Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning von SHIMOFUJI, Satoru, MATSUI, Motoko, MURAMOTO, Yukari, MORIYAMA, Hironori, HOKI, Yoshiro, UEHIGASHI, Haruhiko

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Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling von Nomura, Satomi, Furutani, Noriyuki, Ohtani, Kimiko, Muramoto, Yukari, Shibata, Mitsuru, Matsui, Motoko

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Psychological Effects of Color and Line Thickness of Dish Rims on Visual Palatability of Meals among Individuals with Low Vision von Tomita, Keiko, Muramoto, Yukari, Matsui, Motoko, Yasuoka, Misato

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Machine Learning in Analyses of the Relationship between Japanese Sake Physicochemical Features and Comprehensive Evaluations von SHIMOFUJI, Satoru, MATSUI, Motoko, MURAMOTO, Yukari, MORIYAMA, Hironori, KATO, Reina, HOKI, Yoshiro, UEHIGASHI, Haruhiko

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満開期におけるCPPU処理濃度の違いがブドウ ‘シャインマスカット’ 果粒の皮ごと食べやすさに及ぼす影響 von 笈田, 幸治, 松井, 元子, 大場, 将生, 村元, 由佳利, 大谷, 貴美子, 本杉, 日野

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Effects of Plant Growth Regulator Treatments in Blooming Period on Rheological Properties and Cell Wall Components of Mature Grape Berries of ‘Shine Muscat’ von Oida, Koji, Matsui, Motoko, Muramoto, Yukari, Itai, Akihiro

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Effect of Growing Temperature on Maltose Production of Green Soybean von Nomura, Satomi, Matsui, Motoko, Ohtani, Kimiko, Muramoto, Yukari, Furutani, Noriyuki

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Effects of Different Concentration Treatments of CPPU at Full Bloom Stage on Rheological Properties and Sensory Evaluation of ‘Shine Muscat’ Grapes von Oida, Koji, Matsui, Motoko, Oba, Shoi, Muramoto, Yukari, Ohtani, Kimiko, Motosugi, Hino

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Estimation of the nutritional balance of food dishes by color analysis of photographs - using salad as a model dish von Muramoto, Yukari, Yaeo, Momoko, Matsui, Motoko, Ohtani, Kimiko

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Characteristics of bean paste and kneaded sweet bean paste made from different white beans von Matsui, Motoko, Saikawa, Miyako, Muramoto, Yukari

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満開期における植物成長調整剤処理の違いがブドウ ‘シャインマスカット’ の成熟期の果粒物性および細胞壁構成成分に及ぼす影響 von 笈田, 幸治, 松井, 元子, 村元, 由佳利, 板井, 章浩

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機械学習によるE-noseとE-tongueを用いた日本酒成分の予測 von 下藤, 悟, 松井, 元子, 村元, 由佳利, 森山, 洋憲, 甫木, 嘉朗, 上東, 治彦

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Characterization of ‘Kyo-Shiro-Tamba’ (Glycine max (L.) Merr.), new yellow soybean cultivar derived from black soybean von Nomura, Satomi, Furutani, Noriyuki, Ohtani, Kimiko, Muramoto, Yukari, Matsui, Motoko

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Effects of a shokuiku program focusing on vegetable intake and salt reduction among seniors von Muramoto, Yukari, Mitsumori, Hiromi, Matsui, Motoko, Ohtani, Kimiko

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Effects of a shokuiku program focusing on vegetable intake and salt reduction among seniors: 野菜摂取と減塩に焦点をあてて von Muramoto, Yukari, Mitsumori, Hiromi, Matsui, Motoko, Ohtani, Kimiko

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エダマメ栽培温度がマルトース生成量に及ぼす影響 von 野村, 知未, 松井, 元子, 大谷, 貴美子, 村元, 由佳利, 古谷, 規行

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Characterization of Cooking Properties of Heat/moisture-treated Kuzu (Pueraria lobata) Starch von Muramoto, Yukari, Ohtani, Kimiko, Inamura, Maya, Sugimoto, Yoshimi, Iwaki, Keiko, Aiba, Terumi, Tomita, Keiko, Matsui, Motoko

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原料豆の異なる白生餡，白練り餡の特徴 von 松井, 元子, 才川, 京, 村元, 由佳利

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シニア世代を対象とした食育プログラムの実践とその効果の検証: 野菜摂取と減塩に焦点をあてて von 村元, 由佳利, 光森, 洋美, 松井, 元子, 大谷, 貴美子（故人）

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黒大豆由来の黄大豆新品種 ‘ 京白丹波 ’(Glycine max (L.) Merr.)の特性について von 野村, 知未, 古谷, 規行, 大谷, 貴美子, 村元, 由佳利, 松井, 元子

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