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 Conference Papers (Available on Advance Programs)  (Sort by: Date Descending)
 Results 1 - 12 of 12  /   
Committee Date Time Place Paper Title / Authors Abstract Paper #
HIP 2023-12-22
11:00
Miyagi Research Institute of Electrical Communication [Invited Talk] Digitalization of KANSEI -- How can we digitize taste and/or palatability of the foods? --
Nobuyuki Sakai (Tohoku Univ.) HIP2023-90
 [more] HIP2023-90
pp.68-71
HIP 2021-12-23
14:30
Online Online Comparison of frisson and ASMR focusing on the differences of playback methods
Naoyuki Sasaki, Shuta Maekawa, Shuichi Sakamoto, Nobuyuki Sakai (Tohoku Univ.) HIP2021-51
This study aimed to clarify the difference of mechanisms between frisson and ASMR focusing on in the way of listening to... [more] HIP2021-51
pp.17-22
HIP 2021-12-23
15:15
Online Online Differences in color representations of tastes -- Cross cultural study among Japanese, Russian and Taiwanese --
Alexsander Raevskiy (JSPS), Yi-Chuan Chen (Mackay MC), Nobuyuki Sakai (TU) HIP2021-52
Current study is aimed at investigating color representation of taste and gustation in three countries: Japan, Taiwan an... [more] HIP2021-52
pp.23-26
EMM 2021-03-05
10:20
Online Online Analysis of visual subjective evaluation for qualities of food taste using machine learning techniques
Yoshiyuki Sato (Tohoku Univ.), Kazuya Matsubara, Yuji Wada (Ritsmeikan Univ.), Nobuyuki Sakai, Satoshi Shioiri (Tohoku Univ.) EMM2020-77
In this study, we conducted an experiment to collect human subjective judgments about taste (e.g. sweetness, spiciness) ... [more] EMM2020-77
pp.58-62
HIP 2020-12-22
15:45
Online Online Differences of effects of package color on odor impressions of sanitary napkins between two generations: cognitive neuroscientific study with fNIRS.
Yinan Jiang, Naoyuki Sasaki (Tohoku Univ.), Takako Fujii, Shunji Seno (Daio Corp.), Nobuyuki Sakai (Tohoku Univ.) HIP2020-61
In this study, the scented sanitary napkin with some particular fragrances was used as the model product to investigate ... [more] HIP2020-61
pp.39-44
HIP 2020-12-23
14:45
Online Online The effect of valence, arousal, and modality on activity of the frontal cortex evoked by emotional audio and visual stimuli
Naoyuki Sasaki, Nobuyuki Sakai (Tohoku Univ.) HIP2020-69
This study aimed to clarify the association of cortical activities with positive and negative emotions evoked by visual ... [more] HIP2020-69
pp.81-85
HIP 2020-12-23
15:15
Online Online Brain responses during experiencing frisson measured by Near-Infrared Spectroscopy (NIRS)
Maekawa Shuta, Sasaki Naoyuki, Sakamoto Shuichi, Sakai Nobuyuki (Tohoku Univ.) HIP2020-70
This study aimed to reveal the features of frisson by comparing the brain responses during experiencing the frisson with... [more] HIP2020-70
pp.86-89
HIP, ITE-HI, ITE-CE [detail] 2016-12-21
10:00
Miyagi Reserach Institute of Electrical Communication, Tohoku University Position of Items Modulates Eye Movement and Choice
Takuya Onuma (Tohoku Univ.), Yuri Ikeda, Tomoko Hasegawa (Taisho Univ.), Nobuyuki Sakai (Tohoku Univ.) HIP2016-68
The present study examined whether position of items modulate eye movement and choice. Nine kinds of food products were ... [more] HIP2016-68
pp.33-36
HIP, ITE-HI, ITE-CE [detail] 2016-12-21
14:00
Miyagi Reserach Institute of Electrical Communication, Tohoku University Interaction among sweetness, sourness and lemon flavor on sensory evaluation of lemon-flavor beverages
Hiroaki Maruyama (Tohoku Univ./Sapporo Holdings Ltd.), Shigeki Araki (Sapporo Holdings Ltd.), Nobuyuki Sakai (Tohoku Univ.) HIP2016-71
The taste of the foods and beverages is perceptual experience that consists of integration of several senses, such as gu... [more] HIP2016-71
pp.49-52
NC, MBE
(Joint)
2014-03-17
13:10
Tokyo Tamagawa University Brain activity related to the processing of visual feedback presented after finger movement
Hiroshi Shibata (Tohoku Bunka Gakuen Univ.), Mitsue Kanda, Yasuhiro Takeshima, Nobuyuki Sakai (Tohoku Univ.) NC2013-121
 [more] NC2013-121
pp.189-192
HIP 2013-07-13
13:25
Niigata Niigata University of Internatilnal and Information Studies Effects of multisensory integration about material of tableware on taste evaluation
Kanji Tanaka, Na Chen (Tokyo Univ,), Nobuyuki Sakai (Tohoku Univ), Katsumi Watanabe (Tokyo Univ,) HIP2013-33
 [more] HIP2013-33
pp.7-10
HIP, ITE-HI, ITE-CE 2010-10-14
13:10
Miyagi RIEC [Invited Talk] Taste as multimodal perception
Nobuyuki Sakai (Kobe Shoin Women's Univ.) HIP2010-46
In this article, it is discussed that taste is not a unimodal sensation, but a multimodal perception that consists of gu... [more] HIP2010-46
pp.1-4
 Results 1 - 12 of 12  /   
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