Concepedia

Michiko Fuchigami

MF

22

Publications

950

Citations

18

H-Index

1986

Active since

Affiliations

Okayama Prefectural University(Current)

Michiko Fuchigami is an author at Okayama Prefectural University specializing in health sciences, food processing, and food quality.

Top concepts

HealthFood ProcessingFood QualityFood TechnologyEngineeringFood SafetyBotanyBiophysicsFood EngineeringFood Chemistry

Publications per year

1986–2007

22

Publications

22

High‐Pressure‐Freezing Effects on Textural Quality of Carrots

Michiko Fuchigami, Noriko Kato, Ai Teramoto · Journal of Food Science · 1997 · 102 citations

Frozen Carrots, Botany, Food Physic +12

Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick Freezing

Michiko Fuchigami, Koichi Miyazaki, Noriko Hyakumoto · Journal of Food Science · 1995 · 94 citations

Food Chemistry, Cooked Carrots, Quick Freezing +13

Structural and Textural Changes in Kinu‐Tofu Due to High‐Pressure‐Freezing

Michiko Fuchigami, Ai Teramoto · Journal of Food Science · 1997 · 85 citations

Materials Science, Engineering, Mechanical Properties +13

High‐Pressure‐Freezing Effects on Textural Quality of Chinese Cabbage

Michiko Fuchigami, NORIKO KATO, AITERAMOTO · Journal of Food Science · 1998 · 66 citations

Vegetable Production, Room Temperature, Rupture Strain +13

Histological Changes in High‐Pressure‐Frozen Carrots

Michiko Fuchigami, Koichi Miyazaki, Noriko Kato et al. · Journal of Food Science · 1997 · 64 citations

Vegetable Production, Botany, Light Microscope +14

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