| 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 | 94 | 2014 |
| 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 | 77 | 2017 |
| Computer simulation of radiofrequency defrosting of frozen foods Y Llave, S Liu, M Fukuoka, N Sakai Journal of Food Engineering 152, 32-42, 2015 | 76 | 2015 |
| 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 | 62 | 2016 |
| 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 | 58 | 2013 |
| 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 | 55 | 2018 |
| 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 | 52 | 2016 |
| 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 | 49 | 2014 |
| 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 | 47 | 2018 |
| 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 | 46 | 2012 |
| 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 | 36 | 2018 |
| 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 | 35 | 2022 |
| 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 | 35 | 2017 |
| 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 | 30 | 2018 |
| 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 | 22 | 2013 |
| 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 | 17 | 2020 |
| Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches C Wang, Y Llave, N Sakai, M Fukuoka Innovative Food Science & Emerging Technologies 73, 102792, 2021 | 16 | 2021 |
| 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 | 14 | 2018 |
| Dielectric defrosting of frozen foods Y Llave, N Sakai Food Processing for Increased Quality and Consumption, 383-422, 2018 | 13 | 2018 |
| 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 | 12 | 2014 |
