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Supercontinuum laser based optical characterization of Intralipid® phantoms in the 500-2250 nm range

Optics express, 2013-12, Vol.21 (26), p.32450-32467

2013

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Estimation of komatsuna freshness using visible and near-infrared spectroscopy based on the interpretation of NMR metabolomics analysis

Food chemistry, 2021-12, Vol.364, p.130381-130381, Article 130381

2021

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Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

Food chemistry, 2021-05, Vol.343, p.128470-128470, Article 128470

2021

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Existence of circadian rhythm and its response behavior under different storage conditions of soybean sprouts

Journal of plant physiology, 2023-02, Vol.281, p.153906-153906, Article 153906

2023

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Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS

European food research & technology, 2022-12, Vol.248 (12), p.2887-2899

2022

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Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation–emission matrix

Talanta (Oxford), 2015-10, Vol.143, p.145-156

2015

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Lipidomic Profiling to Assess the Freshness of Stored Cabbage

Food analytical methods, 2023-02, Vol.16 (2), p.304-317

2023

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Spatially resolved diffuse reflectance in the visible and near-infrared wavelength range for non-destructive quality assessment of ‘Braeburn’ apples

Postharvest biology and technology, 2014-05, Vol.91, p.39-48

2014

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Discrimination of aflatoxin contamination level in nutmeg by fluorescence fingerprint measurement

Food control, 2018-03, Vol.85, p.113-118

2018

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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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Versatile band-pass filters for fluorescence imaging of the food products for quality assessment

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-03, Vol.27 (2), p.203-210

2021

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Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds

Food chemistry, 2018-12, Vol.269, p.588-594

2018

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Assessment of Japanese Awamori Spirits Using UV–VIS Spectroscopy

Food analytical methods, 2020-03, Vol.13 (3), p.726-734

2020

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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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Versatile band-pass filters for fluorescence imaging of the food products for quality assessment

Food Science and Technology Research, 2021, Vol.27(2), pp.203-210

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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Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint

Food and bioprocess technology, 2014-05, Vol.7 (5), p.1496-1504

2014

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Optimization of excitation-emission band-pass filter for visualization of viable bacteria distribution on the surface of pork meat

Optics express, 2013-05, Vol.21 (10), p.12579-12591

2013

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Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface

Food science & technology, 2016-05, Vol.68, p.14-20

2016

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Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

Journal of cereal science, 2012, Vol.55 (1), p.15-21

2012

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Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

Journal of the science of food and agriculture, 2016-03, Vol.96 (4), p.1167-1174

2016

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Detection of Deoxynivalenol Using Fluorescence Excitation–Emission Matrix

Food and bioprocess technology, 2010-12, Vol.3 (6), p.922-927

2010

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Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents

Bioscience, biotechnology, and biochemistry, 2015-04, Vol.79 (4), p.652-657

2015

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Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging

Food and bioprocess technology, 2013-11, Vol.6 (11), p.3113-3123

2013

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Supercontinuum laser based optical characterization of Intralipid® phantoms in the 500-2250 nm range

Estimation of komatsuna freshness using visible and near-infrared spectroscopy based on the interpretation of NMR metabolomics analysis

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

Existence of circadian rhythm and its response behavior under different storage conditions of soybean sprouts

Lipidomic profiling of Indonesian coffee to determine its geographical origin by LC–MS/MS

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation–emission matrix

Lipidomic Profiling to Assess the Freshness of Stored Cabbage

Spatially resolved diffuse reflectance in the visible and near-infrared wavelength range for non-destructive quality assessment of ‘Braeburn’ apples

Discrimination of aflatoxin contamination level in nutmeg by fluorescence fingerprint measurement

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

Versatile band-pass filters for fluorescence imaging of the food products for quality assessment

Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds

Assessment of Japanese Awamori Spirits Using UV–VIS Spectroscopy

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

Versatile band-pass filters for fluorescence imaging of the food products for quality assessment

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

Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint

Optimization of excitation-emission band-pass filter for visualization of viable bacteria distribution on the surface of pork meat

Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

Detection of Deoxynivalenol Using Fluorescence Excitation–Emission Matrix

Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents

Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging

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