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銆€銆€1.銆€銆€Gel strength of kamaboko gels produced by microwave heating.銆€Food Science and Technology Research锛� 12锛�4锛�锛�241-246锛� 2006. 锛圫CI鏀堕寗锛�
銆€銆€2.銆€銆€Mao锛學.J.锛� Watanabe锛孧.锛� Sakai锛� N. Analysis of temperature distributions in kamaboko during microwave heating. J.Food Engineering锛� 71锛� 187-192锛� 2005.?銆傗娍CI鏀堕寗锛�
銆€銆€3.銆€銆€Sakai锛孨.锛� Mao锛學J.锛� Koshima锛孻. Watanabe锛孧. A method for developing model food system in microwave heating studies. J.Food Engineering锛� 66锛� 525-531锛� 2005.?銆傗娍CI鏀堕寗锛�
銆€銆€4.銆€銆€Mao锛學.J.锛� Watanabe锛孧.锛� Sakai锛� N.銆€Dielectric properties of surimi at 915MHz and 2450MHz as affected by temperature锛� salt and銆€starch. Fisheries Science锛� 69 1042-1047锛�2003.?銆傗娍CI鏀堕寗锛�
銆€銆€5.銆€銆€Mao锛學.J.锛� Watanabe锛孧.锛� Sakai锛� N. Dielectric properties of frozen surimi at 915MHz and 2450MHz. Food Science and Technology Research锛� 9锛�4锛�锛�361-363锛� 2003. 锛圫CI鏀堕寗锛�
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銆€銆€Taylor & Francis group锛� New York. 493-525锛� 2006.
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