Yutaka Kitamura

University of Tsukuba

H指数:33

被引数:4,229

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Fluorescence Fingerprint Imaging of Grape Reveals Interference by Aromatic Amino Acids to Catechin-Like Autofluorescence

葡萄荧光指纹成像揭示了芳香族氨基酸对类儿茶素自体荧光的干扰

Food and Bioprocess Technology

IF5.8

2026-09-030

PRE

Effects of ultrasound and weak alkaline electrolyzed water on hydration behavior and structural characteristics of polished rice

超声波和弱碱性电解水对抛光米吸水行为和结构特性的影响

Applied Food Research

IF6.2

2026-09-010

OAAI

Co-deploying algal biocarbon capture with coal power in China reduces carbon emissions and improves cost-effectiveness

在中国，将藻类生物碳捕获与燃煤发电协同部署，可减少碳排放并提高成本效益。

Sustainable Production and Consumption

IF9.6

2026-01-150

PRE

Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying

利用微湿磨和喷雾干燥制备未熟温州蜜柑全果的浆料和粉末

Food Science and Technology Research

IF0.9

2026-01-010

PRE

Transcriptomic insights into dynamically optimized batch feeding strategies for carbon fixation mechanisms in CO2 absorption-microalgae conversion system

转录组学对CO2吸收-微藻转化系统中碳固定机制动态优化批处理喂养策略的见解

Bioresource Technology

IF9

2025-11-120

PRE

Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein

不同乳状凝胶和挤压温度对大豆蛋白高水分挤压加工肉替代品结构性质的影响

Food Hydrocolloids

IF12.4

2025-08-270

PRE

Coupling attached cultivation with CO2 absorption-microalgae conversion system for efficient bio-integrated carbon capture and utilization

耦合附着式培养与CO2吸收-微藻转化系统以实现高效生物集成碳捕获与利用

Bioresource Technology

IF9

2025-07-010

PRE

Optimized submerged cultivation for γ-aminobutyric acid (GABA)-enriched sprouts from brown rice

以糙米为原料的γ-氨基丁酸（GABA）富集芽苗的优化浸没培养

APPLIED FOOD RESEARCH

IF6.2

2025-06-010

OAAI

Use of microscale heterogeneity in samples for spectral factorization-A strategy to build robust prediction models for nondestructive analyses

FOOD CHEMISTRY

IF9.8

2024-12-010

PRE

Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-07-153

PRE

Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics

JOURNAL OF FOOD SCIENCE

IF3.4

2024-05-160

PRE

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

FOOD CHEMISTRY

IF9.8

2024-04-010

PRE

Cyclic stability evaluation of a novel CO2 absorption-microalgae conversion (CAMC) system

ENERGY

IF9.4

2024-01-012

PRE

Development of Meso- and Macro-Pore Carbonization Technology from Biochar in Treating the Stumps of Representative Trees in Taiwan (vol 14, 14792, 2022)

SUSTAINABILITY

IF3.3

2023-04-180

Estimation of Apple Mealiness by Means of Laser Scattering Measurement

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-04-033

Screening of Rhizosphere Microbes of Salt-Tolerant Plants and Developed Composite Materials of Biochar Micro-Coated Soil Beneficial Microorganisms

SUSTAINABILITY

IF3.3

2022-12-131

Development of Meso- and Macro-Pore Carbonization Technology from Biochar in Treating the Stumps of Representative Trees in Taiwan

SUSTAINABILITY

IF3.3

2022-11-094

Simultaneous stone-milling and extraction enables efficient one-step extraction of hard plant materials

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-08-013

OAAI

Effects of roasting on storage degradability and processing suitability of brown rice powder

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0111

OAAI

Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method

BIOSCIENCE REPORTS

IF4.7

2021-05-205

OAAI

Yutaka Kitamura

个人简介

教育背景

工作经历

荣誉奖项

研究方向