粉川美踏 (Mito Kokawa) - 論文

Micro wet milling and spray drying of whole mandarin powder and its characterization

Islam, Md Zohurul, Ayami, Ono, Kitamura, Yutaka, Kokawa, Mito, Takeshi, Kuniga, Masayuki, Kita, Norihiro, Hoshi

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION Epub 2020年10月査読有り

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Islam, Md Zohurul, Yutaka, Kitamura, Kokawa, Mito, Fujii, Shinya

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 64 2020年8月査読有り

Estimation of 'Hass' Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement

Kokawa, Mito, Hashimoto, Azusa, Li, Xinyue, Tsuta, Mizuki, Kitamura, Yutaka

FOOD ANALYTICAL METHODS 13(4) 892 - 901 2020年4月査読有り

Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue

Koshima,Yuri, Kitamura,Yutaka, Islam,M.Z, Kokawa,Mito

Food Science and Technology Research 26(4) 545 - 552 2020年査読有り

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Amini, Rasool Khan, Islam, Md Zohurul, Kitamura, Yutaka, Kokawa, Mito

Foods (Basel, Switzerland) 8(8) 2019年8月査読有り

Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study

Ihara, Shinobu, Islam, Md Zohurul, Kitamura, Yutaka, Kokawa, Mito, Lee, Yeun-Chung, Chen, Suming

Foods (Basel, Switzerland) 8(8) 2019年8月査読有り

Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion

Li, Xinyue, Kokawa, Mito, Afroz, Sheuli, Tanaka, Tamotsu, Kitamura, Yutaka

FOOD RESEARCH INTERNATIONAL 121 926 - 932 2019年7月査読有り

Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre

Chiba, Akira, Kokawa, Mito, Tsuta, Mizuki, Todoriki, Setsuko

INTERNATIONAL DAIRY JOURNAL 91 129 - 136 2019年4月査読有り

近紫外から近赤外の光を用いた食品の非破壊評価:身近な光による食品の「おいしさ」評価

粉川,美踏

化学と生物 57(2) 78 - 79 2019年

Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable selection method

Vipavee Trivittayasil, Mizuki Tsuta, Satoshi Kasai, Yosuke Matsuo, Yasuyo Sekiyama, Toshihiko Shoji, Ryoko Aiyama, Mito Kokawa, Junichi Sugiyama

Chemometrics and Intelligent Laboratory Systems 175 30 - 36 2018年4月15日査読有り

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

Mario, Shibata, Junichi, Sugiyama, Fujita, Kaori, Kokawa, Mito, Yukari, Hirano, Shingo, Matsuyama, Vipavee, Trivittayasil, Tetsuya, Araki

FOOD SCIENCE AND TECHNOLOGY RESEARCH 24(4) 739 - 746 2018年3月査読有り

米ゲルと米粉によるグルテンフリーパンの開発および特性の検討

中野, 明日香, 粉川, 美踏, 北村, 豊

日本食品科学工学会誌 65(3) 124 - 129 2018年査読有り

Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid

Xinyue Li, Mito Kokawa, Yutaka Kitamura

JOURNAL OF FOOD ENGINEERING 217 50 - 57 2018年1月査読有り

Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads

Tsai, Fu-Hsuan, Kitamura, Yutaka, Kokawa, Mito

Carbohydrate polymers 174 1069 - 1077 2017年10月査読有り

Evolution of the bulk optical properties of bovine muscles during wet aging

Van Beers, Robbe, Kokawa, Mito, Aernouts, Ben, Watté, Rodrigo, De Smet, Stefaan, Saeys, Wouter

Meat science 136 50 - 58 2017年10月査読有り

米から作る新しい食品～グルテンフリー米ゲルパンと乳酸発酵ライスミルク～

北村豊, 粉川美踏

製パン工業 46(7) 3 - 6 2017年7月

Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process

Li, Xinyue, Kokawa, Mito, Kitamura, Yutaka

FOOD SCIENCE AND TECHNOLOGY RESEARCH 23(4) 517 - 523 2017年7月査読有り

Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder

Islam, M. Z, Kitamura, Yutaka, Kokawa, Mito, Monalisa, K

FOOD AND BIOPROCESS TECHNOLOGY 10(6) 1002 - 1014 2017年6月

Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology

Tsai, Fu-Hsuan, Kitamura, Yutaka, Kokawa, Mito

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 96 600 - 610 2017年3月

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

Koxawa, Mito, Maeda, Tatsuro, Morita, Airi, Araki, Tetsuya, Yamada, Masaharu, Takeya, Koji, Sagara, Yasuyuki

FOOD SCIENCE AND TECHNOLOGY RESEARCH 23(2) 181 - 191 2017年3月