Fractal analysis of ice crystals in frozen foodHAGIWARA, Tomoaki; HONGLI WANG; SUZUKI, Toru et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 11, pp 3085-3089, issn 0021-8561Article

Maillard Reaction rate in various glassy matricesKAWAI, Kiyoshi; HAGIWARA, Tomoaki; TAKAI, Rikuo et al.Bioscience, biotechnology, and biochemistry. 2004, Vol 68, Num 11, pp 2285-2288, issn 0916-8451, 4 p.Article

Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation processCHAIWANICHSIRI, Saiwarun; OHNISHI, Shigehiko; SUZUKI, Toru et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 15, pp 1586-1591, issn 0022-5142, 6 p.Article

Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezingBOONSUMREJ, Sirintra; CHAIWANICHSIRI, Saiwarun; TANTRATIAN, Sumate et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 292-299, issn 0260-8774, 8 p.Article

Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability propertyYU JIN KIM; HAGIWARA, Tomoaki; KAWAI, Kiyoshi et al.Carbohydrate polymers. 2003, Vol 53, Num 3, pp 289-296, issn 0144-8617, 8 p.Article