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Mio Yokoe

Observed names: Mio YOKOE, YOKOE, Mio, Yokoe, Mio
OpenAlex ID: A5063200077
Changes in histological tissue structure and textural characteristics of rice grain during cooking process
2013 · Masatsugu Tamura, Takumi Nagai, et al. · Food Structure · 69
Changes in Nonwaxy J aponica Rice Grain Textural‐Related Properties during Cooking
2014 · Masatsugu Tamura, Takumi Nagai, et al. · Journal of Food Quality · 30
Grain Quality and Eating Quality of Rice Grown in Hokkaido and in Other Prefectures of Japan
2009 · Mio Yokoe, Shuso Kawamura · Japanese Journal of Crop Science · 6
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Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 1)
2005 · Mio Yokoe, Shuso Kawamura, et al. · 農業食料工学会誌 · 6
Utilization of a Direct Combustion Type Husk Burner for Grain Drying
2011 · Takahiro NODA, Yasuyuki HIDAKA, et al. · Japan Agricultural Research Quarterly JARQ · 3
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Effect of Milking Season on the Accuracy of Calibration Models for Milk Quality Determination using Near-infrared Spectroscopic Sensing System during Milking
2016 · Iweka Patricia, Shuso Kawamura, et al. · 近赤外フォーラム講演要旨集 · 2
Mathematical Model for Predicting Eating Quality of Commercially Milled Rice from Physicochemical Properties
2009 · Mio Yokoe, Shuso Kawamura · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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Determination of Shelf Life of Milled Rice (Part 1) Changes in Physicochemical Properties of Milled Rice during Storage
2008 · Mio Yokoe, Shuso Kawamura · 農業食料工学会誌 · 2
Determination of Rice Amylose Content by Combined Use of a Near-infrared Spectrometer and a Visible Light Segregator
2016 · Kato Mizuki, Shuso Kawamura, et al. · 近赤外フォーラム講演要旨集 · 1
Determination of Shelf Life of Milled Rice (Part 1)
2008 · Mio Yokoe, Shuso Kawamura · 農業食料工学会誌 · 1
Freezing Temperature and Freezing Injury of Rough Rice, and Quality of Rough Rice Stored at Temperatures between -50°C and 25°C for Four Years
2005 · Shuso Kawamura, Kazuhiro Takekura, et al. · 2005 Tampa, FL July 17-20, 2005 · 1
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The effect of additives in grass silage composting.
2015 · Y. Kojima, Yoshiyuki Abe, et al. · 農業食料工学会誌
米の官能評価に対するパネルの地域間差と年齢間差およびパネル数の影響
2014 · YOKOE, Mio, KAWAMURA, Shuso · Institutional Repositories DataBase (IRDB)
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Development of Paddy Seed Disinfection Device Using Mixture of Superheated Steam and Hot Air
2012 · Takahiro Noda, Yasuyuki Hidaka, et al. · 農業食料工学会誌
理化学測定法による市販精米の食味の推定
2009 · Yokoe, Mio, Kawamura, Shuso · Institutional Repositories DataBase (IRDB)
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北海道米と府県米の品質と食味の評価
2009 · Yokoe, Mio, Kawamura, Shuso · Institutional Repositories DataBase (IRDB)
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Determination of Shelf Life of Milled Rice Stored at Different Temperatures
2006 · Mio Yokoe, Shuso Kawamura · 2006 Portland, Oregon, July 9-12, 2006
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Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 1) Quality Characteristics and Storage Properties of Conventional Milled Rice and Rinse-Free Rice Processed by Different Methods
2005 · Mio Yokoe, Shuso Kawamura, et al. · 農業食料工学会誌
Quality Characteristics and Storage Properties of New Value-Added Rice (Rinse-Free Rice: Musenmai)
2005 · Mio Yokoe, S. Kawamura · Hokkaido University Collection of Scholarly and Academic Papers (Hokkaido University)
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玄米の凍結温度と凍結損傷及び4年間-50°cと25°cの間で貯蔵された玄米の品質
2005 · Shuso Kawamura, Kazuhiro Takekura, et al.
無洗米の品質特性と貯蔵性 (第1報) : 普通精米および調製法の異なる無洗米の品質特性と貯蔵性
2005 · YOKOE, Mio, KAWAMURA, Shuso, et al. · Institutional Repositories DataBase (IRDB)
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無洗米の品質特性と貯蔵性 (第2報) : 高歩留無洗米の品質特性と貯蔵性
2005 · YOKOE, Mio, KAWAMURA, Shuso, et al. · Institutional Repositories DataBase (IRDB)
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Works count: 22
Citation count: 123
H-index: 4
I10-index: 2
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