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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.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.Applied and Environmental Microbiology|July 22, 2018
Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live OystersJian Chen, Hiroko Kudo, Kaito Kan, et al.Frontiers in Microbiology|July 11, 2017
A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice CakeJun Wang, Shige Koseki, Mi-Ja Chung, et al.Applied and Environmental Microbiology|May 23, 2024
3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure to desiccation stressHidemoto Yabe, Hiroki Abe, Yoshiki Muramatsu, et al.Applied and Environmental Microbiology|May 28, 2021
Evaluation of Strain Variability in Inactivation of Campylobacter jejuni in Simulated Gastric Fluid by Using Hierarchical Bayesian ModelingKento Koyama, Jukka Ranta, Kohei Takeoka, et al.Journal of Food Protection|March 14, 2025
Reconsidering Stochasticity in Modeling of Bacterial Population Growth and Inactivation With Technical and Biological VariabilityKento Koyama, Zafiro Aspridou, Hiroki Abe, et al.Plos One|March 19, 2021
Predicting sensory evaluation of spinach freshness using machine learning model and digital imagesKento Koyama, Marin Tanaka, Byeong-Hyo Cho, et al.Ultrasonics Sonochemistry|August 3, 2022
Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)Dewei Kong, Chunli Quan, Qian Xi, et al.Pageof 3