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Publications by Miwako Kinefuchi
Using High Pressure Treatment for Research in Food Processing and Development of Cooked Rice.
Journal of Applied Glycoscience
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Research of Using High-Pressure Treatment in Food Processing
NIPPON GOMU KYOKAISHI
Improvement of Cooked Rice by Using Modified Starch
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads
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
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Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer
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Agronomy
Crop Science
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Evaluation of Retrogradation in Microwave Cooked Rice Using X-Ray Diffraction Method.
Japan Journal of Food Engineering
Industrial
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Hot Storage of Bread and Cooked Rice
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
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Environmental
Public Health
Food Science
Occupational Health
Infrared Research and Development Improve Food Healthfulness, Quality, and Safety While Saving Energy and Water in Food Processing
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Applications of High and Ultra High Pressure Homogenization for Food Safety
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