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Search Results - Ikeda, Gakuro
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Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
by
Maeda, Tatsuro
,
Kikuma, Shoko
,
Araki, Tetsuya
,
Ikeda, Gakuro
,
Takeya, Koji
,
Sagara, Yasuyuki
Published in
Food Science and Technology Research
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Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
by
UEDA, Reiko
,
ARAKI, Tetsuya
,
SAGARA, Yasuyuki
,
IKEDA, Gakuro
,
SANO, Chiaki
Published in
Food Science and Technology Research
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Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
by
IKEDA, Gakuro
,
TOMIZAWA, Akiko
,
IMAYOSHI, Yuriko
,
IWABUCHI, Hisakatu
,
HINATA, Tomoyuki
,
SAGARA, Yasuyuki
Published in
Food Science and Technology Research
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Development of Food Kansei Model and its application for designing tastes and flavors of green tea beverage
by
Ikeda, G
,
Nagai, H
,
Sagara, Y
Published in
Food Science and Technology Research
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Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model [Erratum: 2008 Nov., v. 14, no. 6, p. 599.]
by
Ueda, R
,
Araki, T
,
Sagara, Y
,
Ikeda, G
,
Sano, C
Published in
Food Science and Technology Research
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Behavior of filamentous cyanobacterium Anabaena spp. in water column and its cellular characteristics
by
Hori, Katsutoshi
,
Ishii, Shun’ichi
,
Ikeda, Gakuro
,
Okamoto, Jun’ichi
,
Tanji, Yasunori
,
Weeraphasphong, Chutimonthana
,
Unno, Hajime
Published in
Biochemical engineering journal
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Food Science And Technology Research
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