研究者
J-GLOBAL ID:201601010681531237   更新日: 2024年01月24日

和田森 由紀子

ワダモリ ユキコ | Wadamori Yukiko
所属機関・部署:
職名: Research Associate
研究分野 (2件): 外科系歯学 ,  食品科学
論文 (8件):
  • Esther Hee-Jung Kim, Arran Wilson, Lidia Motoi, Suman Devi Mishra, John Alex, er Monro, S. G. Parkar, Doug Rosendale, Halina Stoklosinski, Carel Michael Hutchings Jobsis, et al. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food & Function. 2022
  • Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Future Foods. 2022. 5. 100134-100134
  • Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P Morgenstern, Arran J Wilson, Deepa Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, et al. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Food & function. 2022
  • Esther H.J. Kim, Dulce Paredes, Lidia Motoi, Markus Eckert, Yukiko Wadamori, Jennifer Tartaglia, Cath Wade, Carter Green, Duncan H. Hedderley, Marco P. Morgenstern. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Research International. 2020. 109883-109883
  • Morgenstern Marco P, Paredes Duice, Kim Esther H-J, Motoi Lidia, Eckert Markus, Wadamori Yukiko, Green Carter. Dynamic perception of encapsulated flavors. CHEMICAL SENSES. 2018. 43. 4. E47
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MISC (5件):
学位 (2件):
  • Master of Science (Lincoln University)
  • Bachelor of Dentistry (Tokyo Medical and Dental University)
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