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Tetsuya Araki

department of global agricultural sciences, graduate school of agricultural and life sciences, the university of tokyo, yayoi 1-1-1, bunkyo ward, tokyo 113-8657, japan

22H指数
150论文数
1.4K被引数
收录论文 24
发表时间
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Sustainable biodiesel production: catalyst-free palm fatty acid distillate conversion to methyl esters by using a superheated methanol vapor process可持续生物柴油生产：采用超热甲醇蒸汽工艺，无催化剂地将棕榈脂肪酸蒸馏物转化为甲基酯
errSustainable Energy Fuels
IF0
err2025-12-19
err0
PREAI
errMaharani Dewi Solikhah; Soni Solistia Wirawan; Anto Tri Sugiarto; Dyah Wulandani; Shoji Hagiwara; Tetsuya Araki; Hiroshi Nabetani; Yohanes Aris Purwanto
err分享
err收藏
Effect of Taro root mucilage as a fat replacer to improve the textural and color profile of low-fat mozzarella cheese木薯根粘液作为脂肪替代品对低脂马苏里拉奶酪质地和色泽特性的影响
errJournal of Food Science and Technology
IF3.3
err2025-10-22
err0
PREAI
errAqsa Akhtar; Tetsuya Araki; Daisuke Nei; Nauman Khalid
err分享
err收藏
Formulation characteristics and physical stability of legume protein-stabilized monodisperse oil-in-water emulsions prepared using the microchannel emulsification method豆类蛋白稳定的单分散水包油乳液的配方特性及其物理稳定性，采用微通道乳化法制备
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-05-25
err0
PREAI
errJinhyun Park; Takumi Umeda; Tetsuya Araki; Isao Kobayashi
err分享
err收藏
A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis通过化学和流变学分析，比较以罗勒籽和芋头根粘液为天然脂肪替代品的低脂马苏里拉奶酪。
errJOURNAL OF AGRICULTURE AND FOOD RESEARCH
IF6.2
err2025-02-01
err1
errOAAI
errAkhtar, Aqsa; Araki, Tetsuya; Kamata, Tatsuki; Nei, Daisuke
err分享
err收藏
Trajectories of plant-based diet indices and the associated risk of hypertension among Chinese adults: a cohort study based on the China Health and Nutrition Survey 2004-2015
errNUTRITION JOURNAL
IF3.8
err2024-12-03
err0
errOAAI
errZhao, Yajie; Gao, Qian; Zhang, Junyan; Wang, Juping; Araki, Tetsuya; Zhao, Junkang
err分享
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Dietary pattern transition and its nutrient intakes and diet quality among Japanese population: results from the 2003-2019 National Survey
errPUBLIC HEALTH NUTRITION
IF3
err2024-10-21
err0
errOAAI
errSakai, Yui; Rahayu, Yen Yen Sally; Zhao, Yajie; Araki, Tetsuya
err分享
err收藏
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2023-09-01
err6
errOAAI
errAkhtar, Aqsa; Nasim, Iqra; Din, Muhammad Saeed Ud; Araki, Tetsuya; Khalid, Nauman
err分享
err收藏
Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives柑橘natsudaidai果皮废料作为天然食品添加剂来源的利用与评价
errFOOD CHEMISTRY
IF9.8
err2022-03-01
err21
errOAAI
errMatsuo, Yu; Akita, Kanako; Taguchi, Honoka; Fujii, Shuji; Yoshie-Stark, Yumiko; Araki, Tetsuya
err分享
err收藏
The recent rise of craft chocolate in Japan: A 2019 snapshot日本工艺巧克力的近期兴起: 2019快照
errJOURNAL OF AGRICULTURE AND FOOD RESEARCH
IF6.2
err2022-03-01
err0
errOAAI
errCadby, Jeana; Araki, Tetsuya
err分享
err收藏
Evaluation of Disparities in Adults' Macronutrient Intake Status: Results from the China Health and Nutrition 2011 Survey
errNUTRIENTS
IF5
err2021-08-30
err4
errOAAI
errZhao, Yajie; Araki, Tetsuya
err分享
err收藏
Breaking the mold: Craft chocolate makers prioritize quality, ethical and direct sourcing, and environmental welfare打破模式: 工艺巧克力制造商优先考虑质量，道德和直接采购以及环境福利
errJOURNAL OF AGRICULTURE AND FOOD RESEARCH
IF6.2
err2021-06-01
err14
errOAAI
errCadby, Jeana; Araki, Tetsuya; Villacis, Alexis H.
err分享
err收藏
Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel
errFOOD CHEMISTRY
IF9.8
err2019-05-01
err50
PREAI
errMatsuo, Yu; Miura, Larissa Akari; Araki, Tetsuya; Yoshie-Stark, Yumiko
err分享
err收藏
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2017-12-01
err70
PREAI
errKono, Shinji; Kon, Madoka; Araki, Tetsuya; Sagara, Yasuyuki
err分享
err收藏
ANN modeling for optimum storage condition based on viscoelastic characteristics and sensory evaluation of frozen cooked rice
errINTERNATIONAL JOURNAL OF REFRIGERATION
IF3.8
err2016-05-01
err13
PREAI
errKono, Shinji; Kawamura, Izumi; Araki, Tetsuya; Sagara, Yasuyuki
err分享
err收藏
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2015-03-14
err5
PREAI
errMaeda, Tatsuro; Kokawa, Mito; Nango, Nobuhito; Miura, Makoto; Araki, Tetsuya; Yamada, Masaharu; Takeya, KAiji; Sagara, Yasuyuki
err分享
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Household income, living and working conditions of dumpsite waste pickers in Bantar Gebang: Toward integrated waste management in Indonesia
errRESOURCES CONSERVATION AND RECYCLING
IF10.9
err2014-08-01
err50
PREAI
errSasaki, Shunsuke; Araki, Tetsuya; Tambunan, Armansyah Halomoan; Prasadja, Heru
err分享
err收藏
Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia
errWASTE MANAGEMENT & RESEARCH
IF4.3
err2014-06-18
err26
PREAI
errSasaki, Shunsuke; Araki, Tetsuya
err分享
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Employer-employee and buyer-seller relationships among waste pickers at final disposal site in informal recycling: The case of Bantar Gebang in Indonesia
errHABITAT INTERNATIONAL
IF7
err2013-10-01
err50
PREAI
errSasaki, Shunsuke; Araki, Tetsuya
err分享
err收藏
Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2012-10-12
err12
PREAI
errKokawa, Mito; Sugiyama, Junichi; Tsuta, Mizuki; Yoshimura, Masatoshi; Fujita, Kaori; Shibata, Mario; Araki, Tetsuya; Nabetani, Hiroshi
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err收藏
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging通过荧光指纹成像定量分析面团中不同混合阶段的面筋，淀粉和气泡的分布
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2012-01-01
err34
PREAI
errKokawa, Mito; Fujita, Kaori; Sugiyama, Junichi; Tsuta, Mizuki; Shibata, Mario; Araki, Tetsuya; Nabetani, Hiroshi
err分享
err收藏

研究方向

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