Publications by authors named "Mitsuya Shimoda"

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High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium.
Shunji Tamaru, Ayaka Ono, Noriyuki Igura, Mitsuya Shimoda

Food Res Int· February 2019

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Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.
Takaya Matsushita, Jing Jing Zhao, Noriyuki Igura, Mitsuya Shimoda

J Sci Food Agric· June 2018

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Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments.
Seiji Noma, Kazuki Kiyohara, Rina Hirokado, Nami Yamashita, Yuya Migita, Mitsuya Shimoda

J Biosci Bioeng· March 2018

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Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.
Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda

Food Chem· January 2018

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Extraction of Volatile Flavor Compounds From Tobacco Leaf Through a Low-Density Polyethylene Membrane.
Michinori Yokoi, Mitsuya Shimoda

J Chromatogr Sci· March 2017

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Preparation of reminiscent aroma mixture of Japanese soy sauce.
Kaori Bonkohara, Maiko Fuji, Akito Nakao, Noriyuki Igura, Mitsuya Shimoda

Biosci Biotechnol Biochem· October 2016

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L-Lactic acid production from glycerol coupled with acetic acid metabolism by Enterococcus faecalis without carbon loss.
Nao Murakami, Mana Oba, Mariko Iwamoto, Yukihiro Tashiro, Takuya Noguchi, Mitsuya Shimoda

J Biosci Bioeng· January 2016

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Effects of high-pressure carbonation on intracellular ATP and NADH levels and DNA damage in Escherichia coli cells.
Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Biocontrol Sci· July 2014

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Effect of citrate ions on the softening of root crops prepared with freeze-thaw impregnation of macerating enzymes.
Sayaka Nakatsu, Mitsuya Shimoda, Kenya Shibata, Ryo Kajihara, Masako Ishihara

J Food Sci· March 2014

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Combined effects of carbonation with heating and fatty acid esters on inactivation and growth inhibition of various bacillus spores.
Wannaporn Klangpetch, Tomoe Nakai, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

J Food Prot· September 2013

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The effect of low-pressure carbonation on the heat inactivation of Escherichia coli.
Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Biosci Biotechnol Biochem· February 2012

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The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger.
Keiko Yamaguchi, Tatsuo Kato, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Biosci Biotechnol Biochem· February 2011

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Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.
Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Ritsushi Ohdoi, Koji Sakamoto, Mitsuya Shimoda

Biosci Biotechnol Biochem· January 2008

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Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7.
Seiji Noma, Daiki Kajiyama, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

Int J Food Microbiol· May 2006

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Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage.
Md Shahidul Islam, Ayaka Inoue, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

Int J Food Microbiol· March 2006

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Inactivation of enzymes in fresh sake using a continuous flow system for high-pressure carbonation.
Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Ritsushi Ohdoi, Koji Sakamoto, Mitsuya Shimoda

Biosci Biotechnol Biochem· November 2005

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Effects of minerals on resistance of Bacillus subtilis spores to heat and hydrostatic pressure.
Noriyuki Igura, Yuya Kamimura, M Shahidul Islam, Mitsuya Shimoda, Isao Hayakawa

Appl Environ Microbiol· October 2003

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Identification of distinctive volatile compounds in fish sauce.
Katsuya Fukami, Sachiyo Ishiyama, Hitoshi Yaguramaki, Takuya Masuzawa, Yoshimitu Nabeta, Mitsuya Shimoda

J Agric Food Chem· September 2002

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