Rchr
J-GLOBAL ID：202001013345061364
Update date: May. 16, 2024
Kamei Mio
カメイ ミオ | Kamei Mio
Affiliation and department：
Job title：
researcher
Research field (3)：
Sports science
, Food sciences
, Experimental psychology
Research theme for competitive and other funds (2)：
- 2021 - 2024 間違いを正すための意欲(内省)の生理・心理メカニズムの解明
- 2013 - 2016 Electrophysiological correlates of subitizing and athletic performance
Papers (16)：
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Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe. Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses. Food Quality and Preference. 2024. 115. 105121-105121
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Mio Kamei, Misaki Nishibe, Fuyumi Horie, Yuko Kusakabe. Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): Association with willingness to eat alternative protein foods. Frontiers in Nutrition. 2024
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Hiroki Nakamoto, Shoya Hashimoto, Mio Kamei, Munenori Murata, Sachi Ikudome, Kenta Karakida, Yoshifumi Tanaka. Inhibition of Ironic Errors and Facilitation of Overcompensation Errors Under Pressure: An Investigation Including Perceived Weakness. Journal of Sport and Exercise Psychology. 2024
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Mio Kamei, Misaki Nishibe, Risa Araki, Kaoru Kohyama, Yuko Kusakabe. Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference. Appetite. 2024. 192. 107078-107078
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Naoki OKAMOTO, Kousuke NISIKAWA, Shota KAZIKAWA, Mio KAMEI. A Comparison of Coaches’Intentions and Athletes’Reactions to Use of Abusive Language. Kyoto and Shiga Journal of Physical Education, Health and Sport Sciences. 2022. 38. 1. 1-18
ｍore...
MISC (21)：
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味や香り成分の局在位置が摂食中の味や香りの感覚強度に与える影響. 日本農芸化学2023年度. 2023
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食品摂取時の感情に基づいた質の異なる「おいしさ」評価の試み. Japanese Journal of Sensory Evaluation. 2022. 27. 1. 47-47
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食感嗜好と食品選択行動の関係の検討. Japanese Journal of Sensory Evaluation. 2022. 27. 1. 49-49
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ヒトの視覚における時間サンプリング周波数と移動物体の将来位置推定との関連. 2022
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試行間のQuiet Eye時間の安定性とパフォーマンス精度の関係. 2022
ｍore...
Work history (1)：
- 2022/04 - 現在 National Agriculture and Food Research Organization Food Research Institute, NARO researcher
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