| 1. |
TRUONG MINH HANG,坂元渚, ＃竹下奈津美、＠椿俊太郎, 井倉則之, Effect of different rhizome starches on agar emulsion gel characteristics for the dysphagia diet , 第59回化学関連支部合同九州大会, 2022.07. |
| 2. |
Roberto Lemus, 後藤太郎, 井倉則之, Development of plant and algae protein-based monodisperse emulsion by PREMiX emulsification method: A previous study, 令和2年度日本食品科学工学会西日本支部大会, 2020.11. |
| 3. |
Mugabi Jophous, Noriyuki Igura, Mitsuya Shimoda, Preparation and Stability of Highly Uniform Droplet Size Oil-in-water Emulsions by Swirl Flow Membrane Emulsification, 2018 3rd International Conference on Nutrition and Food Engineering, 2018.11. |
| 4. |
Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda, Influence of the emulsion droplet size on aroma release rate from mono-dispersed O/W emulsions, 2018 3rd International Conference on Nutrition and Food Engineering, 2018.11. |
| 5. |
Fumi Koide, Noriyuki Igura, Mitsuya Shimoda, High hydrostatic pressure affects volatility from ethanol solution, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2018, 2018.11. |
| 6. |
Ayaka Ono, Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda, Emulsion temperature influences the relationship between partition coefficients and aroma release from the O/W emulsion, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2018, 2018.11. |
| 7. |
Yuki Ishiguchi, Noriyuki Igura, Mitsuya Shimoda, Hydrostatic pressure affects degration profile of flavor in water, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2018, 2018.11. |
| 8. |
Tomoyuki Ichinose, Noriyuki Igura, Mitsuya Shimoda, Partial Dealcoholization of Japanese Sake by Dialysis, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2017, 2017.11. |
| 9. |
Takaya Matsushita, Noriyuki Igura, Mitsuya Shimoda, Identification and classification of commercial spices and herbs based on the similarities between gas chromatographic fingerprints, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2017, 2017.11. |
| 10. |
Jophous Mugabi, Noriyuki Igura, Mitsuya Shimoda, High throughput production of oil-in-water (O/W) emulsions by swirl flow membrane emulsification, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2017, 2017.11. |
| 11. |
Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda, Analysis of correlation between flavor release behavior from O/W emulsions and partition coefficients, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2017, 2017.11. |
| 12. |
Rina Hirokado, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Nobuyuki Hayashi, Investigation into the inactivation mechanism of Bacillus subtilis spores by carbonation in the presence of glycerin fatty acid esters, 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference, 2017.10. |
| 13. |
Yukiko Tominaga, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Nobuyuki Hayashi, Control of Bacillus subtilis spores by carbonation in the presence of monoglycerol monocaprate, 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference, 2017.10. |
| 14. |
Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Effect of low pressure carbonation on inactivation and guaiacol production of Alicyclobacillus acidoterrestris in apple juice, 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference, 2017.10. |
| 15. |
Mugabi Jophous, 井倉 則之, 下田 満哉, Preparation of mono disperse oil in water emulsion using swirl flow membrane emulsification, 第33回九州分析化学若手の会夏季セミナー, 2015.07. |
| 16. |
盆子原 香, 藤 麻衣子, 野間 誠司, 井倉 則之, 下田 満哉, Salty and umami congruent odor improve palatability of salt-reduced foods, 6th European Conference on Sensory and Consumer Research (EuroSense 2014), 2014.09. |
| 17. |
李 宇辰, 姜 希, 野間 誠司, 井倉 則之, 下田 満哉, Dealcoholization of wine by advection-diffusion dialysis, 第32回九州分析化学若手の会夏季セミナー, 2014.07. |
| 18. |
姜 希, 李 宇辰, 野間 誠司, 井倉 則之, 下田 満哉, Desalination of soy sauce by advection-diffusion dialysis with pressurization, 第32回九州分析化学若手の会夏季セミナー, 2014.07. |
| 19. |
中井 朋恵, クランペッチ ワンナポーン, 野間 誠司, 井倉 則之, 下田 満哉, Inactivation and growth inhibition of Bacillus spores by carbonation with heating in the presence of fatty acid esters, International Symposium on Agricultural, Food, Environmental and Life Sciences in Asia, 2013, 2013.11. |
| 20. |
Influence of high hydrostatic pressure on ice cream. |
| 21. |
Increasing of heat sensitization of vegetative bacterial cells by low-pressure carbonation. |
| 22. |
Novel surface decontamination method using a rapid hygrothermal pasteurization in the minimal processing of fruits and vegetables. |
| 23. |
Inactivation of Alicyclobacillus acidoterrestris by Carbonation
. |
| 24. |
Effect of Carbonation on Heat Inactivation of Escherichia coli. |
| 25. |
Development of Novel System for Inactivation of Microorganisms by Singlet Oxygen. |
| 26. |
The Rapid Hygrothermal Pasteurization against Pathogenic and Spoilage Microorganisms. |
| 27. |
Effect of moderate heat and pressure treatment on bacterial spores and food stuff . |
| 28. |
Flavor release of high hydrostatic pressure ovalbumin gel under different pH.. |
| 29. |
Inactivation profiles of microoraganisms in dry food powder by Microwave heating. |
| 30. |
Study in high pressure germination of heat-tolerant bacterial spores. |
| 31. |
Hydrolysis under high pressure carbonation. |
| 32. |
Flavor release from pressure-formed gel. |
| 33. |
Inactivation of Salmonella and Campylobacter under low temperature and high pressure. |
| 34. |
Heat and high-pressure resistance of demineralized Bacillus subtilis spores. |
| 35. |
Inactivation of Bacillus spores by high pressure carbonation method. |
