Search Results - Tamiya, Shinri

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  1. 1
    Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography

    Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography by Nakagawa, Kyuya, Tamiya, Shinri, Do, Gabsoo, Kono, Shinji, Ochiai, Takaaki

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  2. 2
    Observation of Microstructure Formation During Freeze-Drying of Dextrin Solution by in-situ X-ray Computed Tomography

    Observation of Microstructure Formation During Freeze-Drying of Dextrin Solution by in-situ X-ray Computed Tomography by Nakagawa, Kyuya, Tamiya, Shinri, Sakamoto, Shu, Do, Gabsoo, Kono, Shinji

    Published in Frontiers in chemistry
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  3. 3
    Influence of inner vapor transfer property of a freeze dryer on the design space of drying process

    Influence of inner vapor transfer property of a freeze dryer on the design space of drying process by Nakagawa, Kyuya, Tamiya, Shinri

    Published in AIChE journal
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  4. 4
    Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

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

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  5. 5
    Evaluation of Degree of Collapse and Its Relationship with Retention of Organic Volatiles in Freeze-Dried Dextrin Matrices

    Evaluation of Degree of Collapse and Its Relationship with Retention of Organic Volatiles in Freeze-Dried Dextrin Matrices by Nakagawa, Kyuya, Tamiya, Shinri, Ochiai, Takaaki

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  6. 6
    Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility

    Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility by Wakita, Yoshihisa, Takahashi, Mayumi, Tamiya, Shinri, Kobayashi, Isao

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  7. 7
    Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

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

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