KOKAWA Mito 粉川美踏

Researcher Number	10732539
Other IDs
Affiliation (Current)	2025: 筑波大学, 生命環境系, 准教授
Affiliation (based on the past Project Information) *help	2024: 筑波大学, 生命環境系, 准教授 2016 – 2023: 筑波大学, 生命環境系, 助教
Review Section/Research Field	Principal Investigator Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related / Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related / Agricultural environmental engineering/Agricultural information engineering Except Principal Investigator Agricultural environmental engineering/Agricultural information engineering
Keywords	Principal Investigator スパイス / 香気成分 / 懸濁液 / エマルジョン / 湿式粉砕 / スペクトル分解 / ハイパースペクトルイメージング / 非破壊分析 / ラマン分光 / 網羅的計測 … More / 光散乱 / 吸光特性 / 食品の熟成プロセス / 力学的特性 / 貯蔵 / 熟成 / 微細構造 / 散乱特性 / モニタリング / 食品の熟成 / 多変量解析 / 近赤外分光法 / 散乱分光 … More Except Principal Investigator 水分 / 粒度分析 / クマリン / 糖酸成分組成 / ストレス / 機能性 / 噴霧乾燥 / 湿式粉砕 / マルドリ / カンキツ / 食品 / 農林水産物 / 農業工学 / 熱ストレス / 粉砕ストレス / スパコロン / カロテノイド / 光ストレス / 機能性成分 / 乾燥 / 粉砕 / 光照射 / 温度 / 温州ミカン / 乳化米ゲル / 膨化特性 / レトルト / 老化 / 米粉 / 粘弾性 / 食品工学 / 蛍光指紋 / 官能試験 / tanδ / 損失弾性率 / 貯蔵弾性率 / 膨化 / 比容積 / 米ゲル / グルテンフリー Less

Flavor release control from spice pastes derived from wet millingPrincipal Investigator
- Principal Investigator
  
  粉川美踏
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  University of Tsukuba
Identification and characterization of novel emulsifying proteins from plant seedsPrincipal Investigator
- Principal Investigator
  
  粉川美踏
- Project Period (FY)
  2024 – 2025
- Research Category
  
  Grant-in-Aid for JSPS Fellows
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  University of Tsukuba
Spectral factorization using the spatial localization of constituents in foods and biomassPrincipal Investigator
- Principal Investigator
  
  粉川美踏
- 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
  University of Tsukuba
Monitoring of the maturation process of food using light scattering and spectromicsPrincipal Investigator
- Principal Investigator
  
  KOKAWA Mito
- Project Period (FY)
  2017 – 2020
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Agricultural environmental engineering/Agricultural information engineering
- Research Institution
  University of Tsukuba
Establishment of citrus ingredient control method by stress operation in production/processing space
- Principal Investigator
  
  KITAMURA Yutaka
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Agricultural environmental engineering/Agricultural information engineering
- Research Institution
  University of Tsukuba
Investigation of Bread Dough Including Rice Gel on Physical Property and Swelling Mechanism
- Principal Investigator
  
  Sugiyama Junichi
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Agricultural environmental engineering/Agricultural information engineering
- Research Institution
  Toyohashi University of Technology
  National Agriculture and Food Research Organization

All 2023 2022 2021 2020 2019 2018 2017 2016

All Journal Article Presentation

[Journal Article] Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint2021
- Author(s)
  Okino Seiya、Kokawa Mito、Islam Md Zohurul、Kitamura Yutaka
- Journal Title
  
  Food and Bioprocess Technology
  
  Volume: 14 Issue: 4 Pages: 692-701
- DOI
  10.1007/s11947-021-02601-6
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement2020
- Author(s)
  Kokawa M., Hashimoto A., Li X., Tsuta M., Kitamura Y.
- Journal Title
  
  Food Analytical Methods
  
  Volume: 13 Issue: 4 Pages: 892-901
- DOI
  10.1007/s12161-020-01705-7
- NAID
  120007132932
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] 近紫外から近赤外の光を用いた食品の非破壊評価2019
- Author(s)
  粉川美踏
- Journal Title
  
  化学と生物
  
  Volume: 57 Pages: 78-79
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion2019
- Author(s)
  Xinyue Li, Mito Kokawa, SheuliAfroz, Tamotsu Tanaka, Yutaka Kitamura
- Journal Title
  
  Food Research International
  
  Volume: 印刷中 Pages: 926-932
- DOI
  10.1016/j.foodres.2019.01.021
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre2019
- Author(s)
  Chiba, Akira Kokawa, Mito Tsuta, Mizuki Todoriki, Setsuko
- Journal Title
  
  International Dairy Journal
  
  Volume: 91 Pages: 129-136
- DOI
  10.1016/j.idairyj.2018.10.001
- NAID
  120007133621
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] 蛍光指紋と近赤外分光法によるチーズの熟成モニタリング2019
- Author(s)
  粉川美踏、千葉啓、蔦瑞樹
- Journal Title
  
  日本赤外線学会誌
  
  Volume: 28 Pages: 35-40
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)2019
- Author(s)
  Amini R.K., Islam M.Z., Kitamura Y., Kokawa M.
- Journal Title
  
  Foods
  
  Volume: 8 Issue: 8 Pages: 339-351
- DOI
  10.3390/foods8080339
- NAID
  120007127907
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study2019
- Author(s)
  Ihara S., Islam M.Z., Yutaka K., Kokawa M., Yeun-Chung L., Suming C.
- Journal Title
  
  Foods
  
  Volume: 8 Issue: 8 Pages: 313-326
- DOI
  10.3390/foods8080313
- NAID
  120007127908
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Evolution of the bulk optical properties of bovine muscles during wet aging2018
- Author(s)
  Van Beers Robbe、Kokawa Mito、Aernouts Ben、Watt Rodrigo、De Smet Stefaan、Saeys Wouter
- Journal Title
  
  Meat Science
  
  Volume: 136 Pages: 50-58
- DOI
  10.1016/j.meatsci.2017.10.010
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment2018
- Author(s)
  Mario Shibata; Junichi Sugiyama; Fujita Kaori; Kokawa Mito
- Journal Title
  
  FSTR
  
  Volume: 24 Issue: 4 Pages: 739-746
- DOI
  10.3136/fstr.24.739
- NAID
  130007511548
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16H05012
[Journal Article] Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable selection method2018
- Author(s)
  Trivittayasil Vipavee、Tsuta Mizuki、Kasai Satoshi、Matsuo Yosuke、Sekiyama Yasuyo、Shoji Toshihiko、Aiyama Ryoko、Kokawa Mito、Sugiyama Junichi
- Journal Title
  
  Chemometrics and Intelligent Laboratory Systems
  
  Volume: 175 Pages: 30-36
- DOI
  10.1016/j.chemolab.2018.02.004
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour2018
- Author(s)
  中野明日香; 粉川美踏; 北村豊
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 65 Issue: 3 Pages: 124-129
- DOI
  10.3136/nskkk.65.124
- NAID
  130006515973
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H05012
[Journal Article] Study on physicochemical properties of high-amylose ricce gel made by high-speed shear treatment2018
- Author(s)
  Shibata, M., Sugiyama, J., Fujita, K.,Kokawa, M., Hirano,Y．Matsuyama, M., Trivittayasil, V. and Araki,
- Journal Title
  
  Cereal Sci.,
  
  Volume: 79 Pages: 335-340
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H05012
[Journal Article] Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid2018
- Author(s)
  Li Xinyue、Kokawa Mito、Kitamura Yutaka
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 217 Pages: 50-57
- DOI
  10.1016/j.jfoodeng.2017.08.021
- NAID
  120007134700
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread2017
- Author(s)
  Kokawa Mito、Suzuki Yoko、Suzuki Yukiko、Yoshimura Masatoshi、Trivittayasil Vipavee、Tsuta Mizuki、Sugiyama Junichi
- Journal Title
  
  Journal of Cereal Science
  
  Volume: 73 Pages: 33-39
- DOI
  10.1016/j.jcs.2016.11.008
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Effect of Emulsification on the Physical Properties of High-amylose Rice Gel2017
- Author(s)
  Kenichi Houjyo, Junichi Sugiyama*, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki and Toshimi Itoh
- Journal Title
  
  FSTR
  
  Volume: 23 Issue: 2 Pages: 221-228
- DOI
  10.3136/fstr.23.221
- NAID
  130005681738
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H05012
[Journal Article] Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads2017
- Author(s)
  Tsai Fu-Hsuan、Kitamura Yutaka、Kokawa Mito
- Journal Title
  
  Carbohydrate polymers
  
  Volume: 174 Pages: 1069-1077
- DOI
  10.1016/j.carbpol.2017.07.031
- NAID
  120007134774
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology2017
- Author(s)
  Tsai Fu-Hsuan、Kitamura Yutaka、Kokawa Mito
- Journal Title
  
  International Journal of Biological Macromolecules
  
  Volume: 96 Pages: 600-610
- DOI
  10.1016/j.ijbiomac.2016.12.056
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354
[Journal Article] The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread2017
- Author(s)
  Kokawa Mito, Maeda Tatsuro, Morita Airi, Araki Tetsuya, Yamada Masaharu, Takeya Koji, Sagara Yasuyuki
- Journal Title
  
  FSTR
  
  Volume: 23 Issue: 2 Pages: 181-191
- DOI
  10.3136/fstr.23.181
- NAID
  130005681742
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K15354, KAKENHI-PROJECT-15K14832
[Journal Article] Physical Properties of Heated Surimi Gel Containing Emulsified High Amylose Rice Gel2017
- Author(s)
  北條健一、杉山純一、粉川美踏、藤田かおり、弓削渉、野崎理悦、伊藤寿美
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 64 Issue: 3 Pages: 139-149
- DOI
  10.3136/nskkk.64.139
- NAID
  130007331129
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H05012
[Presentation] 空間的スペクトル分解法を用いた食品分析手法の初期検討2023
- Author(s)
  佐野倫子，粉川美踏，北村豊
- Organizer
  2023年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] 空間的スペクトル分解法を用いた微量成分の定量手法開発2023
- Author(s)
  近藤沙樹，粉川美踏，北村豊
- Organizer
  日本食品科学工学会令和５年度関東支部大会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] Analysis of foods using spatially factorized spectroscopy2023
- Author(s)
  Mito Kokawa
- Organizer
  4th IUFoST-Japan Webinar on Food Measurement and Characterization
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] 顕微ラマン分光法を用いた微量成分計測法の開発2022
- Author(s)
  近藤沙樹，粉川美踏，北村豊
- Organizer
  第80回農業食料工学会年次大会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] 顕微ラマン分光法を用いた微量成分計測法の開発2022
- Author(s)
  近藤沙樹，粉川美踏，北村豊
- Organizer
  2022年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] Analysis of Foods usingSpatially Factorized Spectroscopy2022
- Author(s)
  Mito Kokawa, Tsuyoshi Yamashita, Michiko Sano, Yutaka Kitamura
- Organizer
  21st IUFoST World Congress
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] クロマトグラフィー手法の考えを応用した微量成分の非破壊計測法の開発2022
- Author(s)
  近藤沙樹，粉川美踏，北村豊
- Organizer
  日本食品工学会第23回（2022年度）年次大会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] 空間的スペクトル分解を用いた食品分析手法2022
- Author(s)
  佐野倫子，粉川美踏，北村豊
- Organizer
  日本食品工学会第23回（2022年度）年次大会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] レーザー散乱を用いた日本梨の硬さ推定モデルの検討2021
- Author(s)
  平木紅羽、粉川美踏、北村豊
- Organizer
  2021年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 空間的スペクトル分解法を用いた食品成分分析手法2021
- Author(s)
  山下剛史，粉川美踏，北村豊
- Organizer
  第79回農業食料工学会年次大会
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] レーザー散乱を利用したチェダーチーズの熟成期間の推定2021
- Author(s)
  安慶名夏鈴、粉川美踏、北村豊
- Organizer
  2021年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] レーザー散乱を用いたリンゴ果実の硬さ推定2021
- Author(s)
  飯田大希、粉川美踏、北村豊
- Organizer
  2021年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 交換的スペクトル分解法を用いた食品成分分析2021
- Author(s)
  粉川美踏
- Organizer
  一社）農業食料工学会シンポジウム「第26回テクノフェスタ」
- Invited
- Data Source
  KAKENHI-PROJECT-21H02311
[Presentation] 蛍光指紋イメージングによるコーヒー未熟豆の判別2019
- Author(s)
  粉川美踏、高橋怜、蔦瑞樹、北村豊
- Organizer
  日本食品工学会第20回（2019年度）年次大会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Development of Blueberry Wine with High Content of Polyphenol2019
- Author(s)
  Hongpu Wang, Yutaka Kitamura, Mito Kokawa
- Organizer
  2019 International Joint Conference on JSAM, SASJ and 13th CIGR VI Technical Symposium FWFNWG and FSWG workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] Processing of Green Tea Paste by Micro Wet Milling and Quality Evaluation During Storage2019
- Author(s)
  Islam M.Z., Kitamura Y., Kokawa M., Fujii S., Nakayama H.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 電気インピーダンス測定を用いた熟成牛肉の非破壊分析法の検討2019
- Author(s)
  大川真里奈、粉川美踏、北村豊
- Organizer
  2019年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Study on the Characteristics of Micro Wet Milling and Spray Drying of Sea-buckthorn (Hippophae rhamnoides).2019
- Author(s)
  Odgerel U., Islam M.Z., Kitamura Y., Kokawa M.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 蛍光指紋を利用したコーヒー豆の熟度判別2019
- Author(s)
  山下剛史、粉川美踏、北村豊
- Organizer
  第35回近赤外フォーラム
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Processing of Green Tea Paste by Micro Wet Milling and Quality Evaluation During Storage2019
- Author(s)
  Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, Shinya Fujii, Hisayuki Nakayama
- Organizer
  2019 International Joint Conference on JSAM, SASJ and 13th CIGR VI Technical Symposium FWFNWG and FSWG workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] 水挽玄米加工施設における地域HACCP導入に向けた取り組み-地域の6次産業化モデル形成を目指して-2019
- Author(s)
  坂壮一朗、北村豊、粉川美踏、川上俊夫、大内大介
- 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
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Effect of roasting and storage on chemical compounds and sensory score of specialty coffee2019
- Author(s)
  Koshima Y., Kitamura Y., Kokawa M., Thais V., Gavalao J.A., Fabricio L.F.F., Islam M.Z.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Development of Blueberry Wine with High Content of Polyphenol2019
- Author(s)
  Wang H., Kitamura Y., Kokawa M.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 飲料化プロセスがリンゴ果実中プロシアニジン抽出量に与える影響2019
- Author(s)
  沖野聖矢、粉川美踏、北村豊
- 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
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 無洗米製造副生水を原料とする飲料加工～液化・糖化連続プロセスの確立～2019
- Author(s)
  大川真由子、北村豊、粉川美踏
- 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
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Optimization and Evaluating of Pomegranate Peel Extract by Micro Wet Milling Using Response Surface Methodology2019
- Author(s)
  Amini R.K., Kitamura Y., Kokawa M., Islam M.Z.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Optimization and Evaluating of Pomegranate Peel Extract by Micro Wet Milling Using Response Surface Methodology2019
- Author(s)
  Rasool Khan Amini, Yutaka Kitamura, Mito Kokawa, M. Z. Islam
- Organizer
  2019 International Joint Conference on JSAM, SASJ and 13th CIGR VI Technical Symposium FWFNWG and FSWG workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] Beverage Process Using By-product Water of the Production of Wash-free Rice as Raw Material ~The Continuous Process of Lactic Acid Fermentation~2019
- Author(s)
  Jia F., Kitamura Y., Kokawa M., Kajihara K., Kawakami K., Mizuno H.
- Organizer
  CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] Study on the Characteristics of Micro Wet Milling and Spray Drying of Sea-buckthorn (Hippophae rhamnoides)2019
- Author(s)
  ODGEREL Ulziibat, Md.ZOHURUL ISLAM, KITAMURA Yutaka, KOKAWA Mito, ODBAYAR Tseyen-Oidov, SOLONGO Ganbold
- Organizer
  2019 International Joint Conference on JSAM, SASJ and 13th CIGR VI Technical Symposium FWFNWG and FSWG workshops
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] 蛍光指紋によるリンゴ果汁中プロシアニジンの簡易分析2019
- Author(s)
  沖野聖矢、粉川美踏、北村豊
- Organizer
  第35回近赤外フォーラム
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 紫外-可視-近赤外蛍光イメージングによるコーヒー未熟豆の判別2018
- Author(s)
  高橋怜、粉川美踏、蔦瑞樹、北村豊
- Organizer
  第３４回近赤外フォーラム
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 蛍光指紋によるコーヒー未熟豆の選別2018
- Author(s)
  高橋怜、粉川美踏、蔦瑞樹、北村豊
- Organizer
  農業環境工学関連5学会2018年合同大会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 米ゲルと米粉によるグルテンフリーパンの開発および特性解明2018
- Author(s)
  中野明日香、粉川美踏、北村豊
- Organizer
  農業環境工学関連5学会2018年合同大会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 外果皮を含めた温州ミカン(Citrus Unshiu)粉末の作製2018
- Author(s)
  北村豊，粉川美踏，星典宏，喜多正幸，國賀武
- Organizer
  農業食料工学会関東支部
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] 米粉の特性が米粉と米ゲルのパンに与える影響2018
- Author(s)
  宮永史香; 粉川美踏; 北村豊
- Organizer
  2018年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-16H05012
[Presentation] 米ゲルと米粉によるグルテンフリーパンの開発及び特性解明2018
- Author(s)
  中野明日香; 粉川美踏; 北村豊
- Organizer
  018年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-16H05012
[Presentation] 外果皮を含めた温州ミカン加工の検討2018
- Author(s)
  小野綾美・北村豊・粉川美踏
- Organizer
  農業施設学会
- Data Source
  KAKENHI-PROJECT-17H03891
[Presentation] 蛍光指紋と近赤外によるチーズの熟成モニタリング2017
- Author(s)
  粉川美踏、北村豊、蔦瑞樹
- Organizer
  農業施設学会２０１７年度大会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 米ゲルと米粉によるグルテンフリーパンの開発2017
- Author(s)
  中野明日香、粉川美踏、北村豊
- Organizer
  日本食品工学会第１８（2017年度）年次大会
- Data Source
  KAKENHI-PROJECT-17K15354
[Presentation] 高アミロース米乳化ゲル添加によるスケソウダラすり身加熱ゲルの物性への影響2016
- Author(s)
  北條健一，杉山純一，粉川未踏，藤田かおり，弓削渉，野崎理悦，伊藤寿美
- Organizer
  日本食品科学工学会第63回大会
- Place of Presentation
  名城大学（愛知県名古屋市）
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-16H05012

1. KITAMURA Yutaka (20246672)

# of Collaborated Projects: 3 results

# of Collaborated Products: 8 results
2. 蔦瑞樹 (80425553)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. Sugiyama Junichi (20353972)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
4. 柴田真理朗 (40590360)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
5. 喜多正幸 (10343972)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
6. 星典宏 (70414787)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
7. 國賀武 (80355411)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
8. 横矢直人 (40710728)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 小林幹佳 (20400179)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 前田竜郎 (50848265)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. 杉本卓也 (70899509)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. BUI THI BAO CHAU

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

KOKAWA Mito 粉川 美踏

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Flavor release control from spice pastes derived from wet millingPrincipal Investigator

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Identification and characterization of novel emulsifying proteins from plant seedsPrincipal Investigator

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Spectral factorization using the spatial localization of constituents in foods and biomassPrincipal Investigator

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Monitoring of the maturation process of food using light scattering and spectromicsPrincipal Investigator

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Establishment of citrus ingredient control method by stress operation in production/processing space

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Investigation of Bread Dough Including Rice Gel on Physical Property and Swelling Mechanism

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[Journal Article] Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint2021

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[Journal Article] Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement2020

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[Journal Article] 近紫外から近赤外の光を用いた食品の非破壊評価2019

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[Journal Article] Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion2019

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[Journal Article] Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre2019

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[Journal Article] 蛍光指紋と近赤外分光法によるチーズの熟成モニタリング2019

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[Journal Article] Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)2019

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[Journal Article] Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study2019

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KOKAWA Mito 粉川美踏