤嘉兵，Yeonghwan Bae，池羽田晶文，荒木徹也，上野茂昭，白樫了. 2013. 「生殖組織内における耐凍剤の計測法」『日本冷凍空調学会論文集』30(2): 131-140. （査読有）
Image analysis of bread crumb structure in relation to mechanical properties.
Shibata, M., Tsuta, M., Sugiyama, J., Fujita, K., Kokawa, M., Araki, T., & Nabetani, H. (in press). Image analysis of bread crumb structure in relation to mechanical properties. Internat …
Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio
Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H., Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consider …
Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products.
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 …
アミロース含量の異なる米粥のパンの物性へ及ぼす影響
柴田真理朗，杉山純一，藤田かおり，蔦瑞樹，吉村正俊，粉川美踏，& 荒木徹也. (2012). アミロース含量の異なる米粥のパンの物性へ及ぼす影響. 日本食品科学工学会誌. 59(10), 503-508. https://www.jstage.jst.go.jp/article/nskkk/59/10/59_503/_article/-char/ja/
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 F …
蛍光指紋計測によるマンゴーの産地判別
中村結花子, 藤田かおり, 蔦瑞樹, 柴田真理朗, 吉村正俊, 粉川美踏, 杉山純一, 鍋谷浩志, & 荒木徹也. (2012). 蛍光指紋計測によるマンゴーの産地判別. 日本食品科学工学会誌. 59(8), 387-393