Search Results1-20 of  40

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  • UENO Shigeaki ID: 9000334738881

    Articles in CiNii:1

    • Effect of Freezing and Immersion in Agro-Product Homogenate Treatment on the Quality of Octopus (Octopus vulgaris) (2016)
  • UENO Shigeaki ID: 9000334739748

    Articles in CiNii:1

    • Effect of Freezing Storage and High Hydrostatic Pressure on Microbial Viability in Liquid Whole Egg-Sucrose Mixture (特集 次世代冷凍システム技術) (2016)
  • UENO Shigeaki ID: 9000366493952

    Articles in CiNii:1

    • Comparison of the Physical and Chemical Attributes of Frozen Durian Pulp (Durio zibethinus Murray) in Different Thawing Processes (2016)
  • UENO Shigeaki ID: 9000398635846

    Articles in CiNii:1

    • Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice(Part 1)Ice Crystal and Color Measurement (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • UENO Shigeaki ID: 9000398635854

    Articles in CiNii:1

    • Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice(Part 2)Rheological Measurement (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • UENO Shigeaki ID: 9000398635864

    Articles in CiNii:1

    • Baking and Coloring Characteristics for Frozen Pizza Dough in a Hot-air and Superheated Steam Oven (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • UENO Shigeaki ID: 9000398635918

    Articles in CiNii:1

    • Sensory Evaluation of Frozen-thawed Indigenous Philippine Durian Cultivars and its Association to Measured Quality Attributes (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • UENO Shigeaki ID: 9000004519752

    Articles in CiNii:30

    • Three-Dimensional Measurement of Ice Crystals in Frozen Dilute Solutions (2002)
    • Development of Three-Layer Simulation Model for Freezing Process of Food Solution Systems (2003)
    • Three-dimensional Measurement of Ice crystals Formad in Liquid Foods (2004)
  • UENO Shigeaki ID: 9000016262952

    Graduate School of Agricultural Science, Tohoku University (2012 from CiNii)

    Articles in CiNii:4

    • Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation : Increased Culturability of Marine Bacteria under Liquid Cultivation (2007)
    • Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage (2009)
    • EN-O7 A culture-dependent bacterial community structure analysis based on liquid cultivation and its application to a marine environment(Section VI Environmental Biotechnology) (2009)
  • UENO Shigeaki ID: 9000018473006

    Graduate School of Agricultural Science, Tohoku University (2009 from CiNii)

    Articles in CiNii:1

    • Estimation of Damage to Cells of Japanese Radish Induced by High Pressure with Drying Rate as Index (2009)
  • UENO Shigeaki ID: 9000018473432

    Graduate School of Agricultural Science, Tohoku University (2009 from CiNii)

    Articles in CiNii:1

    • Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature (2009)
  • UENO Shigeaki ID: 9000107339026

    Graduate School of Agricultural Science, Tohoku University (2012 from CiNii)

    Articles in CiNii:1

    • High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates (2012)
  • UENO Shigeaki ID: 9000254945089

    <I>Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences, NUPALS</I> (2008 from CiNii)

    Articles in CiNii:1

    • Kinetic Analysis of Partial Decomposition of Starch in Hot-Compressed Water (2008)
  • UENO Shigeaki ID: 9000258293976

    Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo (2002 from CiNii)

    Articles in CiNii:1

    • Three-Dimensional Measurement of Ice Crystals in Frozen Dilute Solutions (2002)
  • UENO Shigeaki ID: 9000258294234

    Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo (2003 from CiNii)

    Articles in CiNii:1

    • Development of Three-Layer Simulation Model for Freezing Process of Food Solution Systems (2003)
  • UENO Shigeaki ID: 9000258295249

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2012 from CiNii)

    Articles in CiNii:1

    • Evaluation of Dielectric Properties In Freeze Concentrated Polymer (2012)
  • UENO Shigeaki ID: 9000259322081

    Graduate School of Agricultural Science, Tohoku University (2013 from CiNii)

    Articles in CiNii:1

    • Enzymatic Production of γ-Aminobutyric Acid in Soybeans Using High Hydrostatic Pressure and Precursor Feeding (2013)
  • UENO Shigeaki ID: 9000293837494

    Graduate School of Agricultural Science, Tohoku University (2010 from CiNii)

    Articles in CiNii:1

    • Bioconversion of Glutamic acid to γ-Aminobutyric acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment (2010)
  • UENO Shigeaki ID: 9000296666253

    Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences, NUPALS (2009 from CiNii)

    Articles in CiNii:1

    • High-Pressure Induced Transformation of Onion (2009)
  • UENO Shigeaki ID: 9000345230436

    Faculty of Education, Saitama University (2016 from CiNii)

    Articles in CiNii:1

    • Effect of Acidulants on Cooking of Cottage Cheese Like Milk Aggregated Products (2016)
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