Hayakawa F - Search Results

1

Irradiation inactivation of Listeria monocytogenes in low-fat ground pork at freezing and refrigeration temperatures.

Bari ML, Todoriki S, Sommers IC, Hayakawa F, Kawamoto S. Bari ML, et al. Among authors: hayakawa f. J Food Prot. 2006 Dec;69(12):2955-60. doi: 10.4315/0362-028x-69.12.2955. J Food Prot. 2006. PMID: 17186664 Free article.

2

Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds.

Bari L, Nei D, Sotome I, Nishina IY, Hayakawa F, Isobe S, Kawamoto S. Bari L, et al. Among authors: hayakawa f. Foodborne Pathog Dis. 2010 Jul;7(7):845-50. doi: 10.1089/fpd.2009.0500. Foodborne Pathog Dis. 2010. PMID: 20367332

3

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography-mass spectrometry metabolomics.

Li X, Tsuta M, Hayakawa F, Nakano Y, Kazami Y, Ikehata A. Li X, et al. Among authors: hayakawa f. Food Chem. 2021 May 1;343:128470. doi: 10.1016/j.foodchem.2020.128470. Epub 2020 Oct 24. Food Chem. 2021. PMID: 33131961 Free article.

4

Visual illusion in mass estimation of cut food.

Wada Y, Tsuzuki D, Kobayashi N, Hayakawa F, Kohyama K. Wada Y, et al. Among authors: hayakawa f. Appetite. 2007 Jul;49(1):183-90. doi: 10.1016/j.appet.2007.01.009. Epub 2007 Feb 11. Appetite. 2007. PMID: 17368640

5

Prefrontal activity during flavor difference test: application of functional near-infrared spectroscopy to sensory evaluation studies.

Okamoto M, Dan H, Singh AK, Hayakawa F, Jurcak V, Suzuki T, Kohyama K, Dan I. Okamoto M, et al. Among authors: hayakawa f. Appetite. 2006 Sep;47(2):220-32. doi: 10.1016/j.appet.2006.04.003. Epub 2006 Jun 23. Appetite. 2006. PMID: 16797780

6

Optimising aroma quality in curry sauce products using in vivo aroma release measurements.

Hatakeyama J, Davidson JM, Kant A, Koizumi T, Hayakawa F, Taylor AJ. Hatakeyama J, et al. Among authors: hayakawa f. Food Chem. 2014 Aug 15;157:229-39. doi: 10.1016/j.foodchem.2014.02.034. Epub 2014 Feb 19. Food Chem. 2014. PMID: 24679775

7

Influence of physical properties on the taste and flavor of strawberry jam.

Kurotobi T, Hoshino T, Kazami Y, Hayakawa F, Hagura Y. Kurotobi T, et al. Among authors: hayakawa f. J Texture Stud. 2021 Apr;52(2):260-274. doi: 10.1111/jtxs.12582. Epub 2021 Jan 24. J Texture Stud. 2021. PMID: 33427308

8

Standardization of tomato juice tastes using a taste sensor approach.

Hayashi N, Ujihara T, Hayakawa F, Nakano Y, Kawakami T, Ikezaki H. Hayashi N, et al. Among authors: hayakawa f. Biosci Biotechnol Biochem. 2020 Dec;84(12):2569-2575. doi: 10.1080/09168451.2020.1804318. Epub 2020 Aug 10. Biosci Biotechnol Biochem. 2020. PMID: 32772904

9

Relationship between sensory analysis for texture and instrument measurements in model strawberry jam.

Kurotobi T, Hoshino T, Kazami Y, Hayakawa F, Hagura Y. Kurotobi T, et al. Among authors: hayakawa f. J Texture Stud. 2018 Jun 23. doi: 10.1111/jtxs.12348. Online ahead of print. J Texture Stud. 2018. PMID: 29935033

10

Textural evaluation of rice cake by chewing and swallowing measurements on human subjects.

Kohyama K, Sawada H, Nonaka M, Kobori C, Hayakawa F, Sasaki T. Kohyama K, et al. Among authors: hayakawa f. Biosci Biotechnol Biochem. 2007 Feb;71(2):358-65. doi: 10.1271/bbb.60276. Epub 2007 Feb 7. Biosci Biotechnol Biochem. 2007. PMID: 17284858 Free article.

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