Mito Kokawa

University of Tsukuba

H指数:17

被引数:1,036

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Glowing cradles: Hatching larvae of the longhorn beetle Schwarzerium quadricolle remain in fluorescent eggshells

发光的摇篮：长角甲虫 <i>S</i><i>chwarzerium quadricolle</i> 的孵化幼虫留在荧光卵壳中

Ecology

IF4.3

2026-10-040

PRE

Fluorescence Fingerprint Imaging of Grape Reveals Interference by Aromatic Amino Acids to Catechin-Like Autofluorescence

葡萄荧光指纹成像揭示了芳香族氨基酸对类儿茶素自体荧光的干扰

Food and Bioprocess Technology

IF5.8

2026-09-030

PRE

Effects of ultrasound and weak alkaline electrolyzed water on hydration behavior and structural characteristics of polished rice

超声波和弱碱性电解水对抛光米吸水行为和结构特性的影响

Applied Food Research

IF6.2

2026-09-010

OAAI

Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying

利用微湿磨和喷雾干燥制备未熟温州蜜柑全果的浆料和粉末

Food Science and Technology Research

IF0.9

2026-01-010

PRE

Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein

不同乳状凝胶和挤压温度对大豆蛋白高水分挤压加工肉替代品结构性质的影响

Food Hydrocolloids

IF12.4

2025-08-270

PRE

Optimized submerged cultivation for γ-aminobutyric acid (GABA)-enriched sprouts from brown rice

以糙米为原料的γ-氨基丁酸（GABA）富集芽苗的优化浸没培养

APPLIED FOOD RESEARCH

IF6.2

2025-06-010

OAAI

Assessing robust prediction models without test datasets: A causal discovery approach on near-infrared spectra

在没有测试数据集的情况下评估稳健的预测模型: 近红外光谱的因果发现方法

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

IF3.8

2025-02-011

PRE

Use of microscale heterogeneity in samples for spectral factorization-A strategy to build robust prediction models for nondestructive analyses

FOOD CHEMISTRY

IF9.8

2024-12-010

PRE

Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-07-153

PRE

Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics

JOURNAL OF FOOD SCIENCE

IF3.4

2024-05-160

PRE

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

FOOD CHEMISTRY

IF9.8

2024-04-010

PRE

Estimation of Apple Mealiness by Means of Laser Scattering Measurement

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-04-033

Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-08-013

OAAI

Effects of roasting on storage degradability and processing suitability of brown rice powder

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0111

OAAI

Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method

BIOSCIENCE REPORTS

IF4.7

2021-05-205

OAAI

Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-02-095

PREAI

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-08-019

OAAI

Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-011

PREAI

Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-04-013

OAAI

Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable selection method

使用偏最小二乘判别分析和逐步选择性比率变量选择法通过荧光指纹对1-甲基环丙烯处理的苹果进行分类

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

IF3.8

2018-04-0111

PREAI

Mito Kokawa

个人简介

教育背景

工作经历

荣誉奖项

研究方向