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Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 28, 2009
Microbial quality of liquid egg and salmonella infection status in JapanYukiko Hara-Kudo, Kosuke TakatoriJournal of Food Protection|October 28, 2006
Development of a quantitative real-time PCR method to enumerate total bacterial counts in ready-to-eat fruits and vegetablesHajime Takahashi, Hirotaka Konuma, Yukiko Hara-KudoShokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|October 8, 2004
[Detection method of injured Escherichia coli O157 in noodles and vegetables]Keiko Tanaka, Hirofumi Motoi, Yukiko Hara-KudoShokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|May 11, 2005
[Heat treatment for the control of Bacillus cereus spores in foods]Keiko Tanaka, Hirofumi Motoi, Yukiko Hara-KudoFEMS Microbiology Letters|May 31, 2022
Cross-genus inhibitory activity of polyoxins against aflatoxin production by Aspergillus parasiticus and fumonisin production by Fusarium fujikuroiTomoya Yoshinari, Maiko Watanabe, Yukiko Hara-KudoShokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 20, 2022
[Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan]Akiko Tomaru, Miou Toda, Yukiko Hara-KudoChemosphere|December 6, 2005
Sanitation of seawater effluent from seaweed processing plants using a photo-catalytic TiO2 oxidationYukiko Hara-Kudo, Yuko Segawa, Kunio KimuraThe Journal of Veterinary Medical Science|May 18, 2011
Survival of Salmonella strains differing in their biofilm-formation capability upon exposure to hydrochloric and acetic acid and to high saltAkio Hasegawa, Yukiko Hara-Kudo, Susumu KumagaiShokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 15, 2003
[Inhibition of bacterial growth in thawed cake and rapid evaluation methods for microbiological quality]Keiko Tanaka, Kouji Takeya, Yukiko Hara-KudoShokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 16, 2009
Survival of foodborne pathogens in grain products and the effect of catechinsJunko Ui, Kazuo Kondo, Takuo Sawada, et al.Pageof 13