Concepedia

Author

Kyoichiro Yoshida

Hokkaido University

Also Known As

Kyoichiro YOSHIDA, Kyoichiro Yoshida

14

Publications

651

Citations

7

H-Index

24

Concepts

All Affiliations

Hokkaido UniversityFood Research Institute
KY

About

Kyoichiro Yoshida is an author at Hokkaido University specializing in water treatment, electrolyzed water, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

6

6

549

2

Environmental Engineering

5

5

429

3

Engineering

4

4

419

4

Medicine

2

2

89

5

Public Health

2

2

89

Kyoichiro Yoshida

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7

Publications

628

Citations

7

H-Index

YearCitations

Decontamination of Lettuce Using Acidic Electrolyzed Water

Shigenobu Koseki, Kyoichiro Yoshida, Seiichiro Isobe,

Journal of Food Protection

2001

232

Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries

Shigenobu Koseki, Kyoichiro Yoshida, Seiichiro Isobe,

Journal of Food Protection

2004

137

Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce

Shigenobu Koseki, Kyoichiro Yoshida, Yoshinori Kamitani,

Food Microbiology

2004

120

Influence of Inoculation Method, Spot Inoculation Site, and Inoculation Size on the Efficacy of Acidic Electrolyzed Water against Pathogens on Lettuce

Shigenobu Koseki, Kyoichiro Yoshida, Yoshinori Kamitani,

Journal of Food Protection

2003

79

Safety of electrolyzed seawater for use in aquaculture

Masahiko Katayose, Kyoichiro Yoshida, Nobuo Achiwa,

Aquaculture

2006

36

Sterilization Effect and Influence on Food Surface by Acidic Electrolyzed Water Treatment.

Kyoichiro Yoshida, Kyung-il LIM, Hee-Chul CHUNG,

Nippon Shokuhin Kagaku Kogaku Kaishi

2001

14

Viable Bacterial Counts on Fresh-cut Salads and Bactericidal Effect of Electrolyzed Acidic Water

Nobuo Achiwa, Masahiko Katayose, Kyoichiro Yoshida,

food preservation science

2004

10

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