Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice von Asikin, Yonathan, Fukunaga, Hibiki, Yamano, Yoshimasa, Hou, De‐Xing, Maeda, Goki, Wada, Koji

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Classification of Japanese Texture Terms von Hayakawa, Fumiyo, Kazami, Yukari, Nishinari, Katsuyoshi, Ioku, Kana, Akuzawa, Sayuri, Yamano, Yoshimasa, Baba, Yasumasa, Kohyama, Kaoru

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Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester von MURAKAMI, Atsushi, FUKADA, Kazuhiro, YAMANO, Yoshimasa, GOHTANI, Shoichi

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Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester von MURAKAMI, Atsushi, FUKADA, Kazuhiro, YAMANO, Yoshimasa, GOHTANI, Shoichi

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Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1) von Hayakawa, Fumiyo, Ioku, Kana, Akuzawa, Sayuri, Saito, Masayoshi, Nishinari, Katsuyoshi, Yamano, Yoshimasa, Kohyama, Kaoru

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Effects of oil droplets on physical and sensory properties of O/W emulsion agar gel von KIM, KYUNG-HEE, GOHTANI, SHOICHI, YAMANO, YOSHIMASA

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Classification of J apanese Texture Terms von Hayakawa, Fumiyo, Kazami, Yukari, Nishinari, Katsuyoshi, Ioku, Kana, Akuzawa, Sayuri, Yamano, Yoshimasa, Baba, Yasumasa, Kohyama, Kaoru

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An Observation of Micro-structure of Deep Fried Bread Crumbs by X-ray CT von Kotani, Hisashi, Gohtani, Shoichi, Hiramatsu, Shuichi, Yamano, Yoshimasa

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Effects of oil droplet and agar concentration on gel strength and microstructure of O/W emulsion gel von Kim, K.H, Gohtani, S, Matsuno, R, Yamano, Y

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Evaluation of taste solutions by sensor fusion von Kojima, Yohichiro, Sato, Eriko, Atobe, Masahiko, Nakashima, Miki, Kato, Yukihisa, Nonoue, Koichi, Yamano, Yoshimasa

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Effects of preparing conditions on the texture of Gomatofu [Sesame product] von Sato, E. (Niigata Women's Coll. (Japan)), Ito, R, Yamano, Y

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Effects of Ingredient Ration on Sensory Evaluation and Texture of Gomatofu von SATO, Emiko, ITO, Ryuhei, YAMANO, Yoshimasa

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Evaluation of Food Texture von YAMANO, Yoshimasa

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Evaluation of surface characteristics of cooked noodle von Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Wakabayashi, S, Yamano, Y

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Effects of preparing conditions on the physical properties of noodle during drying process von Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Kurisaka, T, Yamano, Y

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The effects of preparation conditions on the physical properties and microstructure of gomatofu [a kind of food; mashed sesame is congelated with arrowroot starch] von Sato, E. (Niigata Women's Coll. (Japan)), Miki, E, Gohtani, S, Yamano, Y

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The effect of sesame contents on viscoelasticity and microstructure of gomatofu (sesame tofu) von Sato, E. (Niigata Women's Coll. (Japan)), Miki, E, Gohtani, S, Yamano, Y

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Effect of Sugar Content on the Texture of Butter Sponge Cake von KAWASOME, Setsue, YAMANO, Yoshimasa

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Effect of Egg Yolk on the Retention of Air Cells in Butter Sponge Cake: Optical and Electron Microscopic Observation von KAWASOME, Setsue, TAMURA, Sakie, NAKAO, Ariko, YAMANO, Yoshimasa

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Effect of the Type of Beater on the Texture of Butter Sponge Cake von KAWASOME, Setsue, YAMANO, Yoshimasa

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