Author

Kyoko Ohishi

Observed name: Kyoko OHISHI

Institution: Showa Women's University

Observed institutions: Showa Women's University, Ochanomizu University, Seitoku University, Kobe Women's University, Wayo Women's University, Hyogo University

OpenAlex ID: A5027351886

Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking

2006 · Kyoko Ohishi, Midori Kasai, et al. · Food Research International · 92

Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content

2009 · Sonoko AYABE, Midori KASAI, et al. · Food Science and Technology Research · 50

Effect of Acetic Acid Added to Cooking Water on the Dissolution of Proteins and Activation of Protease in Rice

2003 · Kyoko Ohishi, Midori Kasai, et al. · Journal of Agricultural and Food Chemistry · 23

Properties of ripe banana flour and application to gluten‐free breadmaking

2020 · Keizo Hosokawa, Kyoko Ohishi, et al. · Journal of Food Processing and Preservation · 10

Evaluation of Staling of Cooked Rice by Spectrophotometric and Image Analyses of Squashed Cooked Rice Grains

2018 · Miho Otahara, Mami Kitahara, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 5

Effects of Soaking Conditions on the Physicochemical Characteristics of Mekko-meshi

2013 · Chihiro Kawahigashi, Kyoko Ohishi, et al. · 2

Effect of Maitake (Grifola frondosa) Mushroom on the Physical Properties and Protein Profile of Cooked Rice

2020 · Kyoko Ohishi, Riho Adachi, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1

Investigation of the Use of Superheated Steam with a Household Oven during the Baking of Sponge Cake

2010 · Kyoko Ohishi, Shoko Shibukawa · 調理科学 · 1

Starch properties, grain surface characteristics, and mechanical behavior of cooked Udai21 rice exhibiting a mocchiri texture

2026 · Kyoko Ohishi, Miho Otahara, et al. · Food Science and Technology Research

“Bikkuridaki” method for cooking brown rice by adding water during cooking process: Examination of water addition conditions

2024 · Kyoko Ohishi, Yukiho Hayashi · Food Science and Technology Research

Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method

2022 · Mitsuru Fukuhara, Miho Otahara, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI

Basic research of SPI-starch complexes for their use as ingredients in cooking

2015 · Kyoko Ohishi, Midori Kasai, et al. · Journal for the Integrated Study of Dietary Habits

The characteristics of the utilization of frozen foods in the different generations

2015 · Kyoko Ohishi · Journal for the Integrated Study of Dietary Habits

Difference in heating profile of low-tempereture steaming using steamer and steam convection oven.

2013 · Masahiro Goto, Ikuko Ohkubo, et al. · 一般社団法人日本家政学会研究発表要旨集

Studies of foods for people with difficulty swallowing using the vegetables extracts powder.

2013 · Ikuko Ohkubo, Masahiro Goto, et al. · 一般社団法人日本家政学会研究発表要旨集

Cooking Quality of the Cake Baked with Steam Convection Oven

2004 · Kyoko Ohishi, Shoko Shibukawa · 一般社団法人日本家政学会研究発表要旨集

Works count: 16

Citation count: 184

H-index: 5

I10-index: 4