F. Hayakawa

发表

SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS

F. Hayakawa, Yukari Kazami, Hideto Wakayama, 2010 .

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

K. Kohyama, F. Hayakawa, K. Nishinari, 2014 .

Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

K. Kohyama, F. Hayakawa, Takashi Hanyu, 2010, Bioscience, biotechnology, and biochemistry.

Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1)

K. Kohyama, F. Hayakawa, K. Nishinari, 2005 .

Collection and Classification of Chinese Texture Terms (Studies on Chinese Texture Terms Part 1)

Yasumasa Baba, Fumiyo Hayakawa, Masahito Yokoyama, 2004 .

Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2)

Yasumasa Baba, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2006 .

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

Masako Okamoto, Haruka Dan, Valer Jurcak, 2006, Appetite.

Visual illusion in mass estimation of cut food

Daisuke Tsuzuki, Fumiyo Hayakawa, Kaoru Kohyama, 2007, Appetite.

Mastication efforts on block and finely cut foods studied by electromyography

Fumiyo Hayakawa, Kaoru Kohyama, K. Kohyama, 2007 .

Relationship between Physical Properties of Solid Foods and the Masticatory Parameters

K. Kohyama, F. Hayakawa, 2007 .

Identification and sensory evaluation of volatile compounds in oxidized porcine liver.

F. Hayakawa, T. Kurata, S. Im, 2004, Journal of agricultural and food chemistry.

Sensory comparison of several manufactured Shao-mai (steamed Chinese-style meat dumplings).

K. Kohyama, F. Hayakawa, Hiroshi Soeda, 2009 .

Standardization of tomato juice tastes using a taste sensor approach

F. Hayakawa, H. Ikezaki, N. Hayashi, 2020, Bioscience, biotechnology, and biochemistry.

Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle) domestication using RAD-Seq

F. Hayakawa, A. Nagano, Y. Nagano, 2020, Scientific Reports.

Classification of Japanese Texture Terms

Kaoru Kohyama, Yasumasa Baba, Fumiyo Hayakawa, 2013 .

Flavor and Texture Characteristics of ‘Fuji’ and Related Apple (Malus domestica L.) Cultivars, Focusing on the Rich Watercore

F. Hayakawa, M. Tatsuki, F. Tanaka, 2020, Molecules.

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

F. Hayakawa, J. Davidson, A. J. Taylor, 2014, Food chemistry.

A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes

K. Kohyama, F. Hayakawa, M. Shimoda, 2014 .

Effect of Food Additives on Texture and Smell of Silver Carp (Hypophthalmichthys molitrix) Mince

F. Hayakawa, M. Saito, M. Yokoyama, 2003 .

Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests.

K. Kohyama, F. Hayakawa, Yukari Kazami, 2013, Journal of texture studies.

Multiple Evaluation of Flavor and Texture in Tomatoes Produced under Long-term Hydroponic Culture That Identifies the Differences among Cultivars and Harvest Periods

A. Nakano, F. Hayakawa, Yukari Kazami, 2019, Nippon Shokuhin Kagaku Kogaku Kaishi.

Establishment of a sensory lexicon for dried long pasta

F. Hayakawa, Yukari Kazami, Tatsuro Maeda, 2018, Journal of Sensory Studies.

Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue

Fumiyo Hayakawa, Kaoru Kohyama, Satomi Nakao, 2016 .

DIRECT MEASUREMENT OF LIP PRESSURE WHEN INGESTING SEMI-LIQUID FOOD

K. Kohyama, F. Hayakawa, Tomoko Sasaki, 2005 .

Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel

K. Kohyama, F. Hayakawa, Tomoko Sasaki, 2004, Bioscience, biotechnology, and biochemistry.

Effect of the Granular Size of Ground Meat on the Sensory Distinction and Physical Properties of Meat Patties

A. Shimada, F. Hayakawa, K. Hatae, 1994 .

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

F. Hayakawa, S. Todoriki, S. Kawamoto, 2006, Journal of food protection.

Characterization of Waxy Rice Cakes (Mochi) with Rapid Hardening Quality by Instrumental and Sensory Methods

K. Kohyama, F. Hayakawa, Tomoko Sasaki, 2013 .

Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon

F. Hayakawa, F. Takeutchi, M. Yokoyama, 2006 .

Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation

F. Hayakawa, Y. Nagano, Kazuaki Yamasaki, 2022, Molecules.

Superiority of experts over novices in trueness and precision of concentration estimation of sodium chloride solutions.

A. Kimura, Yuji Wada, T. Masuda, 2013, Chemical senses.

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

F. Hayakawa, Yukari Kazami, Takayoshi Hoshino, 2018, Journal of texture studies.

Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects

Miho Nonaka, Fumiyo Hayakawa, Kaoru Kohyama, 2007, Bioscience, biotechnology, and biochemistry.

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

A. Ikehata, F. Hayakawa, Yukari Kazami, 2020, Food chemistry.

Sucrose release from agar gels and sensory perceived sweetness

K. Kohyama, F. Hayakawa, Yukari Kazami, 2016 .

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Makoto Nakauma, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2014 .

Modulation of biting procedures induced by the sensory evaluation of cheese hardness with different definitions

Haruka Dan, Fumiyo Hayakawa, Kaoru Kohyama, 2008, Appetite.

Studies on Onomatopoeic Terms for Describing Food Properties. Part II. Characterization of Onomatopoeic Terms for Describing Food Properties.

Atsuko Shimada, Keiko Hatae, Fumiyo Hayakawa, 2000 .

Development of Japanese Texture Lexicon for Food Texture Studies

F. Hayakawa, 2013 .

COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE

Long Huang, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2008 .

Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content

K. Kohyama, F. Hayakawa, Tomoko Sasaki, 2005, Bioscience, biotechnology, and biochemistry.

Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

K. Kohyama, F. Hayakawa, Yukari Kazami, 2015 .

Vocabularies and terminologies of food texture description and characterisation

F. Hayakawa, F. Hayakawa, 2015 .

Collection and Analysis of Foods Associated with Japanese Texture Terms

K. Kohyama, F. Hayakawa, Yukari Kazami, 2011 .

Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults

K. Kohyama, F. Hayakawa, Tomoko Sasaki, 2008, Bioscience, biotechnology, and biochemistry.

Geothermal investigation of Shikabe district, Oshima Province

F. Hayakawa, E. Yokoyama, T. Wake, 1970 .

Odor ProfIle in Oxidized Unsaturated Fatty Acids and Porcine Liver

F. Hayakawa, T. Kurata, S. Im, 2003 .

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

I. Sotome, S. Isobe, F. Hayakawa, 2010, Foodborne pathogens and disease.

Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures

K. Kohyama, F. Hayakawa, M. Kumagai, 2009 .

Measurement of bite force variables related to human discrimination of left-right hardness differences of silicone rubber samples placed between the incisors.

K. Kohyama, F. Hayakawa, H. Dan, 2005, Archives of oral biology.

Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage

N. Sakurai, K. Kohyama, F. Hayakawa, 2008 .

Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects

K. Kohyama, F. Hayakawa, K. Nishinari, 2016 .

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

K. Kohyama, F. Hayakawa, Sayaka Ishihara, 2014 .