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Afroza Sultana & Hidefumi Yoshii. (2019) Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Bioscience, Biotechnology, and Biochemistry 83:4, pages 738-746.
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Ryuichi MATSUNO & Shuji ADACHI. (2023) A Kinetic Model for Describing the Heterogeneity of Susceptibility to Chemical or Physical Change化学的または物理的な変化に対する感受性の不均一性を記述する動力学モデル. Japan Journal of Food Engineering 24:2, pages 31-36.
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Tianmeng Hou, Shufeng Ma, Feijie Wang & Liqiang Wang. (2023) A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation. Food Science and Biotechnology.
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Hidefumi YOSHII. (2022) Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion.噴霧乾燥法および分子包接法による機能性食品粉末の創製技術の確立. Japan Journal of Food Engineering 23:4, pages 97-108.
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Yonghua Zhang, Yuanzhen Tan, Okwong Oketch Reymick, Qiuli Ouyang & Nengguo Tao. (2022) γ-Cyclodextrin-Encapsulated Cinnamaldehyde for Citrus Preservation and Its Potential Mechanisms against Penicillium digitatum. Journal of Fungi 8:11, pages 1199.
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Rino Tachikawa, Hiroki Saito, Hajime Moteki, Mitsutoshi Kimura, Hiroaki Kitagishi, Florencio ArceJr.Jr., Gerard Lee See, Takashi Tanikawa & Yutaka Inoue. (2022)
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Jianan Liu, Hongyan Wu, Xinying Ao, Hongshun Hao, Jingran Bi, Hongman Hou & Gongliang Zhang. (2021) Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus. Foods 11:1, pages 60.
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Tarsila R. Arruda, Clara S. Marques & Nilda F. F. Soares. (2021) Native Cyclodextrins and Their Derivatives as Potential Additives for Food Packaging: A Review. Polysaccharides 2:4, pages 825-842.
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Yong Zhou, Jing Feng, Hui Peng, Tao Guo, Jian Xiao, Weifeng Zhu, Wei Qian, Jiwen Zhang & Li Wu. (2021) Allicin inclusions with α‐cyclodextrin effectively masking its odor: Preparation, characterization, and olfactory and gustatory evaluation. Journal of Food Science 86:9, pages 4026-4036.
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Myungho Lee, Kartick Prasad Dey & Youn Suk Lee. (2020) Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging. Food Science and Biotechnology 29:7, pages 917-925.
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Hermawan Dwi Ariyanto, Makoto Chiba, Keisuke Oguma, Miho Tatsuki & Hidefumi Yoshii. (2019) Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit. Packaging Technology and Science 32:10, pages 523-533.
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