Search Results1-17 of  17

  • IGURA NORIYUKI ID: 9000242086986

    Division of Bioresource and Bioenvironmental Sciences, Kyushu University (2013 from CiNii)

    Articles in CiNii:1

    • Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in <I>Escherichia coli</I> Cells (2013)
  • IGURA Noriyuki ID: 9000002226810

    Articles in CiNii:4

    • 食用高分子物質の熱溶融 (1995)
    • Effect of Water State on Thermal Properties of Sweet Potato Starch (1997)
    • 高圧殺菌は静水圧から動圧への変換だ! (2004)
  • IGURA Noriyuki ID: 9000002227533

    Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University (2003 from CiNii)

    Articles in CiNii:3

    • Survival of Vegetative Pathogens under Argon Plasma Treatments (2002)
    • Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature (2003)
    • Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure (2003)
  • IGURA Noriyuki ID: 9000016425011

    Division of Bioresource and Bioenvironmental Sciences, Kyushu University (2011 from CiNii)

    Articles in CiNii:6

    • Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating (2009)
    • Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells (2010)
    • The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger (2010)
  • IGURA Noriyuki ID: 9000254764450

    Department of Food Sciemce and Teckmology, Faculty of Agricutture, Kyushu Uniuersity (1994 from CiNii)

    Articles in CiNii:1

    • Promotive Effect of Shearing-Force on Cold Water Solubility and Gelatinization of Low Moisturized Starch Melt at an Elevated Temperature. (1994)
  • IGURA Noriyuki ID: 9000255808120

    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University (1997 from CiNii)

    Articles in CiNii:1

    • Effect of Water State on Thermal Properties of Sweet Potato Starch (1997)
  • Igura Noriyuki ID: 9000003084714

    Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of BIoscience and Biotechnology,Faculaty of Agriculture,Kyushu University (2003 from CiNii)

    Articles in CiNii:1

    • Inactivation of Bacillus Spores Suspended in Physiological Salt Solution,Potage and Ketchup by the Combination of Moderate Heat and Low Hydrostatic Pressure (2003)
  • Igura Noriyuki ID: 9000257893015

    Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University (2014 from CiNii)

    Articles in CiNii:1

    • The Effect of Combined Treatment with Carbonation, Heating, and Monoglycerol Fatty Acid Esters on the Inactivation and Growth Inhibition of <i>Geobacillus stearothermophilus</i> Spores (2014)
  • Igura Noriyuki ID: 9000260197733

    Articles in CiNii:1

    • Comparison of Solid-State Glycation of Whey Proteins through Maillard Reaction between Microwave and Conductive Heating (2009)
  • Igura Noriyuki ID: 9000309573280

    Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University (2015 from CiNii)

    Articles in CiNii:1

    • Enhanced Inactivation of <i>Bacillus subtilis</i> Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate (2015)
  • Igura Noriyuki ID: 9000366133351

    Division of Bioresource and Bioenvironmental Sciences, Kyushu University (2017 from CiNii)

    Articles in CiNii:1

    • Inactivation of <i>Bacillus subtilis</i> Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters (2017)
  • Igura Noriyuki ID: 9000386102328

    Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu University (2018 from CiNii)

    Articles in CiNii:1

    • Effect of Process Parameters on Oil-in-Water Emulsion Droplet Size and Distribution in Swirl Flow Membrane Emulsification (2018)
  • Igura Noriyuki ID: 9000388491082

    Articles in CiNii:1

    • Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments (2018)
  • Igura Noriyuki ID: 9000397423315

    Division of Bioresource and Bioenvironmental Sciences, Kyushu University (2018 from CiNii)

    Articles in CiNii:1

    • Inactivation of <i>Bacillus subtilis</i> Spores by Carbonation with Glycerin Fatty Acid Esters (2018)
  • Igura Noriyuki ID: 9000397423555

    Division of Bioresource and Bioenvironmental Sciences, Kyushu University (2018 from CiNii)

    Articles in CiNii:1

    • Control of <i>Bacillus subtilis</i> Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents (2018)
  • Igura Noriyuki ID: 9000401433792

    Laboratory of Food Process Engineering, Graduate School of Bioresource and Bioenvironmental Science, Faculty of Agriculture, Kyushu University (2019 from CiNii)

    Articles in CiNii:1

    • Preparation of Small Droplet Size Monodispersed Emulsions at High Production Rate by Continuous Intramembrane Premix Emulsification Method (2019)
  • Igura Noriyuki [et al.] ID: 9000003084706

    Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University (2003 from CiNii)

    Articles in CiNii:1

    • Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions (2003)
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