| 1. |
Jophous Mugabi, Jae-Ho Jeong, Noriyuki Igura, Relationship between the continuous phase viscosity and the membrane permeation rate in premix membrane emulsification using Shirasu porous glass membranes, CHEMICAL ENGINEERING RESEARCH & DESIGN, 183, 203-209, 2022.07. |
| 2. |
Jophous Mugabi, Jae-Ho Jeong, Noriyuki Igura, Mitsuya Shimoda, Preparation of monodispersed emulsions by premix membrane emulsification without repetitive permeation: Influence of membrane permeation rate (flux) and emulsion viscosity, COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 630, 127560, 2021.12. |
| 3. |
Shunji Tamaru, Tomoko Noda, Noriyuki Igura, Mitsuya Shimoda, Effect of Oil-water Surface Area on the Aroma Release Behavior of Mono-dispersed Oil-in-water Emulsions, Food Science and Technology Research, 26, 2, 293-298, 2020.03. |
| 4. |
Jophous Mugabi, Shunji Tamaru, Naohiro Karatani, Lemus-Mondaca, Roberto, Noriyuki Igura, Mitsuya Shimoda, Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes - A comparative study with cross-flow membrane emulsification, CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 145, 107677, 2019.11. |
| 5. |
Shunji Tamaru, Ayaka Ono, Noriyuki Igura, Mitsuya Shimoda, High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium, Food Research International, 116, 883-887, 2019.02. |
| 6. |
Jophous Mugabi, Naohiro Karatani, Hiroki Yachigo, Miki Masuo, Noriyuki Igura, Mitsuya Shimoda, Preparation of Small Droplet Size Monodispersed Emulsions at High Production Rate by Continuous Intramembrane Premix Emulsification Method, JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 52, 3, 259-266, 2019.03. |
| 7. |
Takaya Matsushita, Jing Jing Zhao, Noriyuki Igura, Mitsuya Shimoda, Authentication of commercial spices based on the similarities between gas chromatographic fingerprints, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98, 8, 2989-3000, 2018.06. |
| 8. |
Seiji Noma, Kazuki Kiyohara, Rina Hirokado, Nami Yamashita, Yuya Migita, Motoharu Tanaka, Soichi Furukawa, Hirokazu Ogihara, Yasushi Morinaga, Noriyuki Igura, Mitsuya Shimoda, Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments, JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 125, 3, 327-332, 2018.03. |
| 9. |
Jophous Mugabi, Noriyuki Igura, Mitsuya Shimoda, Effect of Process Parameters on Oil-in-Water Emulsion Droplet Size and Distribution in Swirl Flow Membrane Emulsification, JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 51, 3, 229-236, 2018.03. |
| 10. |
Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda, Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions, FOOD CHEMISTRY, 239, 712-717, 2018.01. |
| 11. |
Yukiko Tominaga, Qiuyue Zhu, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Inactivation of Bacillus subtilis Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 4, 561-565, 2017.07. |
| 12. |
Roberto Lemus-Mondaca, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Mario Perez-Won, Gipsy Tabilo-Munizaga, Sebastian Pizarro, Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment, Innovative Food Science and Emerging Technologies, 34, 127-134, 2016.04. |
| 13. |
Kaori Bonkohara, Maiko Fuji, Aakito Nakao, Noriyuki Igura, Mitsuya Shimoda, Preparation of reminiscent aroma mixture of Japanese soy sauce, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 3, 533-539, 2016.03. |
| 14. |
Seiji Noma, Saburo Tani, Tomoe Nakai, Noriyuki Igura, Mitsuya Shimoda, Enhanced Inactivation of Bacillus subtilis Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 21, 5, 745-749, 2015.09. |
| 15. |
Kaori Bonkohara, Maiko Fuji, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Salty and umami congruent odor improve palatability of salt-reduced foods, 6th European Conference on Sensory and Consumer Research, 2014.09. |
| 16. |
Roberto Lemus-Mondaca, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Mario Perez-Won, Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (Haliotis rufescens) Slices, Journal of Food Processing and Preservation, 39, 6, 1889-1897, 2015.12. |
| 17. |
Tomoe Nakai, Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Inactivation and growth inhibition of Bacillus spores by carbonation with heating in the presence of fatty Acid esters, Proceedings of International Symposium on Agriculture, Forestry, Environment and Life Sciences in Asia, 2013, 83-91, 2013.11. |
| 18. |
Tomoe Nakai, Saburo Tani, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, The Effect of Combined Treatment of Carbonation with Heating and Monoglycerol Fatty Acid Esters on Inactivation and Growth Inhibition of Geobacillus stearothermophilus Spore, Food Science and Technology Research, 20, 2, 273-277, 2014.03. |
| 19. |
Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells, BIOCONTROL SCIENCE, 18, 4, 199-203, 2013.12. |
| 20. |
Wannaporn Klangpetch, Tomoe Nakai, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Combined Effects of Carbonation with Heating and Fatty Acid Esters on Inactivation and Growth Inhibition of Various Bacillus Spores, JOURNAL OF FOOD PROTECTION, 10.4315/0362-028X.JFP-13-015, 76, 9, 1568-1574, 2013.09. |
| 21. |
Dusida Tirawat, Hiromizu Kunimoto, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypochlorite Treatments, Food and Nutrition Sciences, 4, 6, 636-642, 2013.06. |
| 22. |
Dusida Tirawat, Seiji Noma, Hiromizu Kunimoto, Satoshi Tameda, Eriko Nishibayashi, Noriyuki Igura, Mitsuya Shimoda, Decrease in the Number of Microbial Cells on Chinese Cabbage by Rapid Hygrothermal Pasteurization using Saturated Water , International Food Research Journal, 20, 2, 981-985, 2013.03. |
| 23. |
Wannaporn Klangpetch, Tomoe Nakai, Kei Nishiyama, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Effect of Low-Pressure Carbonation on the heat inactivation and cytoplasmic acidification of Saccharomyces cerevisiae, Journal of Food Science and Engineering, 2, 712-718, 2012.12. |
| 24. |
Busarin Chongcharoenyanon, Nami Yamashita, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Volatile Flavour Compounds Extraction from Butter Oil in Low-Density Polyethylene Membrane Pouch, Flavour and Fragrance Journal, 27, 5, 367-371, 2012.07. |
| 25. |
Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, and Mitsuya Shimoda, The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli, Bioscience, Biotechnology, and Biochemistry, 75, 10, 1945-1950, 2011.09. |
| 26. |
Seiji Noma, Nami Yamashita, Wannaporn Klangpetch, Noriyuki Igura and Mitsuya Shimoda, Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores, Food Science and Technology Research, 17, 6, 523-527, 2011.09. |
| 27. |
Shimoda M , Miyamae H , Nishiyama K , Yuasa T , Noma S , Igura N , Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane, JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 44, 1, 1-6, 2011.01. |
| 28. |
Yamaguchi K , Kato T , Noma S , Igura N , Shimoda M , The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY , 74, 10, 1981-1986, 2010.10. |
| 29. |
Noma S , Klangpetch W , Nakamura S , Ishibashi T , Huang HC , Igura N , Shimoda M , Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells, FOOD SCIENCE AND TECHNOLOGY RESEARCH , 16, 5, 389-394, 2010.09. |
| 30. |
Tirawat D, Meno A, Fujiwara H , Higo K , Noma S, Igura N , Shimoda M , Development of rapid hygrothermal pasteurization using saturated water vapor, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 11, 3, 458-463, 2010.07. |
| 31. |
S. Noma, M. Sumikawa, Y. Tsubokura, T. Inoue, M. Tomozane, N. Igura, M. Shimoda, Comparison of Solid-State Glycation of Whey Proteins through Maillard Reaction between Microwave and Conductive Heating, Jouranal of the Faculty of Agriculture, Kyushu University, Vol. 54(1), pp 191-194., 2009.02.  |
| 32. |
Y. Tsubokura, S. Fukuzaki, S. Noma, N. Igura, M. Shimoda, Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating, Food Science and Technology Research, Vol. 15(4), pp 377-380, 2009.07. |
| 33. |
Islam MS, Igura N, Shimoda M, Hayakawa I, The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue , INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , 42 (4): 434-440, 2007.04. |
| 34. |
Komthong P, Igura N, Shimoda M , Effect of ascorbic acid on the odours of cloudy apple juice , FOOD CHEMISTRY , 100 (4): 1342-1349 , 2007.04. |
| 35. |
Komthong P, Katoh T, Igura N, Shimoda M, Changes in the odours of apple Juice during enzymatic browning , FOOD QUALITY AND PREFERENCE , 17 (6): 497-504 , 2006.09. |
| 36. |
Noma S, Kajiyama D, Igura N, Shimoda M, Hayakawa I , Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157 : H7 , INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 109 (1-2): 103-108 , 2006.05. |
| 37. |
Islam MS., Inoue A., Igura N., Shimoda M., Hayakawa I, Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage, International Journal of Food Microbiology, 107(2), 124-130, 2006.02. |
| 38. |
Komthong P., Hayakawa S., Katoh T., Igura N., Shimoda M, Determination of potent odorants in apple by headspace gas dilution analysis, LWT-Food Science and Technology, 39(5), 472-478, 2006.05. |
| 39. |
Komthong P., Katoh T., Igura N., Shimoda M., Hayakawa I, Ascending bubble extraction of terpenes from freshly squeezed orange juice, Food Research International, 39(1), 53-58, 2006.01. |
| 40. |
Maeda Y. Igura N. Shimoda M. Hayakawa I, Bactericidal effect of atmospheric gas plasma on Escherichia coli K12, International Journal of Food Science & Technology, 10.1046/j.1365-2621.2003.00746.x, 38, 8, 889-892, 38(8):889-892, 2003.12. |
| 41. |
Igura N, Kamimura Y., Islam M.S., Shimoda M., Hayakawa I., Effects of minerals on resistance of Bacillus subtilis spores to heat and hydrostatic pressure, APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 10.1128/AEM.69.10.6307-6310.2003, 69, 10, 6307-6310, 69(10) 6307-6310, 2003.10. |
| 42. |
Islam M. S., Igura N. Shimoda M, Hayakawa I., Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot., EUROPEAN FOOD RESEARCH TECHNOLOGY, 10.1007/s00217-003-0716-1, 217, 1, 34-38, 217: 34-38, 2003.07. |
| 43. |
Purevdorj D, Igura N, Ariyada O, Hayakawa I, Effect of feed gas composition of gas discharge plasmas on Bacillus pumilus spore mortality, LETTERS IN APPLIED MICROBIOLOGY, 10.1046/j.1472-765X.2003.01341.x, 37, 1, 31-34, 37:31-34, 2003.01. |
| 44. |
Igura N, Katoh T, Hayakawa I, Fujio Y, Degradation profiles of potato starch melts through a capillary tube viscometer, STARCH-STARKE, 10.1002/1521-379X(200112)53:123.0.CO;2-U, 53, 12, 623-628, 53 (12): 623-628, 2001.12. |
| 45. |
Purevdorj D, Igura N, Shimoda M, Ariyada O, Hayakawa I, Kinetics of inactivation of Bacillus spores using low temperature argon plasma at different microwave power densities, ACTA BIOTECHNOLOGICA, 10.1002/1521-3846(200111)21:43.0.CO;2-6, 21, 4, 333-342, 21 (4): 333-342, 2001.04. |
