M. Shimoda

Biochemistry, Genetics and Molecular Biology · Life Sciences

15h-index649citations24works0.02yr avg
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Research Topics

Microbial Inactivation Methods(8), Advanced Chemical Sensor Technologies(4), Meat and Animal Product Quality(3), Plasma Applications and Diagnostics(3), Fermentation and Sensory Analysis(3)

Publications24 total

Nutritional Risk in Oral Surgery Inpatients: Insights from a Retrospective Analysis Using NRS-2002
Preprints.org·2025Open Access
Decrease in the number of microbial cells on Chinese cabbage by rapid hygrothermal pasteurization using saturated water vapor.
2013· 1 cited
Contents Vol. 74, 2007
Pathobiology·2007Open Access
Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7
International Journal of Food Microbiology·2006· 28 cited
Inactivation of <i>Escherichia coli</i> K12 Using Atmospheric Gas Plasma Produced from Humidified Working Gas
Acta Biotechnologica·2003· 10 citedOpen Access
Bactericidal effect of atmospheric gas plasma on <i>Escherichia coli</i> K12
International Journal of Food Science & Technology·2003· 22 cited
Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment
Journal of Applied Microbiology·2003· 49 cited
Changes in the odors of reconstituted apple juice during thermal processing
Food Research International·2003· 9 cited
Changes in the odors of squeezed apple juice during thermal processing
Food Research International·2003· 31 cited
Inactivation of Vegetative Bacteria by Rapid Decompression Treatment
Journal of Food Science·2002· 37 cited
Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
Journal of Food Science·2002· 28 cited
Accelerated Death Kinetics of<i>Aspergillus niger</i>Spores under High-Pressure Carbonation
Applied and Environmental Microbiology·2002· 50 citedOpen Access
Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure
International Journal of Food Science & Technology·2002· 45 citedOpen Access
Kinetics of Inactivation ofBacillus Spores Using Low Temperature Argon Plasma at Different Microwave Power Densities
Acta Biotechnologica·2001· 19 cited
Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment
Journal of Food Engineering·2001· 18 cited
The influence of dissolved CO2 concentration on the death kinetics of Saccharomyces cerevisiae
Journal of Applied Microbiology·2001· 82 cited
Volatile Flavor Compounds of Sweetened Condensed Milk
Journal of Food Science·2001· 35 cited
Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide
Journal of Food Science·2001· 25 cited
Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon Dioxide
Journal of Food Science·2000· 15 cited
Extraction and Recovery of Limonoids with the Supercritical Carbon Dioxide Micro-Bubble Method
ACS symposium series·2000· 9 cited
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Frequent Co-authors

Itaru Hayakawa(13), Yutaka Osajima(10), Noriyuki Igura(7), Masaki Miyake(6), Seiji Noma(5), Hiroya Ishikawa(4), Takashi Yoshimura(4), J. Cocunubo‐Castellanos(3), S. Furukawa(3), Yoshimasa Yamamoto(2), H. Kago(2), Jun Suzuki(2), Akihiro Kawaraya(2), Kiyoshi Matsumoto(2), Yasuhiko MAEDA(2), Hiroshi Tonoike(1), Teruhiko Kawano(1), Akira Akutsu(1), Tetsuhiro Chiba(1), Hideo Takahashi(1)