E-LIB Suche - Ergebnisse für: Igura, Noriyuki

1

Accelerating Sulfated Polysaccharides Extraction from Fast-..:

Matsuzaki, Kazuma ; Tatsumi, Daisuke ; Sugiyama, Takeharu...
ACS Omega. 9 (2024) 27 - p. 29896-29903 , 2024

2

Relationship between the continuous phase viscosity and the..:

Mugabi, Jophous ; Jeong, Jae-Ho ; Igura, Noriyuki
Chemical Engineering Research and Design. 183 (2022) - p. 203-209 , 2022

Link: https://doi.org/10.1016/..

3

Preparation of monodispersed emulsions by premix membrane e..:

Mugabi, Jophous ; Jeong, Jae-Ho ; Igura, Noriyuki.
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 630 (2021) - p. 127560 , 2021

Link: https://doi.org/10.1016/..

4

Effect of Oil–water Surface Area on the Aroma Release Behav..:

Tamaru, Shunji ; Noda, Tomoko ; Igura, Noriyuki.
Food Science and Technology Research. 26 (2020) 2 - p. 293-298 , 2020

Link: https://doi.org/10.3136/..

5

High correlation between octanol-air partition coefficient ..:

Tamaru, Shunji ; Ono, Ayaka ; Igura, Noriyuki.
Food Research International. 116 (2019) - p. 883-887 , 2019

Link: https://doi.org/10.1016/..

6

Preparation of highly monodispersed emulsions by swirl flow..:

Mugabi, Jophous ; Tamaru, Shunji ; Naohiro, Karatani...
Chemical Engineering and Processing - Process Intensification. 145 (2019) - p. 107677 , 2019

Link: https://doi.org/10.1016/..

7

Increase in hydrophobicity of Bacillus subtilis spores by h..:

Noma, Seiji ; Kiyohara, Kazuki ; Hirokado, Rina...
Journal of Bioscience and Bioengineering. 125 (2018) 3 - p. 327-332 , 2018

Link: https://doi.org/10.1016/..

8

Authentication of commercial spices based on the similariti..:

Matsushita, Takaya ; Zhao, Jing Jing ; Igura, Noriyuki.
Journal of the Science of Food and Agriculture. 98 (2018) 8 - p. 2989-3000 , 2018

Link: https://doi.org/10.1002/..

9

Effectiveness of water-air and octanol-air partition coeffi..:

Tamaru, Shunji ; Igura, Noriyuki ; Shimoda, Mitsuya
Food Chemistry. 239 (2018) - p. 712-717 , 2018

Link: https://doi.org/10.1016/..

10

Control of Bacillus subtilis Spores by Intermittent Treatme..:

Tominaga, Yukiko ; Noma, Seiji ; Igura, Noriyuki..
Food Science and Technology Research. 24 (2018) 3 - p. 403-411 , 2018

Link: https://doi.org/10.3136/..

11

Inactivation of Bacillus subtilis Spores by Carbonation wit..:

Hirokado, Rina ; Noma, Seiji ; Soh, Nobuaki...
Food Science and Technology Research. 24 (2018) 3 - p. 455-463 , 2018

Link: https://doi.org/10.3136/..

12

Inactivation of Bacillus subtilis Spores by Heat Treatment ..:

Tominaga, Yukiko ; Qiuyue, Zhu ; Noma, Seiji..
Food Science and Technology Research. 23 (2017) 4 - p. 561-565 , 2017

Link: https://doi.org/10.3136/..

13

Modelling of red abalone ( Haliotis rufescens ) slices dryi..:

Pérez-Won, Mario ; Lemus-Mondaca, Roberto ; Tabilo-Munizaga, Gipsy...
Innovative Food Science & Emerging Technologies. 34 (2016) - p. 127-134 , 2016

Link: https://doi.org/10.1016/..

14

Enhanced Inactivation of Bacillus subtilis Spores by Carbon..:

Noma, Seiji ; Tani, Saburo ; Nakai, Tomoe..
Food Science and Technology Research. 21 (2015) 5 - p. 745-749 , 2015

Link: https://doi.org/10.3136/..

15

The Effect of Combined Treatment with Carbonation, Heating,..:

Nakai, Tomoe ; Tani, Saburo ; Klangpetch, Wannaporn...
Food Science and Technology Research. 20 (2014) 2 - p. 273-277 , 2014

Link: https://doi.org/10.3136/..