Hayakawa Fumiyo

ハヤカワフミヨ | Hayakawa Fumiyo

Affiliation and department：
Research theme for competitive and other funds (17)：

2021 - 2025 味覚のバイオリズムを知ることで豊かな生活を実現:味覚変動の解明と応用
2019 - 2023 テクスチャー用語を手がかりとする「かたさ・やわらかさ」の要素分類と食嗜好の解析
2019 - 2022 Flavor-omics analysis of Japanese traditional seasonings for inheritance of objective flavor expression
2018 - 2021 Construction of evaluation system of property control and taste response of novel rice starch aimed at utilization of rice higher-order function
2015 - 2019 Characterization of "nebari texture" unique to Japanese diet and its application to dietary education

Show all

Papers (43)：

Hisako Arimoto, Fumiyo Hayakawa, Yuko Nakano, Hiroko Mochizuki, Masayoshi Saito. NHK「きょうの料理」に掲載された味噌を使った料理と味噌汁の変遷. Journal for the Integrated Study of Dietary Habits. 2023. 33. 3. 149-155
Yoshihiro UENISHI, Junko YAMAMOTO, Yuko NAKANO, Mizuki TSUTA, Akifumi IKEHATA, Fumiyo HAYAKAWA, Yukari KAZAMI. An Analysis on the Relationship between Taste Sensitivities and Consumer Preferences. Journal of Food System Research. 2022. 28. 4. 262-267
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. 128470-128470
Nobuyuki Hayashi, Tomomi Ujihara, Fumiyo Hayakawa, Yuko Nakano, Tomoko Kawakami, Hidekazu Ikezaki. Standardization of tomato juice tastes using a taste sensor approach. Bioscience, Biotechnology, and Biochemistry. 2020. 1-7
Kazuko Takagi, Kazuyuki Yamazaki, Yuzo Mizukami, Fumiyo Hayakawa, Fang He, Masaru Hiramatsu. Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk. Nippon Shokuhin Kagaku Kogaku Kaishi. 2020. 67. 7. 230-235

ｍore...

MISC (29)：

田中福代, 早川文代, 望月寛子, 中野優子, 風見由香利, 岡崎圭毅, 増田甚八, 増田甚八, 朽方ひかり, 朽方ひかり, et al. リンゴの香気成分プロファイル事例と風味推定への試み. 日本食品科学工学会大会講演集. 2022. 69th
田中福代, 岡崎圭毅, 岩波宏, 早川文代, 立木美保, 本多親子. 収穫後処理による果実の香りの調整. 日本食品科学工学会大会講演集. 2021. 68th
早川文代, 中野優子, 風見由香利, 中野有加, 趙鉄軍, 蔦瑞樹, 池羽田晶文. ミニトマトの分析型官能評価法の開発とリモート評価への適用. 日本食品科学工学会大会講演集. 2021. 68th
Fukuyo Tanaka, Fumiyo Hayakawa, Miho Tatsuki. Flavor and Texture Characteristics of 'Fuji' and Related Apple (Malus domestica L.) Cultivars, Focusing on the Rich Watercore. MOLECULES. 2020. 25. 5
早川文代, 風見由香利, 関山恭代, 関山恭代, 矢野裕之. Quality evaluation study on the gluten-free rice breads. 農研機構研究報告食品研究部門(Web). 2019. 3. 3. 9-17 (WEB ONLY)-17

ｍore...

Books (1)：

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page