Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Takaharu Kameoka"'
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we
Externí odkaz:
https://doaj.org/article/cc345b273f8d41a397c1a705aca7d33e
Publikováno v:
Sensors, Vol 24, Iss 4, p 1160 (2024)
By focusing our attention on nitrogen components in plants, which are important for cultivation management in data-driven agriculture, we developed a simple, rapid, non-chemical and simultaneous quantification method for proteinic and nitrate nitroge
Externí odkaz:
https://doaj.org/article/7589f2a466e64bff8254e15f5c3af0ac
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93 (2020)
We aimed to develop a method to evaluate lettuce freshness changes during storage using only the surface color. In the first experiment, the surface color of one lettuce were measured continuously for 6 days. At the same time, moisture contents, elem
Externí odkaz:
https://doaj.org/article/20fc317600bd48e2bd531322429f5299
Autor:
Shinichi Kameoka, Shuhei Isoda, Atsushi Hashimoto, Ryoei Ito, Satoru Miyamoto, Genki Wada, Naoki Watanabe, Takashi Yamakami, Ken Suzuki, Takaharu Kameoka
Publikováno v:
Sensors, Vol 17, Iss 5, p 966 (2017)
We have tried to develop the guidance system for farmers to cultivate using various phenological indices. As the sensing part of this system, we deployed a new Wireless Sensor Network (WSN). This system uses the 920 MHz radio wave based on the Wirele
Externí odkaz:
https://doaj.org/article/b028991339dd414891db44bc57d17769
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2013 (2013)
The influence of metal salt on sugar consumption by suspension cells in food models constructed by a sugar and salt aqueous solution was investigated based on mid-infrared spectroscopic analysis. The contaminated suspension cells in the food model co
Externí odkaz:
https://doaj.org/article/e49f3726f3a242e182b0b907a982e8c5
Autor:
Atsushi Hashimoto, Takaharu Kameoka
Publikováno v:
Encyclopedia of Smart Agriculture Technologies ISBN: 9783030891237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e175ff4ea864859e4cda55d1ca92f083
https://doi.org/10.1007/978-3-030-89123-7_275-1
https://doi.org/10.1007/978-3-030-89123-7_275-1
Publikováno v:
Supplementary 6. 4:132-137
For the development of a smart food chain, it is necessary to produce stable high-quality agricultural products in the agricultural sector which is the starting point of the food system, and it is important to accumulate and analyse the phenotypic in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf69f4269325caacf292cb116de61f06
https://doi.org/10.26656/fr.2017.4(s6).021
https://doi.org/10.26656/fr.2017.4(s6).021
Publikováno v:
Journal of Science and Technology in Lighting. 41:12-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aa0f042ad2fc5b6c03defbba666fdcc
https://doi.org/10.2150/jstl.ieij170000606
https://doi.org/10.2150/jstl.ieij170000606
Publikováno v:
Food Packaging and Shelf Life. 14:26-33
We developed a color calibration method of images taken under the natural lighting conditions using a digital image acquisitions system with a geometrical flexibility between the camera system and the object. The color images of the standard color ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ed9829e721e3774176dba0f8a6701a2
https://doi.org/10.1016/j.fpsl.2017.08.008
https://doi.org/10.1016/j.fpsl.2017.08.008
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 81:735-742
The infrared spectral characteristics of three different types of disaccharides (trehalose, maltose, and sucrose) and four different types of monosaccharides (glucose, mannose, galactose, and fructose) in aqueous solutions with sodium chloride (NaCl)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd1616f6bc661686c517e415f1688787
https://doi.org/10.1080/09168451.2016.1277943
https://doi.org/10.1080/09168451.2016.1277943