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Ogawa Yukiharu  小川 幸春

… Alternative Names

OGAWA Yukiharu  小川 幸春

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Researcher Number 00373126
Other IDs
  • ORCIDhttps://orcid.org/0000-0001-8546-0505
Affiliation (Current) 2025: 千葉大学, 大学院園芸学研究院, 教授
Affiliation (based on the past Project Information) *help 2021 – 2023: 千葉大学, 大学院園芸学研究院, 教授
2021: 千葉大学, 大学院園芸学研究院, 准教授
2017 – 2020: 千葉大学, 大学院園芸学研究科, 准教授
2011 – 2015: 千葉大学, 園芸学研究科, 准教授
2012: 千葉大学, 大学院・園芸学研究科, 准教授 … More
2008 – 2010: Chiba University, 大学院・園芸学研究科, 准教授
2007: Chiba University, Faculty of Horticulture, Associate Professor
2005 – 2006: 千葉大学, 園芸学部, 助教授
2004: くらしき作陽大学, 食文化学部, 講師 Less
Review Section/Research Field
Principal Investigator
Basic Section 38050:Food sciences-related / Food science / Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related / Agricultural economics and rural sociology, Agricultural Engineering, and related fields / Agricultural environmental engineering / Environmental technology/Environmental materials / Agricultural information engineering / Eating habits, studies on eating habits
Except Principal Investigator
Agricultural information engineering
Keywords
Principal Investigator
消化性 / タンパク質 / 機能性 / 物性 / 組織構造 / デンプン / 加熱処理 / 加工操作 / 糖質食品 / ポリフェノール … More / 糖 / 加圧加熱加工 / アミノ酸 / 発酵 / ダイズ / 細胞組織 / 植物性食品 / バイオアベイラビリティ / 加工 / 収穫後調製 / 近赤外線 / 可視光線 / 炭酸ガス / 栄養 / ガス / 光 / 褐変 / 保蔵 / 保蔵環境 / 保蔵性 / カット野菜 / 分離・収集 / 回収 / 分離 / 食物繊維 / 機能性物質 / 未利用資源 / バイオマス / 浸漬 / 粉末化 / 乾燥 / 構造 / 果皮 / カンキツ / 高分子構造・物性 / 建築物緑化 / 人間生活環境 / 環境対応 / 環境技術 / 組織化学染色 / 粒内分布 / 成分 / 種子 / 顕微鏡 / 食品 / 可視化 / 画像解析 / 画像処理・画像認識 / 圧縮 / テクスチャー / 品種 / 自家蛍光 / 顕微鏡観察 / 炊飯 / コメ … More
Except Principal Investigator
Germination / Soybean / Micro Slicer / EEM Pattern / Spectral Imaging / Visualization / Three-Dimensional / Excitation-Emission Matrix / スライス装置 / 吸水 / 大豆 / 水分分布 / 近赤外 / 内部構造 / 小麦 / 励起・蛍光マトリックス / イメージング / ハイパースペクトル / 発芽 / ダイズ / マイクロスライサ / EEMパターン / スペクトルイメージング / 可視化 / 3次元 / 励起蛍光マトリクス Less
  • Research Projects

    (10 results)
  • Research Products

    (122 results)
  • Co-Researchers

    (11 People)
  •  Development of advanced postharvest technology for adding functional attributes to foodsPrincipal Investigator

    • Principal Investigator
      Ogawa Yukiharu
    • Project Period (FY)
      2021 – 2023
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Review Section
      Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
    • Research Institution
      Chiba University
  •  Formation and digestion mechanism of polyphenols-starch complexes prepared by extrusion technologyPrincipal Investigator

    • Principal Investigator
      小川 幸春
    • Project Period (FY)
      2019 – 2021
    • Research Category
      Grant-in-Aid for JSPS Fellows
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Chiba University
  •  Effects of thermal processing on functionality and digestive properties root tubers from Japanese mountain yamHost Researcher

    • Principal Investigator
      小川 幸春
    • Host Researcher
      小川 幸春
    • Project Period (FY)
      2019 – 2021
    • Research Category
      Grant-in-Aid for JSPS Fellows
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Chiba University
  •  Effect of lighting-gas combined surroundings on preservation of fresh-cut vegetablesPrincipal Investigator

    • Principal Investigator
      Ogawa Yukiharu
    • Project Period (FY)
      2017 – 2020
    • Research Category
      Grant-in-Aid for Challenging Research (Exploratory)
    • Research Field
      Agricultural economics and rural sociology, Agricultural Engineering, and related fields
    • Research Institution
      Chiba University
  •  Botanical bioactive substances and changes in its antioxidant potential during in vitro digestionPrincipal Investigator

    • Principal Investigator
      小川 幸春
    • Project Period (FY)
      2017 – 2019
    • Research Category
      Grant-in-Aid for JSPS Fellows
    • Research Field
      Food science
    • Research Institution
      Chiba University
  •  Development of efficient collection method for citrus peel as a foodstuff and search of its functionalityPrincipal Investigator

    • Principal Investigator
      OGAWA Yukiharu
    • Project Period (FY)
      2012 – 2015
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Agricultural environmental engineering
    • Research Institution
      Chiba University
  •  Development of culturing base for wall greening of skyscraper by polymer gel with layer stack structuresPrincipal Investigator

    • Principal Investigator
      OGAWA Yukiharu
    • Project Period (FY)
      2011 – 2013
    • Research Category
      Grant-in-Aid for Challenging Exploratory Research
    • Research Field
      Environmental technology/Environmental materials
    • Research Institution
      Chiba University
  •  Visualization of compound distribution in a edible plant seed by means of refraction imaging methodPrincipal Investigator

    • Principal Investigator
      OGAWA Yukiharu
    • Project Period (FY)
      2008 – 2010
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Agricultural information engineering
    • Research Institution
      Chiba University
  •  米飯の食味に関わる組織化学的微細構造の解明Principal Investigator

    • Principal Investigator
      小川 幸春
    • Project Period (FY)
      2004 – 2005
    • Research Category
      Grant-in-Aid for Exploratory Research
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Chiba University
      Kurashiki Sakuyo University
  •  Visualization of Physiological Changes on Seeds by Hyper Spectral Imaging

    • Principal Investigator
      SUGIYAMA Junichi
    • Project Period (FY)
      2004 – 2007
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Agricultural information engineering
    • Research Institution
      National Agricultural Research Organization
      National Food Research Institute

All 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 Other

All Journal Article Presentation Book Patent

  • [Book] Science of Rice Chemistry and Nutrition2023

    • Author(s)
      Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur
    • Total Pages
      293
    • Publisher
      Springer
    • ISBN
      9789819932238
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Book] Digestive property of plant-based Japanese foods, in "Washoku, Japanese Food"2022

    • Author(s)
      Yukiharu Ogawa, Sukanya Thuengtung, Sunantha Ketnawa, Wei Qin, Jutalak Suwannachot, Masatsugu Tamura
    • Total Pages
      124
    • Publisher
      ACS Publications
    • ISBN
      9780841297395
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Book] Sweet Potato: Chemistry, Processing and Nutrition2019

    • Author(s)
      Sunantha Ketnawa, Lovedeep Kaur, Yukiharu Ogawa, Jaspreet Singh
    • Total Pages
      400
    • Publisher
      Elsevier
    • ISBN
      9780128136379
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations2024

    • Author(s)
      Wang Lin, Hu Feifei, Bainto-Ancheta Loraine, Aumasa Thiraphong, Wonglek Saranchanok, Prempree Peeraphat, Ogawa Yukiharu
    • Journal Title

      Food Research International

      Volume: 186 Pages: 114381-114381

    • DOI

      10.1016/j.foodres.2024.114381

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] Effects of matrix structure on protein digestibility and antioxidant property of different soybean curds during in vitro digestion2024

    • Author(s)
      Hu Feifei, Wang Lin, Bainto-Ancheta Loraine, Ogawa Yukiharu
    • Journal Title

      Journal of Agricultural and Food Chemistry

      Volume: 72 Issue: 13 Pages: 7364-7373

    • DOI

      10.1021/acs.jafc.3c06980

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure2022

    • Author(s)
      Zhang Chuang、Ketnawa Sunantha、Thuengtung Sukanya、Cai Yidi、Qin Wei、Ogawa Yukiharu
    • Journal Title

      Foods

      Volume: 11 Issue: 23 Pages: 3892-3892

    • DOI

      10.3390/foods11233892

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion2022

    • Author(s)
      Qin Wei、Yamada Ryutaro、Araki Takuya、Ogawa Yukiharu
    • Journal Title

      Journal of Food Process Engineering

      Volume: 46 Issue: 1

    • DOI

      10.1111/jfpe.14185

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-21H02312, KAKENHI-PROJECT-21J10500
  • [Journal Article] Assessment of free, esterified, and insoluble-bound phenolics of green and red perilla leaves and changes during simulated gastrointestinal digestion2022

    • Author(s)
      Suwannachot Jutalak、Reginio Jr Florencio Collado、Hamauzu Yasunori、Ogawa Yukiharu
    • Journal Title

      Food Chemistry Advances

      Volume: 1 Pages: 100018-100018

    • DOI

      10.1016/j.focha.2022.100018

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain2022

    • Author(s)
      Tamura Masatsugu、Kumagai Chisato、Ogawa Yukiharu
    • Journal Title

      Food Hydrocolloids for Health

      Volume: 2 Pages: 100077-100077

    • DOI

      10.1016/j.fhfh.2022.100077

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process2021

    • Author(s)
      Qin Wei、Yamada Ryutaro、Araki Takuya、Ogawa Yukiharu
    • Journal Title

      Food and Bioprocess Technology

      Volume: 15 Issue: 1 Pages: 82-91

    • DOI

      10.1007/s11947-021-02735-7

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-21H02312
  • [Journal Article] In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential2020

    • Author(s)
      Ketnawa Sunantha、Suwannachot Jutalak、Ogawa Yukiharu
    • Journal Title

      Food Chemistry

      Volume: 311 Pages: 125885-125885

    • DOI

      10.1016/j.foodchem.2019.125885

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion2020

    • Author(s)
      Cai Yidi、Qin Wei、Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Food Science and Human Wellness

      Volume: 9 Issue: 1 Pages: 58-63

    • DOI

      10.1016/j.fshw.2019.12.008

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solvent2020

    • Author(s)
      Cai Yidi、Tian Jinhu、Qin Wei、Ogawa Yukiharu
    • Journal Title

      Food Hydrocolloids

      Volume: 100 Pages: 105392-105392

    • DOI

      10.1016/j.foodhyd.2019.105392

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-19F19389
  • [Journal Article] Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins2020

    • Author(s)
      Zheng Yuxue、Tian Jinhu、Ogawa Yukiharu、Kong Xiangli、Chen Shiguo、Liu Donghong、Ye Xingqian
    • Journal Title

      Journal of Cereal Science

      Volume: 95 Pages: 103064-103064

    • DOI

      10.1016/j.jcs.2020.103064

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-19F19389
  • [Journal Article] In vitro examination of starch digestibility of Saba banana [Musa ‘saba’(Musa acuminata?×?Musa balbisiana)]: impact of maturity and physical properties of digesta2020

    • Author(s)
      Reginio Florencio Collado、Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Scientific Reports

      Volume: 10 Issue: 1 Pages: 1-10

    • DOI

      10.1038/s41598-020-58611-5

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] Effect of Near Infrared Irradiation on Quality of Fresh-cut Lettuce During Storage2020

    • Author(s)
      KOBAYASHI Kota、TAKIGUCHI Yoshiharu、TAKASHIO Masachika、TAKEI Toshinori、KAKIBUCHI Kazumasa、HADA Ayako、ISHIDA Yutaka、OGAWA Yukiharu
    • Journal Title

      Japan Journal of Food Engineering

      Volume: 21 Issue: 2 Pages: 75-80

    • DOI

      10.11301/jsfe.19561

    • NAID

      130007858294

    • ISSN
      1345-7942, 1884-5924
    • Year and Date
      2020-06-15
    • Language
      Japanese
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-17K19305
  • [Journal Article] Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion2020

    • Author(s)
      Zhang Chuang、Khoo Siew Lin Ada、Swedlund Peter、Ogawa Yukiharu、Shan Yang、Quek Siew Young
    • Journal Title

      Foods

      Volume: 9 Issue: 9 Pages: 1316-1316

    • DOI

      10.3390/foods9091316

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-19F19788
  • [Journal Article] Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions2019

    • Author(s)
      Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Journal of Functional Foods

      Volume: 52 Pages: 640-647

    • DOI

      10.1016/j.jff.2018.11.046

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] The microstructure of starchy food modulates its digestibility2019

    • Author(s)
      Tian Jinhu、Ogawa Yukiharu、Shi John、Chen Shiguo、Zhang Huiling、Liu Donghong、Ye Xingqian
    • Journal Title

      Critical Reviews in Food Science and Nutrition

      Volume: 59 Issue: 19 Pages: 3117-3128

    • DOI

      10.1080/10408398.2018.1484341

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-19F19389
  • [Journal Article] Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans2018

    • Author(s)
      Sunantha Ketnawa, Yukiharu Ogawa
    • Journal Title

      Journal of Food Science and Agricultural Technology

      Volume: 4 Pages: 7-16

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Journal Article] Impact of the degree of cooking on starch digestibility of rice - an in vitro study2016

    • Author(s)
      Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, Yukiharu Ogawa
    • Journal Title

      Food Chemistry

      Volume: 191 Pages: 98-104

    • DOI

      10.1016/j.foodchem.2015.03.127

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Impact of structural characteristics on starch digestibility of cooked rice2016

    • Author(s)
      Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, Yukiharu Ogawa
    • Journal Title

      Food Chemistry

      Volume: 191 Pages: 91-97

    • DOI

      10.1016/j.foodchem.2015.04.019

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Young’s modulus and Poisson’s ratio changes in Japanese radish and carrot root tissues during boiling2015

    • Author(s)
      Yukiharu Ogawa, Motoki Matsuura and Nami Yamamoto
    • Journal Title

      International Journal of Food Properties

      Volume: 18 Issue: 5 Pages: 1006-1013

    • DOI

      10.1080/10942912.2013.879388

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Evaluation of digestibility of cooked rice grain using in vitro digestion technique2015

    • Author(s)
      Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, Yukiharu Ogawa
    • Journal Title

      CIGR Journal

      Volume: Special issue 2015 Pages: 268-273

    • Peer Reviewed / Open Access / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Changes in histological tissue structure and textural characteristics of rice grain during cooking process2014

    • Author(s)
      Masatsugu Tamura, Takumi Nagai, Yasuyuki Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu Ogawa
    • Journal Title

      Food Structure

      Volume: 1 Issue: 2 Pages: 164-170

    • DOI

      10.1016/j.foostr.2013.10.003

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] 交流高電圧印加電極上で保蔵したホウレンソウの品質に関わる特性変化の検討2014

    • Author(s)
      田村匡嗣,大島誉章,花木麻里子,小川幸春
    • Journal Title

      生態工学会誌

      Volume: 26 Pages: 119-125

    • NAID

      130004705334

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Changes in non-waxy japonica rice grain textural-related properties during cooking2014

    • Author(s)
      Masatsugu Tamura, Takumi Nagai, Yasuyuki Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu Ogawa
    • Journal Title

      Journal of Food Quality

      Volume: 37 Issue: 3 Pages: 177-184

    • DOI

      10.1111/jfq.12085

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] 異なるガス環境下で低温保蔵されたカットピーマンの含有成分量変化2013

    • Author(s)
      鈴木悠介,石川恵子,山本奈美,小川幸春
    • Journal Title

      食と緑の科学

      Volume: 67 Pages: 29-33

    • NAID

      120007055115

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] 搗精度の異なる米飯粒の組織構造と人工消化試験系における消化性の関係2013

    • Author(s)
      田村匡嗣, 熊谷千敏, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 12(2) Pages: 30-36

    • NAID

      40019958769

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] 保蔵時の低濃度O2かつ高濃度CO2環境が未熟果および完熟果カットピーマンに及ぼす影響2013

    • Author(s)
      鈴木悠介,石川恵子,塩見慎次郎,山本奈美,Lam Van Man,小川幸春
    • Journal Title

      農業生産技術管理学会誌

      Volume: 20(2) Pages: 53-58

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] 食味に関わるコメの特性と炊飯液粘度の関係2013

    • Author(s)
      長井拓生, 田村正嗣, 日高靖之, 野田崇啓, 横江未央, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 12(1) Pages: 4-9

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] 炊飯過程における米粒含有成分・含有量の変化2012

    • Author(s)
      大島誉章, 田村匡嗣, 伊坂亜友美, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 11(2) Pages: 22-28

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] 異なる加水量で炊飯された米飯粒の力学的性質と組織構造2012

    • Author(s)
      小川幸春, 米岡孝輔, 田村匡嗣, 山本奈美
    • Journal Title

      美味技術学会誌

      Volume: 11(1) Pages: 44-50

    • NAID

      40019810037

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii2012

    • Author(s)
      Yukiharu Ogawa, Akiko Miyazawa, Nami Yamamoto, Akira Suzuki
    • Journal Title

      International Journal of Food Science and Technology

      Volume: 47 Pages: 2487-2492

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Journal Article] Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water2012

    • Author(s)
      Masatsugu Tamura and Yukiharu Ogawa
    • Journal Title

      Journal of Cereal Science

      Volume: 56(2) Pages: 404-409

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] Uniaxial compression and structural deformation of fermented soybean seed2011

    • Author(s)
      Yukiharu Ogawa, Satoshi Taguchi, Nami Yamamoto
    • Journal Title

      Journal of Texture Studies

      Volume: 印刷中

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 画像計測を利用した食品素材の弾性的特性値評価-煮熟されたダイコンおよびニンジンのポアソン比計測-2011

    • Author(s)
      松浦元樹, 田川彰男, 小川幸春
    • Journal Title

      食と緑の科学 65

      Pages: 55-59

    • NAID

      120007055685

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] Uniaxial compression and structural deformation of fermented soybean seed2011

    • Author(s)
      Yukiharu Ogawa, Satoshi Taguchi and Nami Yamamoto
    • Journal Title

      Journal of Texture Studies

      Volume: 42 Pages: 435-440

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Journal Article] Uniaxial compression and structural deformation of fermented soybean seed2011

    • Author(s)
      小川幸春, 田口聡, 山本奈美
    • Journal Title

      Journal of Texture Studies 00304.x

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 炊飯時の組織構造変化を利用した改質米飯作製の可能性2010

    • Author(s)
      小川幸春
    • Journal Title

      New Food lndustry

      Volume: 52 Pages: 28-32

    • NAID

      40017319631

    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 炊飯時の組織構造変化を利用した改質米飯作製の可能性2010

    • Author(s)
      小川幸春
    • Journal Title

      New Food Industry 52(10)

      Pages: 28-32

    • NAID

      40017319631

    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 力学的な圧縮による納豆粒の構造変化2009

    • Author(s)
      小川幸春, 田口聡, 山本奈美, 田川彰男
    • Journal Title

      美味技術研究会誌 13

      Pages: 46-50

    • NAID

      130003855332

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 納豆作製工程におけるダイズ粒の力学物性と顕微構造の変化2008

    • Author(s)
      小川幸春, 田口聡, 山本奈美, 田川彰男
    • Journal Title

      日本食品工学会誌 9

      Pages: 151-156

    • NAID

      130004039987

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 納豆作製工程におけるダイズ粒の力学物性と顕微構造の変化2008

    • Author(s)
      小川幸春, 田口聡, 山本奈美, 田川彰男
    • Journal Title

      日本食品工学会誌 9(3)

      Pages: 151-156

    • NAID

      130004039987

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Journal Article] 組織構造とテクスチャーから見た米飯の特性2005

    • Author(s)
      小川幸春, 田川彰男
    • Journal Title

      食品工業 48・22

      Pages: 26-33

    • Data Source
      KAKENHI-PROJECT-16650188
  • [Journal Article] 組織構造とテクスチャーから見た米飯の食味評価2005

    • Author(s)
      小川幸春, 田川彰男
    • Journal Title

      FOOMA JAPAN 2005アカデミックプラザ研究発表要旨集 12

      Pages: 5-8

    • Data Source
      KAKENHI-PROJECT-16650188
  • [Journal Article] マルチバンドイメージスキャナの開発と近赤外分光イメージングへの応用:メロンの糖度分布可視化2004

    • Author(s)
      蔦 瑞樹, 一ノ瀬修一, 小川紋弘, 杉山純一, 相良泰行
    • Journal Title

      日本食品科学工学会誌 51・5

      Pages: 247-253

    • NAID

      10012935198

    • Data Source
      KAKENHI-PROJECT-16380177
  • [Patent] 青果物用容器及びこれを用いた青果物の保存方法2012

    • Inventor(s)
      小川幸春
    • Industrial Property Rights Holder
      小川幸春
    • Industrial Property Number
      2012-127599
    • Filing Date
      2012-06-04
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Patent] 植物栽培担体2011

    • Inventor(s)
      小川幸春
    • Industrial Property Rights Holder
      小川幸春
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2011-117720
    • Filing Date
      2011-05-26
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Change of bioactive compounds, antioxidant potential and bioaccesssibility of high pressure treated astringent versus non-astringent persimmons pulp during stimulated in vitro digestion2019

    • Author(s)
      Ketnawa, S., Sutthiwal Setha, Daisuke Hamanaka & Ogawa, Y.
    • Organizer
      The 3rd EFFoST International Conference 2019
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Presentation] Study of protein digestibility of commercial fish skin collagen and its antioxidative function during simulated gastro-intestinal digestion2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      The 7th International Conference on Food Factors (ICoFF2019) and the 12th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF2019)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Presentation] Change of bioactive compounds and bioactivities of crisphead lettuce during simulated in vitro digestion2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      International Joint Conference on JSAM and SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops 2019
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Presentation] 保蔵前の近赤外線照射がカットレタスの品質に及ぼす影響2019

    • Author(s)
      小林航汰,小川幸春,高塩仁愛,武井俊憲,垣渕和正,秦亜矢子,石田豊
    • Organizer
      2019年農業食料工学会・農業施設学会・国際農業工学会第6部会合同国際大会
    • Data Source
      KAKENHI-PROJECT-17K19305
  • [Presentation] Change of protein digestibility, protein availability, amino acids and antioxidant potential among digested fractions of raw, cooked and fermented soybeans2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      The 13th International Congress on Engineering and Food
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-17F17401
  • [Presentation] 近赤外線の照射処理がカット野菜の保蔵性に及ぼす影響2018

    • Author(s)
      小林航汰,滝口祥春,小川幸春
    • Organizer
      2018年農業施設学会学生・若手研究発表会
    • Data Source
      KAKENHI-PROJECT-17K19305
  • [Presentation] 近赤外線照射がカットレタスの保蔵性に及ぼす影響2018

    • Author(s)
      小林航汰,小川幸春
    • Organizer
      農業施設学会学生・若手研究発表会
    • Data Source
      KAKENHI-PROJECT-17K19305
  • [Presentation] カットキャベツの保蔵性に関する研究2017

    • Author(s)
      滝口祥春,小川幸春,高塩仁愛,武井俊憲,石田豊,垣渕和正,秦亜矢子
    • Organizer
      第76回農業食料工学会年次大会
    • Data Source
      KAKENHI-PROJECT-17K19305
  • [Presentation] In vitro digestibility of roasted rice “Irigome” and its structural changes2015

    • Author(s)
      Chisato Kumagai, Yukiharu Ogawa
    • Organizer
      The 17th Food Innovation Asia Conference 2015
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2015-06-18
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] Extractive properties of various particle sizes of citrus peel powder2015

    • Author(s)
      Yu Cui, Yukiharu Ogawa
    • Organizer
      The 17th Food Innovation Asia Conference 2015
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2015-06-18
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] In vitro digestibility properties of cooked pigmented rice2015

    • Author(s)
      Sukanya Thuengtung, Masatsugu Tamura, Yukiharu Ogawa, Chutamat Niwat
    • Organizer
      The 17th Food Innovation Asia Conference 2015
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2015-06-18
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] In vitro digestibility of several Japanese commercial noodles2015

    • Author(s)
      Hodaka Saito, Yukiharu Ogawa
    • Organizer
      The 17th Food Innovation Asia Conference 2015
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2015-06-18
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] Effect of preservation period at low temperature on digestibility of cooked rice grain2015

    • Author(s)
      Masatsugu Tamura, Yukiharu Ogawa
    • Organizer
      The 17th Food Innovation Asia Conference 2015
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2015-06-18
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 食物繊維の添加が寒天ゲルの特性に及ぼす影響2013

    • Author(s)
      大島誉章,田村匡嗣,長井拓生,小川幸春
    • Organizer
      美味技術学会第13回例会
    • Place of Presentation
      筑波,食と農の科学館
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 食物繊維の添加が寒天ゲルの特性に及ぼす影響2013

    • Author(s)
      大島誉章, 田村匡嗣, 長井拓生, 小川幸春
    • Organizer
      美味技術学会第13回例会資料集
    • Place of Presentation
      筑波
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米粒浸漬液の粘度と食味に関わる理化学特性との関係2013

    • Author(s)
      長井拓生, 小川幸春
    • Organizer
      日本食品工学会第14回年次大会講演要旨集
    • Place of Presentation
      京都
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米粒浸漬液の粘度と米飯の理化学特性の関係2013

    • Author(s)
      長井拓生,田村匡嗣,大島誉章,小川幸春
    • Organizer
      美味技術学会第13回例会
    • Place of Presentation
      筑波,食と農の科学館
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米飯粒および米飯スラリーの消化特性2013

    • Author(s)
      田村匡嗣,Jaspreet Singh, Lovedeep Kaur, 小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 人工消化試験系における米飯粒の消化特性組織構造変化2013

    • Author(s)
      田村匡嗣,大島誉章,長井拓生,熊谷千敏,小川幸春
    • Organizer
      美味技術学会第13回例会
    • Place of Presentation
      筑波,食と農の科学館
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 浸漬加熱時間の異なる米粒および米スラリーの消化性2013

    • Author(s)
      田村匡嗣, Singh Jaspreet, Kaur Lovedeep, 田川彰男, 小川幸春
    • Organizer
      日本食品科学工学会第60回記念大会
    • Place of Presentation
      実践女子大学
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 食物繊維の添加が高分子ゲルの力学的特性に及ぼす影響2013

    • Author(s)
      大島誉章, 小川幸春
    • Organizer
      日本食品工学会第14回年次大会講演要旨集
    • Place of Presentation
      京都
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米粒浸漬液の粘度と食味に関わる理化学特性との関係2013

    • Author(s)
      長井拓生,小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 食物繊維の添加が高分子ゲルの力学的特性に及ぼす影響2013

    • Author(s)
      大島誉章,小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米粒浸漬液の粘度と米飯の理化学特性の関係2013

    • Author(s)
      長井拓生, 田村匡嗣, 大島誉章, 小川幸春
    • Organizer
      美味技術学会第13回例会資料集
    • Place of Presentation
      筑波
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 白米の消化性に対する加熱処理の影響2013

    • Author(s)
      熊谷千敏,小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] Relationships between variety of rice and apparent viscosity of cooking water2012

    • Author(s)
      Nagai, T., M. Tamura, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      AACC International 2013 Annual Meeting
    • Place of Presentation
      Hollywood, Florida, USA
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 炊飯過程における米粒の組織構造変化と硬さの関係2012

    • Author(s)
      田村匡嗣,田川彰男,小川幸春
    • Organizer
      農業環境工学関連学会2012年合同大会
    • Place of Presentation
      宇都宮大学
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] ドライアイスを用いたカット青果物の簡便な鮮度保持法2012

    • Author(s)
      小川幸春, 鈴木悠介, 田村匡嗣, 大島誉章, 長井拓生, 畠山富士子
    • Organizer
      FOOMA JAPAN 2012アカデミックプラザ
    • Place of Presentation
      東京ビッグサイト
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 炊飯過程における米粒の組織構造変化と硬さの関係2012

    • Author(s)
      田村匡嗣, 田川彰男, 小川幸春
    • Organizer
      農業環境工学関連学会2012年合同大会講演要旨集
    • Place of Presentation
      宇都宮
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米粒のアミロース含量, 溶出固形物量と炊飯液粘度の関係2012

    • Author(s)
      小川幸春, 長井拓生, 田村正嗣
    • Organizer
      美味技術研究会第12回例会
    • Place of Presentation
      鳥取市文化センター
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 炊飯過程における米粒の成分含有量変化2012

    • Author(s)
      大島誉章, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会講演要旨集
    • Place of Presentation
      札幌
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Deposition of extracted solubles on surface of cooked rice increases with amount of cooking water2012

    • Author(s)
      Tamura, M., T. Nagai, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      Cereal Foods World
    • Place of Presentation
      Florida
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Deposition of extracted solubles on surface of cooked rice increases with amount of cooking water2012

    • Author(s)
      Tamura, M., T. Nagai, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      AACC International 2013 Annual Meeting
    • Place of Presentation
      Hollywood, Florida, USA
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 炊飯過程における米粒の成分含有量変化2012

    • Author(s)
      大島誉章,田川彰男,小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Relationships between variety of rice and apparent viscosity of cooking water2012

    • Author(s)
      Nagai, T., M. Tamura, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      Cereal Foods World
    • Place of Presentation
      Florida
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] コメの品種と炊飯液粘度の関係2012

    • Author(s)
      長井拓生, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会講演要旨集
    • Place of Presentation
      札幌
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 加熱によるゴマ種子中の油脂分布変化2012

    • Author(s)
      畠山富士子, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 人工消化した米飯粒の組織構造2012

    • Author(s)
      田村匡嗣, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] コメの品種と炊飯液粘度の関係2012

    • Author(s)
      長井拓生,田川彰男,小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Effect of salts and its concentration during soaking on firmness of steamed soybean2011

    • Author(s)
      Qiqige, B., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      アメリカ,ニューオーリンズ
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 異なる加水量で炊飯された米飯粒の硬さおよび組織構造2011

    • Author(s)
      小川幸春,田村匡嗣
    • Organizer
      美味技術研究会第11回例会
    • Place of Presentation
      富山市
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 食品素材加工時の物理的特性変化とその活用2011

    • Author(s)
      小川幸春,岩川雅昭,高橋昌弘,田村匡嗣,宝楽日其其格,鈴木悠介,大島誉章,田川彰男
    • Organizer
      FOOMA JAPAN 2011アカデミックプラザ
    • Place of Presentation
      東京,ビッグサイト
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Changes in compound content and physical properties of rice grain during cooking2011

    • Author(s)
      Tamura, M., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      アメリカ,ニューオーリンズ
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 食品素材加工時の物理的特性変化とその活用2011

    • Author(s)
      小川幸春, 岩川雅昭, 高橋昌弘, 田村匡嗣, 宝楽日其其格, 鈴木悠介, 大島誉章, 田川彰男
    • Organizer
      FOOMA JAPAN 2011 アカデミックプラザ研究発表要旨集
    • Place of Presentation
      東京
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Effect of salts and its concentration during soaking on firmness of steamed soybean2011

    • Author(s)
      Qiqige, B., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      New Orleans
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 異なる加水量で炊飯された米飯粒の硬さおよび組織構造2011

    • Author(s)
      小川幸春, 田村匡嗣
    • Organizer
      美味技術研究会第11回例会資料集
    • Place of Presentation
      富山
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] 米飯粒の表面付着層可視化2011

    • Author(s)
      田村正嗣, 田川彰男, 小川幸春
    • Organizer
      2011年度農業施設学会大会講演要旨
    • Place of Presentation
      高松
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] Changes in compound content and physical properties of rice grain during cooking2011

    • Author(s)
      Tamura, M., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      New Orleans
    • Data Source
      KAKENHI-PROJECT-23651062
  • [Presentation] A Simple Method for Measurement of Poisson's Ratio for Tissue of Agricultural Products2010

    • Author(s)
      Yukiharu Ogawa, Motoki Matsuura, Nami Yamamoto, Nami Yamamoto
    • Organizer
      XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering, CSBE100580
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 調理・加工工程での組織構造変化を利用した食材の改質操作2010

    • Author(s)
      小川幸春, 田村匡嗣, 田川彰男
    • Organizer
      FOOMA JAPAN 2010アカデミックプラザ研究発表要旨集,Vol.17,88-91
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 浸漬溶液の種類や濃度が蒸煮ダイズの硬さに及ぼす影響2010

    • Author(s)
      宝楽日其其格, 田川彰男, 小川幸春
    • Organizer
      日本食品科学工学会第57回大会
    • Place of Presentation
      東京農業大学
    • Year and Date
      2010-09-02
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 浸漬溶液の種類や濃度が蒸煮ダイズの硬さに及ぼす影響2010

    • Author(s)
      宝楽日其其格, 田川彰男, 小川幸春
    • Organizer
      日本食品科学工学会第57回大会講演集,79
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 調理・加工工程での組織構造変化を利用した食材の改質操作2010

    • Author(s)
      小川幸春, 田村匡嗣, 田川彰男
    • Organizer
      FOOMA JAPAN 2010
    • Place of Presentation
      東京ビッグサイト
    • Year and Date
      2010-06-11
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] エリンギ子実体の食感と組織構造特性2009

    • Author(s)
      小川幸春, 宮澤暁子, 田川彰男
    • Organizer
      美味技術研究会第9回例会資料集,15-16
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] エリンギ子実体の食感と組織構造特性2009

    • Author(s)
      小川幸春, 宮澤暁子, 田川彰男
    • Organizer
      美味技術研究会第9回例会
    • Place of Presentation
      金沢
    • Year and Date
      2009-11-14
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 力学的な圧縮による納豆粒の構造変化2008

    • Author(s)
      小川幸春, 田口聡, 田川彰男
    • Organizer
      美味技術研究会第8回例会
    • Place of Presentation
      和歌山
    • Year and Date
      2008-11-15
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] 力学的な圧縮による納豆粒の構造変化2008

    • Author(s)
      小川幸春, 田口聡, 田川彰男
    • Organizer
      美味技術研究会第8回例会資料集,13-14
    • Data Source
      KAKENHI-PROJECT-20580284
  • [Presentation] Visualization of wheat grain structure by 3D spectral imaging(in Japanese)2007

    • Author(s)
      M. Tsuta, T. Maeda, S.Endo, Y. Ogawa, J. Sugiyama
    • Organizer
      2007 JSFE Annual meeting
    • Place of Presentation
      Kansai University Centenary Memorial Hall
    • Year and Date
      2007-08-02
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Near-Infrared Spectral Imaging for the Visualization of Moisture Distribution inside Soybean Seeds2007

    • Author(s)
      M. Tsuta, Y. Ogawa, Y. Sagara, G. Do, J. Sugiyama
    • Organizer
      The 13th International Conference on Near Infrared Spectroscopy(NIR2007)
    • Place of Presentation
      Umeo, Sweden
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Near-lnfrared Imaging for Visualization of Moisture Distribution Changes in Soybean Seeds during Water Absorption Process2007

    • Author(s)
      M.Tsuta, Y.Ogawa, Y.Sagara, G.Do, J.Sugiyama
    • Organizer
      平成19年度社団法人日本分光学会年次講演会
    • Place of Presentation
      東京工業大学
    • Year and Date
      2007-11-13
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Near-Infrared Spectral Imaging for the Visualization of Moisture Distribution inside Soybean Seeds2007

    • Author(s)
      M.Tsuta, Y.Ogawa, Y.Sagara, G.Do and J.Sugiyama
    • Organizer
      The 13th International Conference on Near Infrared Spectroscopy(NIR2007)
    • Place of Presentation
      Umeo,Sweden
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] 品種の異なる米飯の物性と組織構造2007

    • Author(s)
      小川 幸春
    • Organizer
      日本食品科学工学会第54回大会
    • Place of Presentation
      中村学園大学
    • Year and Date
      2007-09-08
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] 3次元スぺクトルイメージングシステムによる小麦種子の立体構造可視化2007

    • Author(s)
      蔦 瑞樹、前田 竜郎、遠藤 繁、小川 幸春、杉山 純一
    • Organizer
      日本食品工学会第8回(2007年度)年次大会
    • Place of Presentation
      関西大学
    • Year and Date
      2007-08-02
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] 圧縮による米飯粒の構造変化と物性2007

    • Author(s)
      小川 幸春, 米岡 孝輔, 田口 聡, 田川 彰男
    • Organizer
      日本食品工学会第8回年次大会
    • Place of Presentation
      関西大学
    • Year and Date
      2007-08-02
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Visualization of the moisture distribution inside soybeans using Near-infrared spectral imaging2006

    • Author(s)
      M. Tsuta, Y. Ogawa, Y. Sagara, G. Do, J. Sugiyama
    • Organizer
      15th International Drying Symposium(IDS 2006)
    • Place of Presentation
      Budapest, Hungary
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Three-dimensional structural details of a brown rice grain using virtual 3D visualization technique2006

    • Author(s)
      Yukiharu Ogawa
    • Organizer
      3rd IFAC International Workshop on Bio-Robotics
    • Place of Presentation
      札幌コンベンションセンター
    • Year and Date
      2006-09-10
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Three-dimensional structural details of a brown rice grain using virtual 3D visualization technique2006

    • Author(s)
      Y. Ogawa, M. Tsuta, A. tagawa, N. yamamoto, J. Sugiyama
    • Organizer
      3rd IFAC International Workshop on Bio-Robotics
    • Place of Presentation
      Sapporo convention center
    • Year and Date
      2006-09-10
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] Visualization of water distribution on soybeans by NIR imaging(in Japanese)2006

    • Author(s)
      M. Tsuta, Y. Ogawa, G. Do, J. Sugiyama
    • Organizer
      Joint meeting on Enviromental Engineering in Agriculture2006
    • Place of Presentation
      Sapporo University
    • Year and Date
      2006-09-12
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] visualization of internal structure of buckwheat by excitation-emission matrix(in Japanese)2006

    • Author(s)
      M. Tsuta, T. Maeda, Y. ogawa, J. Sugiyama
    • Organizer
      2006 JSFE Annual meeting
    • Place of Presentation
      EPOCHAL Tsukuba
    • Year and Date
      2006-08-04
    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16380177
  • [Presentation] 米粒の浸漬液粘度による米飯の理化学特性評価

    • Author(s)
      小川幸春,長井拓生,田村匡嗣,野田崇啓,日高靖之
    • Organizer
      2014年度農業施設学会大会
    • Place of Presentation
      神戸大学
    • Year and Date
      2014-08-28 – 2014-08-29
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 保蔵時の光環境がカットピーマンの品質に及ぼす影響

    • Author(s)
      橋本美佳,小川幸春
    • Organizer
      農業食料工学会第73回年次大会
    • Place of Presentation
      琉球大学
    • Year and Date
      2014-05-16 – 2015-05-18
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 炊飯後の保存条件が米飯食味に及ぼす影響

    • Author(s)
      田村匡嗣,熊谷千敏,小川幸春
    • Organizer
      農業食料工学会第73回年次大会
    • Place of Presentation
      琉球大学
    • Year and Date
      2014-05-16 – 2014-05-18
    • Data Source
      KAKENHI-PROJECT-24380135
  • [Presentation] 農産物に対するポストハーベスト操作と食品として摂取後の消化吸収性の関係

    • Author(s)
      小川幸春,田村匡嗣,熊谷千敏,橋本美佳
    • Organizer
      農業食料工学会第73回年次大会
    • Place of Presentation
      琉球大学
    • Year and Date
      2014-05-16 – 2014-05-18
    • Data Source
      KAKENHI-PROJECT-24380135
  • 1.  YAMAMOTO Nami (20351934)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 10 results
  • 2.  ZHANG CHUANG
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 3 results
  • 3.  Egashira Yukari (80213528)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 4.  Hirai Shizuka (90432343)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 5.  Hikida Yoshio (50127908)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 6.  SUGIYAMA Junichi (20353972)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 10 results
  • 7.  TODORIKI Setsuko (30353973)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 8.  齋藤 高弘 (50221990)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 9.  田村 匡嗣 (60750198)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 2 results
  • 10.  KETNAWA SUNANTHA
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 30 results
  • 11.  TIAN JINHU
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 6 results

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