Journal
2025/06/05
scientific journal Starch Properties of “Kuroko”, a Traditional Food on Tsumagoi Village in Gunma Prefecture, and Its Application to Bread
2025/09/15
scientific journal Effect of vacuum packaging on the taste and texture of raw vegetables in seasoning solution
2025/07/15
scientific journal Relationship between seasoning effects and porosity conditions in raw vegetables using vacuum packaging
2023/06/05
scientific journal Effect of Adding Water during Cooking Brown Rice in Bikkuridaki method on the Cooking Properties and the Qualities of the Brown Rice
2023/05
scientific journal Development of a lexicon of Japanese texture terms related to bakery products for a trained panel
2022/10
scientific journal Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method
2021/06
report scientific journal null
2021/02
scientific journal null
2020/11
scientific journal null
2020/10
scientific journal Effect of Maitake (Grifola frondosa ) Mushroom on the Physical Properties and Protein Profile of Cooked Rice
2020/10
scientific journal Physicochemical Properties, Cooking Characteristics, and Palatability of Low-Amylose, Giant-Embryo Brown Rice
2020/06
scientific journal null
2020/06
scientific journal null
2020/04
scientific journal null
2020
introduction scientific journal Quantitative and Visual Evaluation of Staling of Cooked Rice in Early Stage of Storage
2018
scientific journal Evaluation of staling of cooked rice by spectrophotometric and image analyses of squashed cooked rice grains
2018
scientific journal Influence of storage conditions of polished rice storage and brown rice storage on rice quality
2018/05
scientific journal Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes
1995/09
scientific journal Objective Evaluation of Staling of Cooked Rice.
1995/08
scientific journal Cooking Properties of Thai Indica Rice and Improving Palatability by Cooking with Pressure Cooker.
1993
scientific journal null
2025
summary national conference A study on Japanese tableware usage and Washoku consumption frequency by serving pattern groups
2025
summary national conference Relationship between ownership and use of Japanese tableware and consumption of Washoku and awareness of food culture
2025
summary national conference Questionnaire survey on texture of bread rolls and french bread and analysis by sensory evaluation
2025
summary national conference Relationship between texture changes, moisture content, and starch retrogradation in bread rolls and french bread during storage
2025/05
summary national conference null
2025/05
summary national conference null
2025/05
summary national conference null
2025
summary national conference Evaluation of “Yudai 21,” a non-glutinous rice cultivar developed by a university: focus on physicochemical properties and mochi-like texture
2024
summary national conference Effect of vacuum packaging on seasoning and texture of uncooked vegetables
2024
summary national conference Comparison of the mechanical properties of sushi rice balls prepared by sushi chefs and sushi robots
2024
summary national conference Effect of vacuum packaging on physical properties and sensory attributes of buckwheat noodles
2024
summary national conference Relationship between texture changes, moisture content, and starch retrogradation in croissant and melon-shaped bread during storage
2024
summary national conference Questionnaire survey on texture of croissant and melon-shaped bread and analysis by sensory evaluation
2023
summary national conference Effect of vacuum packaging on water absorption enhancement and cooking time reduction of kidney beans
2023
summary national conference Visual and quantitative characteristics of the interior of rice grains during cooking and their correlation with the degree of gelatinization
2022
summary national conference null
2022/05/01
summary national conference null
2022
summary national conference null
2021/11
summary national conference null
2021/09
summary national conference null
2021/09
summary national conference null
2021/09
summary national conference null
2017
summary national conference The evaluation of staling of cooked rice by using compressed grains of cooked rice
2016
summary national conference Effect of storage on the sensory quality and staling of brown and milled rice.
2015
summary national conference Effects of the various seasonings added to rice on sensory attributes of staling of cooked rice during storage
1995
summary national conference null
1994
summary national conference null