E-LIB Suche - Ergebnisse für: Hayakawa, Fumiyo

1

Classification of Japanese Pepper (Zanthoxylum piperitum DC..:

Yamasaki, Kazuaki ; Fukutome, Nami ; Hayakawa, Fumiyo..
Molecules. 27 (2022) 15 - p. 4946 , 2022

2

Elucidation of Japanese pepper (Zanthoxylum piperitum De Ca..:

Premarathne, Maddumage Dona Ginushika Priyadarsh ; Fukutome, Nami ; Yamasaki, Kazuaki...
Scientific Reports. 11 (2021) 1 - p. , 2021

Link: https://doi.org/10.1038/..

3

Influence of physical properties on the taste and flavor of..:

Kurotobi, Tomoka ; Hoshino, Takayoshi ; Kazami, Yukari..
Journal of Texture Studies. 52 (2021) 2 - p. 260-274 , 2021

Link: https://doi.org/10.1111/..

4

Estimating the sensory qualities of tomatoes using visible ..:

Li, Xinyue ; Tsuta, Mizuki ; Hayakawa, Fumiyo...
Food Chemistry. 343 (2021) - p. 128470 , 2021

Link: https://doi.org/10.1016/..

5

Flavor and Texture Characteristics of 'Fuji' and Related Ap..:

Tanaka, Fukuyo ; Hayakawa, Fumiyo ; Tatsuki, Miho
Molecules. 25 (2020) 5 - p. 1114 , 2020

Link: https://doi.org/10.3390/..

6

Relationship between sensory analysis for texture and instr..:

Kurotobi, Tomoka ; Hoshino, Takayoshi ; Kazami, Yukari..
Journal of Texture Studies. 49 (2018) 4 - p. 359-369 , 2018

Link: https://doi.org/10.1111/..

7

Cover Image, Volume 49, Issue 4:

Kurotobi, Tomoka ; Hoshino, Takayoshi ; Kazami, Yukari..
Journal of Texture Studies. 49 (2018) 4 - p. , 2018

Link: https://doi.org/10.1111/..

8

Establishment of a sensory lexicon for dried long pasta:

Irie, Kentaro ; Maeda, Tatsuro ; Kazami, Yukari..
Journal of Sensory Studies. 33 (2018) 4 - p. , 2018

Link: https://doi.org/10.1111/..

9

Estimation of Subjective Internal Browning Severity Ratings..:

Matsubara, Kazuya ; Kasai, Satoshi ; Masuda, Tomohiro...
Food Science and Technology Research. 23 (2017) 4 - p. 545-549 , 2017

Link: https://doi.org/10.3136/..

10

Natural eating behavior of two types of hydrocolloid gels a..:

Kohyama, Kaoru ; Hayakawa, Fumiyo ; Gao, Zhihong...
Food Hydrocolloids. 52 (2016) - p. 243-252 , 2016

Link: https://doi.org/10.1016/..

11

Sucrose release from agar gels and sensory perceived sweetn..:

Kohyama, Kaoru ; Hayakawa, Fumiyo ; Kazami, Yukari.
Food Hydrocolloids. 60 (2016) - p. 405-414 , 2016

Link: https://doi.org/10.1016/..

12

Texture Evaluation of Soft Gels with Different Fracture Str..:

Gao, Zhihong ; Ishihara, Sayaka ; Nakao, Satomi...
Journal of Texture Studies. 47 (2016) 6 - p. 496-503 , 2016

Link: https://doi.org/10.1111/..

13

Electromyographic texture characterization of hydrocolloid ..:

Kohyama, Kaoru ; Hayakawa, Fumiyo ; Kazami, Yukari...
Food Hydrocolloids. 43 (2015) - p. 146-152 , 2015

Link: https://doi.org/10.1016/..

14

Characterization of eating difficulty by sensory evaluation..:

Hayakawa, Fumiyo ; Kazami, Yukari ; Ishihara, Sayaka...
Food Hydrocolloids. 38 (2014) - p. 95-103 , 2014

Link: https://doi.org/10.1016/..

15

A trial of human electromyography to evaluate texture of so..:

Nakatsu, Sayaka ; Kohyama, Kaoru ; Watanabe, Yayoi...
Innovative Food Science & Emerging Technologies. 21 (2014) - p. 188-194 , 2014

Link: https://doi.org/10.1016/..