Astaxanthin stability and color change of krill during subcritical water treatment von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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Using severity factor as a parameter to optimize krill treatment under subcritical water conditions von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection von Tamiya, Shinri, Koomyart, Intira, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Khuwijitjaru, Pramote, Adachi, Shuji

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Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages von Mahayothee, Busarakorn, Koomyart, Intira, Khuwijitjaru, Pramote, Siriwongwilaichat, Prasong, Nagle, Marcus, Müller, Joachim

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Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection von Shinri TAMIYA, Intira KOOMYART, Takashi KOBAYASHI, Hirokazu SHIGA, Hidefumi YOSHII, Pramote KHUWIJITJARU, Shuji ADACHI

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Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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Proizvodnja začina s okusom škampa iz račića Euphasia pacifica direktnom ekstrakcijom pregrijanom vodom von Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji

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METHOD FOR MAKING SEAFOOD SUITABLE FOOD MATERIAL AND PRODUCTION METHOD OF FOOD MATERIAL MADE FROM SEAFOOD von ARAI TAKAYUKI, KOBAYASHI TAKASHI, NAGAMIZU HIRONORI, MATSUTOMO MICHIHITO, INTIRA KOOMYART, WAKIYA KAZUNORI, KIMURA TAKAYUKI, ADACHI SHUJI

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METHOD FOR MAKING COOKING DRAIN OF SEAFOOD SUITABLE FOOD MATERIAL, METHOD FOR MAKING SEAFOOD SUITABLE FOOD MATERIAL, AND PRODUCTION METHOD OF FOOD MATERIAL MADE FROM SEAFOOD von ARAI TAKAYUKI, KOBAYASHI TAKASHI, NAGAMIZU HIRONORI, MATSUTOMO MICHIHITO, INTIRA KOOMYART, WAKIYA KAZUNORI, KIMURA TAKAYUKI, ADACHI SHUJI

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