Rapid and non-destructive detection of chicken adulteration in minced beef using visible near-infrared hyperspectral imaging and machine learning von Kamruzzaman, Mohammed, Makino, Yoshio, Oshita, Seiichi

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Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review von Kamruzzaman, Mohammed, Makino, Yoshio, Oshita, Seiichi

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Assessment of Visible Near-Infrared Hyperspectral Imaging as a Tool for Detection of Horsemeat Adulteration in Minced Beef von Kamruzzaman, Mohammed, Makino, Yoshio, Oshita, Seiichi, Liu, Shu

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Online monitoring of red meat color using hyperspectral imaging von Kamruzzaman, Mohammed, Makino, Yoshio, Oshita, Seiichi

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Effects of nanobubbles on the physicochemical properties of water: The basis for peculiar properties of water containing nanobubbles von Liu, Shu, Kawagoe, Yoshinori, Makino, Yoshio, Oshita, Seiichi

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Hyperspectral imaging for real-time monitoring of water holding capacity in red meat von Kamruzzaman, Mohammed, Makino, Yoshio, Oshita, Seiichi

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Nanobubble Water’s Promotion Effect of Barley (Hordeum vulgare L.) Sprouts Supported by RNA-Seq Analysis von Liu, Shu, Oshita, Seiichi, Kawabata, Saneyuki, Thuyet, Dang Quoc

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Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances von Feng, Chao-Hui, Makino, Yoshio, Oshita, Seiichi, García Martín, Juan Francisco

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Evidence of the existence and the stability of nano-bubbles in water von Ushikubo, Fernanda Yumi, Furukawa, Takuro, Nakagawa, Ryou, Enari, Masatoshi, Makino, Yoshio, Kawagoe, Yoshinori, Shiina, Takeo, Oshita, Seiichi

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Oxidative Capacity of Nanobubbles and Its Effect on Seed Germination von Liu, Shu, Oshita, Seiichi, Makino, Yoshio, Wang, Qunhui, Kawagoe, Yoshinori, Uchida, Tsutomu

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Storage in high-barrier pouches increases the sulforaphane concentration in broccoli florets von Makino, Yoshio, Nishimura, Yuto, Oshita, Seiichi, Mizosoe, Takaharu, Akihiro, Takashi

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The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing von Ando, Hiroko, Kajiwara, Kazuhito, Oshita, Seiichi, Suzuki, Toru

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Detection of fluorescence signals from ATP in the second derivative excitation–emission matrix of a pork meat surface for cleanliness evaluation von Shirai, Hiroaki, Oshita, Seiichi, Makino, Yoshio

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Influence of Sampling Component on Determination of Soluble Solids Content of Fuji Apple Using Near-Infrared Spectroscopy von Qi, Shuye, Oshita, Seiichi, Makino, Yoshio, Han, Donghai

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Transmission electron microscopic observations of nanobubbles and their capture of impurities in wastewater von Uchida, Tsutomu, Oshita, Seiichi, Ohmori, Masayuki, Tsuno, Takuo, Soejima, Koichi, Shinozaki, Satoshi, Take, Yasuhisa, Mitsuda, Koichi

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Promotion Effects of Ultrafine Bubbles/Nanobubbles on Seed Germination von Oshita, Seiichi, Boerzhijin, Surina, Kameya, Hiromi, Yoshimura, Masatoshi, Sotome, Itaru

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Effect of NaCl on the Lifetime of Micro- and Nanobubbles von Uchida, Tsutomu, Liu, Shu, Enari, Masatoshi, Oshita, Seiichi, Yamazaki, Kenji, Gohara, Kazutoshi

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A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing von Arunyanart, Thunyaboon, Siripatrawan, Ubonrat, Makino, Yoshio, Oshita, Seiichi

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A combined method implementing both xenon hydrate formation and the freezing process for the preservation of barley as a simulated food von Arunyanart, Thunyaboon, Siripatrawan, Ubonrat, Takeya, Satoshi, Noritake, Hiroko, Makino, Yoshio, Oshita, Seiichi

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Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint von Yoshimura, Masatoshi, Sugiyama, Junichi, Tsuta, Mizuki, Fujita, Kaori, Shibata, Mario, Kokawa, Mito, Oshita, Seiichi, Oto, Naomi

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