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All Technical Committee Conferences (Searched in: All Years)
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| CPM | 2022-03-01 16:10 |
Online | Online | Real-time measurement of wine taste using the electrical impedance method Hiroto Takeuti, Masaru Sato, Mayumi B. Takeyama (Kitami Inst. of Tech.)  CPM2021-82 |
The taste of wine is very complicated and difficult to evaluate, and the sensory evaluation is done by the sommelier, bu... [more] | CPM2021-82 pp.40-41 |
| CPM | 2021-10-27 12:00 |
Online | Online | Effect on Aging Conditions of Beef Soichiro Umemura, Masaru Sato, Mayumi B. Takeyama (Kitami Inst. of Tech.) CPM2021-25 |
We have been studying on the aging of meat and the visualization of its deliciousness so far. In this study, as a part o... [more] | CPM2021-25 pp.21-22 |
| CPM | 2021-10-27 16:40 |
Online | Online | Electrical impedance measurement for wine tasting evaluation Mayumi B. Takeyama, Hiroto Takeuchi, Tomoya Kajiwara, Masaru Sato (Kitami Inst. & Technol.) CPM2021-35 |
The taste of wine is very complicated and difficult to evaluate, and the sensory evaluation is done by the sommelier, bu... [more] | CPM2021-35 pp.59-60 |
| CAS, NLP | 2021-10-15 10:00 |
Online | Online | A Binary Discrete-Time Model-Based Discussion on the Quantum Counterpart of Electric Circuits Hisato Fujisaka (Hiroshima City Univ.) CAS2021-30 NLP2021-28 |
Electric networks consisting of LCR elements are dissipative wave systems while quantum energy-conservative systems are ... [more] | CAS2021-30 NLP2021-28 pp.74-77 |
| CPM | 2020-10-29 13:20 |
Online | Online | Study on Aging Method for Well Taste Ezoshika Meat Soichiro Umemura, Masaru Sato (Kitami Inst. of Tech), Mayumi B. Takeyama (Kitami Inst. of Tech/WOW) CPM2020-12 |
Although the extermination of Ezoshika is progressing in Hokkaido, subsequent treatment become an issue as a countermeas... [more] | CPM2020-12 pp.4-6 |
| CPM | 2018-08-10 09:50 |
Aomori | Hirosaki Univ. | Relationship between taste evaluation of Ezoshika meat and electrical measurement Mayumi B. Takeyama (Kitami Inst. & Technol.), Shinji Yokogawa (UEC), Masaru Sato, Takashi Yasui (Kitami Inst. & Technol.) CPM2018-15 |
To reduce the damage on agriculture and forestry caused by the increase in the number of Ezoshika, the utilization of Ez... [more] | CPM2018-15 pp.33-38 |
| CPM | 2017-07-21 13:30 |
Hokkaido | Electrical characteristic of meat in Okhotsk area Takahisa Yamashita, Mayumi B. Takeyama, Masaru Sato (Kitami Inst. of Tech.) CPM2017-21 |
In order to reduce the damage of agriculture and forestry industry due to the increase in the number of Ezoshika, the ut... [more] | CPM2017-21 pp.1-4 |
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