Concepedia

Noriko Hyakumoto

NH

4

Publications

219

Citations

4

H-Index

1994

Active since

Affiliations

Okayama Prefectural University(Current)

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

Top concepts

HealthFood QualityFood ChemistryFood ProcessingBiophysicsFood SafetyFood TechnologyBiomanufacturingFood PreservationBiology

Publications per year

1994–1995

4

Publications

4

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

Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots

Michiko Fuchigami, Noriko Hyakumoto, Koichi Miyazaki · Journal of Food Science · 1995 · 61 citations

Biology, Food Chemistry, Biomanufacturing +15

Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field

Michiko Fuchigami, Noriko Hyakumoto, Koichi Miyazaki et al. · Journal of Food Science · 1994 · 39 citations

Ln 2, Frozen Disks, Electrostatic Thawing +11

Determination of Lipid Oxidation in Edible Oils by near Infrared Spectroscopy

Hitoshi Takamura, Noriko Hyakumoto, Naoko Endo et al. · Journal of Near Infrared Spectroscopy · 1995 · 25 citations

Food Chemistry, Nir Spectroscopy, Lipid Analysis +15

Rows per page

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