Naomi Shibata-Ishiwatari

Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment

N. Sakai, Yvan Llave, M. Fukuoka, 2018 .

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Naomi Shibata-Ishiwatari, Mika Fukuoka, Noboru Sakai, 2018 .

Study on the Thermal Transfer and Reaction Kinetics of Meat Cooking

Naomi Shibata-Ishiwatari, 2020, Japan Journal of Food Engineering.

Kinetic Studies on the Effect of Salt on the Thermal Denaturation of Egg Constituents

N. Sakai, M. Fukuoka, Naomi Shibata-Ishiwatari, 2018 .