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 properties at a subzero temperature. Bioscience Biotechnology and Biochemistry, 73(11), 2478-2482.
Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature.
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.
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.
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 of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough. Bioscience Biotechnology and Biochemistry, 73(7), 1604-1607.
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 Distribution of Yeast in Bread Dough. Bioscience Biotechnology and Biochemistry, 73(7), 1586-1590.
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.
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 market for fresh produce. Acta Horticulturae, 794, 41-48.Market capacity model and solid waste disposal systems in metropolitan Jakarta: a case study on Kramat Jati central wholesale market for fresh produce.