Fumiyo Hayakawa - Concepedia

Author

Fumiyo Hayakawa

Food Research Institute ORCID

Also Known As

F Hayakawa, F. Hayakawa, FUMIYO HAYAKAWA, Fumiyo HAYAKAWA, Fumiyo Hayakawa, Hayakawa, F.

Publications

1.4K

Citations

H-Index

102

Concepts

All Affiliations

Food Research Institute National Agriculture and Food Research Organization Osaka City University Food Research Institute San-Ei Gen F.F.I (Japan)

About

Fumiyo Hayakawa is an author at Food Research Institute specializing in health sciences, food quality, and food texture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	23	802
2	Engineering	9	9	234
3	Language Studies	6	6	240
4	Medicine	3	3	125
5	Management	1	1	13

Fumiyo Hayakawa

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels Fumiyo Hayakawa, Yukari Kazami, Sayaka Ishihara, Food Hydrocolloids Food ChoiceNutritionPhysiologyFood EngineeringSensory Science	2013	71
Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content Kaoru Kohyama, Mieko Yamaguchi, Chiharu Kobori, Bioscience Biotechnology and Biochemistry NutritionKinesiologyCooked RiceHealth SciencesExercise Physiology	2005	69
Classification of <scp>J</scp>apanese Texture Terms Fumiyo Hayakawa, Yukari Kazami, Katsuyoshi Nishinari, Journal of Texture Studies Classification MethodImage AnalysisEngineeringPattern RecognitionTexture (Visual Arts)	2012	67
Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects Kaoru Kohyama, Hiroko Sawada, Miho Nonaka, Bioscience Biotechnology and Biochemistry NutritionKinesiologyBody CompositionFood PhysicPhysiology	2007	66
Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults Kaoru Kohyama, Tomoko Sasaki, Fumiyo Hayakawa Bioscience Biotechnology and Biochemistry NutritionEntire Mastication ProcessAnatomyMandibular KinematicsMastication Parameters Measured	2008	64
Mastication efforts on block and finely cut foods studied by electromyography Kaoru Kohyama, Yuko Nakayama, Ikumi Yamaguchi, Food Quality and Preference KinesiologyMastication EffortsElectromyographyFood EngineeringFood Texture	2006	57
SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS Fumiyo Hayakawa, Yukari Kazami, Hideto Wakayama, Journal of Sensory Studies MultilingualismConsumer StudyConsumer ResearchSensory Science (Early Childhood Education)Consumer Attitude	2010	57
COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE Katsuyoshi Nishinari, Fumiyo Hayakawa, Huang Long, Journal of Texture Studies Linguistic AnthropologyLanguage VariationPhonologyApplied LinguisticsLanguage Documentation	2008	55
Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon Kazuyo Kohno, Fumiyo Hayakawa, Xichang Wang, Journal of Food Science	2005	45
Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver Sungim Im, Fumiyo Hayakawa, Tadao KURATA Journal of Agricultural and Food Chemistry Food AnalysisChemistrySensory ScienceOxidized Porcine LiverFood Toxicology	2003	41

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