Hidechika TOYOSHIMA

1.1k total citations
32 papers, 895 citations indexed

About

Hidechika TOYOSHIMA is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Hidechika TOYOSHIMA has authored 32 papers receiving a total of 895 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 14 papers in Plant Science and 8 papers in Food Science. Recurrent topics in Hidechika TOYOSHIMA's work include Food composition and properties (13 papers), GABA and Rice Research (12 papers) and Food Quality and Safety Studies (7 papers). Hidechika TOYOSHIMA is often cited by papers focused on Food composition and properties (13 papers), GABA and Rice Research (12 papers) and Food Quality and Safety Studies (7 papers). Hidechika TOYOSHIMA collaborates with scholars based in Japan, Cambodia and Slovakia. Hidechika TOYOSHIMA's co-authors include Ken’ichi Ohtsubo, Hiroshi Okadome, Naoto Shimizu, Toshinori Kimura, Tadanao Suzuki, Noriko Komatsuzaki, Vasudeva Singh, Seiichiro Isobe, Akemi K. Horigane and Takayuki Nagata and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Hidechika TOYOSHIMA

32 papers receiving 821 citations

Peers

Countries citing papers authored by Hidechika TOYOSHIMA

Since Specialization

Citations

This map shows the geographic impact of Hidechika TOYOSHIMA's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Hidechika TOYOSHIMA with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hidechika TOYOSHIMA more than expected).

Fields of papers citing papers by Hidechika TOYOSHIMA

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hidechika TOYOSHIMA. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Hidechika TOYOSHIMA. The network helps show where Hidechika TOYOSHIMA may publish in the future.

Co-authorship network of co-authors of Hidechika TOYOSHIMA

This figure shows the co-authorship network connecting the top 25 collaborators of Hidechika TOYOSHIMA. A scholar is included among the top collaborators of Hidechika TOYOSHIMA based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Hidechika TOYOSHIMA. Hidechika TOYOSHIMA is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Preparation and Properties of High Degree Substituted Acetylated Rice Starches and Preparation of Their Films Part 1 2007 ·Trends in Applied Sciences Research ·Vasudeva Singh, Seiichiro Isobe, Hidechika TOYOSHIMA, Hiroshi Okadome, Ken’ichi Ohtsubo	6
2	Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains 2005 ·Cereal Chemistry ·Hiroshi Okadome, Hidechika TOYOSHIMA, Naoto Shimizu, Keitaro Suzuki, Ken’ichi Ohtsubo	6
3	Chemometric Formulas Based on Physical Properties of Single‐cooked Milled Rice Grains for Determination of Amylose and Protein Contents 2002 ·Journal of Food Science ·Hiroshi Okadome, Hidechika TOYOSHIMA, Naoto Shimizu, (unknown), Ken’ichi Ohtsubo	9
4	Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy. 2001 ·Food Science and Technology Research ·Naoto Shimizu, Takashi Yanagisawa, Hiroshi Okadome, Hidechika TOYOSHIMA, Henrik Andrén, Toshinori Kimura, Ken’ichi Ohtsubo	3
5	Evaluation of Basic Physical and Chemical Properties of Amylose Extender Mutants of Rice for the Presumption of the Suitable Utilizations. 2001 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hitoshi Takahashi, Ken’ichi Ohtsubo, Marissa V. Romero, Hidechika TOYOSHIMA, Hiroshi Okadome, Aiko Nishi, Hikaru Sato	6
6	Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy. 1999 ·Food Science and Technology Research ·Naoto Shimizu, (unknown), Takashi Yanagisawa, Shigeru Inoue, (unknown), Ian A. Cowe, (unknown), Anthony B. Blakeney, Toshinori Kimura, (unknown), Hiroshi Okadome, Hidechika TOYOSHIMA, Ken’ichi Ohtsubo	11
7	Identification of Domestic Rice Cultivars by RAPD Method Using Milled Rice Grains as Samples. 1999 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Ken’ichi Ohtsubo, Takeshi Fujii, (unknown), Hidechika TOYOSHIMA, Hiroshi Okadome, Sumiko Nakamura, (unknown), Shinji Kawasaki	14
8	Relationship between Producing Conditions and Qualities of "Quick Cooking Rice". 1999 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hidechika TOYOSHIMA, Masahiro Ono, Hiroshi Okadome, Mitsuru Kawamura, (unknown), Toshinori Kimura, Ken’ichi Ohtsubo	3
9	Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus 1999 ·Cereal Chemistry ·Hiroshi Okadome, Hidechika TOYOSHIMA, Ken’ichi Ohtsubo	61
10	Internal Hollows in Cooked Rice Grains ( Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging 1999 ·Journal of Food Science ·Akemi K. Horigane, Hidechika TOYOSHIMA, Hikaru Hemmi, W. M. H. G. Engelaar, Akira Ōkubo, Takayuki Nagata	59
11	Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain. 1998 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hiroshi Okadome, Hidechika TOYOSHIMA, (unknown), Ikuo Ando, (unknown), (unknown), Ken’ichi Ohtsubo	32
12	Changes in Qualities of High-palatability Rice Grains during Storage. 1998 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hidechika TOYOSHIMA, Toshinori Kimura, (unknown), (unknown), Hiroshi Okadome, (unknown), Masaki Morita, (unknown), Ken’ichi Ohtsubo	10
13	ELECTROMYOGRAPHIC STUDY ON COOKED RICE WITH DIFFERENT AMYLOSE CONTENTS 1998 ·Journal of Texture Studies ·Kaoru Kohyama, Ken’ichi Ohtsubo, Hidechika TOYOSHIMA, Kouichi Shiozawa	48
14	Rheological Properties and Lipid Oxidation of Rice Decontaminated with Low-Energy Electrons 1998 ·Journal of Food Protection ·Toru Hayashi, Hiroshi Okadome, Hidechika TOYOSHIMA, Setsuko Todoriki, Ken’ichi Ohtsubo	36
15	Identification of Domestic Rice Cultivars by RAPD Method Using Milled Rice Grains as Samples. 1997 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Ken’ichi Ohtsubo, Takeshi Fujii, (unknown), Hidechika TOYOSHIMA, Hiroshi Okadome, Sumiko Nakamura, Shinji Kawasaki	18
16	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 1997 ·Naoto Shimizu, Toshinori Kimura, (unknown), Hidechika TOYOSHIMA	6
17	Cooperative Test on the Small-scale Rapid Method for the Gelatinization Properties Test of Rice Flours with a Rapid-Visco-Analyser(RVA). 1997 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hidechika TOYOSHIMA, Hiroshi Okadome, Ken’ichi Ohtsubo, (unknown), (unknown), (unknown), (unknown), (unknown), (unknown), (unknown), Hidetsugu FUWA	73
18	Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I. Many-sided Evaluation of Physical Properties of Cooked Rice Grains with a Single Apparatus. 1996 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hiroshi Okadome, Hidechika TOYOSHIMA, Ken’ichi Ohtsubo	33
19	1976 ·NIPPON SHOKUHIN KOGYO GAKKAISHI ·(unknown), Hidechika TOYOSHIMA, Toru Imai, Yuko Inoue	2
20	Improvement of Boiled Noodle (Udon)-Making (Part 1) 1973 ·Journal of the Japanese Society of Starch Science ·(unknown), Hidechika TOYOSHIMA, (unknown)	1

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