Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation
Yamasaki, Kazuaki, Fukutome, Nami, Hayakawa, Fumiyo, Ibaragi, Nobuo, Nagano, Yukio
Published in Molecules (Basel, Switzerland) (03.08.2022)
Published in Molecules (Basel, Switzerland) (03.08.2022)
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Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics
Li, Xinyue, Tsuta, Mizuki, Hayakawa, Fumiyo, Nakano, Yuko, Kazami, Yukari, Ikehata, Akifumi
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle) domestication using RAD-Seq
Premarathne, Maddumage Dona Ginushika Priyadarshani, Fukutome, Nami, Yamasaki, Kazuaki, Hayakawa, Fumiyo, Nagano, Atsushi J., Mizuno, Hisataka, Ibaragi, Nobuo, Nagano, Yukio
Published in Scientific reports (19.03.2021)
Published in Scientific reports (19.03.2021)
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Journal Article
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels
Hayakawa, Fumiyo, Kazami, Yukari, Ishihara, Sayaka, Nakao, Satomi, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Kohyama, Kaoru
Published in Food hydrocolloids (01.07.2014)
Published in Food hydrocolloids (01.07.2014)
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Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects
Kohyama, Kaoru, Hayakawa, Fumiyo, Gao, Zhihong, Ishihara, Sayaka, Funami, Takahiro, Nishinari, Katsuyoshi
Published in Food hydrocolloids (01.01.2016)
Published in Food hydrocolloids (01.01.2016)
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Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults
Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sakai, T, Hayakawa, F
Published in Bioscience, biotechnology, and biochemistry (01.07.2008)
Published in Bioscience, biotechnology, and biochemistry (01.07.2008)
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Journal Article
Establishment of a sensory lexicon for dried long pasta
Irie, Kentaro, Maeda, Tatsuro, Kazami, Yukari, Yoshida, Mitsuru, Hayakawa, Fumiyo
Published in Journal of sensory studies (01.08.2018)
Published in Journal of sensory studies (01.08.2018)
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Journal Article
Classification of Japanese Texture Terms
Hayakawa, Fumiyo, Kazami, Yukari, Nishinari, Katsuyoshi, Ioku, Kana, Akuzawa, Sayuri, Yamano, Yoshimasa, Baba, Yasumasa, Kohyama, Kaoru
Published in Journal of texture studies (01.04.2013)
Published in Journal of texture studies (01.04.2013)
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Journal Article
Evaluation of the aroma of the bread using color
Morita, Aki, Hayakawa, Fumiyo, Kasai, Midori
Published in JOURNAL OF THE COLOR SCIENCE ASSOCIATION OF JAPAN (01.07.2020)
Published in JOURNAL OF THE COLOR SCIENCE ASSOCIATION OF JAPAN (01.07.2020)
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Journal Article
Estimation of Subjective Internal Browning Severity Ratings for Scanned Images of Fuji Apples
Matsubara, Kazuya, Kasai, Satoshi, Masuda, Tomohiro, Shoji, Toshihiko, Hayakawa, Fumiyo, Kazami, Yukari, Ikehata, Akifumi, Yoshimura, Masatoshi, Kusakabe, Yuko, Wada, Yuji
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
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Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sawada, H, Nonaka, N, Kobori, C, Hayakawa, F, Sasaki, T
Published in Bioscience, biotechnology, and biochemistry (01.02.2007)
Published in Bioscience, biotechnology, and biochemistry (01.02.2007)
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Journal Article
Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests
Kohyama, Kaoru, Kato-Nagata, Ai, Shimada, Hiromi, Kazami, Yukari, Hayakawa, Fumiyo
Published in Journal of texture studies (01.02.2013)
Published in Journal of texture studies (01.02.2013)
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Journal Article
LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN
HAYAKAWA, FUMIYO, UKAI, NAOKO, NISHIDA, JUNJI, KAZAMI, YUKARI, KOHYAMA, KAORU
Published in Journal of sensory studies (01.02.2010)
Published in Journal of sensory studies (01.02.2010)
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Journal Article
Mastication efforts on block and finely cut foods studied by electromyography
Kohyama, Kaoru, Nakayama, Yuko, Yamaguchi, Ikumi, Yamaguchi, Mieko, Hayakawa, Fumiyo, Sasaki, Tomoko
Published in Food quality and preference (01.03.2007)
Published in Food quality and preference (01.03.2007)
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Journal Article
Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds
Bari, Latiful, Nei, Daisuke, Sotome, Itaru, Nishina, Ikuo Y, Hayakawa, Fumiyo, Isobe, Seiichi, Kawamoto, Shinnichi
Published in Foodborne pathogens and disease (01.07.2010)
Published in Foodborne pathogens and disease (01.07.2010)
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