Japan Society for Food Engineering 日本食品工学会2016年大会 201608 Jackie Lou Tagubase, Shigeaki Ueno, Yumiko Yoshie, Tetsuya Araki
Effects of freezing and different thawing treatments on the aroma properties of Durian (Durio zibethinus Murray)
Effect of High Pressure Processing on Adjusting Viscosity of Barley Flour-Water Mixture
Japan Society for Food Engineering 日本食品工学会2016年大会 201608 Shoji Sasao, ○Xilin Zhang, Shigeaki Ueno, Mayumi Hayashi, Toru Shigematsu, Tetsuya Araki
Effects of freezing and different thawing treatments on the chemical properties of Durian (Durio zibethinus Murray)
Japan Society for Food Engineering 日本食品工学会2016年大会 201608 Jackie Lou Tagubase, Shigeaki Ueno, Yumiko Yoshie, Tetsuya Araki
Texture and Viscoelastic Properties of Bread Containing Rice Porridge (Okayu) during Storage
The Japan Society for Food Engineering 2011 Annual Convention(Aug, 5,6, 2011. Kyoto Terrsa, Kyoto) 日本食品工学会第12回(2011年度)年次大会 (2011.8.5~6, 京都, 京都テルサ) Tsai C.L., Sugiyama J., Shibata M., Kokawa M., Fujita K., Tsuta M., Nabetani H., Araki T.