Rchr
J-GLOBAL ID:201801000013969882   Update date: Apr. 16, 2021

Nakano Yuko

ナカノ ユウコ | Nakano Yuko
Affiliation and department:
Job title: Researcher
Research field  (1): Food sciences
Papers (7):
  • 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
  • NAKANO Yuko, HAYAKAWA Fumiyo, KASAI Midori. Effect of Temperature, Taste, and Flavor on Intraoral Granular Sensations. Journal of th NARO Research and Development. 2020. 5. 49-56
  • 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. 84. 12. 2569-2575
  • Yuko NAKANO, Fumiyo HAYAKAWA, Midori KASAI. Evaluation of Intraoral Sensations Produced by Particles in Carrot Puree. Journal of Cookery Science of Japan. 2020. 53. 3. 177-186
  • Fumiyo Hayakawa, Akira Ando, Yukari Kazami, Yuko Nakano, Tiejun Zhao, Akimasa Nakano. Multiple Evaluation of Flavor and Texture in Tomatoes Produced under Long-term Hydroponic Culture That Identifies the Differences among Cultivars and Harvest Periods. Nippon Shokuhin Kagaku Kogaku Kaishi. 2019. 66. 11. 408-419
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