Researcher Database

KUNIEDA SATOMI

Department / Course College of Gastronomy Management Department of Gastronomy Management

Title / Position Professor

Papers
1.	2020/02/11	Optimal Fermentation Conditions and Storage Period of Fermented Beverages Made from Demineralized Whey Using Kluyveromyces marxians │ Journal of Food Science and Nutrition Research │ 3 (1),pp.1-17 (Co-authored)
2.	2019/11/05	Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus │ International Journal of Food Science and Technology │ 55 (4),pp.1-7 (Co-authored)
3.	2019	Saltiness intensity enhancements by odor of soy sauce synchronized with breathing │ 24 (1),pp.77-82 (Co-authored)
4.	2016/11	P1-027 Effect of fragrance on prefrontal cortex activity during the working memory task: A near-infrared spectroscopy study │ Chemical Senses │ 41 (9) (Co-authored)
5.	2016/11	P2-068 The development of “KOKU” providing flavor │ 49 (9) (Co-authored)
6.	2016	Effects of odor of camphor on cerebral cortex activity during performing the working memory task : A near-infrared spectroscopy study │ journal of aroma science technology and safety │ 17 (2),pp.154-159 (Co-authored)
7.	2015/12	A Tea Flavor Wheel for Flavor Creation of RTD-Tea Beverages │ The Japanese journal of taste and smell research │ 22 (3),pp.479-482 (Sole-authored)
8.	2015/09	Influences of Aroma on Human and Society : Exploring Possibilities of Flavor and Fragrance from Our Sensitivity and Preferences │ Science and industry │ 89 (9),pp.295-302 (Sole-authored)
9.	2015/04	Importance and Use of Sensory Evaluation Techniques in Food Development │ 50 (4),pp.4-7 (Sole-authored)
10.	2015	A study of the coffee flavor for the RTD-coffee products by using TDS and Napping │ 266,pp.43-50 (Sole-authored)
11.	2014	The current state and future prospects of sensory evaluation │ 45 (5),pp.332-343 (Sole-authored)
12.	2013	The odor of Osmanthus fragrans helps appetite-suppression │ 20 (3),pp.405-406 (Co-authored)
13.	2013	A study of Temporal Dominance of Sensations (TDS) for flavordevelopment │ journal of aroma science technology and safety │ 14 (1),pp.29-35 (Sole-authored)
14.	2012/12	Sensory properties of yogurt flavor by Temporal Dominance of Sensations (TDS) │ The Japanese journal of taste and smell research │ 19 (3),pp.481-484 (Co-authored)
15.	2012/11	Can infants form cross-modal association between visual and olfactory information? : Associative learning using novel odor │ 112 (283),pp.7-12 (Co-authored)
16.	2012/02/10	Infant visual preference for fruit enhanced by congruent in-season odor │ Appetite │ 58 (3),pp.1070-1075 (Co-authored)
17.	2011/12	Effect of flavor presentation method on gustatory and flavor evaluation in human │ The Japanese journal of taste and smell research │ 18 (3),pp.417-420 (Co-authored)
18.	2011/12	A study of the image congruency between bottle appearance and fragrance of perfume │ The Japanese journal of taste and smell research │ 18 (3),pp.583-586 (Co-authored)
19.	2011	The odor effect on cognition and behavior of human │ 42 (5),pp.354-360 (Sole-authored)
20.	2010/03/01	Odor liking and food preference evoked from fruit flavors │ Chemical Senses │ 35 (3) (Co-authored)
21.	2010	Sensory evaluation terms for soup stocks of dried bonito and other dried fishes │ Japanese Journal of Sensory Evaluation │ 14 (1-2),pp.34-39 (Co-authored)
22.	2009	The role of flavor-interaction of the flavor and the other sensory stimulus │ 10 (1),pp.8-13 (Sole-authored)
23.	2007	Odor of Osmanthus fragrans affects orexin level in rats and ingestion behavior in humans │ J-STAGE home Browse All journals All subject areas All publishers About J-STAGE J-STAGE overview For readers For authors J-STAGE networks worldwide Public data about J-STAGE Support & News News Other J-STAGE services Contact Operation confirmed browser Sign in Cart EN English 日本語 Proceedings of Annual Meeting of the Physiological Society of Japan │ 2007 (0),pp.136-136 (Co-authored)
24.	2003	Investigation of Oral-care consciousness for the research of fresh breath and freshness │ Japan Journal of Sensory Evaluation │ 7 (2),pp.124-131 (Sole-authored)
25.	2002	The relation of olfactory sensitivity with age and food preference │ Journal of Japanese Journal of Sensory Evaluation │ 6 (1),pp.28-35 (Co-authored)
26.	2000	Odor Sensitivity in the Japanese Middle Age:―Relationships among age, eating habits and olfactory sensitivity― │ Japanese Journal of Sensory Evaluation │ 4 (1),pp.35-44 (Co-authored)
27.	1998/05	The Role of Flavors in the Taste and Smell │ (39),pp.94-97 (Sole-authored)