Araki Tetsuya | Graduate School Of Agricultural And Life Sciences University Of Tokyo
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概要
関連著者
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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SAGARA Yasuyuki
Food-Kansei Communications Corp.
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Sagara Yasuyuki
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences Univers
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Sagara Yasuyuki
Food Kansei Communications
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Sagara Yasuyuki
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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ARAKI Tetsuya
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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Sagara Yasuyuki
Univ. Tokyo Tokyo Jpn
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SAGARA Yasuyuki
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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Maeda Tatsuro
Research Center for Basic Science, Nisshin Seifun Group, Inc.
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TSUTA Mizuki
National Food Research Institute
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Sagara Yasuyuki
Department Of Global Agricultural Science Graduate School Of Agricultural And Life Sciences The Univ
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SAGARA Yasuyuki
Department of Agricultural Engineering, Faculty of Agriculture, The University of Tokyo
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Shibata Mario
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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SHIRAGA Seizaburo
Graduate School of Agriculture, Kyoto University
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UEDA Mitsuyoshi
Graduate School of Agriculture, Kyoto University
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YAMADA Masaharu
Research Center for Basic Science, Nisshin Seifun Group, Inc.
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SAGARA Yasuyuki
Graduate School of Agricultural and Life Sciences, The University of Tokyo
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蔦 瑞樹
独立行政法人農業・食品技術総合研究機構 食品総合研究所
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Sugiyama Junichi
National Food Research Institute National Agriculture And Food Research Organization
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Shibata Mario
National Food Research Institute National Agriculture And Food Research Organization
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UEDA Reiko
Nippon Suisan Kaisha, Ltd., Central Research Laboratory
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Ueda Reiko
Nippon Suisan Kaisha Ltd. Central Research Laboratory
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Sano Chiaki
Nippon Suisan Kaisha Ltd. Central Research Laboratory
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Do Gab-Soo
College of Bioresource Sciences, Nihon University
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Sugiyama Junichi
National Food Research Institute
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Takeya Koji
Wheat Flour Institute Flour Millers Association
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IKEDA Gakuro
Ajinomoto Co. Inc.
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Maeda Tatsuro
Research Center For Basic Science Nisshin Seifun Group Inc.
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ONISHI Masanobu
San-Ei Gen F.F.I., Inc.
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IWABUCHI Hisakatsu
San-Ei Gen F.F.I., Inc.
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Ikeda Michio
Morinaga Milk Ind. Co. Ltd. Kanagawa Jpn
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INOUE Michiko
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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TAKEYA Koji
Director, Wheat Flour Institute, Flour Millers Association
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UEDA Reiko
Ajinomoto Co. Inc.
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SANO Chiaki
Ajinomoto Co. Inc.
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Ueda Mitsuyoshi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Iwabuchi Hisakatsu
San-ei Gen F.f.i. Inc.
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Iwabuchi Hisakatsu
San-ei Gen F. F. I. Inc.
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Ueda Mitsuyoshi
Department Of Biomacromolecular Chemistry Graduate School Of Agriculture Kyoto University
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Do Gab-soo
College Of Bioresource Sciences Nihon University
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TSUTA Mizuki
Food Engineering Division, National Food Research Institute
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Shiraga Seizaburo
Graduate School Of Agriculture Kyoto University
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Sugiyama Junichi
Food Engineering Division National Food Research Institute
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Yamada Masaharu
Research Center For Basic Science Nisshin Seifun Group Inc.
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Onishi Masanobu
San-ei Gen F.f.i. Inc.
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Fujita Kaori
National Food Research Institute National Agriculture And Food Research Organization
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Kokawa Mito
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Sugiyama Junichi
National Food Res. Inst. National Agriculture And Food Res. Organization
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FUJITA Kaori
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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NABETANI Hiroshi
Department of Global Agricultural Sciences, The University of Tokyo
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Tsuta Mizuki
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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Shibata Mario
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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Nabetani Hiroshi
Department Of Global Agricultural Sciences The University Of Tokyo
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Fujita Kaori
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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OKAMOTO Naoko
Nippon Suisan Kaisha, Ltd., Central Research Laboratory
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SHIBATA Mario
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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SUGIYAMA Kiminori
Nippon Suisan Kaisha, Ltd., Central Research Laboratory
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CHIBA Satoshi
Nippon Suisan Kaisha, Ltd., Central Research Laboratory
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Okamoto Naoko
Nippon Suisan Kaisha Ltd. Central Research Laboratory
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SUGIYAMA Takehiro
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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KIKUMA Shoko
Research Laboratories for Brewing, Kirin Holdings Company, Ltd.
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SHIBATA Mario
Graduate School of Agricultural and Life Sciences, University of Tokyo
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Ueno Shigeaki
Graduate School of Agricultural Science, Tohoku University
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Sugiyama Takehiro
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Kikuma Shoko
Research Laboratories For Brewing Kirin Holdings Company Ltd.
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HIGUCHI Toshiro
Department of Precision Machinery Engineering, Graduate School of Engineering, the University of Tok
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Ueno Shigeaki
Graduate School Of Agricultural Science Tohoku University
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Higuchi Toshiro
Department Of Precision Engineering The University Of Tokyo
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SHIRAKASHI Ryo
Institute of Industrial Science, The University of Tokyo
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Shirakashi Ryo
Institute Of Industrial Science The University Of Tokyo
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KUDOH Ken-ichi
Department of Precision Engineering, The University of Tokyo
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Sugiyama Kiminori
Nippon Suisan Kaisha Ltd. Central Research Laboratory
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Kudoh Ken-ichi
Department Of Precision Engineering The University Of Tokyo
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Higuchi Toshiro
Department Of Precision Engineering School Of Engineering The University Of Tokyo
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Kokawa Mito
Department Of Global Agricultural Sciences The University Of Tokyo
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TSAI Chia-Ling
Department of Global Agricultural Sciences, The University of Tokyo
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SHISATA Mario
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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SHIBATA Mario
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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NABETANI Hiroshi
Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Tsai Chia-ling
Department Of Global Agricultural Sciences The University Of Tokyo
著作論文
- Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- 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
- Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging
- 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 Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
- Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature
- 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
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- Odorant Transfer Characteristics of White Bread during Baking
- Characteristic Coloring Curve for White Bread during Baking
- Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging
- Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage