{"id":153,"date":"2024-12-03T12:56:32","date_gmt":"2024-12-03T03:56:32","guid":{"rendered":"https:\/\/www.comm.tcu.ac.jp\/nakamura_lab\/?page_id=153"},"modified":"2024-12-04T11:24:03","modified_gmt":"2024-12-04T02:24:03","slug":"publication","status":"publish","type":"page","link":"https:\/\/www.comm.tcu.ac.jp\/nakamura_lab\/publication\/","title":{"rendered":"Publication"},"content":{"rendered":"\n

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  1. \u4e2d\u6751\u88d5\u7f8e\uff0c\u5bae\u4e0b\u82b3\u660e\uff0c\u96fb\u6c17\u5473\u899a\u306b\u3088\u308b\u5473\u899a\u5909\u5316\u3068\u8996\u899a\u30b3\u30f3\u30c6\u30f3\u30c4\u306e\u9023\u52d5\uff0c\u60c5\u5831\u51e6\u7406\u5b66\u4f1a\u8ad6\u6587\u8a8c\uff0cVol.53, No.3, pp.1092-1100, 2012.<\/li>\n\n\n\n
  2. \u4e2d\u6751\u88d5\u7f8e\uff0c\u5bae\u4e0b\u82b3\u660e\uff0c\u98df\u30e1\u30c7\u30a3\u30a2\u306b\u304a\u3051\u308b\u5473\u60c5\u5831\u63d0\u793a\u624b\u6cd5\u306e\u30b5\u30fc\u30d9\u30a4\uff0c\u65e5\u672c\u30bd\u30d5\u30c8\u30a6\u30a7\u30a2\u79d1\u5b66\u4f1a\u8ad6\u6587\u8a8c \u30b3\u30f3\u30d4\u30e5\u30fc\u30bf\u30bd\u30d5\u30c8\u30a6\u30a7\u30a2\uff0cVol.29, No.1, pp.65-75\uff0c2013\uff0e<\/li>\n\n\n\n
  3. \u4e2d\u6751\u88d5\u7f8e\uff0c\u5bae\u4e0b\u82b3\u660e\uff0c\u4e00\u6975\u578b\u96fb\u6c17\u5473\u899a\u4ed8\u52a0\u88c5\u7f6e\u306e\u63d0\u6848\u3068\u6975\u6027\u5909\u5316\u306b\u3088\u308b\u5473\u8cea\u5909\u5316\u306e\u691c\u8a0e\uff0c\u60c5\u5831\u51e6\u7406\u5b66\u4f1a\u8ad6\u6587\u8a8c, Vol.54, No.4, pp.1442-1449, 2013.<\/li>\n\n\n\n
  4. \u4e2d\u6751\u88d5\u7f8e\uff0c\u5bae\u4e0b\u82b3\u660e\uff0c\u5869\u5206\u3092\u7528\u3044\u306a\u3044\u5869\u5473\u5473\u899a\u611f\u5ea6\u5236\u5fa1 \u2013 \u9670\u6975\u523a\u6fc0\u306e\u63d0\u793a\u3068\u505c\u6b62\u306b\u3088\u308b\u98f2\u98df\u7269\u306e\u5473\u8cea\u5909\u5316\u306b\u304a\u3051\u308b\u8a55\u4fa1-\uff0c\u60c5\u5831\u51e6\u7406\u5b66\u4f1a\u8ad6\u6587\u8a8c Vol.55, No.4, pp.1316-1324, 2014.<\/li>\n\n\n\n
  5. \u4e2d\u6751\u88d5\u7f8e\uff0c\u5bae\u4e0b\u82b3\u660e\uff0c\u96fb\u6c17\u5473\u899a\u30e1\u30c7\u30a3\u30a2\u69cb\u7bc9\u306e\u305f\u3081\u306e\u751f\u7406\u5b66\u7684\u77e5\u898b\uff0c\u65e5\u672c\u30bd\u30d5\u30c8\u30a6\u30a7\u30a2\u79d1\u5b66\u4f1a\u8ad6\u6587\u8a8c \u30b3\u30f3\u30d4\u30e5\u30fc\u30bf \u30bd\u30d5\u30c8\u30a6\u30a7\u30a2<\/em> Vol.33, No.2  pp.2_43-2_55, 2016.<\/li>\n\n\n\n
  6. Michinari Kono, Takumi Takahashi, Hiromi Nakamura, Takashi Miyaki, and Jun Rekimoto. Design Guideline for Developing Safe Systems that Apply Electricity to the Human Body. ACM Trans. Comput.-Hum. Interact. 25, 3, Article 19 (June 2018), 36 pages, 2018.<\/li>\n\n\n\n
  7.  Hiromi Nakamura, Makoto Mizukami, Kazuma Aoyama, \u201cMethod of Modifying Spatial Taste Location Through Multielectrode Galvanic Taste Stimulation,\u201d IEEE Access, vol. 9, pp. 47603-47614, (2021) doi: 10.1109\/ACCESS.2021.3068263.,<\/li>\n\n\n\n
  8.  Akira Matsuda, Toru Okuzono, Hiromi Nakamura, Hideaki Kuzuoka, and Jun Rekimoto. 2021. A Surgical Scene Replay System for Learning Gastroenterological Endoscopic Surgery Skill by Multiple Synchronized-Video and Gaze Representation. Proc. ACM Hum.-Comput. Interact. 5, EICS, Article 204 (June 2021), 22 pages.<\/li>\n\n\n\n
  9. Hiromi Nakamura, Tomohiro Amemiya, Jun Rekimoto, Hideyuki Ando, and Kazuma Aoyama, Anodal Galvanic Taste Stimulation to the Chin Enhances Salty Taste of NaCl Water Solution, J. Robot. Mechatron., Vol.33, No.5, pp. 1128-1134, 2021.<\/li>\n\n\n\n
  10. \u9ad8\u6a4b\u5e0c\u5b9f\uff0c\u4e2d\u6751\u88d5\u7f8e\uff0c\u96e8\u5bae\u667a\u6d69\uff0c\u9cf4\u6d77\u62d3\u5fd7\uff0c\u845b\u5ca1\u82f1\u660e\uff0c\u5ee3\u702c\u901a\u5b5d\uff0c\u9752\u5c71\u4e00\u771f\uff1a\u201d\u7d4c\u76ae\u96fb\u6c17\u523a\u6fc0\u306b\u3088\u308b\u52b9\u679c\u7684\u306a\u553e\u6db2\u5206\u6ccc\u4fc3\u9032\u624b\u6cd5\u306e\u69cb\u7bc9\u201d\uff0c\u65e5\u672c\u30d0\u30fc\u30c1\u30e3\u30eb\u30ea\u30a2\u30ea\u30c6\u30a3\u5b66\u4f1a\u8ad6\u6587\u8a8c\uff0cVol.27 , No.2, pp. 130-140 (2022)<\/li>\n\n\n\n
  11. Takumi Funamizu, Ryo Matsumoto, Akane Suzuki, Koichiro Watabe, Hiromi Nakamura, Chinatsu Kasamatsu. Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation. Hypertens Res. https:\/\/doi.org\/10.1038\/s41440-024-01867-5<\/a>  (2024)<\/li>\n\n\n\n
  12. Ryo Matsumoto, Takumi Funamizu, Kyoko Kanno, Norihiro Fujimoto, Kazuhiro Hayashi, Chiori Ijichi, Junichi Rekimoto, Hiromi Nakamura.  Continuous saltiness enhancement in NaCl solutions and its potential impact on food products via anodal transcutaneous electrical stimulation, Applied Food Research, Vol. 4, Issue. 2 https:\/\/doi.org\/10.1016\/j.afres.2024.100584<\/a> (2024)<\/li>\n<\/ol>\n\n\n\n

    \u56fd\u969b\u4f1a\u8b70\u767a\u8868<\/h4>\n\n\n\n
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    • \u30fb\u67fb\u8aad\u6709\u308a \u53e3\u982d\u767a\u8868<\/strong><\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Control of Augmented Reality Information Volume by Glabellar Fader, A The first Augmented Human International Conference (AH 2010), Meg\u00e8ve, France, April 2nd \u2013 3rd, 2010.<\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Augmented Gustation using Electricity\uff0cACM Augmented Human International Conference2011 (AH2011), 34:1-2, 2011\uff0e[AH2021 Lasting Impact award, Ig Nobel Award(2023)]<\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Development and Evaluation of Interactive System for Synchronizing Electric Taste and Visual Content ,Proceedings of the 2012 ACM annual conference on Human Factors in Computing Systems(CHI2012), pp.517-520.<\/li>\n\n\n\n
    • Hiromi Nakamura and Homei Miyashita. Controlling saltiness without salt: evaluation of taste change by applying and releasing cathodal current. In Proceedings of the 5th international workshop on Multimedia for cooking & eating activities (CEA \u201913),pp.9-14, 2013.\uff08\u30ed\u30f3\u30b0\u767b\u58c7\u63a1\u629e\u738714.2%\uff09[Best Paper]<\/li>\n\n\n\n
    • Michinari Kono, Hiromi Nakamura, and Jun Rekimoto. 2017. Intenti\u014d: power distribution through a potentialized human body. In Proceedings of the 8th Augmented Human International Conference(AH \u201917).  Article 6:1-10, 2017.<\/li>\n\n\n\n
    • So Tanaka, Takuji Narumi, Hiromi Nakamura, Tomohiro Amemiya, Hideaki Kuzuoka, Kazuma Aoyama, “Dynamically Controlling Spatial Taste Location by Extraoral Galvanic Taste Stimulation”, IEEE International Symposium on Mixed and Augmented Reality (ISMAR) 2022 (October-2022)<\/li>\n\n\n\n
    • Kunihiro Kato*, Kaori Ikematsu*, Hiromi Nakamura, Hinako Suzaki, and Yuki Igarashi. FoodSkin: Fabricating Edible Gold Leaf Circuits on Food Surfaces. In Proceedings of the 2024 CHI Conference on Human Factors in Computing Systems (CHI’24), Article No.358, pp.1\u201317, (2024). (*joint first authors)<\/li>\n\n\n\n
    • \u30fb\u67fb\u8aad\u3042\u308a \u30c7\u30e2\u30fb\u30dd\u30b9\u30bf\u30fc\u767a\u8868<\/strong><\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Communication by Change in Taste\uff0cCHI2011 Conference Proceedings and Extended Abstracts\uff0cThe 29th Annual CHI  Conference on Human Factors in Computing Systems\uff0e\uff08\u63a1\u629e\u738742\uff05\uff09<\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Development and Evaluation of Interactive System for Synchronizing Electric Taste and Visual Content ,Proceedings of the 2012 ACM annual conference on Human Factors in Computing Systems(CHI2012), pp.517-520\uff08\u53e3\u982d\u3067\u3082\u767a\u8868\uff09.<\/li>\n\n\n\n
    • Hiromi Nakamura, Homei Miyashita. Enhancing saltiness with cathodal current ACM annual conference on Human Factors in Computing Systems(CHI2013), pp.3111-3114, 2013.<\/li>\n\n\n\n
    • Naoshi Ooba , Kazuma Aoyama, Hiromi Nakamura, Homei Miyashita. Unlimited Electric Gum: A Piezo-based Electric Taste Apparatus Activated by Chewing, The 31st Annual ACM Symposium on User Interface Software and Technology Adjunct Proceedings, pp.157-159, 2018.<\/li>\n\n\n\n
    • Nozomi Takahashi, Hiromi Nakamura, Takuji Narumi, Michitaka Hirose, Kazuma Aoyama, \u201cElectrical Stimulation Promotes Saliva Secretion: Proposition of Novel Interaction via Saliva Secretion\u201d, Computer Human Interaction (CHI) 2020 Late Breaking Works (LBW), Honolulu-USA, (April-2020)<\/li>\n\n\n\n
    • Kunihiro Kato, Ami Motomura, Kaori Ikematsu, Hiromi Nakamura, Yuki Igarashi. Demonstrating FoodSkin: A Method for Creating Electronic Circuits on Food Surfaces by Using Edible Gold Leaf for Enhancement of Eating Experience. In the 2023 CHI Extended Abstracts on Human Factors in Computing Systems (CHI ’23 EA), (2023).<\/li>\n<\/ul>\n\n\n\n

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