Kiyoshi Kawai - Concepedia

Author

Kiyoshi Kawai

Hiroshima University ORCID

Also Known As

K KAWAI, K Kawai, K. KAWAI, K. Kawai, K. Kiyoshi, Kawai Kiyoshi, Kiyoshi KAWAI, Kiyoshi Kawai

192

Publications

3.1K

Citations

H-Index

108

Concepts

All Affiliations

Hiroshima University Gifu University Tokyo University of Marine Science and Technology Food Research Institute San-Ei Gen F.F.I (Japan)

About

Kiyoshi Kawai is an author at Hiroshima University specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	24	1.2K
2	Health Sciences	19	26	1.2K
3	Medicine	17	26	884
4	Natural Sciences	6	6	135
5	Public Health	2	2	49

Kiyoshi Kawai

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures Kiyoshi Kawai, Setsuko Takato, Tomoko Sasaki, Food Hydrocolloids Food ChemistryEngineeringBiochemistryIn Vitro FermentationFood Analysis	2011	260
Involvement of the Mitochondrial Death Pathway in Chemopreventive Benzyl Isothiocyanate-induced Apoptosis Yoshimasa Nakamura, Makiko Kawakami, Akira Yoshihiro, Journal of Biological Chemistry MitophagyLipid PeroxidationApoptosisCell DeathCell Death Mechanisms	2002	167
Genotoxicity of a variety of mycotoxins in the hepatocyte primary culture/DNA repair test using rat and mouse hepatocytes. Hideki Mori, Kiyoshi Kawai, Futoshi Ohbayashi, PubMed ImmunologyPathologyMycotoxinsToxicological MechanismOxidative Stress	1984	136
Comparative Investigation by Two Analytical Approaches of Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose, and Trehalose Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, Pharmaceutical Research Relaxation ProcessEngineeringGlass TransitionThermodynamicsCalorimetric Method	2005	91
Glass transition and enthalpy relaxation of amorphous lactose glass Md. Kamrul Haque, Kiyoshi Kawai, Toru Suzuki Carbohydrate Research Materials ScienceEngineeringGlass TransitionGlass MaterialThermodynamics	2006	90
Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksorn, Carbohydrate Polymers Materials ScienceGlass-ceramicEngineeringMoisture ContentGlass Transition	2010	85
Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits Suwalee Fong-in, Kiyoshi Kawai, Nathdanai Harnkarnsujarit, Journal of Food Engineering Food ChemistryFood PhysicGlass Transition TemperatureDried FruitsFreeze-dried Mango Pulp	2017	83
Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature C OHKUMA, Kiyoshi Kawai, Chotika Viriyarattanasak, Food Hydrocolloids Food ChemistryMaterials ScienceGlass-ceramicEngineeringGlass Transition	2007	75
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures Kiyoshi Kawai, Ken Fukami, Kazutaka Yamamoto Carbohydrate Polymers Food ChemistryHigh Hydrostatic PressureEngineeringPotato Starch–water MixturesEnvironmental Engineering	2011	74
Stabilizing Effect of Four Types of Disaccharide on the Enzymatic Activity of Freeze-dried Lactate Dehydrogenase: Step by Step Evaluation from Freezing to Storage Kiyoshi Kawai, Toru Suzuki Pharmaceutical Research Food ChemistryFreeze-dried Lactate DehydrogenaseEngineeringBiochemistryGlycobiology	2007	71

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