小川剛伸 |
小川剛伸 |
T. Ogawa |
麺の乾燥および吸水動力学 |
麺の乾燥および吸水動力学 |
Drying and Rehydration Kinetics of Noodles |
日本食品工学会誌, 21, 1, 25-36 |
日本食品工学会誌, 21, 1, 25-36 |
Japan Journal of Food Engineering, 21, 1, 25-36 |
2020/03/15 |
|
日本語 |
研究論文(学術雑誌) |
公開 |
N. Hironori, T. Ogawa, Y. Miyagawa, S. Adachi |
|
N. Hironori, T. Ogawa, Y. Miyagawa, S. Adachi |
Phase behavior of binary mixtures of tripalmitin, triolein, and trilinolein |
Phase behavior of binary mixtures of tripalmitin, triolein, and trilinolein |
Phase behavior of binary mixtures of tripalmitin, triolein, and trilinolein |
Food Science and Technology Research |
Food Science and Technology Research |
Food Science and Technology Research |
2020 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
T. Ogawa |
|
T. Ogawa |
透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測 |
透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測 |
Visualization of the Three-dimensional Structure inside Noodles by Clearing and Prediction of Food Texture using Artificial Intelligence |
FFI J., 224, 3, 286-295 |
FFI J., 224, 3, 286-295 |
FFI J., 224, 3, 286-295 |
2019 |
|
日本語 |
研究論文(学術雑誌) |
公開 |
K. Katsuki, T. Ogawa, S. Adachi |
|
K. Katsuki, T. Ogawa, S. Adachi |
Water sorption kinetics of wheat flour noodles with added chemically-modified starch |
Water sorption kinetics of wheat flour noodles with added chemically-modified starch |
Water sorption kinetics of wheat flour noodles with added chemically-modified starch |
Starch - Stärke, 70, 1700280 |
Starch - Stärke, 70, 1700280 |
Starch - Stärke, 70, 1700280 |
2018 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Y. Miyagawa, T. Ogawa, S. Adachi |
|
Y. Miyagawa, T. Ogawa, S. Adachi |
An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure |
An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure |
An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure |
J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 |
J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 |
J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 |
2018 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
T. Murakami, T. Nishimura, T. Ogawa, N. Kitabatake, F. Tani |
|
T. Murakami, T. Nishimura, T. Ogawa, N. Kitabatake, F. Tani |
Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion |
Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion |
Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion |
Food Sci. Technol. Res., 24, 6, 1049-1058 |
Food Sci. Technol. Res., 24, 6, 1049-1058 |
Food Sci. Technol. Res., 24, 6, 1049-1058 |
2018 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Detection of cracks in dried spaghetti using transmission images |
Detection of cracks in dried spaghetti using transmission images |
Detection of cracks in dried spaghetti using transmission images |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 |
2017/04 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera |
A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera |
A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 |
2017/03 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
小川剛伸, 安達修二 |
小川剛伸, 安達修二 |
|
デジカメで探るパスタの加工条件とおいしさ |
デジカメで探るパスタの加工条件とおいしさ |
|
食品加工技術, 37, 3, 106-112 |
食品加工技術, 37, 3, 106-112 |
, 37, 3, 106-112 |
2017 |
|
日本語 |
|
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Drying and rehydration of pasta |
Drying and rehydration of pasta |
Drying and rehydration of pasta |
DRYING TECHNOLOGY, 35, 16, 1919-1949 |
DRYING TECHNOLOGY, 35, 16, 1919-1949 |
DRYING TECHNOLOGY, 35, 16, 1919-1949 |
2017 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Effects of drying temperature and relative humidity on spaghetti characteristics |
Effects of drying temperature and relative humidity on spaghetti characteristics |
Effects of drying temperature and relative humidity on spaghetti characteristics |
DRYING TECHNOLOGY, 35, 10, 1214-1224 |
DRYING TECHNOLOGY, 35, 10, 1214-1224 |
DRYING TECHNOLOGY, 35, 10, 1214-1224 |
2017 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Kinetics on the turbidity change of wheat starch during its retrogradation |
Kinetics on the turbidity change of wheat starch during its retrogradation |
Kinetics on the turbidity change of wheat starch during its retrogradation |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 |
2016/08 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Water Sorption Kinetics of Gluten-added Wheat Noodle |
Water Sorption Kinetics of Gluten-added Wheat Noodle |
Water Sorption Kinetics of Gluten-added Wheat Noodle |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 |
2016/07 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch |
Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch |
Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 |
2016/06 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawaa, Shuji Adachi |
Takenobu Ogawaa, Shuji Adachi |
Takenobu Ogawaa, Shuji Adachi |
Moisture distribution and texture of spaghetti rehydrated under different conditions |
Moisture distribution and texture of spaghetti rehydrated under different conditions |
Moisture distribution and texture of spaghetti rehydrated under different conditions |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 |
2016/04 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Destabilization of mayonnaise induced by lipid crystallization upon freezing |
Destabilization of mayonnaise induced by lipid crystallization upon freezing |
Destabilization of mayonnaise induced by lipid crystallization upon freezing |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 |
2016/04 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Changes in color and texture of wheat noodles during chilled storage |
Changes in color and texture of wheat noodles during chilled storage |
Changes in color and texture of wheat noodles during chilled storage |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 |
2016 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi |
Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization |
Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization |
Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization |
JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 |
JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 |
JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 |
2015/11 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi |
Characterization of Spaghetti Prepared Under Different Drying Conditions |
Characterization of Spaghetti Prepared Under Different Drying Conditions |
Characterization of Spaghetti Prepared Under Different Drying Conditions |
JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 |
JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 |
JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 |
2015/09 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi |
Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi |
Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi |
Effects of relaxation of gluten network on rehydration kinetics of pasta |
Effects of relaxation of gluten network on rehydration kinetics of pasta |
Effects of relaxation of gluten network on rehydration kinetics of pasta |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 |
2014/11 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Effects of drying conditions on moisture distribution in rehydrated spaghetti  |
Effects of drying conditions on moisture distribution in rehydrated spaghetti  |
Effects of drying conditions on moisture distribution in rehydrated spaghetti  |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 |
2014/08 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing |
Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing |
Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing |
FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 |
FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 |
FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 |
2014/05 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takao Roppongi, Takenobu Ogawa, Shuji Adachi |
Takao Roppongi, Takenobu Ogawa, Shuji Adachi |
Takao Roppongi, Takenobu Ogawa, Shuji Adachi |
Water Sorption Kinetics of Wheat Noodle with Different Diameters  |
Water Sorption Kinetics of Wheat Noodle with Different Diameters  |
Water Sorption Kinetics of Wheat Noodle with Different Diameters  |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 |
2014/03 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
T. Ogawa, P. Khuwijitjaru, S Adachi |
|
T. Ogawa, P. Khuwijitjaru, S Adachi |
How to draw figures using Microsoft Office® 2013 |
How to draw figures using Microsoft Office® 2013 |
How to draw figures using Microsoft Office® 2013 |
Silpakorn U. Sci. Tech. J., 8, 2, 9-27 |
Silpakorn U. Sci. Tech. J., 8, 2, 9-27 |
Silpakorn U. Sci. Tech. J., 8, 2, 9-27 |
2014 |
有 |
英語 |
研究論文(大学、研究機関等紀要) |
公開 |
小川 剛伸, 安達 修二 |
小川 剛伸, 安達 修二 |
Takenobu Ogawa, Shuji Adachi |
Microsoft Office® 2013によるグラフの作成 |
Microsoft Office® 2013によるグラフの作成 |
Figure drawing using Microsoft Office® 2013 |
日本食品工学会誌, 15, 2, 69-86 |
日本食品工学会誌, 15, 2, 69-86 |
, 15, 2, 69-86 |
2014 |
有 |
日本語 |
研究論文(その他学術会議資料等) |
公開 |
小川 剛伸, 安達 修二 |
小川 剛伸, 安達 修二 |
|
食品加工の科学と工学-小麦粉製品を例として- |
食品加工の科学と工学-小麦粉製品を例として- |
|
化学と生物, 52, 9, 602-609 |
化学と生物, 52, 9, 602-609 |
, 52, 9, 602-609 |
2014 |
有 |
日本語 |
研究論文(その他学術会議資料等) |
公開 |
Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi |
Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi |
Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi |
Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions  |
Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions  |
Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions  |
FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 |
FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 |
FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 |
2014/01 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
T. Ogawa, S. Adachi |
|
T. Ogawa, S. Adachi |
Effect of surface roughness on rehydration kinetics of spaghetti |
Effect of surface roughness on rehydration kinetics of spaghetti |
Effect of surface roughness on rehydration kinetics of spaghetti |
Jpn. J. Food Eng., 15, 2, 101-104 |
Jpn. J. Food Eng., 15, 2, 101-104 |
Jpn. J. Food Eng., 15, 2, 101-104 |
2014 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour |
Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour |
Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 |
2013/07 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Masashi Yoshino, Takenobu Ogawa, Shuji Adachi |
Masashi Yoshino, Takenobu Ogawa, Shuji Adachi |
Masashi Yoshino, Takenobu Ogawa, Shuji Adachi |
Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies |
Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies |
Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies |
JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 |
JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 |
JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 |
2013/04 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Takenobu Ogawa, Shuji Adachi |
Effect of Salts on the Water Sorption Kinetics of Dried Pasta |
Effect of Salts on the Water Sorption Kinetics of Dried Pasta |
Effect of Salts on the Water Sorption Kinetics of Dried Pasta |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 |
2013/02 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Utano Aimoto, Takenobu Ogawa, Shuji Adachi |
Utano Aimoto, Takenobu Ogawa, Shuji Adachi |
Utano Aimoto, Takenobu Ogawa, Shuji Adachi |
Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions |
Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions |
Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 |
2013/01 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
N. Mizuno, T. Ogawa, S. Adachi |
|
N. Mizuno, T. Ogawa, S. Adachi |
Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents |
Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents |
Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents |
Food Biosci., 2, 10-14 |
Food Biosci., 2, 10-14 |
Food Biosci., 2, 10-14 |
2013 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi |
Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions |
Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions |
Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 |
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 |
2012/11 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Moisture Sorption Isotherm of Durum Wheat Flour |
Moisture Sorption Isotherm of Durum Wheat Flour |
Moisture Sorption Isotherm of Durum Wheat Flour |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 |
2012/09 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi |
Prediction of pasta drying process based on a thermogravimetric analysis |
Prediction of pasta drying process based on a thermogravimetric analysis |
Prediction of pasta drying process based on a thermogravimetric analysis |
JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 |
JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 |
JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 |
2012/07 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |
小川 剛伸, 安達 修二 |
小川 剛伸, 安達 修二 |
Takenobu Ogawa, Shuji Adachi |
Microsoft ExcelとPowerPointによるグラフの作成 |
Microsoft ExcelとPowerPointによるグラフの作成 |
Figure drawing using Microsoft Excel and PowerPoint |
日本食品工学会誌, 13, 4, 91-107 |
日本食品工学会誌, 13, 4, 91-107 |
, 13, 4, 91-107 |
2012 |
有 |
日本語 |
研究論文(その他学術会議資料等) |
公開 |
T. Ogawa, T. Kobayashi, S. Adachi |
T. Ogawa, T. Kobayashi, S. Adachi |
T. Ogawa, T. Kobayashi, S. Adachi |
Water sorption kinetics of spaghetti at different temperatures  |
Water sorption kinetics of spaghetti at different temperatures  |
Water sorption kinetics of spaghetti at different temperatures  |
FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 |
FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 |
FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 |
2011/04 |
有 |
英語 |
研究論文(学術雑誌) |
公開 |