1. Application of innovative technologies to produce activated safe ice. (August 2021) Authors: Katsaros, George; Koseki, Shigenobu; Ding, Tian; Valdramidis, Vasilis P. Journal: Current opinion in food science Issue: Volume 40(2021) Page Start: 198 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bayesian statistical modeling to describe uncertainty of thermal inactivation behaviour of bacterial spores. (December 2021) Authors: Doto, Shinya; Abe, Hiroki; Koyama, Kento; Koseki, Shigenobu Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combined analysis of near-infrared spectra, colour, and physicochemical information of brown rice to develop accurate calibration models for determining amylose content. (15th July 2019) Authors: Olivares Díaz, Edenio; Kawamura, Shuso; Matsuo, Miki; Kato, Mizuki; Koseki, Shigenobu Journal: Food chemistry Issue: Volume 286(2019) Page Start: 297 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combined use of a near-infrared spectrometer and a visible light grain segregator for accurate non-destructive determination of amylose content in rice. (November 2019) Authors: Olivares Díaz, Edenio; Kawamura, Shuso; Kato, Mizuki; Nagata, Toru; Koseki, Shigenobu Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Do bacterial cell numbers follow a theoretical Poisson distribution? Comparison of experimentally obtained numbers of single cells with random number generation via computer simulation. (December 2016) Authors: Koyama, Kento; Hokunan, Hidekazu; Hasegawa, Mayumi; Kawamura, Shuso; Koseki, Shigenobu Journal: Food microbiology Issue: Volume 60(2016:Dec.) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of d-tryptophan on the psychrotrophic growth of Listeria monocytogenes and its application in milk. (April 2020) Authors: Chen, Jian; Kawamura, Shuso; Koseki, Shigenobu Journal: Food control Issue: Volume 110(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of thickness and maturity on protein content of Japonica brown rice collected during postharvest processing. (July 2019) Authors: Olivares Díaz, Edenio; Kawamura, Shuso; Koseki, Shigenobu Journal: Biosystems engineering Issue: Volume 183(2019) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of glass transition and hydration on the biological stability of dry yeast. Issue 4 (2nd March 2021) Authors: Kawai, Kiyoshi; Sato, Kyoya; Lee, Kyeongmin; Koseki, Shigenobu Journal: Journal of food science Issue: Volume 86:Issue 4(2021) Page Start: 1343 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica. (December 2017) Authors: Koyama, Kento; Hokunan, Hidekazu; Hasegawa, Mayumi; Kawamura, Shuso; Koseki, Shigenobu Journal: Food microbiology Issue: Volume 68(2017:Dec.) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions. (April 2022) Authors: Takeoka, Kohei; Abe, Hiroki; Koyama, Kento; Koseki, Shigenobu Journal: Food microbiology Issue: Volume 102(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗