Yutaka Kitamura

University of Tsukuba — Japan

Engineering · Physical Sciences

33h-index4.2kcitations176works1.12yr avg
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Research Topics

Carbon Dioxide Capture Technologies(25), Algal biology and biofuel production(17), Spectroscopy and Chemometric Analyses(11), Microencapsulation and Drying Processes(11), Polysaccharides Composition and Applications(10)

Publications176 total

Co-deploying algal biocarbon capture with coal power in China reduces carbon emissions and improves cost-effectiveness
Sustainable Production and Consumption·2026
Effects of ultrasound frequency and weak alkaline electrolyzed water on hydration behavior and structural characteristics of polished rice
SSRN Electronic Journal·2026Open Access
Transcriptomic insights into dynamically optimized batch feeding strategies for carbon fixation mechanisms in CO2 absorption-microalgae conversion system
Bioresource Technology·2025· 2 cited
Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying
Food Science and Technology Research·2025
Air sanitation in chicken processing using SAEW: Mist vs forced-air
Theory and practice of meat processing·2025Open Access
Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein
Food Hydrocolloids·2025· 2 cited
Coupling attached cultivation with CO2 absorption-microalgae conversion system for efficient bio-integrated carbon capture and utilization
Bioresource Technology·2025· 7 cited
Optimized submerged cultivation for γ-aminobutyric acid (GABA)-enriched sprouts from brown rice
Applied Food Research·2025Open Access
Effect of spray freeze drying and protectants on characteristics of probiotic (<i>Lactobacillus plantarum</i> KT-2) powder
Engineering in Agriculture Environment and Food·2025Open Access
Optimized Submerged Cultivation for Γ-Aminobutyric Acid (Gaba)-Enriched Sprouts from Brown Rice
SSRN Electronic Journal·2025Open Access
Microstructural Modification and Sorption Capacity of Green Coffee Beans
Foods·2024Open Access
Use of microscale heterogeneity in samples for spectral factorization—A strategy to build robust prediction models for nondestructive analyses
Food Chemistry·2024· 2 cited
Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans
Journal of the Science of Food and Agriculture·2024· 5 cited
Evaluation of the characteristics of paste processing and storage properties of brown rice treated with superheated steam
Nippon Shokuhin Kagaku Kogaku Kaishi·2024Open Access
Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics
Journal of Food Science·2024· 3 citedOpen Access
Effect of inlet temperature in combination process with micro wet milling and spray drying to physical and chemical properties of white button mushroom (<i>Agaricus bisporus</i>) powder
Engineering in Agriculture Environment and Food·2024Open Access
Optimized Submerged Cultivation for Γ-Aminobutyric Acid (Gaba)-Enriched Sprouts from Brown Rice
SSRN Electronic Journal·2024Open Access
Strategic Short Note: Spatially Factorized Spectroscopy—Focusing on a Single Component in a Mixed Sample
2024
Use of Microscale Heterogeneity in Samples for Spectral Factorization – a Strategy to Build Robust Prediction Models for Nondestructive Analyses
SSRN Electronic Journal·2024Open Access
Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts
Food Chemistry·2023· 2 cited
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Frequent Co-authors

Chunfeng Song(29), Shuhong Li(12), Qingling Liu(9), Na Ji(7), Shuai Deng(6), Yun Qi(6), Yiting Qiu(6), Zhengzheng Liu(5), Mito Kokawa(5), Meilian Xie(5), Yiting Qiu(4), Jun Zhao(4), Md Zohurul Islam(4), Fu-Hsuan Tsai(4), Weizhong Jiang(4), Baoming Li(4), Zhichao Fan(3), Qingling Liu(3), Yingjin Song(2), Yasuki Kansha(2)