Sugiyama Junichi | National Food Research Institute National Agriculture And Food Research Organization
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概要
- Sugiyama Junichiの詳細を見る
- 同名の論文著者
- National Food Research Institute National Agriculture And Food Research Organizationの論文著者
関連著者
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TSUTA Mizuki
National Food Research Institute
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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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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Sugiyama Junichi
National Food Research Institute
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Shibata Mario
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
Univ. Tokyo Tokyo Jpn
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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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TSUTA Mizuki
Food Engineering Division, National Food Research Institute
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Sugiyama Junichi
Food Engineering Division National Food Research Institute
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Shibata Mario
National Food Research Institute National Agriculture And Food Research Organization
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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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Tsuta Mizuki
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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SAGARA Yasuyuki
Graduate School of Agricultural and Life 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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NABETANI Hiroshi
Department of Global Agricultural Sciences, The University of Tokyo
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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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ARAKI Tetsuya
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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Do Gab-Soo
College of Bioresource Sciences, Nihon University
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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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Takeya Koji
Wheat Flour Institute Flour Millers Association
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SUGIYAMA Takehiro
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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SUGIYAMA Junichi
Food Engineering Division, National food Research Institute
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Ueda Mitsuyoshi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto 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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Takao Tomohiro
Nissei Co. Ltd.
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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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WADA Yukihiro
NISSEI Co., Ltd.
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Shiraga Seizaburo
Graduate School Of Agriculture Kyoto University
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Wada Yukihiro
Nissei Co. Ltd.
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Yamada Masaharu
Research Center For Basic Science Nisshin Seifun Group Inc.
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Sakabe Hiroshi
Food And Agricultural Materials Inspection Center
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KOKAWA Mito
Graduate School of Agricultural and Life Sciences, The University of Tokyo
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MORI Yoshitane
Food and Agricultural Materials Inspection Center
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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
- Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging
- Foreign Substance Detection in Blueberry Fruits by Spectral Imaging
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint
- 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