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), 1228-123 …
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 P …
海外のコールドチェーン事情
荒木徹也,2012,「海外のコールドチェーン事情」『冷凍』87(1011): 23-28. (査読有)
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 differen …
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 imag …
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 gelatini …
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 Fluor …
粥状に糊化処理した米を添加したパンの粘弾性および気泡構造
柴田真理朗, 杉山純一, 蔡佳りん, 蔦瑞樹, 藤田かおり, 粉川美踏, & 荒木徹也. (2011). 粥状に糊化処理した米を添加したパンの粘弾性および気泡構造. 日本食品科学工学会誌. 58(5), 196-201.
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), 255-26 …
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( …
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 Corre …
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 …