Seiji Noma

Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure

S. Furukawa, Seiji Noma, M. Shimoda et al. · International Journal of Food Science & Technology · 2002 · 45 citations · Full text

Life Sciences, Microbiology, Bacteriology +14

Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method

Chiaki Tsuru, Ayana Umada, Seiji Noma et al. · Food and Bioprocess Technology · 2021 · 39 citations

Agriculture, Chemistry, Food Science +8

Inactivation of Vegetative Bacteria by Rapid Decompression Treatment

Seiji Noma, M. Shimoda, Itaru Hayakawa · Journal of Food Science · 2002 · 37 citations

Life Sciences, Microbiology, Bacteriology +8

Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment

Mario Pérez‐Won, Roberto Lemus‐Mondaca, Gipsy Tabilo‐Munizaga et al. · Innovative Food Science & Emerging Technologies · 2016 · 33 citations

Agriculture, Food Science, Food Engineering +15

Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Seiji Noma, Chihiro Tomita, Mitsuya Shimoda et al. · Food Microbiology · 2004 · 31 citations

Agriculture, Food Science, Microbiology +12