Works by Araki, Tetsuya

Results: 38

Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species.

Published in:

Food Science & Technology Research, 2023, v. 29, n. 5, p. 365, doi. 10.3136/fstr.FSTR-D-23-00011

By:

Amalia Ghaisani KOMARUDIN;
Daisuke NEI;
Hiromi KAMEYA;
Itaru SOTOME;
Tetsuya ARAKI

Publication type:

Article

Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 6, p. 441, doi. 10.3136/fstr.FSTR-D-22-00083

By:

Naufal Shidqi RABBANI;
Kazunari MIYASHITA;
Tetsuya ARAKI

Publication type:

Article

Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment.

Published in:

Food Science & Technology Research, 2018, v. 24, n. 4, p. 739, doi. 10.3136/fstr.24.739

By:

Mario SHIBATA;
Junichi SUGIYAMA;
Kaori FUJITA;
Mito KOKAWA;
Yukari HIRANO;
Shingo MATSUYAMA;
Vipavee TRIVITTAYASIL;
Tetsuya ARAKI

Publication type:

Article

The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread.

Published in:

Food Science & Technology Research, 2017, v. 23, n. 2, p. 181, doi. 10.3136/fstr.23.181

By:

Mito KOKAWA;
Tatsuro MAEDA;
Airi MORITA;
Tetsuya ARAKI;
Masaharu YAMADA;
Koji TAKEYA;
Yasuyuki SAGARA

Publication type:

Article

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes.

Published in:

International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 4134, doi. 10.1111/ijfs.17172

By:

Akhtar, Aqsa;
Araki, Tetsuya;
Nei, Daisuke;
Khalid, Nauman

Publication type:

Article

Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1349, doi. 10.1007/s11947-015-1497-9

By:

Maeda, Tatsuro;
Kokawa, Mito;
Nango, Nobuhito;
Miura, Makoto;
Araki, Tetsuya;
Yamada, Masaharu;
Takeya, Kōji;
Sagara, Yasuyuki

Publication type:

Article

Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3113, doi. 10.1007/s11947-012-0982-7

By:

Kokawa, Mito;
Sugiyama, Junichi;
Tsuta, Mizuki;
Yoshimura, Masatoshi;
Fujita, Kaori;
Shibata, Mario;
Araki, Tetsuya;
Nabetani, Hiroshi

Publication type:

Article

Package Design of Ready-to-Drink Coffee Beverages Based on Food Kansei Model-Effects of Straw and Cognition Terms on Consumer's Pleasantness.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1924, doi. 10.1007/s11947-011-0527-5

By:

Akiyama, Masayuki;
Tatsuzaki, Masashi;
Michishita, Tomomi;
Ichiki, Toshikazu;
Sumi, Masahiro;
Ikeda, Michio;
Araki, Tetsuya;
Sagara, Yasuyuki

Publication type:

Article

A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1228, doi. 10.1007/s11947-010-0422-5

By:

Onishi, Masanobu;
Inoue, Michiko;
Araki, Tetsuya;
Iwabuchi, Hisakatsu;
Sagara, Yasuyuki

Publication type:

Article

Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.

Published in:

Foods, 2024, v. 13, n. 20, p. 3244, doi. 10.3390/foods13203244

By:

Shibasaki, Motomi;
Maeda, Tatsuro;
Tanaka, Takayoshi;
Sugiyama, Kenjiro;
Kozu, Hiroyuki;
Noguchi, Ritsuna;
Umeda, Takumi;
Araki, Tetsuya;
Kobayashi, Isao

Publication type:

Article

Formulation of Low‐Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low‐Fat Mozzarella Cheese.

Published in:

European Journal of Lipid Science & Technology, 2025, v. 127, n. 5, p. 1, doi. 10.1002/ejlt.70019

By:

Akhtar, Aqsa;
Araki, Tetsuya;
Kamata, Tatsuki;
Nei, Daisuke;
Khalid, Nauman

Publication type:

Article

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer.

Published in:

European Journal of Lipid Science & Technology, 2024, v. 126, n. 9, p. 1, doi. 10.1002/ejlt.202400056

By:

Akhtar, Aqsa;
Ansar, Ramish;
Araki, Tetsuya;
Khalid, Nauman

Publication type:

Article

Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese.

Published in:

Food Science & Technology Research, 2015, v. 21, n. 2, p. 175, doi. 10.3136/fstr.21.175

By:

Airi MORITA;
Tetsuya ARAKI;
Shoma IKEGAMI;
Misako OKAUE;
Masahiro SUMI;
Reiko UEDA;
Yasuyuki SAGARA

Publication type:

Article

Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio.

Published in:

Food Science & Technology Research, 2013, v. 19, n. 6, p. 933, doi. 10.3136/fstr.19.933

By:

Mito KOKAWA;
Junichi SUGIYAMA;
Mizuki TSUTA;
Masatoshi YOSHIMURA;
Kaori FUJITA;
Mario SHIBATA;
Tetsuya ARAKI;
Hiroshi NABETANI

Publication type:

Article

A method of graphically analyzing substrate-inhibition kinetics.

Published in:

Biotechnology & Bioengineering, 1999, v. 62, n. 4, p. 402, doi. 10.1002/(SICI)1097-0290(19990220)62:4<402::AID-BIT3>3.0.CO;2-V

By:

Wang, Jinsheng;
Araki, Tetsuya;
Ogawa, Takahira;
Matsuoka, Masayoshi;
Fukuda, Hideo

Publication type:

Article

Ethnicity/caste and child anthropometric outcomes in India using the National Family Heath Survey 2015–16 and 2019–21.

Published in:

PLoS ONE, 2024, v. 19, n. 12, p. 1, doi. 10.1371/journal.pone.0311092

By:

Pandey, Sakshi;
Rahut, Dil Bahadur;
Araki, Tetsuya

Publication type:

Article

Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.

Published in:

Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 2, p. 331, doi. 10.1271/bbb.110722

By:

Chia-Ling Tsai;
Sugiyama, Junichi;
Shibata, Mario;
Kokawa, Mito;
Fujita, Kaori;
Tsuta, Mizuki;
Nabetani, Hiroshi;
Araki, Tetsuya

Publication type:

Article

Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging.

Published in:

Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 11, p. 2112, doi. 10.1271/bbb.110342

By:

Mito Kokawa;
Kaori Fujita;
Junichi Sugiyama;
Mizuki Tsuta;
Mario Shibata;
Tetsuya Araki;
Hiroshi Nabetani

Publication type:

Article

Odorant Transfer Characteristics of White Bread during Baking.

Published in:

Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 2, p. 261, doi. 10.1271/bbb.100572

By:

Onishi, Masanobu;
Inoue, Michiko;
Araki, Tetsuya;
Iwabuchi, Hisakatsu;
Sagara, Yasuyuki

Publication type:

Article

Characteristic Coloring Curve for White Bread during Baking.

Published in:

Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 2, p. 255, doi. 10.1271/bbb.100558

By:

Onishi, Masanobu;
Inoue, Michiko;
Araki, Tetsuya;
Iwabuchi, Hisakatsu;
Sagara, Yasuyuki

Publication type:

Article

Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature.

Published in:

Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 11, p. 2478, doi. 10.1271/bbb.90474

By:

Ueno, Shigeaki;
Shirakashi, Ryo;
Kudoh, Ken-ichi;
Higuchi, Toshiro;
Gab-Soo Do;
Araki, Tetsuya;
Sagara, Yasuyuki

Publication type:

Article

Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.

Published in:

Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1586, doi. 10.1271/bbb.90102

By:

Maeda, Tatsuro;
Gab-Soo Do;
Sugiyama, Junichi;
Araki, Tetsuya;
Tsuta, Mizuki;
Shiraga, Seizaburo;
Ueda, Mitsuyoshi;
Yamada, Masaharu;
Takeya, Koji;
Sagara, Yasuyuki

Publication type:

Article

Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough.

Published in:

Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1604, doi. 10.1271/bbb.90106

By:

Maeda, Tatsuro;
Shigara, Seizaburo;
Araki, Tetsuya;
Ueda, Mitsuyoshi;
Yamada, Masaharu;
Takeya, Koji;
Sagara, Yasuyuki

Publication type:

Article

Nutritional Value of Canteen Menus and Dietary Habits and Intakes of University Students in Indonesia.

Published in:

Nutrients, 2022, v. 14, n. 9, p. 1911, doi. 10.3390/nu14091911

By:

Sakai, Yui;
Rahayu, Yen Yen Sally;
Araki, Tetsuya

Publication type:

Article

Evaluation of Disparities in Adults' Macronutrient Intake Status: Results from the China Health and Nutrition 2011 Survey.

Published in:

Nutrients, 2021, v. 13, n. 9, p. 3044, doi. 10.3390/nu13093044

By:

Zhao, Yajie;
Araki, Tetsuya

Publication type:

Article

Ethnobotanical study of wild edible fruits in eastern Bhutan.

Published in:

Journal of Ethnobiology & Ethnomedicine, 2022, v. 18, n. 1, p. 1, doi. 10.1186/s13002-022-00526-8

By:

Yangdon, Pema;
Araki, Tetsuya;
Rahayu, Yen Yen Sally;
Norbu, Kunzang

Publication type:

Article

Trajectories of plant-based diet indices and the associated risk of hypertension among Chinese adults: a cohort study based on the China Health and Nutrition Survey 2004–2015.

Published in:

Nutrition Journal, 2024, v. 23, n. 1, p. 1, doi. 10.1186/s12937-024-01053-w

By:

Zhao, Yajie;
Gao, Qian;
Zhang, Junyan;
Wang, Juping;
Araki, Tetsuya;
Zhao, Junkang

Publication type:

Article

Effects of Thawing Conditions on Physical Properties of Frozen Temple.

Published in:

Transactions the Japan Society of Refrigerating & Air Conditioning Engineers, 2021, v. 38, n. 3, p. 225

By:

LAKSMISARI, Chevia Nadia;
ARAKI, Tetsuya

Publication type:

Article

Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products.

Published in:

Cereal Chemistry, 2013, v. 90, n. 3, p. 175, doi. 10.1094/CCHEM-10-12-0132-R

By:

Maeda, Tatsuro;
Kokawa, Mito;
Miura, Makoto;
Araki, Tetsuya;
Yamada, Masaharu;
Takeya, Kōji;
Sagara, Yasuyuki

Publication type:

Article

Recycling contributions of dumpsite waste pickers in Bantar Gebang, Indonesia.

Published in:

Journal of Material Cycles & Waste Management, 2020, v. 22, n. 5, p. 1662, doi. 10.1007/s10163-020-01060-z

By:

Sasaki, Shunsuke;
Watanabe, Kohei;
Lee, Kwangho;
Widyaningsih, Niluh;
Baek, Youngmin;
Araki, Tetsuya

Publication type:

Article

Collecting and dealing of recyclables in a final disposal site and surrounding slum residence: the case of Bantar Gebang, Indonesia.

Published in:

Journal of Material Cycles & Waste Management, 2019, v. 21, n. 2, p. 375, doi. 10.1007/s10163-018-0798-2

By:

Sasaki, Shunsuke;
Watanabe, Kohei;
Widyaningsih, Niluh;
Araki, Tetsuya

Publication type:

Article

Effect of high-hydrostatic-pressure processing on catechin content in green tea leaves.

Published in:

High Pressure Research, 2023, v. 43, n. 2, p. 97, doi. 10.1080/08957959.2023.2195110

By:

Liu, Hsiuming;
Ueno, Shigeaki;
Araki, Tetsuya

Publication type:

Article

Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour.

Published in:

High Pressure Research, 2019, v. 39, n. 3, p. 509, doi. 10.1080/08957959.2019.1597076

By:

Ueno, Shigeaki;
Sasao, Shoji;
Liu, Hsiuming;
Hayashi, Mayumi;
Shigematsu, Toru;
Kaneko, Yasuko;
Araki, Tetsuya

Publication type:

Article

The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves.

Published in:

High Pressure Research, 2019, v. 39, n. 2, p. 408, doi. 10.1080/08957959.2019.1607850

By:

Liu, Hsiuming;
Ueno, Shigeaki;
Shimada, Reiko;
Araki, Tetsuya

Publication type:

Article

Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties.

Published in:

International Journal of Food Engineering, 2013, v. 9, n. 1, p. 115, doi. 10.1515/ijfe-2012-0163

By:

Mario Shibata;
Mizuki Tsuta;
Junichi Sugiyama;
Kaori Fujita;
Mito Kokawa;
Tetsuya Araki;
Hiroshi Nabetani

Publication type:

Article

Dietary pattern transition and its nutrient intakes and diet quality among Japanese population: results from the 2003–2019 National Survey.

Published in:

Public Health Nutrition, 2024, v. 27, n. 1, p. 1, doi. 10.1017/S1368980024002027

By:

Yui Sakai;
Yen Yen Sally Rahayu;
Yajie Zhao;
Tetsuya Araki

Publication type:

Article

Three-Dimensional Measurement of Ice Crystals in Frozen Materials by Near-Infrared Imaging Spectroscopy.

Published in:

Drying Technology, 2015, v. 33, n. 13, p. 1614, doi. 10.1080/07373937.2015.1029073

By:

Do, Gabsoo;
Araki, Tetsuya;
Bae, Yeonghwan;
Ishikura, Ko;
Sagara, Yasuyuki

Publication type:

Article

TRANSPORT PROPERTIES OF CELLULAR FOOD MATERIALS UNDERGOING FREEZE-DRYING.

Published in:

Drying Technology, 2001, v. 19, n. 2, p. 297, doi. 10.1081/DRT-100102905

By:

Araki, Tetsuya;
Sagara, Yasuyuki;
Abdullah, Kamaruddin;
Tambunan, ArmansyahH.

Publication type:

Article