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Morita Airi  守田 愛梨

ORCIDConnect your ORCID iD *help
Researcher Number 60806256
Affiliation (Current) 2025: 梅花女子大学, 食文化学部, 非常勤講師
Affiliation (based on the past Project Information) *help 2021: 梅花女子大学, 食文化学部, 非常勤講師
2018 – 2020: 梅花女子大学, 食文化学部, 助教
Review Section/Research Field
Principal Investigator
Basic Section 38050:Food sciences-related
Keywords
Principal Investigator
香味の継時変化 / 物理的挙動 / 品質制御 / フレーバーリリース / 物性値 / 咀嚼・嚥下食品 / 美味しさ / 粘弾性 / QOL / 介護食品 … More / テクスチャー / 機器分析 / 香り / 味 / 食感 / おいしさ / 香気成分分析 / 物性計測 / 官能評価 Less
  • Research Projects

    (1 results)
  • Research Products

    (3 results)
  •  Optimal quality design method for nursing care foods by controlling its physical properties and flavorPrincipal Investigator

    • Principal Investigator
      Morita Airi
    • Project Period (FY)
      2018 – 2021
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Baika Women's University

All 2022 2019

All Journal Article Presentation

  • [Journal Article] Effect Analysis of Japanese Soup Stock “Dashi” Flavored Jelly Texture on Its Sensory Evaluated Aroma and Taste2022

    • Author(s)
      守田愛梨、守田裕貴
    • Journal Title

      Japan Journal of Food Engineering

      Volume: 23 Issue: 2 Pages: 45-54

    • DOI

      10.11301/jsfe.22605

    • ISSN
      1345-7942, 1884-5924
    • Year and Date
      2022-06-15
    • Language
      Japanese
    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-18K14410
  • [Journal Article] Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly2019

    • Author(s)
      MORITA Airi
    • Journal Title

      Japan Journal of Food Engineering

      Volume: 20 Issue: 2 Pages: 71-79

    • DOI

      10.11301/jsfe.19545

    • NAID

      130007670052

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18K14410
  • [Presentation] だし味添加ゼリーの粘弾性特性と官能評価によるおいしさ分析法の検討2019

    • Author(s)
      守田愛梨
    • Organizer
      日本食品工学会
    • Data Source
      KAKENHI-PROJECT-18K14410

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