研究者
J-GLOBAL ID:202201005322813573
更新日: 2022年05月08日 李 心悦
リ シンユエ | LI Xinyue
所属機関・部署: 職名:
研究員
ホームページURL (1件): http://www.naro.affrc.go.jp/laboratory/nfri/ 研究分野 (2件):
農業環境工学、農業情報工学
, 食品科学
研究キーワード (7件):
近赤外分光法
, 蛍光指紋
, オミクス解析
, ケモメトリックス
, 多変量解析
, 食品の品質
, 食品工学
論文 (9件): -
Xinyue Li, Yasuyo Sekiyama, Nobutaka Nakamura, Yoko Suzuki, Mizuki Tsuta. Estimation of komatsuna freshness using visible and near-infrared spectroscopy based on the interpretation of NMR metabolomics analysis. FOOD CHEMISTRY. 2021. 364
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Xinyue Li, Mizuki Tsuta, Fumiyo Hayakawa, Yuko Nakano, Yukari Kazami, Akifumi Ikehata. Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography -mass spectrometry metabolomics. FOOD CHEMISTRY. 2021. 343
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Mito Kokawa, Azusa Hashimoto, Xinyue Li, Mizuki Tsuta, Yutaka Kitamura. Estimation of 'Hass' Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement. FOOD ANALYTICAL METHODS. 2020. 13. 4. 892-901
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Xinyue Li, Mizuki Tsuta, Fukuyo Tanaka, Masatoshi Tsukahara, Keiko Tsukahara. Assessment of Japanese Awamori Spirits Using UV-VIS Spectroscopy. FOOD ANALYTICAL METHODS. 2020. 13. 3. 726-734
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Xinyue Li, Mito Kokawa, Sheuli Afroz, Tamotsu Tanaka, Yutaka Kitamura. Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion. FOOD RESEARCH INTERNATIONAL. 2019. 121. 926-932
もっと見る 講演・口頭発表等 (3件): -
The evaluation of komatsuna freshness using visible-near infrared spectroscopy
(36th NIR Forum 2020)
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Prediction of Tomato Sensory Quality Using Vis-NIR Spectroscopy
(NIR 2019 (ICNIRS) 2019)
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UV-VIS Spectroscopy for the Rapid Assessment of Multiple Attributes of Awamori-the Oldest Distilled Liquor in Japan
(The Sixth Asian NIR Symposium 2018)
学位 (1件): 前のページに戻る