SAGARA Yasuyuki | Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U

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著作論文

Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe
Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
Determination of the Viscoelastic Properties of Apple Flesh under Quasi-Static Compression Based on Finite Element Method Optimization
Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition
Advances in Transport Phenomena during Freeze-Drying of Food Materials : Fundamentals and Applications
Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model
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
The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Determination of the Viscoelastic Properties of Agar/Agar-Gelatin Gels Based on Finite Element Method Optimization
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
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model

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