Personal information

Food Chemistry, Food Analysis, Volatile Organic Compound, Cereal Chemistry, Wheat
Japan

Activities

Employment (1)

Saitama Industrial Technology Center Northern Laboratory: Kumagaya-shi, JP

2011-04-01 to present
Employment
Source: Self-asserted source
Tomoyuki Narisawa

Works (9)

高灰分ストリーム粉を継代に使用した醗酵種がパンの風味に与える影響

日本食品科学工学会誌
2024 | Journal article
Part of ISSN: 1341-027X
Part of ISSN: 1881-6681
Contributors: Tomoyuki Narisawa; Masato Ebara; Masanori Harada; Marie Umino; Masaaki Kaneko; Hideo Nakajima
Source: Self-asserted source
Tomoyuki Narisawa

うどんにおける地粉の風味とは何か?-埼玉県産小麦を中心に-

Nippon Shokuhin Kagaku Kogaku Kaishi
2024-08-15 | Journal article
Part of ISSN: 1341-027X
Part of ISSN: 1881-6681
Contributors: Tomoyuki Narisawa
Source: Self-asserted source
Tomoyuki Narisawa

Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation

Food Chemistry
2024-06-15 | Journal article | Author
Part of ISSN: 0308-8146
Contributors: Tomoyuki Narisawa; Koichiro Sakai; Hideo Nakajima; Marie Umino; Haruyuki Yamashita; kenjiro sugiyama; Chikako Kiribuchi-Otobe; Kiwamu Shiiba; Masaharu Yamada; Tomiko Asakura
Source: Self-asserted source
Tomoyuki Narisawa

Flavor changes of bread made from domestic wheat by the addition of high -ash flour streams

Nippon Shokuhin Kagaku Kogaku Kaishi
2023 | Journal article
Contributors: Narisawa, Tomoyuki; Ebara, Masato; Harada, Masanori; Umino, Marie; Kaneko, Masaaki; Nakajima, Hideo
Source: check_circle
Web of Science Researcher Profile Sync

高灰分ストリーム粉の添加による国産小麦を原料としたパンの風味変化

Nippon Shokuhin Kagaku Kogaku Kaishi
2023 | Journal article
Part of ISSN: 1341-027X
Part of ISSN: 1881-6681
Contributors: Tomoyuki Narisawa; Masato Ebara; Masanori Harada; Marie Umino; Masaaki Kaneko; Hideo Nakajima
Source: Self-asserted source
Tomoyuki Narisawa

Flavor Formation of Noodles using Wheat Cultivars from Saitama and Application for the Development of High Value-added Products

Nippon Shokuhin Kagaku Kogaku Kaishi
2020-09-15 | Journal article
Part of ISSN: 1341-027X
Part of ISSN: 1881-6681
Source: Self-asserted source
Tomoyuki Narisawa
grade
Preferred source (of 2)‎

Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour

Journal of Cereal Science
2019 | Journal article
Contributors: Narisawa, Tomoyuki; Nakajima, Hideo; Umino, Marie; Kojima, Tokiko; Yamashita, Haruyuki; Kiribuchi-Otobe, Chikako; Yamada, Masaharu; Asakura, Tomiko
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making

Journal of Food Processing & Technology
2017-11 | Journal article
Part of ISSN: 2157-7110
Source: Self-asserted source
Tomoyuki Narisawa

H-type Zeolite-Catalyzed 1,4-Addition of Benzene Derivatives to Labile Acrolein

Bulletin of the Chemical Society of Japan
2016 | Journal article
Contributors: Hayashi, Daijiro; Narisawa, Tomoyuki; Masui, Yoichi; Onaka, Makoto
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Peer review (1 review for 1 publication/grant)

Review activity for Journal of cereal science. (1)