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| | SAKAMOTO Koji Last updated: Sep 20, 2018 at 21:35 Published Papers Nakatsu S., Kohyama K., Watanabe Y., Hayakawa F., Shibata K., Sakamoto K., Shimoda M. Innovative Food Science and Emerging Technologies 21 188-194 2014 [Refereed] Nakatsu S., Shimoda M., Shibata K., Kajihara R., Ishihara M., Sakamoto K. Journal of Food Science 79(3) 333-341 2014 [Refereed] Kenta Yamamoto, Ayumi Yahada, Kumi Sasaki, Koji Sakamoto, Kazunori Ogawa and Hideaki Ohta Food Science and Technology Research 19 39-49 2013 [Refereed] Yoshimi Watanabe, Kazuyasu Murakami, Koji Sakamoto, Tomoko Fujiwara, Akihiro Tai and Norio Muto Food Science and Technology Research 19(4) 641-646 2013 [Refereed] Nakatsu S., Kohyama K., Watanabe Y., Hayakawa F., Shibata K., Sakamoto K., Shimoda M. Innovative Food Science and Emerging Technologies 16 267-276 2012 [Refereed] Misc Development of the softening nursing-care foods while still retaining the original sharp processed by freeze-thaw impregnation SAKAMOTO Koji he 19th ARAHE Biennial International Congress 2017 [Invited] Development of the softening foodstuffs while still retaining the original sharp processed by freeze-thaw impregnation SAKAMOTO Koji 2014 [Invited] Research Grants & Projects Decreased Hardness of Dietary Fiber-rich Foods by the Enzyme-infusion Method 0024 (Japanese Only) Project Year: 2005 - 2006 |
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