1. Comparative effectiveness of gamma rays and electron beams in food irradiation;Hayashi,1991
2. Decontamination of dry food ingredients with soft-electrons;Hayashi;JARQ,1998
3. Low-energy electron effects on the sterility and viscosity of grains;Hayashi;J. Food Sci.,1997
4. Rheological properties and lipid oxidation of rice decontaminated with low-energy electrons;Hayashi;J. Food Protect.,1998
5. Issiki, K., Matsuda, T. (Eds.), 2001. Handbook on Non Thermal Treatment to Control Microorganisms in Foods, Science Forum, pp. 92–97.