H. Izumi

发表

Calcium Treatments Affect Storage Quality of Shredded Carrots

A. E. Watada, H. Izumi, 1994 .

CA/MA requirements for spoilage microorganisms and human pathogens

H. Izumi, 2020 .

Influence of Artificial Inoculation with Pseudomonas fluorescens on Enzymatic Browning Reactions of Fresh-cut Potatoes.

H. Izumi, A. Inoue, 2020, Biocontrol science.

Sanitation and Microbiological Quality in Production Field and Fruit-Packing Shed of Persimmon and Satsuma Mandarin in Japan

H. Izumi, K. Hisa, Y. Murakami, 2008 .

On-farm sources of microbial contamination of persimmon fruit in Japan.

H. Izumi, K. Hisa, Y. Tsukada, 2008, Journal of food protection.

Microbiological evaluation of fruits certified as specially grown agricultural products by an accredited certification agency

H. Izumi, 2007 .

Potential sources of microbial contamination of satsuma mandarin fruit in Japan, from production through packing shed.

H. Izumi, K. Hisa, J. Poubol, 2008, Journal of food protection.

7 Fresh-Cut Produce

A. E. Watada, Yaguang Luo, V. Rodov, 2005 .

Food Safety Program and Technology for Control of Microorganisms of Vegetables

H. Izumi, 2005 .

Microbiological quality of fresh-cut cabbage treated with disinfectant and stored in active map.

R. Okumura, H. Izumi, S. Wendakoon, 2010 .

Studies on Microbiological Safety of Fresh-whole and Fresh-cut Produce

H. Izumi, 2008 .

Relationship between Ascorbic Acid and Sugar Content in Citrus Fruit Peel during Growth and Development

H. Izumi, T. Ito, Yasuji Yoshida, 1988 .

Microbiological Quality and Control of Microbes on Fresh-Cut Vegetables

H. Izumi, 2006 .

Changes in Some Properties of Must for Mikan Wine during Alcohol Fermentation

H. Izumi, T. Ito, Yukiko Yamada, 1988 .

Electrolyzed water as a disinfectant for fresh-cut vegetables

Hidemi Izumi, H. Izumi, 1999 .

Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices

H. Izumi, Y. Ozaki, Y. Murakami, 2012 .

Optimum O2 or CO2 Atmosphere for Storing Broccoli Florets at Various Temperatures

A. E. Watada, H. Izumi, W. Douglas, 1996 .

Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan

H. Izumi, Y. Ozaki, A. Inoue, 2016 .

Physiology and Microbiological Quality of Fresh‐cut Mango Cubes as Affected by High‐O2 Controlled Atmospheres

H. Izumi, J. Poubol, 2006 .

Shelf Life and Microbial Quality of Fresh‐cut Mango Cubes Stored in High CO2 Atmospheres

H. Izumi, J. Poubol, 2005 .

Calcium Treatment to Maintain Quality of Zucchini Squash Slices

A. E. Watada, H. Izumi, 1995 .

Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures

A. E. Watada, H. Izumi, W. Douglas, 1997 .

Controlled atmosphere storage of carrot slices, sticks and shreds

A. E. Watada, H. Izumi, N. P. Ko, 1996 .

Air Storage of Broccoli Florets at Various

A. E. Watada, H. Izumi, W. Douglas, 2007 .

Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables

D. Hamanaka, H. Izumi, 2008 .

Effect of Storage Temperature on Changes of Ascorbic Acid Content of Cucumber, Winter Squash, Sweet Potato and Potato

T. Murata, Y. Tatsumi, H. Izumi, 1984 .

Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage

H. Izumi, Y. Nakata, 2020, HortScience.

Low O2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium

A. E. Watada, H. Izumi, W. Douglas, 1996 .

Sugar and ascorbic acid contents of satsuma mandarin fruits harvested from exterior and interior canopy of trees during fruit development.

H. Izumi, T. Ito, Yasuji Yoshida, 1990 .

Effects of Electrolyzed Neutral Water on the Bacterial Populations in a Flower Vase and in Stems of Cut Roses

H. Izumi, 2001 .

Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

H. Izumi, Y. Ozaki, Y. Murakami, 2012 .

Effect of Light Intensity during the Growing Period on Ascorbic Acid Content and Its Histochemical Distribution in the Leaves and Peel, and Fruit Quality of Satsuma Mandarin

H. Izumi, T. Ito, Yasuji Yoshida, 1992 .

PHYSIOLOGY AND QUALITY OF FRESH-CUT MANGO IS AFFECTED BY LOW O2 CONTROLLED ATMOSPHERE STORAGE, MATURITY AND STORAGE TEMPERATURE

S. Kanlayanarat, H. Izumi, T. Nagatoma, 2003 .

Food Safety and Technologies to Control Microbial Quality on Fresh-cut Vegetables

H. Izumi, 2009 .

Quality and safety of fresh horticultural commodities: Recent advances and future perspectives

Giancarlo Colelli, Oluwafemi J. Caleb, Pramod V. Mahajan, 2017 .

Microbiology and Quality Attributes of ‘Pione’ Grapes Stored in Passive and Active MAP

H. Izumi, Kiyoshi Sato, 2022, Horticulturae.

Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres following rinsing with electrolyzed water.

H. Izumi, A. Inoue, 2018, International journal of food microbiology.

Quality and Microbial Safety of Fresh-cut Vegetables

H. Izumi, 2001 .

Seasonal Changes in Ascorbic Acid, Sugar and Chlorophyll Contents in Sun and Shade Leaves of Satsuma Mandarin and Their Interrelationships

H. Izumi, T. Ito, Yasuji Yoshida, 1990 .

CURRENT STATUS OF THE FRESH-CUT PRODUCE INDUSTRY AND SANITIZING TECHNOLOGIES IN JAPAN

H. Izumi, H. Izumi, 2007 .

Physiology and Quality of Fresh-Cut Produce in CA/MA Storage

J. Bai, V. Rodov, H. Izumi, 2016 .

Changes in bacterial flora of Japanese cabbage during growth and potential source of flora.

H. Izumi, K. Sera, 2011, Journal of food protection.

Enumeration and Identification of Coliform Bacteria Injured by Chlorine or Fungicide Mixed with Agricultural Water.

H. Izumi, A. Inoue, Y. Nakata, 2016, Journal of food protection.

Use of Pressure for Improving Storage Quality of Fresh-Cut Produce.

H. Izumi, 2015, Sub-cellular biochemistry.

Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 Atmospheres.

H. Izumi, A. Inoue, 2018, Biocontrol science.

Thermal Resistance of Flat Sour Spoilage Bacteria Isolated from Food Ingredient of Retortable Pouched Corn Soup and the Control by Intermittent Sterilization

Y. Kamata, K. Nishikawa, Y. Nishikawa, 2012 .

Effect of Illumination Intensity on the Quality of Radish Seedlings "Kaiware Daikon"

T. Murata, Y. Tatsumi, H. Izumi, 1984 .