Concepedia
Statistics
Publications
5
Citations
140
H-Index
Active since
1987
Affiliations
The University of Tokyo(Current)
Jissen Women's University
Ochanomizu University
Tokyo University of Agriculture
Food & Nutrition
Yoko Shimiya is an author at The University of Tokyo specializing in agriculture, food science, and food rheology.
Publications per year
1987–2004
CHANGES IN SIZE OF GAS CELLS IN DOUGH AND BREAD DURING BREADMAKING AND CALCULATION OF CRITICAL SIZE OF GAS CELLS THAT EXPAND
Yoko Shimiya, Kunio Nakamura · Journal of Texture Studies · 1997 · 44 citations
Agriculture, Food Science, Cell Physiology +11
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Shigehiko OHNISHI, Yoko Shimiya, Hitoshi Kumagai et al. · Food Science and Technology Research · 2004 · 38 citations · Full text
Agriculture, Biophysics, Food Science +14
Rates of shrinkage and growth of air bubbles entrained in wheat flour dough.
Yoko Shimiya, Toshimasa Yano · Agricultural and Biological Chemistry · 1988 · 25 citations · Full text
Agriculture, Food Science, Cereal Science +12
Diffusion-controlled shrinkage and growth of an air bubble entrained in water and in wheat flour particles.
Yoko Shimiya, Toshimasa Yano · Agricultural and Biological Chemistry · 1987 · 18 citations · Full text
Analysis of Ice Structure Formed in Frozen Agar Gel
Osato Miyawaki, Tomoyuki Fujii, Yoko Shimiya · Food Science and Technology Research · 2004 · 15 citations
Natural Sciences, Materials Science, Crystal Structure +15
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