HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >

Sort by: In order: Results/Page Authors/Record:
Export metadata:
Showing results 21 to 34 of 34
< previous 
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article (author version)Haque, Ashraful; Shimizu, Naoto; Kimura, Toshinori; Bala, B.K.Net Isosteric Heats of Adsorption and Desorption for Different Forms of Hybrid Rice-International Journal of Food Properties-Mar-2007
article (author version)Hashemi, Jafar; Shimizu, Naoto; Kimura, ToshinoriEffect of the drying process on the physical properties and cooking quality of japonica aromatic rice香り米の物理的性質および炊飯特性に及ぼす乾燥工程の影響Japan Journal of Food Engineering日本食品工学会誌Dec-2006
articleHAQUE, Md. Ashraful; SUDEEPA, M.K.K.; SHIMIZU, Naoto; KIMURA, ToshinoriPerformance of an Accelerated Method for the Determination of Equilibrium Moisture Content-Food Science and Technology Research-2006
article (author version)Roy, Poritosh; Shimizu, Naoto; Shiina, Takeo; Kimura, ToshinoriEnergy consumption and cost analysis of local parboiling processes-Journal of Food Engineering-2006
articleROY, Poritosh; SHIMIZU, Naoto; KIMURA, ToshinoriEffect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process-Food Science and Technology Research-2004
articleSHIMIZU, Naoto; OKADOME, Hiroshi; YANAGISAWA, Takeshi; ANDREN, Henrik; THENTE, Karin; KIMURA, Toshinori; OHTSUBO, Ken'ichiApplication of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy-Food Science and Technology Research-2003
article清水, 直人; Sandra, Kays; Barton, Franklin II; 藤田, 雅也; 石川, 直幸; 小田, 俊介; 木村, 俊範; 大坪, 研一透過型近赤外分光法による精麦粒の総食物繊維測定Measurement of Total Dietary Fiber in Milled Barley Using Near-Infrared Transmittance Spectroscopy日本食品科学工学会誌-Sep-2002
articleRoy, Poritosh; Shimizu, Naoto; Kimura, ToshinoriPerformance of the traditional parboiling process-Journal of South Pacific Agriculture-2002
articleISLAM, Md. Rabiul; SHIMIZU, Naoto; KIMURA, ToshinoriQuality Evaluation of Parboiled Rice with Physical Properties-Food Science and Technology Research-2001
articleShimizu, Naoto; Yanagisawa, Takashi; Okadome, Hiroshi; Toyoshima, Hidechika; Andren, Henrik; Kimura, Toshinori; Ohtsubo, Ken'ichiDetermination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy-Food Science and Technology Research-2001
article清水, 直人; 木村, 俊範; オジジョ, O.N.K.米飯物性による米の品質評価技術の開発(第2報) : 湯取り炊飯法における米のねばりに係わる品質Development of rice quality evaluation technique based on physical properties of cooked rice (Part 2) : Rice quality related to rice stickiness during cooking on the Excess Water Cooking Method農業機械学会誌-Mar-2000
articleSHIMIZU, Naoto; KATSURA, Jyunji; YANAGISAWA, Takashi; INOUE, Shigeru; WITHEY, Robin P.; COWE, Ian A.; EDDISON, Colin G.; BLAKENEY, Anthony B.; KIMURA, Toshinori; YOSHIZAKI, Shigeru; OKADOME, Hiroshi; TOYOSHIMA, Hidechika; OHTSUBO, Ken'ichiDetermination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy-Food Science and Technology Research-1999
article清水, 直人; 木村, 俊範; 大坪, 研一; 豊島, 英親米飯物性による米の品質評価技術の開発(第1報) : 米飯の水分および糊化度が米飯のテクスチャに及ぼす影響Development of rice quality evaluating technique based on physical properties of cooked rice (Part 1) : Effect of cooked rice properties on texture of cooked rice農業機械学会誌-Nov-1997
article清水, 直人; 木村, 俊範; 大坪, 研一; 前川, 孝昭; 吉崎, 繁米質評価における米飯のねばりに関する実験的研究(第2報) : インド型米および日本型米における米飯の粘着性Experimental Studies on Rice Stickiness in Varietal Difference Evaluation (Part 2) : Characterization of the cooked rice adhesion behavior of indica type and japonica type rices農業施設-1997
Showing results 21 to 34 of 34
< previous 

 

Hokkaido University