Procedure of crack shape determination by reversing d.c. potential method: Hashimoto, Y., Urabe, Y., Masamori, S., Kamiwaki, Y. and Baba, K. Nucl. Eng. Des. (Dec. 1992) 138 (3), 259–268

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SYNTHESIS OF Ca-ALPHA SIALON USING ZEOLITE AS A RAW MATERIAL von Wakihara, T, Kamiwaki, S, Tatami, J, Komeya, K, Meguro, T

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Procedure of crack shape determination by reversing DC potential method : 51523 Hashimoto, Y.; Urabe, Y.; Masamori, S.; Kamiwaki, Y.; Baba, K. Nuclear Engineering and Design, Vol. 138, No. 3, pp. 259–268 (Dec. 1992)

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Development of portable power supply units applying Li-ion batteries von Saisho, M., Kurayama, K., Hayashi, H., Araki, H., Kamiwaki, K.

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Effect of fat type and content on palatability of chocolate von Iida, F.(Japan Women's Univ., Tokyo), Chida, M, Kasai, M, Sakanoshita, N, Sakurai, K, Kamiwaki, T

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Cultivation and utilization of Japanese fast growing trees with high capability for carbon stock, 2: Potential of Choerospondias axillaris von Matsumura, J.(Kyushu Univ., Fukuoka (Japan)), Tanoue, M, Ogata, R, Gyokusen, K, Muta, S, Kamiwaki, K, Hasegawa, M, Oda, K

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Effect of the Light Environment on Image-Based SPAD Value Prediction of Radish Leaves von Kamiwaki, Yuto, Fukuda, Shinji

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A Machine Learning-Assisted Three-Dimensional Image Analysis for Weight Estimation of Radish von Kamiwaki, Yuto, Fukuda, Shinji

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The Role of Boron in B/C/N and B/C Materials as an Anode of Sodium Ion Batteries von YAMADA, Kaoru, ISHIKAWA, Hiromichi, KAMIWAKI, Chikara, KAWAGUCHI, Masayuki

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Modeling the Relationship Between Root Color, Root Shape, and Weight of Radish Using Random Forests von KAMIWAKI, Yuto, FUKUDA, Shinji

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Attenuated response of the serum triglyceride concentration to ingestion of a chocolate containing polydextrose and lactitol in place of sugar von Shimomura, Y.(Nagoya Inst. of Technology (Japan)), Maeda, K, Nagasaki, M, Matsuo, Y, Murakami, T, Bajotto. G, Sato, J, Seino, T, Kamiwaki, T, Suzuki, M

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The effect of cocoa [Theobroma cacao] and polydextrose on bacterial fermentation in gastrointestinal tract simulations von Maekivuokko, H.(EnteroMix Research, Kantvik (Finland)), Kettunen, H, Saarinen, M, Kamiwaki, T, Yokoyama, Y, Stowell, J, Rautonen, N

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ランダムフォレストを用いたハツカダイコンの根色および根形状と重量のモデル化 von 上脇, 優人, 福田, 信二

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Synthesis of Ca-α SiAlON using Zeolite as a Raw Material von WAKIHARA, Toru, KAMIWAKI, Satoshi, TATAMI, Junichi, KOMEYA, Katsutoshi, MEGURO, Takeshi

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Effect of cocoa bean [Theobroma cacao] origins on the palatability of chocolate von Kasai, M.(Lotte Co. Ltd., Saitama (Japan). Central Lab.), Ishikawa, Y, Sakamaki, A, Okuyama, S, Ashitani, H, Kamiwaki, T, Iida, F

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Semantic segmentation and sensor fusion in point cloud processing for estimation of bridge structural parameters von ITAKURA, Kenta, HAYASHI, Takuya, KAMIWAKI, Yuto, CHUN, Pang-jo

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Noise Removal from Point Clouds through Sensor Fusion of LiDAR and Camera von ITAKURA, Kenta, HAYASHI, Takuya, KAMIWAKI, Yuto, CHUN, Pang-jo

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Effects of dietary fiber from cacao bean on blood pressure and lipid metabolism in spontaneously hypertensive rats von Kamiwaki, T. (Lotte Co. Ltd., Urawa (Japan). Central Lab.), Tsuji, K, Nakagawa, Y

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ESTIMATING YIELDS OF ROOT CROPS VIA OBJECT COUNTING USING DEEP LEARNING von ITAKURA, Kenta, HAYASHI, Takuya, NOAKI, Shuhei, KAMIWAKI, Yuto, HOSOI, Fumiki

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Compositional changes of Venezuelan cacao beans during the fermentation von Goto, Y. (Lotte Co. Ltd., Saitama (Japan). Central Lab.), Aihara, T, Okuyama, S, Kamiwaki, T, Tsukada, K, Uzawa, M

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