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Shigezo Naito

Observed names: SHIGEZO NAITO, Shigezo NAITO, Shigezou Naito
OpenAlex ID: A5052259904
Ozone Contribution in Food Industry in Japan
2006 · Shigezo Naito, Hirofumi Takahara · Ozone Science and Engineering · 75
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Studies on utilization of ozone in food preservation. (Part V). Changes in microflora of ozone-treated cereals, grains, peas, beans and spices during storage.
1988 · Shigezo NAITO, Yasuzi OKADA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 42
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Studies on utilization of ozone in feed preservation. Part IX. Effect of ozone treatment on elongation of hypocotyl and microbial counts of bean sprouts.
1989 · Shigezo NAITO, Ichizo SHIGA · NIPPON SHOKUHIN KOGYO GAKKAISHI · 27
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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.
1987 · Shigezo NAITO, Yasuzi OKADA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 21
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1980 · NAOHIKO YAMAGUCHI, SHIGEZO NAITO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 18
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1981 · Shigezo NAITO, Naohiko YAMAGUCHI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 16
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1982 · Shigezo NAITO, Ichizo SHIGA · NIPPON SHOKUHIN KOGYO GAKKAISHI · 15
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1981 · Shigezo NAITO, Naohiko YAMAGUCHI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 14
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Ozone Inactivation of Lactic Acid Bacteria.
2000 · SHIGEZO NAITO, ATSUKA SAWAIRI · Biocontrol Science · 11
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Studies on the behaviour of microorganisms in sponge cake during anaerobic storage (studies on protection against microbiological deterioration of packaged food part xx iv)
1991 · Shigezo Naito, Yasuji Okada, et al. · Packaging Technology and Science · 10
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.
1989 · Shigezo NAITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 9
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Ozone in Seafood Processing
2012 · Shigezou Naito · Wiley eBooks · 7
Studies on utilization of ozone in food preservation. Part VII. Effect of ozone treatment on the rheological properties of wheat flour.
1990 · Shigezo NAITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
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Studies on protection of microbiological deterioration of packaged food. Part XIV Antimicrobial activity of violet pigment produced by Janthinobacterium lividum isolated from Yudemen.
1986 · Shigezo NAITO, Ichizo SHIGA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
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1980 · NAOHIKO YAMAGUCHI, SHIGEZO NAITO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
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1978 · ICHIJI YAMASHITA, SHIGEZO NAITO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
Studies on utilization of ozone in food preservation.
1991 · Shigezo NAITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6
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1982 · Naohiko YAMAGUCHI, Shigezo NAITO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 4
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Contamination of Food Factory by Lactic acid bacteria or Yeast and Offensive Smell Spoilage of Food
2010 · Shigezo NAITO · Journal of Japan Association on Odor Environment · 3
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2002 · Shigezo NAITO, Daigo MATSUNAGA · Japanese Journal of Food Microbiology · 3
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2000 · Shigezo NAITO, Takakazu SEKI, et al. · Japanese Journal of Food Microbiology · 3
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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.
1986 · Shigezo NAITO, Ichizo SHIGA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 3
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1982 · Shigezo NAITO, Naohiko YAMAGUCHI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 3
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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.
1987 · Shigezo NAITO, Yoshiyuki NANBA · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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[Spoilage of food caused by yeast].
2008 · Shigezo Naito · PubMed
Works count: 29
Citation count: 319
H-index: 10
I10-index: 10
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