Concepedia
Statistics
Publications
4
Citations
66
H-Index
Active since
2009
Affiliations
The University of Tokyo(Current)
Kogakuin University
NOF Corporation (Japan)
Iwate University
Food Research Institute
Tatsuro Maeda is an author at The University of Tokyo specializing in food analysis, agriculture, and food chemistry.
Publications per year
2009–2017
The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
Tatsuro Maeda, Shoko KIKUMA, Tetsuya Araki et al. · Food Science and Technology Research · 2009 · 31 citations · Full text
Agriculture, Food Science, Food Analysis +15
Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products
Tatsuro Maeda, Mito Kokawa, Makoto Miura et al. · Cereal Chemistry · 2013 · 14 citations
Agriculture, Food Science, Cereal Science +16
The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
Mito Kokawa, Tatsuro Maeda, Airi Morita et al. · Food Science and Technology Research · 2017 · 11 citations · Full text
Agriculture, Biochemistry, Food Science +16
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
Tatsuro Maeda, Mito Kokawa, Nobuhito Nango et al. · Food and Bioprocess Technology · 2015 · 10 citations
Agriculture, Biochemistry, Food Science +14
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