Yukiharu Ogawa
Associate
Professor
Graduate
School of Horticulture
Profile
Born
in Osaka in 1960fs
BSc,
MSc and PhD from Kagoshima University, Japan
PostDoc at NFRI, Tsukuba, Japan and USDA-ARS-WRRC,
Albany, CA
Faculty
at Kurashiki-Sakuyo University, Kurashiki, Japan
Faculty
at Chiba University, Japan from 2005
Academic
2014.2
Guest Editor, Food Chemistry
2014.9
Technical board member, CIGR Section VI
Publications
Book Chapter
1) Yukiharu Ogawa, Quality Evaluation of Rice. In
gComputer Vision Technology for Food Quality Evaluationh Ed., Da-Wen Sun,
Elsevier Ltd., pp. 377-400 (2008).
Reviewed Articles
1) Masatsugu Tamura, Jaspreet
Singh, Lovedeep Kaur, Yukiharu
Ogawa, Evaluation of digestibility of cooked rice grain using in vitro
digestion technique, CIGR Journal, in press.
2) Yukiharu Ogawa, Motoki Matsuura and Nami Yamamoto, Youngfs modulus and Poissonfs ratio changes
in Japanese radish and carrot root tissues during boiling, International
Journal of Food Properties, 18, 1006-1013, 2015.
3) Masatsugu Tamura, Takaaki Oshima, Mariko Hanaki, Yukiharu Ogawa, Examination of storage behavior for fresh
spinach leaf placed on AC high voltage electrode during cold storage,
Eco-Engineering, 26(4), 119-125, 2014.
4) Masatsugu Tamura, Takumi Nagai, Yasuyuki
Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu
Ogawa, Changes in non-waxy japonica rice grain textural-related properties
during cooking, Journal of Food Quality, 37, 177-184, 2014. (10.1111/jfq.12085)
5) Masatsugu Tamura, Takumi Nagai, Yasuyuki
Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu
Ogawa, Changes in histological tissue structure and textural characteristics of
rice grain during cooking process, Food Structure, 1(2), 164-170, 2014.
(10.1016/j.foostr.2013.10.003)
6) Motoi Sekine, Yukiharu Ogawa, Nobuhiro Matsuoka and Yoshiya
Izumi, Pilot-scale processing with alkaline pulping and enzymatic saccharification for bioethanol production from rice straw,
Energy Science & Engineering, 2(1), 39-45, 2014. (10.1002/ese3.28)
7) Motoi Sekine, Yukiharu Ogawa and Nobuhiro Matsuoka, Examination of storage behavior and
alkaline digestibility of rice straw as bioethanol resource, Journal of
Japanese Society of Agricultural Technology Management, 20(4), 119-125, 2014.
8) Motoi Sekine, Yukiharu Ogawa and Nobuhiro Matsuoka, Effect of tedding-less operation during
sun drying on rice straw property for bioethanol production, Japanese Journal
of Farm Work Research, 49(1), 37-44, 2014.
9) Masatsugu Tamura, Chisato Kumagai and Yukiharu Ogawa
Relationships between histological tissue structure of cooked rice grain with
various milling degrees and its digestibility during in vitro digestion,
Journal of the Japanese Society of Taste Technology, 12(2), 30-36, 2013.
10) Yusuke
Suzuki, Keiko Ishikaw, Shinjiro
Shiomi, Nami Yamamoto, Lam
Van Man and Yukiharu Ogawa, Effect of low O2 and high
CO2 atmosphere on residual ascorbic acid rate, brix percentage and firmness of
immature and mature fresh-cut bell peppers during cold storage, Journal of
Japanese Society of Agricultural Technology Management, 20(2), 53-58, 2013.
11) Takumi
Nagai, Masatsugu Tamura, Yasuyuki
Hidaka, Takahiro Noda, Mio Yokoe and Yukiharu Ogawa, Relationships between physicochemical
properties of rice grain and apparent viscosity of cooking water, Journal of
the Japanese Society of Taste Technology, 12(1), 4-9, 2013.
12) Yukiharu Ogawa, Akiko Miyazawa, Nami
Yamamoto and Akira Suzuki, Compression properties of the fruit body of king
oyster mushroom Pleurotus eryngii,
International Journal of Food Science and Technology, 47(12), 2487-2492, 2012.
(10.1111/j.1365-2621.2012.3126_tr.x)
13) Masatsugu Tamura and Yukiharu
Ogawa, Visualization of the coated layer at the surface of rice grain cooked
with varying amounts of cooking water, Journal of Cereal Science, 56(2),
404-409, 2012. (10.1016/j.jcs.2012.06.002)
14) Takaaki Oshima, Tamura Masatugu, Ayumi Isaka and Yukiharu Ogawa, Changes
in reducing sugar, amylose and protein content of rice grain during model
cooking, Journal of the Japanese Society of Taste Technology, 11(2), 22-28,
2012.
15) Yukiharu Ogawa, Kosuke Yoneoka, Masatsugu Tamura and Nami Yamamoto, Mechanical and histological properties of
cooked rice grain cooked with gradual amount of added water, Journal of the
Japanese Society of Taste Technology, 11(1), 44-50, 2012.
16) Yukiharu Ogawa, Satoshi Taguchi and Nami Yamamoto, Uniaxial compression and structural
deformation of fermented soybean seed, Journal of Texture Studies, 42, 435-440,
2011. (10.1111/j.1745-4603.2011.00304.x)
17) Noriyuki
Asanome, Mitsuru Hachiya, Tsuneyoshi Goto, Toru Nakamura, Yukiharu Ogawa, Yoshimasa Tsujii and Katsumi Takano, Evaluation system for freshness
of rice using a fluorescence imaging method with ultraviolet-light excitation
(part 2) -Relation analysis of lipid oxidation and fluorescence intensity
changes in rice-, Journal of the Japanese Society of Agricultural Machinery,
73(4), 263-270, 2011.
18) Motoki
Matsuura, Akio Tagawa and Yukiharu
Ogawa, Evaluation of elastic properties for tissue of agricultural products by
means of digital imaging assisted method -Measurement of Poissonfs ratio for a
tissue of boiled Japanese radish and carrot-, HortResearch,
65, 55-59, 2011.
19) Masatsugu Tamura, Yukiharu
Ogawa and Noriaki Ikawa,
Evaluation of physical properties for black chocolate, HortResearch,
64, 19-23, 2010.
20) Yukiharu Ogawa, Rikako
Ueda, Akio Tagawa, Takahiro Noda and Yasuyuki Hidaka, Estimation of particle size distribution
for milled products of rice husk, The Journal of the Society of Agricultural
Structures, Japan, 40(4), 265-271, 2010.
21) Yukiharu Ogawa, Satoshi Taguchi, Nami Yamamoto and Akio Tagawa,
Changes in mechanical and microscopic properties of a soybean seed during
experimental natto making process, Japan Journal of
Food Engineering, 9(3), 151-156, 2008.
22) Jun Shizuka, Yukiharu Ogawa and Akio Tagawa, Effects of freezing and thawing on the physical and
electrical properties of dehydrated radish, Journal of the Japanese Society for
Food Science and Technology, 55(4), 158-163, 2008.
23) Long Wu,
Yukiharu Ogawa and Akio Tagawa,
Electrical impedance spectroscopy analysis of eggplant pulp tissue and effects
of drying and freezing-thawing processes on its impedance characteristics,
Journal of Food Engineering, 87, 274-280, 2008.
24) Long Wu,
Takahiro Orikasa, Yukiharu
Ogawa and Akio Tagawa, Vacuum drying characteristics
of eggplants, Journal of Food Engineering, 83, 422-429, 2007.
25) Takahiro
Orikasa, Akio Tagawa and Yukiharu Ogawa, Water absorption characteristics of dried
tomato and surface softening of samples during soaking, Journal of the Japanese
Society for Food Science and Technology, 53(9), 522-525, 2006.
26) Yukiharu Ogawa, Delilah F. Wood, Linda C. Whitehand, William J. Orts and Gregory M. Glenn,
Compression deformation and structural relationships of medium grain cooked
rice, Cereal Chemistry, 83(6), 636-640, 2006.
27) Taizo Nagasuna, Akio Tagawa, Yukiharu Ogawa and Mitsuo Iimoto, Water absorption
rate and volume change during soaking for adzuki beans and soybeans, Journal of
the Japanese Society for Food Science and Technology, 52(12), 566-571, 2005.
28) Takahiro
Orikasa, Akio Tagawa,
Shinya Soma, Mitsuo Iimoto
and Yukiharu Ogawa, Hot air drying characteristics of
fruits and vegetables and surface hardening of samples during drying, Journal
of the Japanese Society of Agricultural Machinery, 67(6), 62-70, 2005.
29) Yukiharu Ogawa, Delilah F. Wood, William J. Orts,
Gregory M. Glenn, Kazunari Miyashita, Mizuki Tsuta and Junichi
Sugiyama, Observation method for the histological structure of cooked rice
kernels using adhesive tape, Journal of the Japanese Society for Food Science
and Technology, 50(7), 319-323, 2003.
30) Yukiharu Ogawa, Kazunari
Miyashita, Hiroshi Shimizu and Junichi Sugiyama, Three-dimensional internal
structure of a soybean seed by observation of autofluorescence
of sequential sections, Journal of the Japanese Society for Food Science and
Technology, 50(5), 213-217, 2003.
31) Yukiharu Ogawa, Gregory M. Glenn, William J. Orts
and Delilah F. Wood, Histological structures of cooked rice grain, Journal of
Agricultural and Food Chemistry, 51(24), 7019-7023, 2003.
32) Yukiharu Ogawa, William J. Orts, Gregory M. Glenn
and Delilah F. Wood, A simple method for studying whole sections of rice grain,
Biotechnic & Histochemistry,
78(5), 237-242, 2003.
33) Kazuo
Morita, Yukiharu Ogawa, Chi N. Thai, Fumihiko Tanaka and Etsuji
Ishiguro, Spectral analysis of reflected soft X-ray for detecting foreign
materials in foods, Food Science and Technology Research, 9(3), 231-236, 2003.
34) Kazuo
Morita, Yukiharu Ogawa, Chi N. Thai and Fumihiko Tanaka, Soft X-ray image analysis for detection of
foreign materials in foods, Food Science and Technology Research, 9(2),
137-141, 2003.
35) Yukiharu Ogawa, Heinrich Kuensting,
Hidenobu Nakao and Junichi
Sugiyama, Three-dimensional lipid distribution of a brown rice kernel, Journal
of Food Science, 67(7), 2596-2599, 2002.
36) Yukiharu Ogawa, Heinrich Kuensting,
Junichi Sugiyama, Toshio Ohtani, XinQi
Liu, Mitsunori Kokubo, Ken-ichi Kudoh and Toshiro Higuchi,
Structure of a rice grain represented by a new three-dimensional visualization
technique, Journal of Cereal Science, 36(1), 1-7, 2002.
37) Heinrich
Kuensting, Yukiharu Ogawa
and Junichi Sugiyama, Structural details in soybeans: A new three-dimensional
visualization method, Journal of Food Science, 67(2), 721-724, 2002
38) Junichi
Sugiyama and Yukiharu Ogawa, Quality evaluation of
agricultural produce by mechanical and optical techniques, Oyo Buturi, 70(8), 989-994, 2001.
39) Junichi
Sugiyama and Yukiharu Ogawa, Three-dimensional visualization
of sugar contents of melons, Journal of the Japanese Society for Food Science
and Technology, 48(4), 263-267, 2001.
40) XinQi Liu, Toshio Ohtani,
Mitsutoshi Nakajima, QingYi
Xu, Yukiharu Ogawa and Yoh
Sano, Aggregates and gel network structure of globin hydrolyzates,
Journal of Agricultural and Food Chemistry, 49(5), 2518-2522, 2001.
41) Yukiharu Ogawa, Junichi Sugiyama, Heinrich Kuensting, Toshio Ohtani, Shoji
Hagiwara, XinQi Liu, Mitsunori
Kokubo, Akio Yamamoto, Ken-ichi
Kudoh and Toshiro Higuchi, Advanced technique for
three-dimensional visualization of compound distributions in a rice kernel,
Journal of Agricultural and Food Chemistry, 49(2), 736-740, 2001.
42) Yukiharu Ogawa, Junichi Sugiyama, Heinrich. Kuensting, Toshio Ohtani, Shoji
Hagiwara, Mitsunori Kokubo,
Ken-ichi. Kudoh and
Toshiro. Higuchi, Development of visualization technique for three-dimensional
distribution of protein and starch in a brown rice grain using sequential
stained sections, Food Science and Technology Research, 6(3), 176-178, 2000.
43) Yukiharu Ogawa, Kazuo Morita, Shun-ichirou Tanaka, Masakazu Setoguchi
and Chi N. Thai, Application of X-ray CT for detection of physical foreign
materials in foods, Transactions of the ASAE, 41(1), 157-162, 1998.
44) Kazuo
Morita, Yukiharu Ogawa,Toshizou Fujii and Motoaki
Hattori, Detection of foreign material in beverage container for recycle use by
soft X-ray image analysis, Journal of the Japanese Society for Food Science and
Technology, 45(4), 232-237, 1998.
45) Yukiharu Ogawa, Kazuo Morita, Shun-ichirou Tanaka and Chi N. Thai, X-ray spectral analysis
with CdTe sensor for detection of foreign materials
in food, Journal of the Japanese Society for Food Science and Technology,
45(1), 21-27, 1998.
etc.