Paper

1. Flavor Release from Spray-Dried Powders with Various Wall Materials.
S. Takashige, H.D. Ariyanto, S. Adachi, H. Yoshii: Chemengineering,       DOI:10.3390/chemengineering4010001 (2019).
2. Preparation of seasoning with shrimp-like flavor from the aqueous residue of         isada krill under subcritical water conditions.
   S. Adachi, Y. Miyagawa, H. Yoshii: 日本食品工学会誌, 20, 123-128 (2019).
3. Release behavior of 1-methylcylopropene coated paper‐based shellac solution in      response to stepwise humidity changes to develop novel functional packaging for      fruit.   T. H.D. Ariyanto, M. Chiba, K. Oguma, M. Tatsuki, M., Yoshii: Packag.
    Technol. Sci., 32(10), 523-533 (2019).
4. Effect of stepwise humidity change on the release rate constant of
    1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder.
    H.D. Ariyanto, H. Yoshii; Food Packaging and Shelf Life,
    https://doi.org/10.1016/j.fpsl.2019.100322 (2019).
5. Crystallisation properties of amorphous cyclodextrin powders and their
     complexation with fish oil.     L. Frieler, M. Thao, T.M. Ho, A. Anthony, H. Yoshii,
     A.J.E. Yago. B.R. Bhandar: Int. J. Food Sci. Tech. 56, 1519-1529 (2019).
6. Measuring method of glass transition temperature using aroma sensor.
    R. Chantanuson, J. Zhu, H. Shiga, S. Adachi, A. Soottitantawat, H. Yoshii:
    Food and Applied Bioscience Journal, 6, 253-261 (2018).
7. Release behavior of allyl sulfide from cyclodextrin inclusion complex of allyl     sulfide under different storage conditions.
    T.V.A. Nguyen, H. Yoshii: Biosci. Biotech. Biochem., 82, 848-855 (2018).
8. Stability and release behavior of encapsulated flavor from spray-dried
     Saccharomyces cerevisiae and maltodextrin powder.
    S. Afroza, Y. Tanaka, Y. Fushimi, H. Yoshii: Food Res. Int. 106, 809-816 (2018).

International Meeting

1. S.Takashige, H.D. Ariyanto, H.Yoshii: Flavor release analysis from corn starch
  -coated spray-dried powders with ramping method of humidity at a constant
temperature. The 10th Asia Pacific Drying Conference (ADC). 14/12/2019-17/12    /2019, Vadodara, India
2. A. Fermin, S. Adachi, H. Yoshii: Oxidative stability of microencapsulated krill oil
    by spray drying. Asian Pacific Confederation of Chemical Engineering (APCChE)
    Congress. PL362. 9月25日, 2019.
3. S.Takashige, H,D. Ariyanto, S. Adachi, H. Yoshii; Release rates of emulsified
    d-limonene encapsulated in spray-dried powders. Asian Pacific Confederation of
    Chemical Engineering (APCChE) Congress. K201. 9月24日, 2019. Sapporo.
4. A. Sultana, A.Ferimin, S. Adachi, H. Yoshii: Stability of DHA and EPA in
    encapsulated krill oil in spray-dried encapsulated yeast powder. Asian Pacific
   Confederation of Chemical Engineering (APCChE) Congress. PL257.9月25日
   2019. Sapporo.
5. S. Takashige, H,D. Ariyanto, S. Adachi, H. Yoshii; Release from Spray-Dried
   Powders with Various Wall Materials.Third Nordic Baltic Drying Conference.
   12/06/2019 - 14/06/2019, Saint-Petersburg, Russia.

Domestic Meeting

1. D. Ayuni, 吉井英文:Effect of storage temperature and oil-droplet diameter to
    the stability of squalene oil. 食品工学会第20回大会, 高松サンポート, 8月7日(水).
2. H. Ariyanto, M. Chiba, K. Oguma, M. Tatsuki, H. Yoshii: Development of functional
   packaging containing-1-methylcyclopropene inclusion complexes in α-cyclodextrin
   coating based shellac solution and its effect on quality and shelf life of apple.
   第36回シクロデキストリンシンポジウム、PI-05, 神戸学院大学、9月12日（木).