Concepedia

Yoshifumi Inoue

YI

5

Publications

311

Citations

5

H-Index

1991

Active since

Affiliations

Otsuka (Japan)(Current)

Yoshifumi Inoue is an author at Otsuka (Japan) specializing in food engineering, rheology, and mechanical engineering.

Top concepts

Food EngineeringRheologyHealthEngineeringFood ProcessingFood TechnologyBiomanufacturingMechanical Engineering

Publications per year

1991–2013

5

Publications

5

Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough.

Yoshifumi Inoue, W. Bushuk · Europe PMC (PubMed Central) · 1992 · 104 citations

Flour Quality Requirements, Food Engineering, Grain Quality +2

Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties.

Yoshifumi Inoue, W. Bushuk · Europe PMC (PubMed Central) · 1991 · 99 citations

Rheological Properties, Rheological Property, Rheology +4

Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties

Yoshifumi Inoue, H. D. Sapirstein, W. Bushuk · 1995 · 51 citations

Canola Oil, Rheological Measurement, Freeze-thaw Cycling +14

Growth of Microorganisms in Total Parenteral Nutrition Solutions Without Lipid

Takashi Kuwahara, Shinya Kaneda, Kazuyuki Shimono et al. · International Journal of Medical Sciences · 2010 · 30 citations · Full text

Effects of Lipid Emulsion and Multivitamins on the Growth of Microorganisms in Peripheral Parenteral Nutrition Solutions

Takashi Kuwahara, Shinya Kaneda, Kazuyuki Shimono et al. · International Journal of Medical Sciences · 2013 · 27 citations · Full text

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