Tomoaki Hagiwara

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Publications in SciGraph latest 50 shown

  • 2018-10-05 Control of Physical Changes in Food Products in SURVIVAL STRATEGIES IN EXTREME COLD AND DESICCATION
  • 2017-12 Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition in FOOD BIOPHYSICS
  • 2009-12 Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Measured Ice-Crystal Recrystallization Rates in FOOD BIOPHYSICS
  • 2007-03 Thermal, Mechanical, and Molecular Relaxation Properties of Frozen Sucrose and Fructose Solutions Containing Hydrocolloids in FOOD BIOPHYSICS
  • 2006-06 Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix in FOOD BIOPHYSICS
  • 2005-03 Comparative Investigation by Two Analytical Approaches of Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose, and Trehalose in PHARMACEUTICAL RESEARCH
  • 2004-12 Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry in FISHERIES SCIENCE
  • 2003-12 Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis in FISHERIES SCIENCE
  • 2001-06 The possibility of using oxidation–reduction potential to evaluate fish freshness in FISHERIES SCIENCE
  • 2001-04 Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to −84°C) in FISHERIES SCIENCE
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