Please go to my research map page for the newest list of published papers.

Awards

  1. Poster Award: Kokawa, M., Van Beers, R., Keresztes, C.J., Aernouts, B., Saeys, W., Scattering properties of meat and its relation to microstructure, 17th International Conference on Near Infrared Spectroscopy, 22.10.2016, Foz do Iguassu, Brazil

  2. Poster Award: Kokawa, M., Ikegami, S., Chiba, K., Koishibara, Y., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Prediction of maturing indexes of cheese using the fluorescence fingerprint, 61st annual meeting of the Japanese Society for Food Science and Technology, 29.8.2014, Fukuoka, Japan

  3. Best Original Paper Award: Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H., Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio, Food Science and Technology Research, 75(11), 2112-2118, 28.8.2014, Fukuoka, Japan

  4. Best Poster Award: Kokawa, M., Sugiyama, J., Tsuta, M., Fujita, K., Yoshimura, M., Shibata, M., Araki, T., Nabetani, H., Visualization of the distribution of gluten, starch and butter in pastry dough by use of luminescence fingerprint, The Japanese Society for Food Science and Technology Kanto-branch meeting, 7.3.2013, Tokyo, Japan

  5. Japan NMO Outstanding Contribution Award: Kokawa, M., Tsuta, M., Sugiyama, J., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., and Nabetani, H., Quantitative Visualization of the Distribution of Gluten and Starch in Model Dough with Fluorescence Fingerprint Imaging, International Conference of Agricultural Engineering, CIGR-AgEng2012. 8-12.7.2012, Valencia, Spain

  6. Best Student Oral Presentation Award: Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., Nabetani, H., Visualization of the distribution of multiple constituents in bread dough by use of fluorescence fingerprint imaging, 11th International Congress on Engineering and Food, 22-26.5.2011, Athens, Greece

  7. Best Poster Prize: Kokawa, M., Fujita, K., Sugiyama, J., Shibata, M., Sugiyama, T., Tsuta, M., Araki, T., Nabetani, H., Visualization of the Gluten Distribution in Dough by Using the Excitation-Emission Matrix, 1st International Congress on Food Technology, 3-6.11.2010, Antalya, Turkey

  8. Best Oral Presentation: Kokawa, M., Fujita, K., Sugiyama, J., Shibata, M., Tsuta, M., Araki, T., Nabetani, H., Visualization method of gluten and starch in bread dough using the Excitation-Emission Matrix, Annual meeting of the Japanese Society for Food Science and Technology, 4.8.2010, Tokyo, Japan


Original Papers (International Journals)

  1. Chiba, A., Kokawa, M., Tsuta, M., and Todoriki, S. (2019) Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre, International Dairy Journal 91, 129-136.
    link

  2. Li, X., Kokawa, M., Afroz, S., Tanaka, T., and Kitamura, Y. (2019). Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion, Food Research International.(in press).
    link

  3. Van Beers, R., Kokawa, M., Aernouts, B., Watté, R., De Smet, S., Saeys, W.(2018). Evolution of the bulk optical properties of bovine muscles during wet aging. Meat Science, 136 (Supplement C), 50-58.
    link

  4. Trivittayasil, V., Tsuta, M., Kasai, S., Matsuo, Y., Sekiyama, Y., Shoji, T., Aiyama, R., Kokawa, M., and Sugiyama, J. (2018) Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable selection method, Chemometrics and Intelligent Laboratory Systems.

  5. Li, X., Kokawa, M., Kitamura, Y. (2018). Influence of micro wet milling parameters on the processing of Komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid. Journal of Food Engineering, 217(Supplement C), 50-57.
    link

  6. Tsai, F. H., Kitamura, Y., Kokawa, M. (2017). Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads. Carbohydrate Polymers, 174, 1069-1077.
    link

  7. Tsai, F.H., Kitamura, Y., Kokawa, M. (2017). Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology, International Journal of Biological Macromolecules, 96, 600-610.
    link

  8. Tsai, F.-H., Chiang, P.-Y., Kitamura, Y., Kokawa, M., Islam, M.Z., (2017). Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics, Food Hydrocolloids 62, 140-148.
    link

  9. Trivittayasil, V., Kameya, H., Shoji, T., Tsuta, M., Kokawa, M., Sugiyama, J. (2017). Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method, Food Chemistry,
    link

  10. Li, X., Kokawa, M., and Kitamura, Y. (2017) Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process, Food Science and Technology Research 23, 517-523.
    link

  11. Kokawa, M., Suzuki, Y., Suzuki, Y., Yoshimura, M., Trivittayasil, V., Tsuta, M., Sugiyama, J. (2017). Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread, Journal of Cereal Science, 73, 33-39.
    link

  12. Kokawa, M., Maeda, T., Morita, A., Araki, T., Yamada, M., Takeya, K., Sagara, Y. (2017). The effects of mixing and fermentation times on chemical and physical properties of white pan bread. Food Science and Technology Research, 23, 181-191.
    link

  13. Islam, M. Z., Kitamura, Y., Kokawa, M., Monalisa, K., Tsai, F.-H., Miyamura, S., (2017). Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (citrus unshiu) juice with pulp powder, Food Bioproducts Processing, 101, 132-144.
    link

  14. Islam, M. Z., Kitamura, Y., Kokawa, M., Monalisa, K., (2017). Degradation kinetics and storage stability of vacuum spray-dried micro wet-milled orange juice (citrus unshiu) powder, Food Bioprocess Technology, 1-13.
    link

  15. Houjyo, K., Sugiyama, J., Kokawa, M., Fujita, K., Yuge, W., Nozaki, R., Itoh, T. (2017). Effect of emulsification on the physical properties of high-amylose rice gel, Food Science and Technology Research, 23, 221-228.
    link

  16. Tsai, F.-H., Chiang, P.-Y., Kitamura, Y., Kokawa, M., Khalid, N., (2016). Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract, RSC Advances, 6, 91361-91369.
    link

  17. Nakamura, M., Kitamura, Y., Kokawa, M. (2016). Development of a Cheese-type Food Using Rice Milk, Food Science and Technology Research, 22(5).
    link

  18. Mita Mala, D., Yoshimura, M., Kawasaki, S., Tsuta, M., Kokawa, M., Trivittayasil, V., Sugiyama, J., Kitamura, Y., (2016). Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface, LWT - Food Science and Technology 68, 14-20.
    link

  19. Kokawa, M., Nishi, K., Ashida, H., Trivittayasil, V., Sugiyama, J., Tsuta, M. (2016). Predicting the heating temperature of soymilk products using fluorescence fingerprints, Food Bioprocess Technology, 1-7.
    link

  20. Trivittayasil, V., Tsuta, M., Imamura, Y., Sato, T., Obata, A., Otomo, H., Kokawa, M., Sugiyama, J., Fujita, K., Yoshimura, M., (2015). Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices, Journal of the Science of Food and Agriculture 96, 1167-1174.
    link

  21. Maeda, T., Kokawa, M., Nango, N., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y., (2015). Development of a quantification method of the gluten matrix in bread dough by fluorescence microscopy and image analysis, Food and Bioprocess Technology 8(6), 1349-1354.
    link

  22. Kokawa, M., Yokoya, N., Ashida, H., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., (2015). Visualization of gluten, starch, and butter in pie pastry by fluorescence fingerprint imaging, Food and Bioprocess Technology, 8(2), 409-419.
    link

  23. Kokawa, M., Ikegami, S., Chiba, A., Koishihara, H., Trivittayasil, V., Tsuta, M., Fujita, K., Sugiyama, J., (2015). Measuring cheese maturation with the fluorescence fingerprint, Food Science and Technology Research, 21(4), 549-555.
    link

  24. Yoshimura, M., Sugiyama, J., Tsuta, M., Fujita, K., Shibata, M., Kokawa, M., Oshita, S., Oto, N., (2014). Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint, Food and Bioprocess Technology, 7(5), 1496-1504.
    link

  25. Tsuta, M., Sasaki, Y., Takeuchi, I., Nakamoto, H., Ishikawa, J., Kawasaki, S., Sugiyama, J., Fujita, K., Yoshimura, M., Shibata, M., and Kokawa, M. (2014). Use of multivariate analysis for the improvement in prediction accuracy of bacterial aerobic plate count by flow cytometry, LWT - Food Science and Technology, 55, 472-476.
    link

  26. Trivittayasil, V., Tsuta, M., Kokawa, M., Yoshimura, M., Sugiyama, J., Fujita, K., Shibata, M., (2014). Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents, Bioscience, Biotechnology, and Biochemistry, 79(4), 652-657.
    link

  27. Shibata, M., Tsuta, M., Sugiyama, J., Fujita, K., Kokawa, M., Araki, T., and Nabetani, H. (2013). Image analysis of bread crumb structure in relation to mechanical properties. International Journal of Food Engineering, 9(1).
    link

  28. Maeda, T., Kokawa, M., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y., (2013). Development of novel staining procedure for visualizing gluten-starch matrix in bread dough and cereal products, Cereal Chemistry, 90(3), 175-180.
    link

  29. Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H., (2013). Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio, Food Science and Technology Research, 75(11), 2112-2118.
    link
     Awarded best original paper award by the Japanese Society for Food Science and Technology

  30. Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, and T., Nabetani, H. (2012). Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging. Food and Bioprocess Technology, 6(11), 3113-3123.
    link

  31. Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Kokawa, M., Onda, H., Sagawa, T., (2013), Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract using Fluorescent Fingerprint, Food Science and Technology Research, 19(4), 539-545.
    link

  32. Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H., and Araki, T. (2012). Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage. Bioscience Biotechnology and Biochemistry, 76(2), 331-335.
    link

  33. Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., and Nabetani, H. (2012). Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. Journal of Cereal Science, 55(1), 15-21.
    link
  34. Shibata, M., Fujita, K., Sugiyama, J., Tsuta, M., Kokawa, M., Mori, Y., and Sakabe, H. (2011). Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint. Bioscience Biotechnology and Biochemistry, 75, 1312-1316.
    link
    　　　

  35. Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., and Nabetani, H. (2011). Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging. Bioscience Biotechnology and Biochemistry, 75(11), 2112-2118.
    link
    　　　

  36. Sugiyama, T., Sugiyama, J., Tsuta, M., Fujita, K., Shibata, M., Kokawa, M., Araki, T., Nabetani, H., and Sagara, Y. (2010). NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries. Journal of Food Engineering, 101(3), 244-252.
    link
    　　　

  37. Fujita, K., Tsuta, M., Kokawa, M., and Sugiyama, J. (2010). Detection of deoxynivalenol using fluorescence excitation-emission matrix. Food and Bioprocess Technology, 3(6), 922-927.
    link
    　　　
For the pdf version of the whole article, please contact

Review Papers (Japanese Journals)

  1. 粉川美踏, 蔦瑞樹, 杉山純一. (2015). 蛍光指紋イメージング技術の開発. 日本食品科学工学会誌. 62(10), 477-483.
    link

  2. 粉川美踏, 蔦瑞樹, 杉山純一. (2015). 蛍光指紋計測技術の食品検査への利用. 食品と開発. 50(8), 7-9.


Original Papers (Japanese Journals)

  1. 北條健一, 杉山純一, 粉川美踏, 藤田かおり, 弓削渉, 野崎理悦, 伊藤寿美. (2017) 乳化米ゲルの添加による魚 肉すり身加熱ゲルの物性制御. 日本食品科学工学会誌, 64, 139-149.
    link

  2. 柴田真理朗, 杉山純一, 藤田かおり, 平野由香理, 蔦瑞樹, 粉川美踏, 吉村正俊, 荒木徹也. (2015) 高速せん断による高アミロース米ゲルのパン物性へ及ぼす効果. 日本食品科学工学会誌. 62(4), 212-218.
    link

  3. 松山信悟, 柴田真理朗, 杉山純一, 藤田かおり, 蔦瑞樹, 吉村正俊, 粉川美踏, 平野由香理, 荒木徹也, 鍋谷浩志. (2014). 高アミロース米の機械的撹拌ゲル化処理を利用した米麺加工法の開発. 日本食品科学工学会誌. 61(3), 127-133.
    link

  4. 蔦瑞樹，佐々木康彦，竹内郁雄，中本英樹，石川淳，川崎晋，杉山純一，藤田かおり，吉村正俊，柴田真理朗，粉川美踏. (2014). フローサイトメトリーと多変量解析による緑茶飲料中の一般生菌数推定．日本食品工学会誌．15(3), 157-164.
    link

  5. 吉村正俊，蔦瑞樹，杉山純一，笠井康，粉川美踏，藤田かおり，柴田真理朗. (2014). 光学的手法に基づく「もち米」の胴割れ検知 に関する基礎的研究．農業情報研究. 23(2), 49-58.
    link

  6. 中村結花子, 藤田かおり, 蔦瑞樹, 杉山純一, 粉川美踏, 吉村正俊, 柴田真理朗, 鍋谷浩志, 荒木徹也, 中村哲. (2013). 蛍光指紋によるサトイモの産地判別法開発. 日本食品工学会誌. 14(3), 125-129.
    link

  7. 柴田真理朗，杉山純一，藤田かおり，蔦瑞樹，吉村正俊，粉川美踏， 荒木徹也. (2012). アミロース含量の異なる米粥のパンの物性へ及ぼす影響. 日本食品科学工学会誌. 59(10), 503-508.
    link

  8. 中村結花子, 藤田かおり, 蔦瑞樹, 柴田真理朗, 吉村正俊, 粉川美踏, 杉山純一, 鍋谷浩志, 荒木徹也. (2012). 蛍光指紋計測によるマンゴーの産地判別. 日本食品科学工学会誌. 59(8), 387-393
    link
    　　

  9. 柴田真理朗, 杉山純一, 藤田かおり, 蔦瑞樹, 吉村正俊, 粉川美踏, 荒木徹也. (2012). 攪拌処理による高アミロース米のゲル物性の変化. 日本食品科学工学会誌.59(5), 220-224.
    link
    　　

  10. 藤田かおり, 杉山純一, 蔦瑞樹, 小澤徹, 柴田真理朗, 吉村正俊, 粉川美踏, 久城真代. (2012). 蛍光指紋を利用したコムギ中のカビ毒の非破壊簡易検出法の開発. 農業情報研究, 21, 11-19.
    link

  11. 柴田真理朗, 杉山純一, 蔡佳りん, 蔦瑞樹, 藤田かおり, 粉川美踏, 荒木徹也. (2011). 粥状に糊化処理した米を添加したパンの粘弾性および気泡構造. 日本食品科学工学会誌. 58(5), 196-201.
    link
    　

  12. 柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木徹也, 鍋谷浩志, 相良泰行. (2010). パンの粘弾性と気泡構造（すだち）との関係の定量化手法の開発. 日本食品科学工学会誌. 57(7), 296-303.
    link

  13. 柴田真理朗, 杉山純一, 蔦瑞樹, 藤田かおり, 杉山武裕, 粉川美踏, 荒木徹也, 鍋谷浩志, 相良泰行. (2010). イメージスキャナを用いたパン気泡構造の計測手法の開発. 日本食品科学工学会誌. 57(6), 243-250.
    link

  14. 杉山武裕, 藤田かおり, 蔦瑞樹, 杉山純一, 柴田真理朗, 粉川美踏, 荒木徹也, 鍋谷浩志, 相良泰行. (2010). 励起蛍光マトリクスによるそば粉と小麦粉の混合割合の推定. 日本食品科学工学会誌. 57(6), 238-242.
    link
For the pdf version of the whole article, please contact.

inserted by FC2 system