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Effects of glass transition and hydration on the biological stability of dry yeast

Journal of food science, 2021-04, Vol.86 (4), p.1343-1353

2021

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Effect of water activity on the mechanical glass transition and dynamical transition of bacteria

Biophysical journal, 2022-10, Vol.121 (20), p.3874-3882

2022

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Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

Journal of food protection, 2023-10, Vol.86 (10), p.100140-100140, Article 100140

2023

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A New Dose-Response Model for Estimating the Infection Probability of Campylobacter jejuni Based on the Key Events Dose-Response Framework

Applied and environmental microbiology, 2021-09, Vol.87 (20), p.e0129921-e0129921

2021

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Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells

International journal of food microbiology, 2019-02, Vol.290, p.125-131

2019

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Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulation

Food microbiology, 2019-09, Vol.82, p.436-444

2019

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Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

Trends in food science & technology, 2020-01, Vol.95, p.97-106

2020

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Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica

PloS one, 2020-05, Vol.15 (5), p.e0233638-e0233638

2020

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Stochastic evaluation of Salmonella enterica lethality during thermal inactivation

International journal of food microbiology, 2018-11, Vol.285, p.129-135

2018

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Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

Microbiology spectrum, 2021-12, Vol.9 (3), p.e0114221-e0114221

2021

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Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table

International journal of food microbiology, 2005-10, Vol.104 (3), p.239-248

2005

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Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition

Journal of food protection, 2018-01, Vol.81 (1), p.25-30

2018

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Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

Microbiology spectrum, 2021-12, Vol.9 (3), p.e0138421-e0138421

2021

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Determination of “Hass” Avocado Ripeness During Storage Based on Smartphone Image and Machine Learning Model

Food and bioprocess technology, 2020-09, Vol.13 (9), p.1579-1587

2020

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Describing the Individual Spore Variability and the Parameter Uncertainty in Bacterial Survival Kinetics Model by Using Second-Order Monte Carlo Simulation

Frontiers in microbiology, 2020-05, Vol.11, p.985-985

2020

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Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Food and bioprocess technology, 2020-12, Vol.13 (12), p.2094-2103

2020

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Determination of ‘Hass’ avocado ripeness during storage by a smartphone camera using artificial neural network and support vector regression

Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.2021-2030

2021

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Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-tryptophan as an incompatible solute

Journal of food protection, 2015-04, Vol.78 (4), p.819-824

2015

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Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica

Food microbiology, 2017-12, Vol.68, p.121-128

2017

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Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement

Journal of food measurement & characterization, 2022-02, Vol.16 (1), p.12-18

2022

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Quantitative Evaluation of Changes in Color during Maillard Reaction for Development of Novel Time-Temperature Integrators/Indicators

Food Science and Technology Research, 2018, Vol.24(2), pp.283-287

2018

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Development of a Novel Time-Temperature Integrator/Indicator (TTI) Based on the Maillard Reaction for Visual Thermal Monitoring of the Cooking Process

Food and bioprocess technology, 2018, Vol.11 (1), p.185-193

2018

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Online Milk Quality Assessment during Milking Using Near-infrared Spectroscopic Sensing System

Environmental Control in Biology, 2020/01/01, Vol.58(1), pp.1-6

2020

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Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR

Food science & technology, 2018-04, Vol.90, p.499-504

2018

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Diversity of Physicochemical Properties of Different Rice Varieties Produced in Regions of Hokkaido, Japan through Eight Years

Environmental Control in Biology, 2020/10/01, Vol.58(4), pp.123-130

2020

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Effects of glass transition and hydration on the biological stability of dry yeast

Effect of water activity on the mechanical glass transition and dynamical transition of bacteria

Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

A New Dose-Response Model for Estimating the Infection Probability of Campylobacter jejuni Based on the Key Events Dose-Response Framework

Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells

Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulation

Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica

Stochastic evaluation of Salmonella enterica lethality during thermal inactivation

Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table

Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition

Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

Determination of “Hass” Avocado Ripeness During Storage Based on Smartphone Image and Machine Learning Model

Describing the Individual Spore Variability and the Parameter Uncertainty in Bacterial Survival Kinetics Model by Using Second-Order Monte Carlo Simulation

Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Determination of ‘Hass’ avocado ripeness during storage by a smartphone camera using artificial neural network and support vector regression

Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-tryptophan as an incompatible solute

Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica

Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement

Quantitative Evaluation of Changes in Color during Maillard Reaction for Development of Novel Time-Temperature Integrators/Indicators

Development of a Novel Time-Temperature Integrator/Indicator (TTI) Based on the Maillard Reaction for Visual Thermal Monitoring of the Cooking Process

Online Milk Quality Assessment during Milking Using Near-infrared Spectroscopic Sensing System

Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR

Diversity of Physicochemical Properties of Different Rice Varieties Produced in Regions of Hokkaido, Japan through Eight Years

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