| 1 |
Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies
Llave Y, Udo T, Fukuoka M, Sakai N
Journal of Food Engineering, 228, 91, 2018 |
| 2 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N
Journal of Food Engineering, 222, 151, 2018 |
| 3 |
Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation
Li XL, Llave Y, Mao WJ, Fukuoka M, Sakai N
Journal of Food Engineering, 238, 30, 2018 |
| 4 |
Electrical conductivity and ohmic thawing of frozen tuna at high frequencies
Liu L, Llave Y, Jin YZ, Zheng DY, Fukuoka M, Sakai N
Journal of Food Engineering, 197, 68, 2017 |
| 5 |
Dielectric properties and model food application of tylose water pastes during microwave thawing and heating
Llave Y, Mori K, Kambayashi D, Fukuoka M, Sakai N
Journal of Food Engineering, 178, 20, 2016 |
| 6 |
Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting
Llave Y, Takemori K, Fukuoka M, Takemori T, Tomita H, Sakai N
Journal of Food Engineering, 178, 124, 2016 |
| 7 |
Computer simulation of radiofrequency defrosting of frozen foods
Llave Y, Liu SX, Fukuoka M, Sakai N
Journal of Food Engineering, 152, 32, 2015 |
| 8 |
Migration of smoke components into pork loin ham during processing and storage
Llave Y, Suzuki A, Fukuoka M, Umiuchi E, Sakai N
Journal of Food Engineering, 166, 221, 2015 |
| 9 |
Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation
Yu XY, Llave Y, Fukuoka M, Sakai N
Journal of Food Engineering, 129, 12, 2014 |
| 10 |
Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies
Llave Y, Terada Y, Fukuoka M, Sakai N
Journal of Food Engineering, 139, 1, 2014 |
