Satoshi SASAGAWA, Seiji NOMA, Mikihide DEMURA, Daisuke UENO. ユーグレナ粉末の脱臭技術開発に向けた指標におい物質の特定. Journal of Japan Association on Odor Environment. 2024. 55. 2. 107-115
Alisa Pattarapisitporn, Seiji Noma, Wannaporn Klangpetch, Mikihide Demura, Nobuyuki Hayashi. Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides. Food Bioscience. 2024. 57
Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi. Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture. FOOD AND BIOPROCESS TECHNOLOGY. 2023. 16. 2. 434-446
Aoi Okubo, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi. Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 3. 235-244
Use of high pressure technology to inactivate bacterial spores in foods
CRC Press 2010
講演・口頭発表等 (3件)：
Control of Bacillus subtilis spores by carbonation in the presence of monoglycerol monocaprate
(2017)
Investigation into the inactivation mechanism of Bacillus subtilis spores by carbonation in the presence of glycerin fatty acid esters
(2017)
Increasing of heat sensitization of vegetative bacterial cells by low-pressure carbonation
(The European Federation of Food Science & Technology Annual Meeting (2011 EFFoST Annual Meeting) 2011)
