Publications by authors named "Mario Shibata"

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Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state.
Md Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst Nazira Akhter Rithu, Emiko Okazaki

J Food Sci· December 2023

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Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A.
Shipeng Yin, Evi Amelia Siahaan, Liqiong Niu, Mario Shibata, Yuanfa Liu

Front Nutr· January 2023

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Optimization of fucoxanthin extraction obtained from natural by-products from stem using supercritical CO extraction method.
Shipeng Yin, Liqiong Niu, Mario Shibata, Yuanfa Liu, Tomoaki Hagiwara

Front Nutr· September 2022

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Ice crystal recrystallization inhibition of type I antifreeze protein, type III antifreeze protein, and antifreeze glycoprotein: effects of AF(G)Ps concentration and heat treatment.
Qingbao Ma, Mario Shibata, Tomoaki Hagiwara

Biosci Biotechnol Biochem· April 2022

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Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics.
Md Mizanur Rahman, Minh Vu Bui, Mario Shibata, Naho Nakazawa, Mst Nazira Akhter Rithu

Talanta· March 2021

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Characterization of fish collagen from blue shark skin and its application for chitosan- collagen composite coating to preserve red porgy (Pagrus major) meat.
Jinyan Liu, Mario Shibata, Qingbao Ma, Fangfang Liu, Qi Lu

J Food Biochem· August 2020

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Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints.
Md Mizanur Rahman, Mario Shibata, Gamal ElMasry, Naho Nakazawa, Shigeki Nakauchi

Biosci Biotechnol Biochem· May 2019

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Monitoring of adsorption behaviors of bovine serum albumin onto a stainless steel surface by the quartz crystal microbalance based on admittance analysis.
Tomoaki Hagiwara, Phosri Nattawut, Mario Shibata, Takaharu Sakiyama

Biosci Biotechnol Biochem· April 2017

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Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents.
Vipavee Trivittayasil, Mizuki Tsuta, Mito Kokawa, Masatoshi Yoshimura, Junichi Sugiyama, Mario Shibata

Biosci Biotechnol Biochem· December 2015

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Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.
Chia-Ling Tsai, Junichi Sugiyama, Mario Shibata, Mito Kokawa, Kaori Fujita

Biosci Biotechnol Biochem· July 2012

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Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Mito Kokawa, Kaori Fujita, Junichi Sugiyama, Mizuki Tsuta, Mario Shibata

Biosci Biotechnol Biochem· March 2012

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Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint.
Mario Shibata, Kaori Fujita, Junichi Sugiyama, Mizuki Tsuta, Mito Kokawa

Biosci Biotechnol Biochem· November 2011

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