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1

Studies on the behaviour of microorganisms in sponge cake during anaerobic storage (studies on protection against microbiological deterioration of packaged food part xx iv)

Shigezo Naito, Yasuji Okada, Naohiko Yamaguchi

Journal:

Packaging Technology and Science

Year:

1991

Language:

english

File:

PDF, 702 KB

english, 1991

2

Ozone Contribution in Food Industry in Japan

Naito, Shigezo, Takahara, Hirofumi

Journal:

Ozone Science & Engineering

Year:

2006

Language:

english

File:

PDF, 103 KB

english, 2006

3

10.3136/nskkk1962.25.378

YAMASHITA, ICHIJI, NAITO, SHIGEZO, IINO, KYUEI, YOSHIKAWA, SEIJI

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1978

Language:

english

File:

PDF, 276 KB

english, 1978

4

10.3136/nskkk1962.29.1

NAITO, Shigezo, SHIGA, Ichizo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

File:

PDF, 661 KB

1982

5

Studies on utilization of ozone for food preservation. Part VI. The influence of ozone treatment on lipids contained in cereal grains, cereal grain powders, peas, beans and pulse products.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 496 KB

english, 1989

6

10.3136/nskkk1962.27.51

YAMAGUCHI, NAOHIKO, NAITO, SHIGEZO, YOKOO, YOSHIO, FUJIMAKI, MASAO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1980

File:

PDF, 246 KB

1980

7

10.3136/nskkk1962.28.6_291

NAITO, Shigezo, YAMAGUCHI, Naohiko, YOKOO, Yoshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1981

File:

PDF, 309 KB

1981

8

10.3136/nskkk1962.27.56

YAMAGUCHI, NAOHIKO, NAITO, SHIGEZO, YOKOO, YOSHIO, FUJIMAKI, MASAO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1980

File:

PDF, 195 KB

1980

9

10.3136/nskkk1962.29.9_534

YAMAGUCHI, Naohiko, NAITO, Shigezo, YOKOO, Yoshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

File:

PDF, 234 KB

1982

10

10.3136/nskkk1962.28.9_465

NAITO, Shigezo, YAMAGUCHI, Naohiko, YOKOO, Yoshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1981

Language:

english

File:

PDF, 332 KB

english, 1981

11

10.3136/nskkk1962.29.9_529

NAITO, Shigezo, YAMAGUCHI, Naohiko, YOKOO, Yoshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

File:

PDF, 279 KB

1982

12

Studies on protection against microbiological deteriolation of packaged food. Part X Isolation and identification of violet pigment producing bacteria from Yudemen (boiled Japanese noodle) and protection against microbiological deterioration.

NAITO, Shigezo, SHIGA, Ichizo, YAMAGUCHI, Naohiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1986

File:

PDF, 2.00 MB

1986

13

10.3136/nskkk1962.29.7_407

YAMAGUCHI, Naohiko, NAITO, Shigezo, YOKOO, Yoshio, FUJIMAKI, Masao

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

File:

PDF, 283 KB

1982

14

Studies on utilization of ozone in food preservation. Part IV. The effect of ozone treatment on thiamin and riboflavin contents of cereal grains, cereal grain powders, peas, beans and whole spicies.

NAITO, Shigezo, NANBA, Yoshiyuki

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 377 KB

english, 1987

15

Studies on protection of microbiological deterioration of packaged food. Part XIV Antimicrobial activity of violet pigment produced by Janthinobacterium lividum isolated from Yudemen.

NAITO, Shigezo, SHIGA, Ichizo, YAMAGUCHI, Naohiko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1986

File:

PDF, 310 KB

1986

16

Studies on utilization of ozone in food preservation. Part III. Microbicidal properties of ozone on cereal grains, cereal grain powders, peas, beans and whole spices.

NAITO, Shigezo, OKADA, Yasuzi, SAKAI, Tatsuya

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

File:

PDF, 327 KB

1987

17

Studies on utilization of ozone in feed preservation. Part IX. Effect of ozone treatment on elongation of hypocotyl and microbial counts of bean sprouts.

NAITO, Shigezo, SHIGA, Ichizo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1989

Language:

english

File:

PDF, 454 KB

english, 1989

18

Antioxidative activity of melanoidin decolorized by Coriolus versicolor IFO 30340.

YAMAGUCHI, Naohiko, OKADA, Yasuji, NAITO, Shigezo

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 272 KB

english, 1990

19

Studies on utilization of ozone in food preservation. Part VII. Effect of ozone treatment on the rheological properties of wheat flour.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 214 KB

english, 1990

20

Studies on utilization of ozone in food preservation.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1991

File:

PDF, 510 KB

1991

21

Ozone Inactivation of Lactic Acid Bacteria.

NAITO, SHIGEZO, SAWAIRI, ATSUKA

Journal:

Biocontrol Science

Year:

2000

Language:

english

File:

PDF, 544 KB

english, 2000

22

Studies on utilization of ozone in food preservation. (Part V). Changes in microflora of ozone-treated cereals, grains, peas, beans and spices during storage.

NAITO, Shigezo, OKADA, Yasuzi, SAKAI, Tatsuya

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 499 KB

1988

23

Contamination of Food Factory by Lactic acid bacteria or Yeast and Offensive Smell Spoilage of Food

Journal:

Journal of Japan Association on Odor Environment

Year:

2010

File:

PDF, 1.61 MB

2010