Yoshio Hagura

Last Updated :2024/10/11

Affiliations, Positions
Graduate School of Integrated Sciences for Life, Professor
Web Site
https://foodeng.hiroshima-u.ac.jp/Hagura-Index.html
E-mail
hagurahiroshima-u.ac.jp
Other Contact Details
"1-4-4 KAGAMIYAMA, HIGASHI-HIROSHIMA, HIROSHIMA", Japan
TEL : (+81)82-424-7938 FAX : (+81)82-424-7938
Self-introduction
I am conducting basic research and technological development on the following research themes: measurement of food production processes using electrical properties, evaluation of mechanical properties and textures of foods, and mechanical processing of foods using low-temperature mechanical properties (eg. tissue separation of food by using cryo-milling and cryo-cutting).

Basic Information

Major Professional Backgrounds

  • 1991/04/01, 1997/03/31, Hiroshima University, Research Associate
  • 1997/04/01, 2007/03/31, Hiroshima University, Associate Professor
  • 2007/04/01, 2019/03/31, Hiroshima University, Professor

Educational Backgrounds

  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Food Science, Japan, 1988/04, 1991/03
  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Food Engineering, Japan, 1986/04, 1988/03
  • Tokyo University of Fisheries, Faculty of Fisheries, Japan, 1981/04, 1985/03

Academic Degrees

  • Doctor of Fisheries Science, Tokyo University of Fisheries
  • Master of Fisheries Science, Tokyo University of Fisheries

Educational Activity

  • [Bachelor Degree Program] School of Applied Biological Science : Department of Applied Biological Science : Food Science Program
  • [Master's Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science
  • [Doctoral Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science

In Charge of Primary Major Programs

  • Food Science Program

Research Fields

  • Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

  • mechanical properties
  • separation
  • quality evaluation
  • low temperature processing
  • cryo-shattering
  • texture
  • electrical properties
  • dielectric properties
  • nondestructive measurement

Educational Activity

Course in Charge

  1. 2024, Liberal Arts Education Program1, 1Term, Introduction to Applied Biological Sciences toward SDGs
  2. 2024, Liberal Arts Education Program1, 3Term, Food safety and health science
  3. 2024, Undergraduate Education, 1Term, Introduction to Applied Biological Sciences
  4. 2024, Undergraduate Education, Intensive, Laboratory Work in General Physics
  5. 2024, Undergraduate Education, 4Term, Research Front of Food and AgriLife Science
  6. 2024, Undergraduate Education, Second Semester, Graduation Thesis I
  7. 2024, Undergraduate Education, First Semester, Graduation Thesis II
  8. 2024, Undergraduate Education, Second Semester, Graduation Thesis III
  9. 2024, Undergraduate Education, 4Term, Food Engineering
  10. 2024, Undergraduate Education, Intensive, Laboratory Works in Food Engineering
  11. 2024, Undergraduate Education, 2Term, Reading of Foreign Literature in Food Science
  12. 2024, Undergraduate Education, Intensive, Science and Technology for Food Development
  13. 2024, Undergraduate Education, Intensive, Life, food and agricultural education through experimental studies of dairy farming
  14. 2024, Undergraduate Education, Intensive, Practice on economic marine invertebrates and seaweeds in the Seto Inland Sea
  15. 2024, Undergraduate Education, Intensive, (AIMS) Molecular-Level Understanding of Functionality of Foods
  16. 2024, Undergraduate Education, Intensive, Molecular-Level Understanding of Functionality of Foods
  17. 2024, Graduate Education (Master's Program) , 1Term, Exercises in Food andAgriLife Science A
  18. 2024, Graduate Education (Master's Program) , 2Term, Exercises in Food andAgriLife Science A
  19. 2024, Graduate Education (Master's Program) , 3Term, Exercises in Food andAgriLife Science B
  20. 2024, Graduate Education (Master's Program) , 4Term, Exercises in Food andAgriLife Science B
  21. 2024, Graduate Education (Master's Program) , Academic Year, Research for Academic Degree Dissertation in Food andAgriLife Science
  22. 2024, Graduate Education (Master's Program) , 3Term, Food Physical Chemistry and Food Engineering II

Research Activities

Academic Papers

  1. Effects of the glass transition temperature on the shaving characteristics of Katsuobushi (boiled and dried bonito), JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(9), 518-521, 2006
  2. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  3. Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions., Food Science and Technology Research, 2(1), 43-47, 1996
  4. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  5. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  6. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  7. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  8. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  9. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  10. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  11. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  12. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  13. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  14. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  15. Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  16. Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  17. Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  18. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
  19. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
  20. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
  21. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  22. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  23. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  24. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  25. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  26. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  27. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  28. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  29. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  30. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  31. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  32. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  33. Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito), NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 518-521, 20060915
  34. Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito), NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 518-521, 20060915
  35. Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito), NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 518-521, 20060915
  36. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients, Food Science and Technology International, Tokyo, 13(3), 193-199, 20070801
  37. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients, Food Science and Technology International, Tokyo, 13(3), 193-199, 20070801
  38. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients, Food Science and Technology International, Tokyo, 13(3), 193-199, 20070801
  39. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, Food Science and Technology International, Tokyo, 16(1), 23-30, 20100101
  40. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, Food Science and Technology International, Tokyo, 16(1), 23-30, 20100101
  41. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, Food Science and Technology International, Tokyo, 16(1), 23-30, 20100101
  42. Production of high value added starchy food by pre-dehydration, Cryobiology and cryotechnology, 59(1), 71-74, 20130415
  43. Production of high value added starchy food by pre-dehydration, Cryobiology and cryotechnology, 59(1), 71-74, 20130415
  44. Production of high value added starchy food by pre-dehydration, Cryobiology and cryotechnology, 59(1), 71-74, 20130415
  45. Convenient Equations of Physical Properties regarding Temperature of Water, Steam and Air, 33(2), 133-142, 199412
  46. Convenient Equations of Physical Properties regarding Temperature of Water, Steam and Air, 33(2), 133-142, 199412
  47. Convenient Equations of Physical Properties regarding Temperature of Water, Steam and Air, 33(2), 133-142, 199412
  48. Convenient Equations of Physical Properties regarding Humidity Chart, 33(2), 143-149, 199412
  49. Convenient Equations of Physical Properties regarding Humidity Chart, 33(2), 143-149, 199412
  50. Convenient Equations of Physical Properties regarding Humidity Chart, 33(2), 143-149, 199412
  51. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  52. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  53. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  54. Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(2), 100-109, 2013
  55. Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(2), 100-109, 2013
  56. Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(2), 100-109, 2013
  57. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(7), 323-331, 2013
  58. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(7), 323-331, 2013
  59. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(7), 323-331, 2013
  60. Size Effect of Biomass on Carbonization Rate Treated in Superheated Steam Combined with Far Infrared Heating, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 9(2), 91-98, 2008
  61. Size Effect of Biomass on Carbonization Rate Treated in Superheated Steam Combined with Far Infrared Heating, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 9(2), 91-98, 2008
  62. Size Effect of Biomass on Carbonization Rate Treated in Superheated Steam Combined with Far Infrared Heating, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 9(2), 91-98, 2008
  63. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito., Journal of the Research Association of Powder Technology, Japan, 39(6), 454-458, 2002
  64. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito., Journal of the Research Association of Powder Technology, Japan, 39(6), 454-458, 2002
  65. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito., Journal of the Research Association of Powder Technology, Japan, 39(6), 454-458, 2002
  66. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 3(2), 35-40, 2002
  67. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 3(2), 35-40, 2002
  68. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 3(2), 35-40, 2002
  69. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 7(4), 225-232, 2006
  70. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 7(4), 225-232, 2006
  71. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 7(4), 225-232, 2006
  72. Carbonization Characteristics of Hydrocarbons Treated in Superheated Steam, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(1), 39-43, 2007
  73. Carbonization Characteristics of Hydrocarbons Treated in Superheated Steam, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(1), 39-43, 2007
  74. Carbonization Characteristics of Hydrocarbons Treated in Superheated Steam, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(1), 39-43, 2007
  75. Capturing the thermal denaturation process of meat in a retort pouch by electrical impedance measurement, Journal of Packaging Science and Technology, Japan, 31(2), 109-118, 20220301
  76. Correlation between Dielectric Properties and Freshness of Leaf Vagetables, Journal of Food Processing and Preservation, 31(6), 736-750, 20071201
  77. Relationship between rheology, particle size and texture of mayonnaise, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(1), 1-6, 2007
    Link to Paper Search Results by DOI
  78. Nondestructive determination of the rheological properties of liquid food in sealed retort pouches, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(7), 201807
    Link to Paper Search Results by DOI
  79. Relationship between sensory analysis for texture and instrument measurements in model strawberry jam, JOURNAL OF TEXTURE STUDIES, 49(4), 359-369, 201808
    Link to Paper Search Results by DOI
  80. Indirect Measurement of Changes in Hardness of Enzyme-treated Beef in Retort Pouch Using an Electrical Impedance Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 65(9), 442-450, 2018
    Link to Paper Search Results by DOI
  81. Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity, NIHON REOROJI GAKKAISHI, 46(1), 1-12, 2018
  82. The Non-destractive and Continuous Measurement of Foods In the retort Pouch -Development of a new Measurement Technique for the Physical Properties of Food in Unopened Pouch Using electrical Properties-, Urakami Foundation Memoirs, 24, 7-11, 20170301
  83. Stabilization of freeze-dried Lactobacillus paracasei subsp paracasei JCM 8130(T) with the addition of disaccharides, polymers, and their mixtures, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81(4), 768-773, 2017
    Link to Paper Search Results by DOI
  84. Observation and Control of Water in High TemperatureFrying Oil, Journal of The Japan Society for Food Science and Technology, 64(4), 213-217, 20170415
  85. Observation and Control of Water in High Temperature Frying Oil, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(4), 213-217, 2017
    Link to Paper Search Results by DOI
  86. Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(11), 549-558, 2017
    Link to Paper Search Results by DOI
  87. Quality Evaluation of Liquid Food using Electrical Properties, The Soft Drinks Technology, 180(3), 345-360, 20161227
  88. ★, OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
    Link to Paper Search Results by DOI
  89. Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food, NIPPON SHOKUHIN KOGYO GAKKAISHI, 50(8), 356-360, 20030815
  90. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  91. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  92. ★, Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
    Link to Paper Search Results by DOI
  93. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
    Link to Paper Search Results by DOI
  94. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  95. Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  96. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
  97. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 16(1), 23-30, 20100101
  98. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 16(1), 23-30, 2010
    Link to Paper Search Results by DOI
  99. Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method., Japan Journal of Food Engineering, 8(3), 155-162, 20070901
  100. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients., Food Science and Technology Research, 13(3), 193-199, 20070801
  101. Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of Non-rotational Concentric Cylinder Method., Japan Journal of Food Engineering, 8(2), 73-80, 20070601
  102. Hydrostatic pressure-induced germination and inactivation of Bacillus spores in the presence or absence of nutrients, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(3), 193-199, 2007
    Link to Paper Search Results by DOI
  103. Relationship between rheology, particle size and texture of mayonnaise, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(1), 1-6, 2007
  104. Hydrostatic pressure-induced germination and inactivation of Bacillus spores in the presence or absence of nutrients, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(3), 193-199, 2007
  105. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  106. The effect of superheated steam treatment on the quality of vegetable oils, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 12(2), 114-118, 2006
    Link to Paper Search Results by DOI
  107. Measurement of deterioration of frying oil using electrical properties, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(9), 474-480, 2006
  108. The effect of superheated steam treatment on the quality of vegetable oils, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 12(2), 114-118, 2006
  109. Effects of the glass transition temperature on the shaving characteristics of Katsuobushi (boiled and dried bonito), JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(9), 518-521, 2006
  110. Germination and inactivation of Bacillus subtilis spores under combined conditions of hydrostatic pressure and medium temperature, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 11(1), 101-105, 2005
    Link to Paper Search Results by DOI
  111. Estimation of cryo-cutting conditions for frozen surimi gel using DSC, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 11(2), 236-239, 2005
    Link to Paper Search Results by DOI
  112. Growth inhibition of microorganisms by hydrostatic pressure, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 10(3), 268-272, 2004
    Link to Paper Search Results by DOI
  113. Measurement of change in moisture content during drying process using the dielectric property of foods, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 8(3), 257-260, 2002
    Link to Paper Search Results by DOI
  114. Freeze-grinding separation of flesh and bone in processed marine food waste, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 8(3), 221-226, 2002
    Link to Paper Search Results by DOI
  115. The dielectric property of soybean oil in deep-fat frying and the effect of frequency, JOURNAL OF FOOD SCIENCE, 67(3), 1126-1129, 2002
    Link to Paper Search Results by DOI
  116. Studies on the new processing methods of frozen fish using its cryogenic mechanical properties, NIPPON SUISAN GAKKAISHI, 67(4), 631-633, 2001
    Link to Paper Search Results by DOI
  117. Physical properties of foods and effect of water on them (6) Freeze-grinding of foods, Japan journal of food engineering, 10(4), 199-206, 200912
  118. Investigation of carbonization energy for waste biomass in superheated steam combined with far-infrared heating, Japan journal of food engineering, 12(1), 39-45, 201103
  119. A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(6), 416-421, 20020615
  120. A Relationship Between Weight and Capacitance Changes during Freeze-drying Process of Food, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(11), 726-730, 20021115
  121. A Method to Estimate the Optimum Temperature for the Cryo-Shattering Separation Using a Charpy Impact Tester, Trans.JSRAE, 9(3), 277-282, 1992
  122. Measurement of Young's Modulus and Poisson's Ratio of Tuna Fish, Trans.JSRAE, 9(3), 283-290, 1992
  123. Studies on the Evaluation Methods for the Food Quality with a Non-contact type Capacitance Sensor. 1 st report : Relationship between Capacitance and Temperature during the Freezing and Thawing of Foods., Trans.JSRAE, 16(1), 23-35, 19990331
  124. Muscle Fiber Orientation Angle Dependence of the Tensile Fracture Behavior of Frozen Fish Muscle, Trans.JSRAE, 16(3), 257-262, 19991101
  125. The Effect of Muscle Fiber Direction on the Cut Surface Angle of Frozen Fish Muscular Tissue Cut by Bending Force, NIPPON SHOKUHIN KOGYO GAKKAISHI, 43(9), 1035-1041, 19960915
  126. Cryogenic Processing Method of Whole Fish, 77(891), 55-58, 20020115
  127. Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(4), 267-271, 20020415
  128. Melting Point Measurement of Edible Fats and Oils Using Electric Capacity, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(4), 272-276, 20020415
  129. Prediction of Cut Surface Angle of the Frozen Fish by Bending, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(5), 297-304, 20020515
  130. Lengthwise Cutting of Frozen Fish by Cylinder Splitting Load, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(5), 335-338, 20020515
  131. Freeze-Grinding Separation of Flesh and Bone in Processed Marine Food Waste, Food Science and Technology International, Tokyo, 8(3), 221-226, 20020801
  132. Non-destructive and Continuous Measurement of Food Process Using Dielectric Properties, NIPPON SHOKUHIN KOGYO GAKKAISHI, 51(3), 109-114, 20040315
  133. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito, Journal of the Society of Powder Technology,Japan, 39(6), 454-458, 20020610
  134. Estimation of Temperature Range for Cryo Cutting of Frozen Mackerel using DSC, Trans.JSRAE, 23(2), 105-111, 20060630
  135. Non-thermal Inactivation of Bacillus Spores by Pressure-holding, Food Science and Technology International, Tokyo, 11(3), 324-327, 20051101
  136. Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating, Food Science and Technology International, Tokyo, 11(4), 363-368, 20051201
  137. Measurement of Deterioration of Frying Oil Using Electrical Properties, NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 474-480, 20060915
  138. An Application of the Glass Transition Phenomenon for Food Processing, 81(949), 919-921, 20061115
  139. Relationship between Rheology, Particle Size and Texture of Mayonnaise, Food Science and Technology International, Tokyo, 13(1), 1-6, 20070201
  140. Combined Effect of Far Infrared Heating on the Quality of Vegetable Oil During Superheated Steam Treatment, NIPPON SHOKUHIN KOGYO GAKKAISHI, 54(7), 347-350, 20070715
  141. The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils, Food Science and Technology International, Tokyo, 12(2), 114-118, 20060501
  142. Studies on the New Processing Methods of Frozen Fish Using Its Cryogenic Mechanical Properties, Bulletin of the Japanese Society of Scientific Fisheries, 67(4), 631-633, 20010715
  143. Studies on the Prevention of Over Heating on Microwave Heated Drying of Foods, 31(1), 29-36, 199207
  144. Studies on Microwave Vacuum Drying Phenomena and Models of Potato, 31(1), 37-43, 199207
  145. Studies among the Temperature and Drying-rate on Microwave Heated Drying of Discus Potato, 31(2), 121-126, 199212
  146. Studies among the Temperature and the Cooking-rate on Cooking of Potato, 32(1), 23-31, 199306
  147. Kinetic Study for the Cooking Rate of Potato during Cooking Processing, Applied biological science, 32(2), p127-133, 199312
  148. Determination of the Rate Parameters in Non-isothermal Processes used Simple Methods, 32(2), 135-143, 199312
  149. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, Japan journal of food engineering, 3(2), 35-40, 200206
  150. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, Japan journal of food engineering, 7(4), 225-232, 200612
  151. Carbonization characteristics of hydrocarbons treated in superheated steam, Japan journal of food engineering, 8(1), 39-43, 200703
  152. Effect of Dispersion Air Bubbles in Yogurt on Dielectric Properties, 13(1), 13-20, 201203
  153. Effect of Oil Content on Optimum Conditions for Cryo-Cutting of Frozen Surimi, as Estimated by DSC, NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(1), 70-73, 20060115
  154. Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature, Food Science and Technology International, Tokyo, 11(1), 101-105, 20050201
  155. Growth Inhibition of Microorganisms by Hydrostatic Pressure, Food Science and Technology International, Tokyo, 10(3), 268-272, 20040801
  156. Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes., Food Science and Technology Research, 4(2), 164-167, 1998
  157. An application of cryo-shattering to low-fat meat separation from whole fish of mackerel and sardine., NSUGAF, 55(12), 2119-2122, 1989
  158. Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of the Non-rotational Concentric Cylinder Method, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(2), 73-81, 2007
  159. Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(3), 155-163, 2007
  160. Measurement of food process using dielectric properties, 2(10), 26-34, 201010
  161. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  162. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  163. Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito), NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 518-521, 20060915
  164. Convenient Equations of Physical Properties regarding Temperature of Water, Steam and Air, 33(2), 133-142, 199412
  165. Convenient Equations of Physical Properties regarding Humidity Chart, 33(2), 143-149, 199412
  166. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  167. Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions., Food Science and Technology Research, 2(1), 43-47, 1996
  168. Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(2), 100-109, 2013
  169. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(7), 323-331, 2013
  170. Size Effect of Biomass on Carbonization Rate Treated in Superheated Steam Combined with Far Infrared Heating, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 9(2), 91-98, 2008
  171. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito., Journal of the Research Association of Powder Technology, Japan, 39(6), 454-458, 2002
  172. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 3(2), 35-40, 2002
  173. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 7(4), 225-232, 2006
  174. Carbonization Characteristics of Hydrocarbons Treated in Superheated Steam, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(1), 39-43, 2007
  175. Influence of physical properties on the taste and flavor of strawberry jam, JOURNAL OF TEXTURE STUDIES, 52(2), 260-274, 202104
    Link to Paper Search Results by DOI

Patented

  1. Patent, JP5641282, 2014/11/07
  2. Patent, JP4967118, 2012/04/13
  3. Patent, JP4724825, 2011/04/22
  4. Patent, JP4696236, 2011/03/11
  5. Patent, JP4654435, 2011/01/07
  6. Patent, JP4650828, 2010/12/24
  7. Patent, JP4604192, 2010/10/15
  8. Patent, JP4078428, 2008/02/15

Social Activities

Organizing Academic Conferences, etc.

  1. 2021/06, 2021/06
  2. 2023/03, 2023/03
  3. 2021/04, 2021/04
  4. 2023/06, 2023/06
  5. 2024/03, 2024/03
  6. 2023/01, 2023/01
  7. 2021/11, 2021/11

History as Peer Reviews of Academic Papers

  1. 2017, Food Science and Technology Research, Editor
  2. 2018, Food Science and Technology Research, Editor
  3. 2019, Food Science and Technology Research, Editor
  4. 2020, Food Science and Technology Research, Editor
  5. 2021, Food Science and Technology Research, Editor
  6. 2023, Food Science and Technology Research, Editor