Shuso Kawamura
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Explore the profile of Shuso Kawamura including associated specialties, affiliations and a list of published articles.
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19
Citations
68
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Recent Articles
1.
Diaz E, Iino H, Koyama K, Kawamura S, Koseki S, Lyu S
Food Chem
. 2023 Jul;
429:136907.
PMID: 37487393
The taste quality of rice is determined by protein and amylose percentages, with low levels indicating high-quality taste in Japan. However, accurate non-destructive screening remains a challenge for the industry....
2.
Diaz E, Kawamura S, Ishizu H, Nagata T, Koseki S
Food Chem
. 2022 Jan;
379:132144.
PMID: 35066354
Amylose content is an important determinant of rice quality. Its accurate, non-destructive assessment is a challenge to the industry. We examined whether the automatic quality inspection system accurately measured the...
3.
Cambaza E, Koseki S, Kawamura S
Methods Protoc
. 2019 Jun;
2(1).
PMID: 31164606
Size-based fungal growth studies are limited because they do not provide information about the mold's state of maturity, and measurements such as radius and diameter are not practical if the...
4.
Abe H, Koyama K, Kawamura S, Koseki S
Food Microbiol
. 2019 Apr;
82:436-444.
PMID: 31027803
The control of bacterial reduction is important to maintain food safety during thermal processing. The goal of this study was to illustrate and describe variability in bacterial population behavior during...
5.
Koyama K, Abe H, Kawamura S, Koseki S
J Theor Biol
. 2019 Mar;
469:172-179.
PMID: 30831174
The traditional log-linear inactivation kinetics model considers microbial inactivation as a process that follows first-order kinetics. A basic concept of log reduction is decimal reduction time (D-value), which means time/dose...
6.
Diaz E, Kawamura S, Matsuo M, Kato M, Koseki S
Food Chem
. 2019 Mar;
286:297-306.
PMID: 30827610
Amylose content is an important determinant of rice quality. Accurate non-destructive determination of amylose content remains a primary challenge for the rice industry. Here, we analysed the accuracy of three...
7.
Cambaza E, Koseki S, Kawamura S
Foods
. 2018 Dec;
8(1).
PMID: 30583578
Deoxynivalenol (DON) is a well-known mycotoxin, responsible for outbreaks of gastrointestinal disorders in Japan. , a parasite of cereal crops, produces this toxin and this is one of the reasons...
8.
Koyama K, Abe H, Kawamura S, Koseki S
Int J Food Microbiol
. 2018 Oct;
290:125-131.
PMID: 30326383
Decimal reduction time (D-value) based on the first-order survival kinetics model is not sufficient for reliable estimation of the bacterial survivors of inactivation treatment because the model does not consider...
9.
Abe H, Koyama K, Kawamura S, Koseki S
Int J Food Microbiol
. 2018 Aug;
285:129-135.
PMID: 30118951
Stochastic models take into account the uncertainty and variability of predictions in quantitative microbial risk assessment. However, a model that considers thermal inactivation conditions can better predict whether or not...
10.
Cambaza E, Koseki S, Kawamura S
Int J Environ Res Public Health
. 2018 Aug;
15(8).
PMID: 30087243
In Mozambique, aflatoxin research started in the 1960's and has been carried through apparently unrelated efforts according to opportunities. However, they can be grouped in two sets: early epidemiological studies...