Hierarchy of Evaluation by “CDM (Curve Drawing Method)” for Time-series Kansei Evaluation von SAITO, Eiko, JINGU, Hideo

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Hierarchy of Evaluation by “CDM (Curve Drawing Method)” for Time-series Kansei Evaluation von SAITO, Eiko, JINGU, Hideo

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The Possibility of the CDM (Curve Drawing Method) to Time-series Kansei Evaluation von SAITO, Eiko, JINGU, Hideo

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Encouragement of engineering psychology von Jingu, Hideo

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Research on Latent Value of Food: Investigation on the Kansei Role of Stirring and Gathering Movements of Food von TAMAOKI, Mari, KISHI, Sakura, KATSURA, Yusaku, JINGU, Hideo

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Behavioral and Cognitive Study on Cooking Skills during the Learning Process of Cooking:Model Study for Clear Egg Soup von KASAMATSU, Chinatsu, JINGU, Hideo

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感性評価による日本刀の美しさに関する研究 von 畝田, 道雄, 村上, 昇啓, 高島, 伸治, 神宮, 英夫, 石川, 憲一

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TIME SERIES JUDGMENTS IN Kansei EVALUATION von JINGU, Hideo

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Kansei EVALUATION TO MANAGE A PRODUCT BRAND IMAGE von JINGU, Hideo, KOIKE, Miya

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THE STRUCTURE OF KANSEI INTERACTION BETWEEN FLAVOR AND TEXTURE IN EATING QUALITY von Kumaou, Yasuhiro, Kunieda, Satomi, Jingu, Hideo

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Research on Latent Value of Food: Investigation on Comfort Induced by Stirring and Gathering Movements of Curry von TAMAOKI, Mari, KISHI, Sakura, KATSURA, Yusaku, JINGU, Hideo

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Research on Latent Value of Food: Analysis on Empathy Created by Curry Roux for Home Use von TAMAOKI, Mari, KISHI, Sakura, OGAMI, Tadahiro, SHIMIZU, Shintaro, JINGU, Hideo

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Research on Latent Value of Food: Analysis on Empathy Created by Curry Roux for Home Use von TAMAOKI, Mari, KISHI, Sakura, OGAMI, Tadahiro, SHIMIZU, Shintaro, JINGU, Hideo

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CHANGE IN AFFECTIONS BY CONTINUOUS USE OF SKINCARE COSMETICS von SENOO, Masami, TAKEMOTO, Yuko, JINGU, Hideo

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曲線描画法における評価の階層性 von 西藤, 栄子, 神宮, 英夫

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Surviving way of sensory evaluation von Jingu, Hideo

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食品の潜在的価値に関する研究: カレーの混ぜ，寄せ集め動作がもたらす安心感 von 玉置, 麻理, 岸, さくら, 桂, 優作, 神宮, 英夫

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Research on Factors to Provide the Feeling of Luxury in Cosmetics von Jingu, Hideo, Takahashi, Masaaki

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Kansei Evaluation for Japanese Sword's Beauty von UNEDA, Michio, MURAKAMI, Norihiro, TAKASHIMA, Shinji, JINGU, Hideo, ISHIKAWA, Ken-ichi

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Relaxing effect of the tactile sensation when creating a dessert base von ODAJIMA, Yuuhei, ADACHI, Susumu, SHIMIZU, Shintarou, JINGU, Hideo

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