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 Corre …
Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network.
生タラコの官能評価値と機器分析値への共分散構造分析の適用
上田玲子, 荒木徹也, 柴田真理朗, 相良泰行, 杉山公教, 千葉智. (2010). 生タラコの官能評価値と機器分析値への共分散構造分析の適用. 日本食品科学工学会誌. 57(8), 326-335.
パンの粘弾性と気泡構造（すだち）との関係の定量化手法の開発
柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木徹也, 鍋谷浩志, & 相良泰行. (2010). パンの粘弾性と気泡構造（すだち）との関係の定量化手法の開発. 日本食品科学工学会誌. 57(7), 296-303. https://www.jstage.jst.go.jp/article/nskkk/57/7/57_7_296/_arti …
励起蛍光マトリクスによるそば粉と小麦粉の混合割合の推定
杉山武裕, 藤田かおり, 蔦瑞樹, 杉山純一, 柴田真理朗, 粉川美踏, 荒木徹也, 鍋谷浩志, & 相良泰行. (2010). 励起蛍光マトリクスによるそば粉と小麦粉の混合割合の推定. 日本食品科学工学会誌. 57(6), 238-242.
イメージスキャナを用いたパン気泡構造の計測手法の開発
柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木徹也, 鍋谷浩志, & 相良泰行. (2010). イメージスキャナを用いたパン気泡構造の計測手法の開発. 日本食品科学工学会誌. 57(6), 243-250. https://www.jstage.jst.go.jp/article/nskkk/57/6/57_6_243/_article …
NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries.
Sugiyama, T., Sugiyama, J., Tsuta, M., Fujita, K., Shibata, M., Kokawa, M., Araki, T., Nabetani, H., & Sagara, Y. (2010). NIR spectral imaging with discriminant analysis for detecting fo …
Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature.
Ueno, S., Shirakashi, R., Kudoh, K., Higuchi, T., Do, G.-S., Araki, T., & Sagara, Y. (2009). Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric p …
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 Tech …
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 Tec …
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 Tec …
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 Distri …
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.
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 o …
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 …
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 Scie …
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 Tec …
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 co …
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 …