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International Journal of Food Microbiology|October 17, 2018
Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cellsKento Koyama, Hiroki Abe, Shuso Kawamura, et al.Food Microbiology|April 28, 2019
Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulationHiroki Abe, Kento Koyama, Shuso Kawamura, et al.Food Microbiology|June 17, 2020
Transforming kinetic model into a stochastic inactivation model: Statistical evaluation of stochastic inactivation of individual cells in a bacterial populationSatoko Hiura, Hiroki Abe, Kento Koyama, et al.Frontiers in Microbiology|July 12, 2021
Bayesian Generalized Linear Model for Simulating Bacterial Inactivation/Growth Considering Variability and UncertaintySatoko Hiura, Hiroki Abe, Kento Koyama, et al.Journal of Theoretical Biology|March 5, 2019
Calculating stochastic inactivation of individual cells in a bacterial population using variability in individual cell inactivation time and initial cell numberKento Koyama, Hiroki Abe, Shuso Kawamura, et al.International Journal of Food Microbiology|March 25, 2025
The role of glass transition temperature (Tg) and storage temperature (Ts) in explaining the survival behavior of dried Bacillus cereusTatsuya Inomata, Kiyoshi Kawai, Kento Koyama, et al.Journal of Microbiological Methods|November 14, 2021
Is skipping the definition of primary and secondary models possible? Prediction of Escherichia coli O157 growth by machine learningKento Koyama, Kyosuke Kubo, Satoko Hiura, et al.Frontiers in Microbiology|November 5, 2019
Describing Uncertainty in Salmonella Thermal Inactivation Using Bayesian Statistical ModelingKento Koyama, Zafiro Aspridou, Shige Koseki, et al.International Journal of Food Microbiology|August 18, 2018
Stochastic evaluation of Salmonella enterica lethality during thermal inactivationHiroki Abe, Kento Koyama, Shuso Kawamura, et al.Journal of Microbiological Methods|September 13, 2021
Classification of food spoilage bacterial species and their sodium chloride, sodium acetate and glycine tolerance using chemometrics analysis and Raman spectroscopyTakashi Yamamoto, J Nicholas Taylor, Shige Koseki, et al.Pageof 4