Hisahiko Watanabe

Tokyo University of Marine Science and Technology — Japan

Agricultural and Biological Sciences · Life Sciences

16h-index915citations81works0.02yr avg
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Research Topics

Food Drying and Modeling(11), NMR spectroscopy and applications(11), Freezing and Crystallization Processes(11), Food composition and properties(9), Spectroscopy and Chemometric Analyses(8)

Publications81 total

Temperature Effect on Pink Shrimp (<i>Pandalus eous</i>) Protein Adsorption onto a Stainless Steel Surface
Food Science and Technology Research·2015Open Access
Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface
Bioscience Biotechnology and Biochemistry·2012· 8 citedOpen Access
The Influence of Sample Set Up on Compressive Fracture Stress of Frozen Specimen
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers·2011· 1 cited
A Method to Estimate the Optimum Temperature for the Cryo-Shattering Separation Using a Charpy Impact Tester
Revista Trace·2011· 2 cited
Freezing Time Estimation for a Cylindrical Food Using an Inverse Method
Revista Trace·2011· 2 cited
Removability of bacterial spores made adherent to solid surfaces from suspension with and without drying
Food Control·2010· 11 cited
Efficiency and Water Saving Effect of Rinsing with Air-Water Two-Phase Flow for Stainless Steel Pipelines
Japan Journal of Food Engineering·2010Open Access
24h/7日間ABPM測定法による持続性ARB/利尿薬合剤の時間療法の検討
2010
Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Measured Ice-Crystal Recrystallization Rates
Food Biophysics·2009· 22 cited
Adhesion behavior and removability of Escherichia coli on stainless steel surface
Food Control·2009· 43 cited
Factors Affecting Adhesion of <I>Staphylococcus epidermidis</I> to Stainless Steel Surface
Japan Journal of Food Engineering·2008· 20 citedOpen Access
Molecular Simulation of Bovine β-Lactoglobulin Adsorbed onto a Positively Charged Solid Surface
Langmuir·2008· 38 cited
Water Holding Capacity Profile that Governs Water Migration in Starchy Food During Boiling
Japan Journal of Food Engineering·2007· 1 citedOpen Access
Study on Problems of HACCP at Food Kitchen Manufacturing a Wide Variety of Products in Small Quantities
Japan Journal of Food Engineering·2007· 2 citedOpen Access
The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods
Journal of Food Engineering·2007· 11 cited
Survival of <I>Escherichia coli</I> on Polypropylene Surfaces Fouled with Organic Soil of Different Water Contents
Japan Journal of Food Engineering·2006· 1 citedOpen Access
Water Sorption in Pre-heat-treated Wheat Flour Dough
Japan Journal of Food Engineering·2006· 3 citedOpen Access
Relative Water Content Model that Describes Non-Fickian Diffusion in Multiphase Inhomogeneous Systems
Japan Journal of Food Engineering·2006· 4 citedOpen Access
Water can be made to diffuse against the water content gradient in starchy foods
Journal of Food Engineering·2005· 9 cited
An Innovative Method for Heating the Core of Starchy Food by Microwave Irradiation
Nippon Shokuhin Kagaku Kogaku Kaishi·2005· 2 citedOpen Access
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Frequent Co-authors

Mika Fukuoka(17), Tomowo Mihori(11), Takaharu Sakiyama(9), Yoshio Sakai(9), Masanobu Ishikawa(7), Tomoo Mihori(7), Tomoaki Hagiwara(6), Yu-ichiro Gomi(4), Yoshiko Yahata(4), Yoshio Hagura(4), Shigeki Takeuchi(3), Mitsuo Maeda(2), Melba Padua Ortega(2), Shinji Shimada(2), Rikuo Takai(2), Cun Qi Tang(2), Terukatsu Miyauchi(2), Shoji Mori(2), Kaname SATO(2), Hayao Akizawa(2)