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Publications by Hidechika TOYOSHIMA
Changes in Qualities of High-Palatability Rice Grains During Storage.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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Musculoskeletal & Risk Assessment During Threshing of Rice-Grains
MATEC Web of Conferences
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Some Chemical, Physical, and Palatability Changes in Certain Fats After Prolonged Storage
On the Effect of Air-Tight Storage Upon Hulled Rice Grains(Preliminary Reports)
Japanese Journal of Crop Science
Genetics
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Nature of Lysolecithin in Rice Grains
Bulletin of the Agricultural Chemical Society of Japan
Changes in the Composition of Squash During Storage
Plant Physiology
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Changes in Qualities of Rice Kernel on Standing Condition After Maturation Stage. Studies on Elongation of Harvesting Period in Paddy Rice.
Japanese Journal of Farm Work Research
Studies on Palatability of Rice in Northern Kyushu. V. Influence of Abnormal Weather in 1993 on the Palatability and Physicochemical Characteristics of Rice.
Japanese Journal of Crop Science
Genetics
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Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
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