Yukari Kazami

发表

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

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

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

Yasumasa Baba, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2006 .

Classification of Japanese Texture Terms

Kaoru Kohyama, Yasumasa Baba, Fumiyo Hayakawa, 2013 .

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.

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

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

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 .

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

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

Collection and Analysis of Foods Associated with Japanese Texture Terms

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