| Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds A Soottitantawat, H Yoshii, T Furuta, M Ohkawara, P Linko Journal of food science 68 (7), 2256-2262, 2003 | 457 | 2003 |
| Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying A Soottitantawat, F Bigeard, H Yoshii, T Furuta, M Ohkawara, P Linko Innovative Food Science & Emerging Technologies 6 (1), 107-114, 2005 | 437 | 2005 |
| Microencapsulation of l-menthol by spray drying and its release characteristics A Soottitantawat, K Takayama, K Okamura, D Muranaka, H Yoshii, ... Innovative Food Science & Emerging Technologies 6 (2), 163-170, 2005 | 270 | 2005 |
| Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity H Yoshii, A Soottitantawat, XD Liu, T Atarashi, T Furuta, S Aishima, ... Innovative Food Science & Emerging Technologies 2 (1), 55-61, 2001 | 264 | 2001 |
| Effect of Water Activity on the Release Characteristics and Oxidative Stability of d-Limonene Encapsulated by Spray Drying A Soottitantawat, H Yoshii, T Furuta, M Ohgawara, P Forssell, R Partanen, ... Journal of Agricultural and Food Chemistry 52 (5), 1269-1276, 2004 | 192 | 2004 |
| Microencapsulation of emulsified hydrophobic flavors by spray drying XD Liu, T Atarashi, T Furuta, H Yoshii, S Aishima, M Ohkawara, P Linko Drying Technology 19 (7), 1361-1374, 2001 | 175 | 2001 |
| Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum arabic H Shiga, H Yoshii, T Nishiyama, T Furuta, P Forssele, K Poutanen, ... Drying Technology 19 (7), 1385-1395, 2001 | 150 | 2001 |
| Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions P Chivero, S Gohtani, H Yoshii, A Nakamura LWT-Food Science and Technology 69, 59-66, 2016 | 118 | 2016 |
| Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions P Chivero, S Gohtani, H Yoshii, A Nakamura Food Research International 70, 7-14, 2015 | 108 | 2015 |
| Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying H Shiga, H Yoshii, H Ohe, M Yasuda, T Furuta, H Kuwahara, M Ohkawara, ... Bioscience, biotechnology, and biochemistry 68 (1), 66-71, 2004 | 80 | 2004 |
| Effect of additives on the morphology of spray-dried powder V Paramita, K Iida, H Yoshii, T Furuta Drying Technology 28 (3), 323-329, 2010 | 73 | 2010 |
| Large-scale production of chiral alcohols with bakers' yeast T Kometani, H Yoshii, R Matsuno Journal of Molecular Catalysis B: Enzymatic 1 (2), 45-52, 1996 | 69 | 1996 |
| Encapsulation and release characteristics of carbon dioxide in α-cyclodextrin TL Neoh, H Yoshii, T Furuta Journal of inclusion phenomena and macrocyclic chemistry 56, 125-133, 2006 | 68 | 2006 |
| Kinetics of molecular encapsulation of 1-methylcyclopropene into α-cyclodextrin TL Neoh, K Yamauchi, H Yoshii, T Furuta Journal of agricultural and food chemistry 55 (26), 11020-11026, 2007 | 67 | 2007 |
| Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae A Sultana, A Miyamoto, QL Hy, Y Tanaka, Y Fushimi, H Yoshii Journal of Food Engineering 199, 36-41, 2017 | 66 | 2017 |
| Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying XD Liu, T Furuta, H Yoshii, P Linko, WJ Coumans Bioscience, biotechnology, and biochemistry 64 (8), 1608-1613, 2000 | 64 | 2000 |
| Large-scale preparation of (S)-ethyl 3-hydroxybutanoate with a high enantiomeric excess through baker's yeast-mediated bioreduction T Kometani, H Yoshii, E Kitatsuji, H Nishimura, R Matsuno Journal of fermentation and bioengineering 76 (1), 33-37, 1993 | 63 | 1993 |
| Refolding of denatured/reduced lysozyme at high concentration with diafiltration H Yoshii, T Furuta, T Yonehara, D Ito, YY Linko, P Linko Bioscience, biotechnology, and biochemistry 64 (6), 1159-1165, 2000 | 61 | 2000 |
| Adsorption of oat proteins to air–water interface in relation to their colloidal state D Ercili-Cura, A Miyamoto, A Paananen, H Yoshii, K Poutanen, ... Food Hydrocolloids 44, 183-190, 2015 | 55 | 2015 |
| Powdery Encapsulation of d-Limonene by Kneading with Mixed Powders of β-Cyclodextrin and Maltodextrin at Low Water Content T Furuta, H Yoshii, T Kobayashi, T Nishitarumi, A Yasunishi Bioscience, biotechnology, and biochemistry 58 (5), 847-850, 1994 | 54 | 1994 |
