Michiyo Motoyama - Concepedia

Author

Michiyo Motoyama

Institute of Livestock and Grassland Science ORCID

Also Known As

M. Motoyama, Michiyo MOTOYAMA, Michiyo Motoyama, Motoyama Michiyo, Motoyama, M., Motoyama, Michiyo

Publications

969

Citations

H-Index

Concepts

All Affiliations

Institute of Livestock and Grassland Science National Agriculture and Food Research Organization The University of Tokyo Tochigi Prefectural Fisheries Experimental Station University of Tsukuba

About

Michiyo Motoyama is an author at Institute of Livestock and Grassland Science specializing in health sciences, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	159
2	Medicine	6	6	115
3	Engineering	4	4	151
4	Natural Sciences	3	3	127
5	Education	2	2	42

Michiyo Motoyama

Publications

690

Citations

H-Index

Page 1

	Year	Citations
Flowering response of rice to photoperiod and temperature: a QTL analysis using a phenological model Hiroshi Nakagawa, Junko Yamagishi, Naoko Miyamoto, Theoretical and Applied Genetics BiologyQuantitative GeneticsEngineeringBotanyPhenological Model	2005	104
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin Genya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, Asian-Australasian Journal of Animal Sciences	2017	90
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking Keisuke Sasaki, Michiyo Motoyama, Mitsuru MITSUMOTO Meat Science Animal PhysiologyPorcine LongissimusMuscle FunctionKinesiologyMuscle Injury	2007	56
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking Keisuke Sasaki, Kenji Ishihara, Chiaki Oyamada, Asian-Australasian Journal of Animal Sciences	2008	52
Pseudomonas spp. convert metmyoglobin into deoxymyoglobin Michiyo Motoyama, Miho Kobayashi, Keisuke Sasaki, Meat Science Pseudomonas SppMicrobiologyMicrobial PhysiologyBiochemistry	2009	38
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Meat Science Food MarketingDescriptive Texture CharacteristicsAgricultural EconomicsTrained Sensory PanelSensory Science	2013	32
Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, Meat Science Animal PhysiologyHolstein SteersAnimal ScienceAnimal NutritionTexture Vocabularies	2010	28
Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations Genya Watanabe, Michiyo Motoyama, Kazue Orita, Food Science & Nutrition	2019	27
Classification and characterization of Japanese consumers' beef preferences by external preference mapping Keisuke Sasaki, Motoki Ooi, Naoto Nagura, Journal of the Science of Food and Agriculture	2017	24
High concentration <i>trans</i> form unsaturated lipids detected in a HeLa cell by Raman microspectroscopy Chikao Onogi, Michiyo Motoyama, Hiro‐o Hamaguchi Journal of Raman Spectroscopy	2008	23

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