Atsuhiro Saita*, Kosuke Yamamoto*, Alexander Raevskiy*, Ryo Takei, Hideaki Washio, Satoshi Shioiri, Nobuyuki Sakai, *equal contribution. Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words. Foods. 2021. 10. 8. 1724-1724
Kosuke Yamamoto, Kaiji Yamamichi, Ryo Takei, Hideaki Washio, Nobuyuki Sakai. Palatability and crispness of Japanese rice crackers (Kakinotane): Preliminary study with Temporal Drivers of Liking (TDL) method. CHEMICAL SENSES. 2019. 44. 2. E1-E2
Palatability and crispness: A preliminary study of snack palatability with Temporal Drivers of Liking (TDL) method,
(Pangborn Sensory Science Symposium 2019)