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科言猫学术研究的AI总结
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K

Kaoru Kohyama

ministry of agriculture forestry & fisheries - japan

48H指数
240论文数
8.5K被引数
收录论文 37
发表时间
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Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-06-01
err3
PREAI
errHorie, Fuyumi; Kamei, Mio; Nishibe, Misaki; Ogawa, Yukino; Tanibuchi, Masako; Gotow, Naomi; Oyama-Okubo, Naomi; Kohyama, Kaoru; Kobayakawa, Tatsu; Kusakabe, Yuko
err分享
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The role of texture in the palatability and food oral processing
errFOOD HYDROCOLLOIDS
IF12.4
err2024-02-01
err17
errOAAI
errNishinari, Katsuyoshi; Peyron, Marie-Agnes; Yang, Nan; Gao, Zhiming; Zhang, Ke; Fang, Yapeng; Zhao, Meng; Yao, Xiaolin; Hu, Bing; Han, Lingyu; Mleko, Stanislow; Tomczynska-Mleko, Marta; Nagano, Takao; Nitta, Yoko; Zhang, Yin; Singh, Narpinder; Meng, Aaron Goh Suk; Pongsawatmanit, Rungnaphar; Gamonpilas, Chaiwut; Moritaka, Hatsue; Kohyama, Kaoru; Yoshimura, Miki; Hirashima, Madoka; Takemasa, Makoto; Tsutsui, Kazumi; Su, Lei
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Food hardness influences the progression of age-related hearing loss in mice
errEXPERIMENTAL GERONTOLOGY
IF4.3
err2021-07-01
err3
PREAI
errOike, Hideaki; Kohyama, Kaoru; Mochizuki-Kawai, Hiroko; Azami, Kayo
err分享
err收藏
Consensus on the terminologies and methodologies for masticatory assessment关于咀嚼评估术语和方法的共识
errJOURNAL OF ORAL REHABILITATION
IF4
err2021-03-29
err85
errOAAI
errGoncalves, Thais Marques Simek Vega; Schimmel, Martin; van der Bilt, Andries; Chen, Jianshe; van der Glas, Hilbert W.; Kohyama, Kaoru; Hennequin, Martine; Peyron, Marie-Agnes; Woda, Alain; Leles, Claudio Rodrigues; Pereira, Luciano Jose
err分享
err收藏
Fracture phenomena of soft gellan gum gels during compression with artificial tongues
errFOOD HYDROCOLLOIDS
IF12.4
err2021-03-01
err9
PREAI
errKohyama, Kaoru; Ishihara, Sayaka; Nakauma, Makoto; Funami, Takahiro
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Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2017-02-01
err46
PREAI
errWatanabe, Takashi; Ando, Yasumasa; Orikasa, Takahiro; Shiina, Takeo; Kohyama, Kaoru
err分享
err收藏
Sucrose release from agar gels and sensory perceived sweetness
errFOOD HYDROCOLLOIDS
IF12.4
err2016-10-01
err21
PREAI
errKohyama, Kaoru; Hayakawa, Fumiyo; Kazami, Yukari; Nishinari, Katsuyoshi
err分享
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Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects
errFOOD HYDROCOLLOIDS
IF12.4
err2016-01-01
err17
PREAI
errKohyama, Kaoru; Hayakawa, Fumiyo; Gao, Zhihong; Ishihara, Sayaka; Funami, Takahiro; Nishinari, Katsuyoshi
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Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties
errFOOD HYDROCOLLOIDS
IF12.4
err2015-01-01
err19
PREAI
errKohyama, Kaoru; Hayakawa, Fumiyo; Kazami, Yukari; Ishihara, Sayaka; Nakao, Satomi; Funami, Takahiro; Nishinari, Katsuyoshi
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err收藏
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels
errFOOD HYDROCOLLOIDS
IF12.4
err2014-07-01
err67
PREAI
errHayakawa, Fumiyo; Kazami, Yukari; Ishihara, Sayaka; Nakao, Satomi; Nakauma, Makoto; Funami, Takahiro; Nishinari, Katsuyoshi; Kohyama, Kaoru
err分享
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A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2014-01-01
err15
PREAI
errNakatsu, Sayaka; Kohyama, Kaoru; Watanabe, Yayoi; Hayakawa, Fumiyo; Shibata, Kenya; Sakamoto, Koji; Shimoda, Mitsuya
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err收藏
Characterization of arenga starch in comparison with sago starch
errCARBOHYDRATE POLYMERS
IF12.5
err2013-02-01
err41
PREAI
errAdawiyah, Dede R.; Sasaki, Tomoko; Kohyama, Kaoru
err分享
err收藏
MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF ACID-METHANOL-TREATED CHICKPEA STARCH酸-甲醇处理鹰嘴豆淀粉的分子结构及理化性质
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2012-11-02
err15
PREAI
errSodhi, Navdeep Singh; Chang, Yung-Ho; Midha, Sushant; Kohyama, Kaoru
err分享
err收藏
Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2012-10-01
err47
PREAI
errTaniwaki, Mitsuru; Kohyama, Kaoru
err分享
err收藏
Mechanical properties of softened foodstuffs processed by freeze-thaw infusion of macerating enzyme
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2012-10-01
err26
PREAI
errNakatsu, Sayaka; Kohyama, Kaoru; Watanabe, Yayoi; Shibata, Kenya; Sakamoto, Koji; Shimoda, Mitsuya
err分享
err收藏
Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
errFOOD CHEMISTRY
IF9.8
err2012-08-01
err104
PREAI
errSasaki, Tomoko; Kohyama, Kaoru
err分享
err收藏
Texture design for products using food hydrocolloids
errFOOD HYDROCOLLOIDS
IF12.4
err2012-03-01
err78
PREAI
errFunami, Takahiro; Ishihara, Sayaka; Nakauma, Makoto; Kohyama, Kaoru; Nishinari, Katsuyoshi
err分享
err收藏
Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel
errFOOD CHEMISTRY
IF9.8
err2011-07-01
err93
PREAI
errSasaki, Tomoko; Kohyama, Kaoru
err分享
err收藏
Phenomenological viscoelasticity of some rice starch gels
errFOOD HYDROCOLLOIDS
IF12.4
err2010-07-01
err22
PREAI
errSodhi, Navdeep Singh; Sasaki, Tomoko; Lu, Zhan-Hui; Kohyama, Kaoru
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Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-12-01
err33
PREAI
errTakahashi, Toru; Hayakawa, Fumiyo; Kumagai, Masanori; Akiyama, Yoshinobu; Kohyama, Kaoru
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研究方向

暂时未获取到该数据
合作学者
合作期刊
N
Narpinder Singh
H 指数: 89 · 论文数: 444
K
Katsuyoshi Nishinari
H 指数: 82 · 论文数: 617
Y
Yasuhiro Suzuki
H 指数: 72 · 论文数: 771
J
Jianshe Chen
H 指数: 59 · 论文数: 394
A
Andries van der Bilt
H 指数: 56 · 论文数: 191
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