Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Ryo TAKEI"'
Autor:
Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri, Nobuyuki Sakai
Publikováno v:
Foods, Vol 10, Iss 8, p 1724 (2021)
Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane
Externí odkaz:
https://doaj.org/article/14bc422c6acf4b71aaa7892ba4630938
Publikováno v:
Nanophotonics.
Localized surface plasmon polaritons can confine the optical field to a single-nanometer-scale area, strongly enhancing the interaction between photons and molecules. Theoretically, the ultimate enhancement might be achieved by reducing the “photon
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:213-224
Publikováno v:
Japan Journal of Food Engineering. 23:25-34
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:90-99
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 65:573-582
Autor:
Hitoshi Arao, Makoto Inoue, Hideaki Washio, Eri Takei, Jin Magara, Kayoko Ito, Takanori Tsujimura, Ryo Takei, Sirima Kulvanich
Publikováno v:
Physiologybehavior. 225
We investigated how the physical properties of food affect chewing kinematics, and examined the effects of aging on behavior. Twenty young and 21 older volunteers were asked to freely chew rice crackers and spit the food out at their average chewing
Publikováno v:
Automatica. 89:28-36
We consider a multi-player differential game, referred to as a reach-avoid game, in which one set of attacking players attempts to reach a target while avoiding both obstacles and capture by a set of defending players. Unlike pursuit–evasion games,
Autor:
Masahiro Hayashi, Kumiko Kato, Yuuji Honma, Shingo Umene, Kazuyoshi Narita, Ryo Takei, Yasunori Kobayashi
Publikováno v:
Food Hydrocolloids. 58:343-346
The surface of intact food has a significant influence on its mouthfeel. However, such a surface has rarely been evaluated. In this study, we investigated the surface of food gels via tribological analysis. Agar gel, gellan gum gel, and xanthan/locus
Publikováno v:
Journal of Texture Studies. 47:231-238