Sagara Yasuyuki | Food Kansei Communications

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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
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
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
Foreign Substance Detection in Blueberry Fruits by Spectral Imaging
Determination of the Viscoelastic Properties of Agar/Agar-Gelatin Gels Based on Finite Element Method Optimization
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
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
Odorant Transfer Characteristics of White Bread during Baking
Characteristic Coloring Curve for White Bread during Baking

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