Rikuo Takai

Agricultural and Biological Sciences · Life Sciences

19h-index1.2kcitations73works0.02yr avg
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Research Topics

Meat and Animal Product Quality(18), Microencapsulation and Drying Processes(11), Freezing and Crystallization Processes(7), Reproductive biology and impacts on aquatic species(6), Food composition and properties(5)

Publications73 total

Exploration and Comparison of Physical Mechanisms Related to the Dynamic Evolution of Density Profiles in the Toroidal Confinement Devices
National Institute for Fusion Science Repository (National Institute for Fusion Science)·2015
Comprehensive Investigations on Electron Transport in Toroidal Systems with Emphasis on Local Magnetic Geometry
National Institute for Fusion Science Repository (National Institute for Fusion Science)·2014
RECENT DEVELOPMENT OF PF RING AND PF-AR
2012
Innovative Technology for Preserving Foods
冷凍·2011
Evaluation of Morphological Change and Aggregation Process of Ice Crystals in Frozen Food by Using Fractal Analysis
Revista Trace·2011· 2 cited
POST-EARTHQU AKE RECOVERY OF PF RING AND PF-AR
2011
Stabilization of Nucleoside phosphorylase-Xanthine oxidase Mixture in Dried Glassy Matrices
Cryobiology and Cryotechnology·2010
33. Effects of additives on the stabilization of freeze-dried enzyme mixtures: Alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase
Cryobiology·2009· 1 cited
Suitability of cryoprotectants and impregnation protocols for embryos of Japanese whiting Sillago japonica
Cryobiology·2008· 19 cited
71. Basic studies on the cryopreservation of Japanese whiting (Sillago japonica) embryos
Cryobiology·2007· 1 cited
Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature
Food Hydrocolloids·2007· 75 cited
Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing
Journal of Food Engineering·2006· 265 cited
EFFECT OF PHOSPHATE SALTS AND TRANSGLUTAMINASE IN PREVENTION OF FREEZE CRACKING IN FROZEN DICED BROILER BREAST
Journal of Food Process Engineering·2006· 1 cited
Effects of Rearing Conditions on Oxidation-Reduction Potential Change and ATP Degradation of Live and Dead Scallops (Pecten yessonensis)
food preservation science·2006Open Access
The rate of non-enzymatic browning reaction in model freeze–dried food system in the glassy state
Innovative Food Science & Emerging Technologies·2005· 9 cited
Effect of Reducing Sugar on the Maillard Reaction Rate of Freeze-dried Food in the Glassy State
Japan Journal of Food Engineering·2005· 1 citedOpen Access
Comparative Investigation by Two Analytical Approaches of Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose, and Trehalose
Pharmaceutical Research·2005· 91 cited
Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21.DEG.C. to -50.DEG.C.
Food Science and Technology Research·2005· 27 citedOpen Access
Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry
Fisheries Science·2004· 34 citedOpen Access
Study on the Enthalpy Relaxation of Katsuobushi (Dried Glassy Fish Meat) by Differential Scanning Calorimetry and Effect of Physical Aging upon Its Water Sorption Ability
Japan Journal of Food Engineering·2004· 9 citedOpen Access
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Frequent Co-authors

Toru Suzuki(22), Tomoaki Hagiwara(15), Kiyoshi Kawai(8), Munehiko Tanaka(7), Shoichiro Ishizaki(6), Carlos Augusto Strüssmann(6), Saiwarun Chaiwanichsiri(4), Yoshio Sakai(4), Takeshi Taguchi(4), Hisahiko Watanabe(4), Sumate Tantratian(3), P. Routray(3), Toru Suzuki(3), T. Hashimoto(3), Etsuo Watanabe(3), Tri Winarni Agustini(2), Shigehiko OHNISHI(2), Osato Miyawaki(2), Yu Jin Kim(2), Toru Suzuki(2)