Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H., Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consider …
Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio
Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products.
Maeda, T., Kokawa, M., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y. (2013). Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and …
Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging.
Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H. (2012). Development of a Quantitative Visualization Technique for Gluten in Dough Using F …
Yield and physicochemical properties of mechanically extracted crude Jatropha curcas L oil.
Tambunan AH, Situmorang JP, Silip JJ, Joelianingsih A, and Araki T (2012). Yield and physicochemical properties of mechanically extracted crude Jatropha curcas L oil. Biomass and Bioenergy 4 …
Package design of ready-to-drink coffee beverages based on food kansei model—Effects of straw and cognition terms on consumer’s pleasantness.
Akiyama, M., Tatsuzaki, M., Michishita, T., Ichiki, T., Sumi, M., Ikeda, M., Araki, T., & Sagara, Y. (2012). Package design of ready-to-drink coffee beverages based on food kansei model— …
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication.
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 …
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 …
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 …
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 …
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 …