秦葳

シンイ | QIN WEI

所属機関・部署：
職名：助教
競争的資金等の研究課題 (2件)：

論文 (9件)：

Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa. Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods. 2022. 11. 23. 3892-3892
Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa. Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion. Journal of Food Process Engineering. 2022. 46. 1
Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa. Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion. Food Science and Human Wellness. 2022. 11. 3. 669-675
Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa. Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process. Food and Bioprocess Technology. 2021. 15. 1. 82-91
Florencio Collado Reginio, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa. Bio-properties of Saba banana (Musa ‘saba’, ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion. Scientific Reports. 2020. 10. 1

書籍 (1件)：

学歴 (2件)：

経歴 (3件)：

受賞 (2件)：

2022/11 - Mae Fah Luang University 4th ICAAI2022 Oral Presentation Award - Gold Medal
2022/08 - International Symposium on Tea Science and Traditional Medicine Research Best Presentation Award

所属学会 (2件)：

農業施設学会 , 美味技術学会

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秦 葳