論文 - 萩原　知明

Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack (Seriola dumerili) muscle

Yusa Nakamura, Takanori Sato, Kazuhito Oshima, Tomoaki Hagiwara, Kigen Takahashi , 2023年06月

Food Bioscience , 53 , 102724

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OACIS論文情報URL

Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III

Kamrunnaher Monalisa, Mario Shibata, Tomoaki Hagiwara , 2023年05月

Food Hydrocolloids , 143 (2) , 108882

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OACIS論文情報URL

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, Tomoaki Hagiwara , 2023年01月

Frontiers in Nutrition , 9 , 1110615

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Optimization of fucoxanthin extraction obtained from natural by-products from Undaria pinnatifida stem using supercritical CO2 extraction method

Shipeng Yin1,2, Liqiong Niu3 , Mario Shibata2 , Yuanfa Liu1 and Tomoaki Hagiwara2 , 2022年09月

Frontiers in Nutrition , 9 , 1 - 15

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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 , 2022年05月

Bioscience Biotechnology and Biochemistry , 86 (5) , 635 - 645

DOI

Observation of Changes in Frozen Pasta during Frozen Storage Using Synchrotron Radiation X-ray Computed Tomography

Junko SHINOZAKI,Akihiro TANAKA,Takahiro HARIGAE,Kentaro IRIE,Tomoaki HAGIWARA , 2022年

日本冷凍空調学会論文集 , 39 (1) , 25 - 33

Effects of green tea ( Camellia sinensis ) and guava ( Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage

Huynh, T. K. D., Nguyen, L. A. D.,Nguyen, T. N. H., Nguyen, Q. T., Tomoaki, H., & Tran, M. P. , 2021年12月

Journal of Food Processing and Preservation , 46 , 1 - 15

DOI

Recrystallization of Ice Crystals in Sucrose Solution Containing Sodium Alginate and Its Relationship to Dynamic State of Freeze-concentrated Matrix Evaluated by Dielectric Relaxation Measurement

FANG Chuandong, SHIBATA Mario, HAGIWARA Tomoaki , 2021年09月

日本冷凍空調学会論文集 , 38 (3) , 277

DOI

研究小集会 「食品と水2019」（2019年　藤女子大学）の趣旨

熊谷 仁, 萩原 知明 , 2021年06月

日本食品科学工学会誌 , 68 (6) , 253 - 254

DOI

Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics

Md. MizanurRahmanabMinh VuBuicMarioShibataaNahoNakazawaaMst. Nazira AkhterRithudHideyukiYamashitaeKazuhiroSadayasueKazuhikoTsuchiyamaeShigekiNakauchicTomoakiHagiwaraaKazufumiOsakoaEmikoOkazaki , 2021年03月

Talanta , 224

DOI

Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III

K. Monalisa, Mario Shibata & Tomoaki Hagiwara , 2021年01月

Food Biophysics , 16 , 229 - 236

DOI

Estimation of Weight Fractions of Coffee Premix Ingredients using Taste Sensors

Muneto Sakaguchi, Tomoaki Hagiwara , 2020年08月

Food Preservation Science , 46 (6) , 265 - 270

Characterization of fish collagen from blue shark skin and its application for chitosan- collagen composite coating to preserve red porgy (Pagrus major) meat

Liu Jinyan, Shibata Mario, Ma Qingbao, Liu Fangfang, Lu Qi, Shan Qianyi, Hagiwara Tomoaki, Bao Jianqiang , 2020年08月

JOURNAL OF FOOD BIOCHEMISTRY , 44 (8)

DOI

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 Qianyi Shan Tomoaki Hagiwara Jianqiang Bao , 2020年06月

Journal of Food Biochemistry , 44 , 1 - 14

DOI

Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint

Shibata Mario, Chen Jizhong, Okada Kai, Hagiwara Tomoaki , 2020年

Food Science and Technology Research , 26 (3) , 389 - 397

DOI

OACIS論文情報URL

Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints

Rahman Md. Mizanur, Shibata Mario, ElMasry Gamal, Nakazawa Naho, Nakauchi Shigeki, Hagiwara Tomoaki, Osako Kazufumi, Okazaki Emiko , 2019年05月

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY , 83 (5) , 901 - 913

DOI

Extraction of Bioactive Compounds from Stems of Undaria pinnatifida

Shipeng Yin, Mario Shibata, Tomoaki Hagiwara , 2019年

Food Science and Technology Research , 25 (6) , 765 - 773

DOI

Extraction of Bioactive Compounds from Stems of <i>Undaria pinnatifida</i>

Yin Shipeng, Shibata Mario, Hagiwara Tomoaki , 2019年

Food Science and Technology Research , 25 (6) , 765 - 773

DOI

Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment

Isaka Keisuke, Shibata Mario, Osawa Marin, Sugiyama Junichi, Hagiwara Tomoaki , 2018年01月

JOURNAL OF CEREAL SCIENCE , 79 , 335 - 340

DOI

凍結食品中の氷結晶成長の予測と制御

萩原 知明 , 2018年

日本食品工学会誌 , 19 (2) , 79 - 88

DOI