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Tomoka Kurotobi

Observed names: Kurotobi, Tomoka, TOMOKA KUROTOBI, Tomoka KUROTOBI, 黒飛, 知香
ORCID: 0000-0002-4933-4146
Observed ORCID: 0000-0002-4933-4146
OpenAlex ID: A5026201754
Glycemic Index and Postprandial Blood Glucose Response to Japanese Strawberry Jam in Normal Adults
2010 · Tomoka KUROTOBI, Kimiaki FUKUHARA, et al. · Journal of Nutritional Science and Vitaminology · 29
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Relationship between sensory analysis for texture and instrument measurements in model strawberry jam
2018 · Tomoka Kurotobi, Takayoshi Hoshino, et al. · Journal of Texture Studies · 27
Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis
2020 · Yoko Okamoto, Kenji Tayama, et al. · International Journal of Gastronomy and Food Science · 10
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Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market
2017 · Tomoka Kurotobi, Takayoshi Hoshino, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6
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Sensory analysis of sweetness in viscous solutions and gels with agar
2023 · Yoko Okamoto, Kenji Tayama, et al. · Journal of Sensory Studies · 2
Influence of physical properties on the taste and flavor of strawberry jam
2021 · Tomoka Kurotobi, Takayoshi Hoshino, et al. · Journal of Texture Studies · 2
Examination of a new method to evaluate the texture and swallowing characteristics of porridge made with different grains
2026 · Tomoka Kurotobi, Takayoshi Hoshino · NIPPON SHOKUHIN KOGYO GAKKAISHI
ニガリ添加による発酵漬物（小松菜）の短期試作方法の検討
2025 · 黒飛, 知香, 多山, 賢二, et al. · Institutional Repositories DataBase (IRDB)
Quickly production method for making lactic acid fermented pickles using Chinese cabbage by addition of magnesium chloride and agar
2025 · Tomoka Kurotobi, Kenji Tayama · Journal for the Integrated Study of Dietary Habits
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Comparison of measurement methods for the physical properties of thickening liquids - TPA and SBE method -
2025 · TOMOKA KUROTOBI, TAKAYOSHI HOSHINO, et al. · 日本食品科学工学会大会講演要旨集 =
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Index (physical properties) of texture perception of thickened liquids with different thickening agents: Sensory analysis and instrumental measurements
2024 · Tomoka Kurotobi, Takayoshi Hoshino, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI
酢酸 1,500 mgの摂取に必要とされる各種食品量
2023 · 黒飛, 知香, 多山, 賢二, et al. · Institutional Repositories DataBase (IRDB)
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高塩濃度下での小松菜を用いた発酵漬物の短期試作法
2023 · 黒飛, 知香, 多山, 賢二, et al. · Institutional Repositories DataBase (IRDB)
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発酵した各乳製品に含まれるビフィズス菌のモデル消化液中における生存性
2023 · 黒飛, 知香, 多山, 賢二, et al. · Institutional Repositories DataBase (IRDB)
A comparison of sensory evaluation and instrumental analysis for the\ntexture of thickener solutions
2022 · 黒飛, 知香, 干野, 隆芳, et al. · Institutional Repositories DataBase (IRDB)
Texture evaluation and control of commercially available strawberry jam based on physical properties
2022 · Tomoka KUROTOBI, Takayoshi HOSHINO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI
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Cover Image, Volume 49, Issue 4
2018 · Tomoka Kurotobi, Takayoshi Hoshino, et al. · Journal of Texture Studies
Inhibitory Effects of Strawberry and Blueberry Fruits and Jams on Mammalian DNA Polymerase Activity and Inflammatory Response
2013 · Yoshiyuki Mizushina, Tomoka Kurotobi, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI
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Works count: 19
Citation count: 76
H-index: 4
I10-index: 3
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