Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2012). A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication. Food and Bioprocess Technology, 5(4), 1228-1237.
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication.
Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.
Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H., & Araki, T. (2012). Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage. Bioscience Biotechnology and Biochemistry, 76(2), 331-335.
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2012). Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. Journal of Cereal Science, 55(1), 15-21.
Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011). Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging. Bioscience Biotechnology and Biochemistry, 75(11), 2112-2118.
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice.
Shibata, M., Sugiyama, J., Tsai, C. L., Tsuta, M., Fujita, K., Kokawa, M., & Araki, T. (2011). Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice. Procedia Food Science, 1, 927-934.
Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011b). Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging. Procedia Food Science, 1(0), 927-934.
Odorant transfer characteristics in white bread during baking process.
Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Odorant transfer characteristics in white bread during baking process. Bioscience Biotechnology and Biochemistry, 75(2), 261-267.
Characteristic Coloring Curve for White Bread during Baking.
Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Characteristic Coloring Curve for White Bread during Baking. Bioscience Biotechnology and Biochemistry, 75(2), 255-260. https://www.jstage.jst.go.jp/article/bbb/75/2/75_100558/_article
Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network.
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 Correlation with Sensory Evaluation by an Artificial Neural Network. Journal of Food Science, 75(9), S477-S489.
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 foreign materials among blueberries. Journal of Food Engineering, 101(3), 244-252.