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粉川 美踏

Kokawa, Mito

生命環境系 , 准教授
Institute of Life and Environmental Sciences , Associate Professor

http://agrofoodprocess.jp/

http://mitokokawa.web.fc2.com/

TSUKUBA FUTURE #126：食べ物のおいしさを、食べずに評価する

2024-04-10

粉川 美踏
スパイス抽出液の特性を光で推定する方法を開発

2023-12-14

粉川 美踏
TRiSTAR第1期プリフェロー（2022年前期）粉川 美踏

2022-04-01

粉川 美踏
食品の成分や食感を可視化「おいしさ」追求し明るい食卓へ

2018-01-09

粉川 美踏
オープンアクセス版の論文は「つくばリポジトリ」で読むことができます。
  1. 1. Enhancing spectral interpretability and band selection prior to prediction model development via CAKE Nguyen, Minh-Quan; Tsuta, Mizuki; KOKAWA, Mito
      Talanta 310: (2026)
  2. 2. Effects of ultrasound and weak alkaline electrolyzed water on hydration behavior and structural characteristics of polished rice Zhang, Xiaodi; 北村豊; KOKAWA, Mito; Wu, Yitong
      Applied Food Research 6: (2026)
  3. 3. Fluorescence Fingerprint Imaging of Grape Reveals Interference by Aromatic Amino Acids to Catechin-Like Autofluorescence Fujikawa, Mako; Yui, Shusuke; Bui, Thi Bao Chau; Kitamura, YutakaKOKAWA, Mito
      Food and Bioprocess Technology 19: (2026)
  4. 4. Visualization of polyphenol distribution in persimmons using fluorescence fingerprint imaging Yui, Shusuke; Fujikawa, Mako; Bui, Thi Bao Chau; Kitamura, YutakaKOKAWA, Mito
      Journal of Food Measurement and Characterization 20: (2026)
  5. 5. Ultrasound-assisted soaking followed by resting enhances hydration efficiency and reduces energy consumption in brown rice Zhang, Xiaodi; Orita, Moka; 北村豊; KOKAWA, Mito
      Engineering in Agriculture, Environment and Food (2026)
  6. 6. Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying Ishida, Kyohei; Kitamura, Yutaka; Kokawa, Mito
      FOOD SCIENCE AND TECHNOLOGY RESEARCH 32: 59 (2026) Semantic Scholar
  7. 7. Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein Bo, Liu; 北村豊; KOKAWA, Mito
      Food Hydrocolloids 172: (2026)
  8. 8. 分光分析による食品の非破壊評価に関する研究 粉川, 美踏
      日本食品工学会誌 26: (2025) Semantic Scholar
  9. 9. Optimized submerged cultivation for γ-aminobutyric acid (GABA)-enriched sprouts from brown rice LI, Yu; NGUYEN, Minh-Quan; BUI, Thi Bao Chau; Kitamura, YutakaKOKAWA, Mito
      Applied Food Research 5: (2025)
  10. 10. Effect of inlet temperature in combination process with micro wet milling and spray drying to physical and chemical properties of white button mushroom (Agaricus bisporus) powder KUSUNOKI, Kodai; KITAMURA, Yutaka; KOKAWA, Mito; KARTIKAWATI, Muliasari
      Engineering in Agriculture, Environment and Food 17: 125 (2025)
  11. 11. Assessing robust prediction models without test datasets: A causal discovery approach on near-infrared spectra Nguyen, Minh-Quan; Tsuta, Mizuki; Kokawa, Mito
      CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS 257: (2025) Semantic Scholar
  12. 12. Effect of spray freeze drying and protectants on characteristics of probiotic (Lactobacillus plantarum KT-2) powder 楠広大; KOKAWA, Mito; 北村豊
      Engineering in Agriculture, Environment and Food (2025)
  13. 13. Microstructural Modification and Sorption Capacity of Green Coffee Beans Dong, Weixue; Kitamura, Yutaka; KOKAWA, Mito; Suzuki, Taroh (+1 著者) Rasool Khan
      Foods 13: 3398 (2024)
  14. 14. Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans Zhao, Na; Kokawa, Mito; Suzuki, Taroh; Khan, Amini Rasool (+2 著者) Kitamura, Yutaka
      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Epub: (2024) Semantic Scholar
  15. 15. Use of microscale heterogeneity in samples for spectral factorization—A strategy to build robust prediction models for nondestructive analyses Sano, Michiko; Yamashita, Tsuyoshi; Kitamura, Yutaka; KOKAWA, Mito
      Food Chemistry 460: (2024)
  16. 16. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics Shinichiro, Hatakeyama; Masayuki, Akiyama; Takuya, Yamaguchi; Daisho, Yoshihara (+4 著者) Yutaka, Kitamura
      JOURNAL OF FOOD SCIENCE 86: 3330 (2024)
  17. 17. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics Kokawa, Mito
      JOURNAL OF FOOD SCIENCE (2024)
  18. 18. Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts Bui, Thi Bao Chau; Iida, Daiki; Kitamura, Yutaka; Kokawa, Mito
      FOOD CHEMISTRY 438: 138028 (2024) Semantic Scholar
  19. 19. Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs Kartikawati, Muliasari; Kitamura, Yutaka; Kokawa, Mito; Hamatani, MaretoSoejima, Takashi
      JOURNAL OF POULTRY SCIENCE 60: (2023) Semantic Scholar
  20. 20. 湿式微粉砕機で調製したスパイスペーストの特性および香気成分放出挙動の解明 小川, 夏美; Bui, Thi Bao Chau; 小林, 誠; 草野, 都 (+1 著者) 北村豊
      NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI (2023)
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  1. 1. ポストハーベスト工学 粉川, 美踏
    株式会社 朝倉書店 2026年4月 (ISBN: 9784254410440)
  2. 2. IoT and AI in Agriculture: Smart Automation Systems for increasing Agricultural Productivity to Achieve SDGs and Society 5.0 KOKAWA, Mito
    Springer, Singapore 2024年7月 (ISBN: 9789819712632)

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