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Kyouno Nobuyuki
Kyouno Nobuyuki
Sensory system
Spectral line
Near-infrared spectroscopy
Chemistry
Analytical chemistry
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味噌の品質に及ぼす揮発性化合物の影響【JST・京大機械翻訳】
2021
Lwt - Food Science and Technology
Wang Shuo
Liu Xiao‐fang
Tamura Takehiro
Kyouno Nobuyuki
Zhang Han
Chen Jie-yu
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日本の発酵醤油の品質を予測するためのモデルのための関連変数選択のための圧縮センシングの応用【JST・京大機械翻訳】
2020
Innovative Food Science and Emerging Technologies
Wang Shuo
Liu Beiyi
Xu Li
Tamura Takehiro
Kyouno Nobuyuki
Liu Xiao‐fang
Zhang Han
Akiyama Yoshinobu
Chen Jie-yu
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Relationships between Visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce
2016
Zhang Han
Waizumi Yuya
Wang Shuo
Liu Xiao‐fang
Watanabe Takayuki
Tamura Takehiro
Kyouno Nobuyuki
Miao Yelian
Chen Jie-yu
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Correlating Visible/Near Infrared Spectra with Sensory Evaluation Values of Miso Paste
2016
Chen Jie-yu
Waizumi Yuya
Wang Shuo
Liu Xiao‐fang
Zhang Han
Watanabe Takayuki
Tamura Takehiro
Kyouno Nobuyuki
Miao Yelian
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