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Shuji Adachi

Kyoto University of Advanced Science

48H指数
588论文数
1.1W被引数
收录论文 109
发表时间
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Microwave-assisted isomerization of galactose to tagatose in amino acid-based catalytic systems微波辅助氨基酸基催化体系中半乳糖异构化为塔格糖
errBiocatalysis and Agricultural Biotechnology
IF3.8
err2026-06-11
err0
PREAI
errKhwanjai Klinchongkon; Noppharat Thongboonrit; Panthita Thaingnonzee; Kamonporn Somnam; Saowaluck Haosagul; Takashi Kobayashi; Yoshiyuki Watanabe; Shuji Adachi; Pramote Khuwijitjaru
err分享
err收藏
Reaction Behavior of Maltose and Trehalose at Different Concentrations in Subcritical Water麦芽糖和海藻糖在亚临界水中的不同浓度下的反应行为
errJournal of Food Process Engineering
IF2.9
err2025-11-08
err0
PREAI
errYuichiro Onishi; Shuji Adachi; Takashi Kobayashi
err分享
err收藏
Isomerization and epimerization of galactose using an anion exchange resin
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2025-03-01
err0
PREAI
errHashimoto, Kenta; Sakaguchi, Kanta; Kono, Ryo; Adachi, Shuji; Watanabe, Yoshiyuki
err分享
err收藏
Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst
errBIORESOURCE TECHNOLOGY
IF9
err2024-05-01
err1
PREAI
errFutamata, Shin; Onishi, Yuichiro; Adachi, Shuji; Khuwijitjaru, Pramote; Watanabe, Yoshiyuki; Tani, Fumito; Kobayashi, Takashi
err分享
err收藏
Production of lactulose from lactose in subcritical buffer solution
errPROCESS BIOCHEMISTRY
IF4
err2024-04-01
err4
PREAI
errHashimoto, Kenta; Adachi, Shuji; Watanabe, Yoshiyuki
err分享
err收藏
Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions
errFOOD CHEMISTRY
IF9.8
err2024-02-01
err2
PREAI
errOnishi, Yuichiro; Adachi, Shuji; Tani, Fumito; Kobayashi, Takashi
err分享
err收藏
Isomerization of pentoses in arginine solution and phosphate buffer at 110 °C
errBIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
IF3.8
err2023-07-01
err4
PREAI
errKhuwijitjaru, Pramote; Kobayashi, Takashi; Onishi, Yuichiro; Adachi, Shuji
err分享
err收藏
Arginine-catalyzed isomerization of ribose to ribulose
errPROCESS BIOCHEMISTRY
IF4
err2023-07-01
err3
PREAI
errKhuwijitjaru, Pramote; Adachi, Shuji
err分享
err收藏
A method to estimate the temperature at which the physical properties of dried noodles change
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2023-05-01
err0
PREAI
errAdachi, Shuji; Miyagawa, Yayoi
err分享
err收藏
Isomerization of galactose to tagatose using arginine as a green catalyst
errFOOD CHEMISTRY
IF9.8
err2023-01-01
err17
PREAI
errMilasing, Neeranuch; Khuwijitjaru, Pramote; Adachi, Shuji
err分享
err收藏
Subcritical Fluid Process for Producing Mannooligosaccharide-Rich Carbohydrates from Coconut Meal and Their In Vitro Fermentation
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2022-12-28
err4
PREAI
errPlangklang, Thussanee; Khuwijitjaru, Pramote; Klinchongkon, Khwanjai; Adachi, Shuji
err分享
err收藏
Insight into formation of various rare sugars in compressed hot phosphate buffer
errJOURNAL OF SUPERCRITICAL FLUIDS
IF4.4
err2022-07-01
err11
PREAI
errOnishi, Yuichiro; Adachi, Shuji; Tani, Fumito; Kobayashi, Takashi
err分享
err收藏
Kinetic analysis of thermal degradation of betanin at various pH values using deconvolution method
errFOOD CHEMISTRY
IF9.8
err2021-11-01
err6
PREAI
errMiyagawa, Yayoi; Fujita, Hiroyuki; Adachi, Shuji
err分享
err收藏
Isomerization of maltose to maltulose in a pressurized hot phosphate buffer
errBIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
IF3.8
err2021-10-01
err11
PREAI
errAdachi, Shuji; Miyagawa, Yayoi; Khuwijitjaru, Pramote; Kobayashi, Takashi
err分享
err收藏
Maltose formation during the isothermal rest of wheat dough
errFOOD BIOSCIENCE
IF5.9
err2021-08-01
err3
PREAI
errShintani, Keisuke; Miyagawa, Yayoi; Adachi, Shuji
err分享
err收藏
Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil
errFUTURE FOODS
IF8.2
err2021-06-01
err5
errOAAI
errSultana, Afroza; Maki, Yui; Fermin, Antonio; Adachi, Shuji; Yoshii, Hidefumi
err分享
err收藏
Isomerization and Epimerization of Galactose to Tagatose and Talose in a Phosphate Buffer Containing Organic Solvents under Subcritical Water Conditions
errINDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
IF3.9
err2021-03-31
err10
errOAAI
errOnishi, Yuichiro; Furushiro, Yuya; Adachi, Shuji; Kobayashi, Takashi
err分享
err收藏
Solubility and mass transfer coefficient of oxygen through gas- and water-lipid interfaces
errJOURNAL OF FOOD SCIENCE
IF3.4
err2021-02-13
err8
PREAI
errRoppongi, Takao; Mizuno, Naho; Miyagawa, Yayoi; Kobayashi, Takashi; Nakagawa, Kyuya; Adachi, Shuji
err分享
err收藏
Crystallisation kinetics of rice bran and soybean oils during storage at low temperature
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2020-03-01
err5
PREAI
errMiyagawa, Yayoi; Yoshida, Mao; Adachi, Shuji
err分享
err收藏
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
errFOOD HYDROCOLLOIDS
IF12.4
err2019-06-01
err21
PREAI
errKlinchongkon, Khwanjai; Khuwijitjaru, Pramote; Adachi, Shuji; Bindereif, Benjamin; Karbstein, Heike P.; van der Schaaf, Ulrike S.
err分享
err收藏

研究方向

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合作学者
合作期刊
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Yasushi Yatabe
H 指数: 116 · 论文数: 1.2K
T
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H
Hiroto Hatabu
H 指数: 85 · 论文数: 547
K
Kiyoshi Mori
H 指数: 78 · 论文数: 650
M
Masayuki Noguchi
H 指数: 73 · 论文数: 612
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