General session

[4A] 計測・評価 4

Fri. Mar 6, 2020 9:00 AM - 10:30 AM Room A (C31)

Chairman : Hiroto Inoue

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9:00 AM - 9:15 AM

[4A-01] Evaluation of effect of food flavor on task performance

*Nanako Kurogi¹, Kosuke Oiwa¹, Akio Nozawa¹ (1. Aoyamagakuin university)

9:15 AM - 9:30 AM

[4A-02] The study of algorithm for extracting psychophysiological ROI based on facial feature points and real-time tracking

*Yuki Iwashita¹, Kent Nagumo¹, Kosuke Oiwa¹, Akio Nozawa¹ (1. Aoyamagakuin University)

9:30 AM - 9:45 AM

[4A-03] Evaluation of long-term variation in psychophysiological ROI using complexion and facial skin temperature

*Kentaro Urakami¹, Misaki Tsukada¹, Kousuke Oiwa¹, Akio Nozawa¹ (1. Aoyama Gakuin University )

9:45 AM - 10:00 AM

[4A-04] Physiological responses of different types of pleasant emotions and pulse analysis

*Masaji Yamashita¹, Tohru Yokoyama¹, Takeshi Aikawa¹, Shotaro Watanabe¹, Masataka Kitama¹ (1. Hokkaido University of Science)

10:00 AM - 10:15 AM

[4A-05] Effects of Polysaccharide Food Additives on Food Texture

*Masato Takahashi¹, Ai Yamashita², Tomoya Nagano², Ken Honma¹ (1. Shinshu University, 2. Graduate school of Shinshu University)

10:15 AM - 10:30 AM

[4A-06] Investigation of Wood Grain Pattern Preferred by Consumers

Preliminary Study for Impression Evaluation Using Projected Images

*Ami Hidaka¹, Hiroaki Yoshida², Hodaka Yamaguchi³ (1. Graduate School of Science and Technology, Shinshu University , 2. Faculty of Textile Science and Technology, Shinshu University, 3. Gifu Prefectural Research Institute for Human Life Technology)

Session information