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Use of microscale heterogeneity in samples for spectral factorization—A strategy to build robust prediction models for nondestructive analyses

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140591, Article 140591

2024

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Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

Food chemistry, 2024-04, Vol.438, p.138028-138028, Article 138028

2024

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Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans

Journal of the science of food and agriculture, 2024-12, Vol.104 (15), p.9137-9150

2024

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Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

Food and bioprocess technology, 2021-04, Vol.14 (4), p.692-701

2021

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Estimation of Apple Mealiness by Means of Laser Scattering Measurement

Food and bioprocess technology, 2023-11, Vol.16 (11), p.2483-2496

2023

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Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics

Food Science and Technology Research, 2021, Vol.27(3), pp.341-349

2021

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Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics

Journal of food science, 2024-06, Vol.89 (6), p.3330-3346

2024

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Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method

Bioscience reports, 2021-05, Vol.41 (5)

2021

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Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs

The Journal of Poultry Science, 2023, Vol.60(2), pp.2023027

2023

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Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion

Food research international, 2019-07, Vol.121, p.926-932

2019

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Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials

Innovative food science & emerging technologies, 2022-08, Vol.80, p.103096, Article 103096

2022

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Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement

Food analytical methods, 2020-04, Vol.13 (4), p.892-901

2020

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A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions

Food Science and Technology Research, 2023, Vol.29(3), pp.197-209

2023

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Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue

Food Science and Technology Research, 2020, Vol.26(4), pp.545-552

2020

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Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder

Food and bioprocess technology, 2017-06, Vol.10 (6), p.1002-1014

2017

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Development of a Cheese-type Food Using Rice Milk

Food Science and Technology Research, 2016, Vol.22(5), pp.605-609

2016

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Microstructural Modification and Sorption Capacity of Green Coffee Beans

Foods, 2024-10, Vol.13 (21), p.3398

2024

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Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method

Food chemistry, 2017-10, Vol.232, p.523-530

2017

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Evolution of the bulk optical properties of bovine muscles during wet aging

Meat science, 2018-02, Vol.136, p.50-58

2018

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Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process

Food Science and Technology Research, 2017, Vol.23(4), pp.517-523

2017

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Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

Foods, 2023-07, Vol.12 (13), p.2622

2023

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Impact of micro wet milling process on pomegranate peel phenolics extraction using multi‐response optimization

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2865-2876

2021

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Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints

Food and bioprocess technology, 2017-03, Vol.10 (3), p.462-468

2017

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Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread

Journal of cereal science, 2017-01, Vol.73, p.33-39

2017

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Estimation of Apple Firmness Using a Simple Laser Scattering Measurement Device

Engineering in agriculture, environment and food, 2022, Vol.15 (1), p.24-33

2022

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Use of microscale heterogeneity in samples for spectral factorization—A strategy to build robust prediction models for nondestructive analyses

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans

Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

Estimation of Apple Mealiness by Means of Laser Scattering Measurement

Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics

Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics

Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method

Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs

Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion

Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials

Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement

A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions

Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue

Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder

Development of a Cheese-type Food Using Rice Milk

Microstructural Modification and Sorption Capacity of Green Coffee Beans

Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method

Evolution of the bulk optical properties of bovine muscles during wet aging

Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process

Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

Impact of micro wet milling process on pomegranate peel phenolics extraction using multi‐response optimization

Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints

Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread

Estimation of Apple Firmness Using a Simple Laser Scattering Measurement Device

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