Noboru Sakai

kobe city medical center general hospital

H指数:50

被引数:8,714

个人简介

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教育背景

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工作经历

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荣誉奖项

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Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-02-010

PRE

Computer simulation of microwave cooking of sweet potato - Kinetics analysis of reactions in the maltose production process and their modeling

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-07-017

OAAI

Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi - Evaluation of electrical conductivities

使用高频欧姆加热和基于Allaska pollock鱼糜的金枪鱼切碎的模型食物进行欧姆回火-电导率的评估

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-03-0110

PRE

Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-10-0120

OAAI

Analysis of ohmic heating of yellowtail (Seriola quinqueradiata) fillets at high frequencies by 3D simulation-Effect of ohmic heating system (batch and pseudo-continuous), sample shape, and size

通过3D仿真分析高频黄尾鱼 (Seriola quinqueradiata) 鱼片的欧姆加热-欧姆加热系统 (分批和伪连续)，样品形状和尺寸的影响

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-12-019

PREAI

Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-12-0119

PREAI

Development of the visualization and quantification method of the rice soaking process by using the digital microscope

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-02-0112

PREAI

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-12-0121

PREAI

Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-12-0110

PREAI

Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-07-0130

PREAI

Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment

基于欧姆加热和水浴处理过程中热蛋白变性程度的蛋黄和蛋清颜色变化分析

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-04-0141

PREAI

Measurement of plasma choline in acute coronary syndrome: importance of suitable sampling conditions for this assay

SCIENTIFIC REPORTS

IF3.9

2018-03-1613

OAAI

Prediction of intracranial hemorrhage after carotid artery stenting using preprocedural single-photon emission computed tomography

JOURNAL OF THE NEUROLOGICAL SCIENCES

IF3.2

2017-10-010

PREAI

Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1H NMR technique

通过颜色监测和低场1h NMR技术评估小麦粉-水体系状态与混合过程中机械能之间的关系

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-10-0119

PREAI

Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-03-0160

PREAI

Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-02-0128

PREAI

Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-06-0154

PREAI

Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-06-0139

PREAI

Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2016-05-0718

PREAI

Migration of smoke components into pork loin ham during processing and storage

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-016

PREAI

Noboru Sakai

个人简介

教育背景

工作经历

荣誉奖项

研究方向