| Investigation of deactivation of mold conidia by infrared heating in a model-based approach V Trivittayasil, F Tanaka, T Uchino Journal of food engineering 104 (4), 565-570, 2011 | 27 | 2011 |
| Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices V Trivittayasil, M Tsuta, Y Imamura, T Sato, Y Otagiri, A Obata, H Otomo, ... Journal of the Science of Food and Agriculture 96 (4), 1167-1174, 2016 | 20 | 2016 |
| Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread M Kokawa, Y Suzuki, Y Suzuki, M Yoshimura, V Trivittayasil, M Tsuta, ... Journal of cereal science 73, 33-39, 2017 | 19 | 2017 |
| Inactivation characteristics and modeling of mold spores by UV-C radiation based on irradiation dose V Trivittayasil, K Nashiro, F Tanaka, D Hamanaka, T Uchino Food Science and Technology Research 21 (3), 365-370, 2015 | 18 | 2015 |
| Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface DM Mala, M Yoshimura, S Kawasaki, M Tsuta, M Kokawa, V Trivittayasil, ... LWT-Food Science and Technology 68, 14-20, 2016 | 16 | 2016 |
| Classification of 1-methylcyclopropene treated apples by fluorescence fingerprint using partial least squares discriminant analysis with stepwise selectivity ratio variable … V Trivittayasil, M Tsuta, S Kasai, Y Matsuo, Y Sekiyama, T Shoji, R Aiyama, ... Chemometrics and Intelligent Laboratory Systems 175, 30-36, 2018 | 15 | 2018 |
| Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method V Trivittayasil, H Kameya, T Shoji, M Tsuta, M Kokawa, J Sugiyama Food chemistry 232, 523-530, 2017 | 15 | 2017 |
| Predicting the heating temperature of soymilk products using fluorescence fingerprints M Kokawa, K Nishi, H Ashida, V Trivittayasil, J Sugiyama, M Tsuta Food and Bioprocess Technology 10, 462-468, 2017 | 12 | 2017 |
| Prediction of surface temperature of figs during infrared heating and its effect on the quality V Trivittayasil, F Tanaka, D Hamanaka, T Uchino Biosystems engineering 122, 16-22, 2014 | 12 | 2014 |
| Simulation of UV-C intensity distribution and inactivation of mold spores on strawberries V Trivittayasil, F Tanaka, T Uchino Food Science and Technology Research 22 (2), 185-192, 2016 | 11 | 2016 |
| Measuring cheese maturation with the fluorescence fingerprint M Kokawa, S Ikegami, A Chiba, H Koishihara, V Trivittayasil, M Tsuta, ... Food Science and Technology Research 21 (4), 549-555, 2015 | 11 | 2015 |
| Inactivation model of mold spores by infrared heating under non-isothermal conditions V Trivittayasil, F Tanaka, D Hamanaka, T Uchino Food Science and Technology Research 19 (6), 979-982, 2013 | 10 | 2013 |
| Discrimination of aflatoxin contamination level in nutmeg by fluorescence fingerprint measurement R Aiyama, V Trivittayasil, M Tsuta Food control 85, 113-118, 2018 | 9 | 2018 |
| Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents V Trivittayasil, M Tsuta, M Kokawa, M Yoshimura, J Sugiyama, K Fujita, ... Bioscience, Biotechnology, and Biochemistry 79 (4), 652-657, 2015 | 9 | 2015 |
| Effect of different heat treatments on Bacillus subtilis spores inactivated by ultraviolet irradiation D Hamanaka, H Yamada, V Trivittayasil, T Kadoyanagi, F Tanaka, ... Food Science and Technology Research 17 (4), 289-293, 2011 | 6 | 2011 |
| Inactivation of pre-and post-germinated mold spores by infrared radiation heating and ultraviolet irradiation D Hamanaka, H Yamada, V Trivittayasil, T Kadoyanagi, F Tanaka, ... Food Science and Technology Research 17 (4), 295-299, 2011 | 6 | 2011 |
| Simulation of UV-C dose distribution and inactivation of mold spore on strawberries in a conveyor system F Tanaka, K Nashiro, V Trivittayasil, T Uchino Food Science and Technology Research 22 (4), 461-466, 2016 | 5 | 2016 |
| Manufacturing condition effects on dynamic viscoelastic properties of high-amylose rice gel by high-speed shear treatment M Shibata, J Sugiyama, K Fujita, M Kokawa, Y Hirano, S Matsuyama, ... Food Science and Technology Research 24 (4), 739-746, 2018 | 4 | 2018 |
| Evaluation of the reactive oxygen species scavenging abilities of tomato juice using ESR spin trapping method H KAMEYA, T SHOJI, Y OTAGIRI, A OBATA, V TRIVITTAYASIL, M TSUTA 日本食生活学会誌 27 (4), 267-272, 2017 | 2 | 2017 |
| Optimization of IR and UV-C radiation as surface decontamination techniques for fresh produces using a CFD approach トリヴィッタヤシル,ウィパウィ 九州大学, 2014 | 1 | 2014 |
Mizuki TsutaFood Research Institute, National Agriculture and Food Research OrganizationVerified email at affrc.go.jp
