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Publications by TAKASHI KOMUKAI
III-2. Improvement in Heating Processing for Dried Sea Cucumber Production by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
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III-3. Improvement in the Shelf Life of Sea Urchin Gonad and Salmon Roe by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
Ohmic Heating of the polarFregion by HF Pulses
Journal of Geophysical Research
Geochemistry
Space
Planetary Sciences
Oceanography
Paleontology
Petrology
Soil Science
Forestry
Atmospheric Science
Ecology
Geophysics
Aquatic Science
Earth
Earth-Surface Processes
Planetary Science
Technology
Water Science
Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Production of Horse Mackerel Fillets Dried by Microwave Heating Under Reduced Pressure.
Nippon Suisan Gakkaishi
Aquatic Science
Effect of Ohmic Heating on Processing of Soymilk in Comparison to Conventional Process
International Journal of Current Microbiology and Applied Sciences
II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
Ohmic Heating: An Emerging Concept in Organic Synthesis
Chemistry - A European Journal
Organic Chemistry
Catalysis
Chemistry
Ohmic Contact Formation for N+4H-SiC Substrate by Selective Heating Method Using Hydrogen Radical Irradiation
Journal of Materials Science and Chemical Engineering
Microwave Tokamak Experiment (MTX) Ohmic Heating System
