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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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)
-
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
-
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
-
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
-
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
-
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
-
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
-
Control of Physical Changes in Food Products
Kawai Kiyoshi, Hagiwara Tomoaki , 2018年
SURVIVAL STRATEGIES IN EXTREME COLD AND DESICCATION: ADAPTATION MECHANISMS AND THEIR APPLICATIONS , 1081 , 385 - 399
-
Effect of Retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment
KeisukeIsaka, Mario Shibata, Marin Osawa, Junichi Sugiyama, Tomoaki Hagiwara , 2017年10月
Journal of Cereal Science , 79 , 335 - 340
-
Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition
Phatthranit Klinmalai, Mario Shibata, Tomoaki Hagiwara , 2017年10月
Food Biophysics , 12 , 1631 - 1637
-
Chitosan effects on physical properties, texture, and microstructure of flat rice noodles
Phatthranit Klinmalai, Tomoaki Hagiwara, Takaharu Sakiyama, Savitree Ratanasumawong , 2017年05月
LWT- Food Science and Technology , 76 , 117 - 123
-
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 , 2017年04月
Bioscience Biotechnology and Biochemistry , 81 , 783 - 789
-
Effects of pH on the Fluorescence Fingerprint of ATP
Md. Mizanur Rahman MarioSHIBATA Naho NAKAZAWA Tomoaki HAGIWARA Kazufumi OSAKO Emiko OKAZAKI , 2016年05月
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers , 33 , 405 - 410
-
東北産マダラ由来不凍タンパク質（AFP）の特性解析と中間精製
田口尭麻呂, 高橋幸幹,�山高明,萩原知明 , 2015年10月
日本冷凍空調学会論文集 , 32 , 189 - 193
-
東北産水産物からの不凍タンパク質（AFP）の探索
高橋幸幹, 田口尭麻呂,宮城晃太, 大瀧恵莉, �山高明,萩原知明 , 2015年10月
日本冷凍空調学会論文集 , 32 , 183 - 185
-
Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (Pandalus eous) onto Stainless Steel Surfaces
S. Ratanasumawong, T. Hagiwara and T. Sakiyama , 2015年10月
Food Science and Technology Research , 21 , 327 - 331
-
Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning
T. Hagiwara, S. Hagihara, A. Handa, N. Sasagawa, R. Kawashima and T. Sakiyama , 2015年10月
Food Control , 53 , 35 - 40
-
Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface
T. Hagiwara, M. Suzuki, Y. Hasegawa, S. Isago, H. Watanabe and T. Sakiyama , 2015年10月
Food Science and Technology Research , 21 , 341 - 345
-
Adhesion and survival of Vibrio parahaemolyticus on a stainless steel surface in contact with water
Ortega-Kaliszky, M.P., Nakano, M., Hagiwara, T., Sakiyama, T. , 2014年09月
Japan Journal of Food Engeering , 15(1) , 7 - 11
-
Citric acid pretreatment for suppressing adhesion of major egg allergens to a stainless steel surface
Takaharu Sakiyama, Kentaro Sato, Sanae Tsuda, Hiroki Sugiyama, Tomoaki Hagiwara , 2013年10月
Food Control , 32(2) , 702 - 706
-
Effects of composition and temperature on the specific heat of Japanese anchovy (Engraulis japonicus) muscle
Yvan Llave, Tomoaki Hagiwara, and Takaharu Sakiyama , 2012年10月
Netsu Bussei , 26 , 122 - 127
-
Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface
Hiroki SUGIYAMA, Tomoaki HAGIWARA, Hisahiko WATANABE, Takaharu SAKIYAMA , 2012年10月
Bioscience, Biotechnology, and Biochemistry , 76 , 467 - 472
-
Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods
Yvan Antonio Llave, Tomoaki Hagiwara, Takaharu Sakiyama , 2012年10月
Journal of Food Enginnering , 109 , 553 - 560
-
固体表面からの芽胞の脱離性に及ぼす残存乳成分の影響
七崎裕介，萩原知明，崎山高明 , 2011年10月
日本食品工学会誌 , 12 , 91 - 98
-
Relationship between enthalpy relaxation and water sorption of ball-milled potato starch
Mayumi Anzai, Tomoaki Hagiwara, Manabu Watanabe, Jiro Komiyama, Toru Suzuki , 2011年10月
Journal of Food Engineering , 104 , 43 - 48
-
Removability of bacterial spores made adherent to solid surfaces from suspension with and without drying
Yusuke Nanasaki, Tomoaki Hagiwara, Hisahiko Watanabe, Takaharu Sakiyama , 2010年10月
Food Control , 21 , 1472 - 1477
-
気液二相流によるステンレス鋼配管の洗浄特性と洗浄水削減効果
大森智史, 今井純利，新谷進，松長正見，萩原知明，渡辺学，渡辺尚彦，�山高明 , 2010年10月
日本食品工学会誌 , 11 , 125 - 132
-
Adsorption of tropomyosin from pink shrimp (Pandalus eous) on stainless steel surface
S. Thammathongchat, T. Hagiwara, and T. Sakiyamab , 2010年10月
Food Control , doi:10.1016/j.foodcont.2010.03.001 , 0 - 0
-
Adhesion behavior and removability of Esherichia coli on stainless steel surface
Melba Padua Ortega, Tomoaki Hagiwara, Hisahiko Watanabe, Takaharu Sakiyama , 2010年09月
Food Control , 21 , 573 - 578
-
ガラス転移の食品科学・工学への応用
萩原 知明 , 2009年10月
日本食品工学会誌 , 10 , 1 - 8
-
Estimation of water diffusion coefficients in freeze-concentrated matrices of sugar solutions using molecular dynamics
Tomoaki Hagiwara, Takaharu Sakiyama, Hisahiko Watanabe , 2009年09月
Food Biophysics , DOI 10.1007/s11483-009-9132-9 , 0 - 0
-
Recrystallization of ice crystals in sucrose solution in the presence of AFP type I
Tomoaki Hagiwara, Kazuma Tokizawa, Takaharu Sakiyama , 2009年09月
CRYO2009:46th Annual Meeting of the Society for Cryobiology Abstract , 0 - 0
-
Molecular simulation of bovine β-lactoglobulin adsorbed onto a model positively charged solid surface
Tomoaki Hagiwara, Takaharu Sakiyama, and Hisahiko Watanabe , 2009年06月
Langmuir , 25 , 226 - 234
-
Factors affecting adhesion of Staphylococcus epidermidis to stainless steel surface
Melba Padua Ortega, Tomoaki Hagiwara, Hisahiko Watanabe, and Takaharu Sakiyama , 2008年06月
Japan Journal of Food Engineering , 9 , 251 - 260
-
Water holding capacity profile that governs water migration in starchy food during boiling
Savitree Thammathongchat, Mika Fukuoka, Tomoaki Hagiwara, Takaharu Sakiyama, Hisahiko Watanabe , 2007年09月
Japan Journal of Food Engineering , 8(3) , 131 - 136
-
多品種少量食品製造現場におけるHACCP実施の問題点
山田晃弘, 日佐和夫, 福岡美香, 萩原知明, 崎山高明, 渡辺尚彦 , 2007年09月
日本食品工学会誌 , 8(2) , 59 - 71
-
Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
M. L. Herrera, J. I. M’Cann, C. Ferrero, T.Hagiwara, N. E. Zaritzky, R. W. Hartel , 2007年09月
Food Biophysics , 2(1) , 20 - 28
-
Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freeze-concentrated matrix
Tomoaki Hagiwara, Richard W. Hartel and Shingo Matsukawa , 2006年09月
Food Biophysics , 1(2) , 74 - 82
-
Survival of Escherichia coli on polypropylene surface fouled with organic soil of different water contents
Takaharu Sakiyama, Yoichiro Honda, Mika Fukuoka, Tomoaki Hagiwara, Hisahiko Watanabe , 2006年09月
Japan Journal of Food Engineering , 7(4) , 249 - 253
-
凍結食品中の氷結晶粒の形態変化と凝集プロセスのフラクタルによる評価
小城陽子, 渡辺学, 高井陸雄, 萩原知明, 鈴木徹 , 2006年09月
日本冷凍空調学会論文集 , 23(3) , 299 - 304
-
Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
Tomoaki Hagiwara, Jianzhong Mao, Toru Suzuki, Rikuo Takai , 2005年09月
Food Science and Technology Research , 11(4) , 407 - 411
-
電解還元系の人工温泉水の皮膚および髪に与える効果.
大河内正一、大波英幸、庄司未来、大野慶晃、池田茂男、阿岸祐幸、萩原知明、鈴木徹 , 2005年02月
温泉科学 , 55(2) , 55 - 63
-
The rate of non-enzymatic browning reaction in model freeze-dried food system in the glassy state.
K.Kawai, T.Hagiwara, R.Takai, T. Suzuki , 2005年01月
Innovative Food Science and Emerging Technologies , 6(3) , 346 - 350
-
Comparative investigation by two analytical approaches of enthalpy relaxation for glassy glucose, sucrose, maltose, and trehalose.
K.Kawai, T.Hagiwara, R.Takai, T.Suzuki , 2005年01月
Pharmaceutical Research , 22(3) , 490 - 495
-
ガラス状態にある凍結乾燥食品のメイラード反応速度に及ぼす還元糖の影響.
川井清司、萩原知明、高井陸雄、鈴木徹 , 2005年01月
日本食品工学会誌 , 6(1) , 59 - 64
-
Study on the enthalpy relaxation of Katsuobushi (dried glassy fish meat) by differential scanning calorimetry and effect of physical aging upon its water sorption ability.
T.Hashimoto, T.Hagiwara, T.Suzuki, R.Takai , 2004年01月
Japan Journal of Food Engineering , 5(1) , 11 - 19
-
Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry.
T.Hashimoto, T.Suzuki, T.Hagiwara, R. Takai , 2004年01月
Fisheries Science , 70(6) , 1144 - 1152
-
Maillard reaction rate in various glassy matrices.
K.Kawai, T.Hagiwara, R.Takai, T. Suzuki , 2004年01月
Bioscience, Biotechnology, and Biochemistry , 68(11) , 2285 - 2288
-
Quantitative characterization of morphology of ice crystal in frozen foods by using the concept of fractal.
T.Hagiwara, T.Suzuki, R.Takai , 2003年01月
21st International Congress of Refrigeration - Serving the Needs of Mankind , ICR0421 , 1 - 8
-
Study on the glass transition of Katsuobishi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis.
T.Hashimoto, T.Hagiwara, T.Suzuki, R.Takai , 2003年01月
Fisheries Science , 69(6) , 1288 - 1295
-
Kinetic Process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability properties.
Y-J.Kim, T.Hagiwara, K.Kawai, T.Suzuki, R.Takai , 2003年01月
Carbohydrate Polymers , 53(3) , 289 - 296
-
Fractal analysis of ice crystals in frozen fish meat.
T.Hagiwara, R.Hayashi, T.Suzuki, R.Takai , 2003年01月
Japan Journal of Food Engineering , 4(1) , 11 - 16
-
Effects of water state upon freshness change of raw tuna meat during storage.
T.W.Agustini, T.Suzuki, T.Hagiwara, R. Takai , 2003年01月
21st International Congress of Refrigeration - Serving the Needs of Mankind , ICR0422 , 1 - 8
-
Fractal analysis of ice crystals in frozen food.
T.Hagiwara, H.Wang, T.Suzuki, R.Takai , 2002年01月
Journal of Agricultural and Food Chemistry , 50(11) , 3085 - 3089
-
ガラス状態下にある糖類の分子運動性の評価.
川井清司、鈴木徹、萩原知明、高井陸雄 , 2002年01月
低温生物工学会誌 , 48(2) , 71 - 74
-
Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling.
Y.J.Kim, T.Suzuki, T.Hagiwara, I.Yamaji, R. Takai , 2001年01月
Carbohydrate Polymers , 46(1) , 1 - 6
-
豆腐凝固過程の熱移動解析
酒井昇、萩原知明、楊暉、東條愛 , 2001年01月
日本食品科学工学会誌 , 48(10) , 733 - 737
-
The effect of thermal history on the glass transition of dried gelatin gel.
Y.Kato, T.Hagiwara, T.Suzuki, R.Takai , 2001年01月
Transactions of the Material Research Society of Japan , 26(2) , 659 - 662
-
The possibility of using oxidation-reduction potential to evaluate fish freshness.
T.W.Agustini, M.Suzuki, T.Suzuki, T.Hagiwara, S.Okouchi, R.Takai , 2001年01月
Fisheries Science , 67(3) , 547 - 549
-
Change of K value and water state of yellwowfin tuna (Tunnus albacares) meat stored in wide temperature range (20℃ to -84℃)
T.W.Agustini, T.Suzuki, T.Hagiwara, S.Ishizaki, M.Tanaka, R.Takai , 2001年01月
Fisheries Science , 67(2) , 306 - 313
-
ATP，ADPのガラス形成能と安定性.
川井清司、鈴木徹、萩原知明、高井陸雄 , 2001年01月
低温生物工学会誌 , 47(2) , 27 - 30
-
水溶液系における過冷却解消温度について.
君塚道史、鈴木徹、萩原知明、高井陸雄 , 2000年01月
低温生物工学会誌 , 46(1) , 1 - 5
-
Analysis of heat-induced BSA aggregates by scattering methods.
T.Hagiwara, H.Kumagai, T.Suzuki, R.Takai , 2000年01月
Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins , 423 - 428
-
Evaluation of the fractal dimension for aggregates in heat-induced BSA gels.
H.Kumagai, T.Hagiwara, O.Miyawaki, K.Nakamura , 2000年01月
Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins , 417 - 422
-
ポリリン酸塩及びアデノシン系リン酸エステルのガラス転移に関する研究.
川井清司、鈴木徹、萩原知明、高井陸雄 , 2000年01月
低温生物工学会誌 , 46(2) , 2 - 6
-
Effect of salt addition on fractal structure of aggregates formed by heating dilute BSA solutions
H.Kumagai, T.Matsunaga, T.Hagiwara , 1999年01月
Bioscience, Biotechnology, and Biochemistry , 63(1) , 223 - 225
-
Rheological study on fractal nature of protein gel structure.
S.Ikeda, E.A.Foegeding, T.Hagiwara , 1999年01月
Langmuir , 15(25) , 8584 - 8589
-
Fractal analysis of aggregates in heat-induced BSA gels.
T.Hagiwara, H.Kumagai, K.Nakamura , 1998年01月
Food Hydrocolloids , 12(1) , 29 - 36
-
Analysis of heat-induced BSA aggregates by scattering methods
T.Hagiwara, H.Kumagai, T.Toru, R.Takai , 1998年01月
OCUIS 98 4ICH Hydrocolloids Osaka , 137 - 137
-
Evaluation of the fractal dimension for aggregates in heat-induced BSA gels
H.Kumagai, T.Hagiwara, O.Miyawaki, K.Nakamura , 1998年01月
OCUIS 98 4ICH Hydrocolloids Osaka , 136 - 136
-
The fractal analysis of elasticity of BSA and ？-lactoglobulin gels.
T.Hagiwara, H.Kumagai, T.Matsunaga , 1997年01月
Journal of Agricultural and Food Chemistry , 45(10) , 3807 - 3812
-
Analysis of aggregate structure in food protein gels with a concept of fractal.
T.Hagiwara, H.Kumagai, T.Matsunaga, K.Nakamura , 1997年01月
Bioscience, Biotechnology, and Biochemistry , 61(10) , 1663 - 1667
-
Fractal analysis of aggregates formed by heating dilute BSA solutions using light scattering methods.
T.Hagiwara, H.Kumagai, K.Nakamura , 1996年01月
Bioscience, Biotechnology, and Biochemistry , 60(11) , 1757 - 1763