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Shigenobu Koseki

hokkaido university

H指数:33

被引数:3,846

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d-tryptophan potentiates dielectric barrier discharge cold plasma inactivation of Shewanella baltica through selective singlet oxygen generation

d-色氨酸通过选择性单线态氧生成增强介质阻挡放电冷等离子体对希瓦氏菌的灭活效果

Food Microbiology

IF4.6

2026-04-270

PRE

The role of glass transition temperature (Tg) and storage temperature (Ts) in explaining the survival behavior of dried Bacillus cereus

玻璃化转变温度（Tg）和储存温度（Ts）在解释干燥蜡样芽孢杆菌（Bacillus cereus）存活行为中的作用

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2025-05-010

PRE

Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes, , and Campylobacter jejuni in lettuce salad made at home

MICROBIAL RISK ANALYSIS

IF4

2024-12-010

PRE

Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-08-011

PRE

Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-07-041

PRE

Non-destructive quality classification of rice taste properties based on near-infrared spectroscopy and machine learning algorithms

IF9.8

2023-12-0112

OA

Effect of water activity on the mechanical glass transition and dynamical transition of bacteria

BIOPHYSICAL JOURNAL

IF3.1

2022-10-013

OAAI

Application of Time-temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution (vol 15, pg 1343, 2022)

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-06-180

OA

Non-destructive assessment of amylose content in rice using a quality inspection system at grain elevators

IF9.8

2022-06-014

OA

Application of Time-Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-05-069

PRE

Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

MICROBIOLOGY SPECTRUM

IF3.8

2021-12-2220

OAAI

Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

MICROBIOLOGY SPECTRUM

IF3.8

2021-12-2212

OA

Bayesian statistical modeling to describe uncertainty of thermal inactivation behaviour of bacterial spores

IF6.3

2021-12-014

PREAI

Determination of banana quality indices during the ripening process at different temperatures using smartphone images and an artificial neural network

SCIENTIA HORTICULTURAE

IF4.2

2021-10-0135

OAAI

A New Dose-Response Model for Estimating the Infection Probability of Campylobacter jejuni Based on the Key Events Dose-Response Framework

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2021-09-285

OA

Competitive growth kinetics of Campylobacter jejuni, Escherichia coli O157:H7 and Listeria monocytogenes with enteric microflora in a small-intestine model

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2021-09-230

OAAI

Screening and preservation application of quorum sensing inhibitors of Pseudomonas fluorescens and Shewanella baltica in seafood products

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-09-0124

PREAI

Application of innovative technologies to produce activated safe ice

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-08-0113

PREAI

How many repetitions per condition are required for developing a stable growth/no growth boundary model for Bacillus simplex spores?

IF6.3

2021-04-017

PREAI

Effects of glass transition and hydration on the biological stability of dry yeast

JOURNAL OF FOOD SCIENCE

IF3.4

2021-03-0213

PREAI