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Publications by Hiroyuki Kikukawa
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
Crop Science
Food Science
Related publications
Effects of Fumigation With Phosphine Generated From Aluminum Phosphide on Quality of Brown Rice and Palatability of Cooked Rice
Journal of Food Science and Engineering
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
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Effects of High Temperature on Yield, Quality and Physiological Components of Early Rice
Pakistan Journal of Agricultural Sciences
Plant Science
Agronomy
Soil Science
Crop Science
Food Science
Hot Storage of Bread and Cooked Rice
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Effect of Shading on Zinc Deficiency Symptoms in Rice Plant
Soil Science and Plant Nutrition
Soil Science
Plant Science
Effect of Fungal Endophytes of Rice Variety Ld 368 on Growth and Brown Spot Disease Incidence of Rice
Tropical Plant Research
Effects of Brown Rice, Red Rice and Purple Rice on Body Weight and Serum Lipid in Mice Fed a High Fat Diet
Science and Technology Development Journal - Natural Sciences
Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA®)
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
