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Yvan Llave
Yvan Llave
Senior Lecturer, Niigata Agro-Food University
Verified email at nafu.ac.jp
Title
Cited by
Cited by
Year
Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies
Y Llave, Y Terada, M Fukuoka, N Sakai
Journal of Food Engineering 139, 1-9, 2014
722014
Computer simulation of radiofrequency defrosting of frozen foods
Y Llave, S Liu, M Fukuoka, N Sakai
Journal of Food Engineering 152, 32-42, 2015
622015
Electrical conductivity and ohmic thawing of frozen tuna at high frequencies
L Liu, Y Llave, Y Jin, D Zheng, M Fukuoka, N Sakai
Journal of Food Engineering 197, 68-77, 2017
592017
Dielectric properties and model food application of tylose water pastes during microwave thawing and heating
Y Llave, K Mori, D Kambayashi, M Fukuoka, N Sakai
Journal of Food Engineering 178, 20-30, 2016
492016
Color changes in fish during grilling–Influences of heat transfer and heating medium on browning color
H Matsuda, Y Llave, M Fukuoka, N Sakai
Journal of food engineering 116 (1), 130-137, 2013
492013
Analysis of the effects of thermal protein denaturation on the quality attributes of sous‐vide cooked tuna
Y Llave, N Shibata‐Ishiwatari, M Watanabe, M Fukuoka, N Hamada‐Sato, ...
Journal of Food Processing and Preservation 42 (1), e13347, 2018
452018
Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods
YA Llave, T Hagiwara, T Sakiyama
Journal of Food Engineering 109 (3), 553-560, 2012
452012
Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting
Y Llave, K Takemori, M Fukuoka, T Takemori, H Tomita, N Sakai
Journal of Food Engineering 178, 124-136, 2016
442016
Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation
X Yu, Y Llave, M Fukuoka, N Sakai
Journal of Food Engineering 129, 12-20, 2014
442014
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
Y Llave, S Fukuda, M Fukuoka, N Shibata-Ishiwatari, N Sakai
Journal of food engineering 222, 151-161, 2018
412018
Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies
W Guo, Y Llave, Y Jin, M Fukuoka, N Sakai
Innovative Food Science & Emerging Technologies 39, 63-78, 2017
312017
Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies
Y Llave, T Udo, M Fukuoka, N Sakai
Journal of food engineering 228, 91-101, 2018
282018
Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute …
Y Llave, K Morinaga, M Fukuoka, N Sakai
Innovative Food Science & Emerging Technologies 50, 112-123, 2018
202018
CFD analysis of the convection flow in the pan during induction heating and gas range heating
H Kawakami, Y Llave, M Fukuoka, N Sakai
Journal of Food Engineering 116 (3), 726-736, 2013
162013
Radio frequency processing and recent advances on thawing and tempering of frozen food products
Y Llave, F Erdogdu
Critical Reviews in Food Science and Nutrition 62 (3), 598-618, 2022
152022
Comparison of browning colour formation on the surface of fish samples during grilling
Y Llave, H Matsuda, M Fukuoka, N Sakai
Food Science and Technology Research 20 (1), 85-91, 2014
122014
Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with …
X Li, Y Llave, W Mao, M Fukuoka, N Sakai
Journal of Food Engineering 238, 30-43, 2018
112018
Analysis of the color developed during carbonization of grilled fish by kinetics and computer imaging
Y Llave, X Yu, M Fukuoka, N Sakai
Food Science and Technology Research 20 (5), 1051-1061, 2014
112014
Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena)
Y Llave, K Takemori, M Fukuoka, T Takemori, H Tomita, N Sakai
Journal of Food Process Engineering 40 (1), e12347, 2017
102017
Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation
Y Llave, D Kambayashi, M Fukuoka, N Sakai
Innovative Food Science & Emerging Technologies 66, 102479, 2020
92020
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