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Citation(s) in
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3
(from Reference Citation Analysis)
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RCA (3)
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FOOD AND BIOPROCESS TECHNOLOGY (1)
FOOD SCIENCE AND TECHNOLOGY RESEARCH (1)
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI (1)
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Food Science & Technology (3)
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Cited by Other Article(s)
1
Miyawaki O
. Freezing and Ice Structure in Food.
J JPN SOC FOOD SCI
2021. [DOI:
10.3136/nskkk.68.255
]
[
Citation(s) in
RCA
: 0
]
[
Impact Index Per Article: 0
]
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[Indexed: 11/03/2022]
Abstract
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Affiliation(s)
Osato Miyawaki
Ishikawa Prefectural University
Resaech Laboratory for Water Science and Technology
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2
Miyawaki O
, Inakuma T. Development of Progressive Freeze Concentration and Its Application: a Review.
FOOD BIOPROCESS TECH
2020. [DOI:
10.1007/s11947-020-02517-7
]
[
Citation(s) in
RCA
: 13
]
[
Impact Index Per Article: 3.3
]
[
Reference Citation Analysis
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[Indexed: 11/30/2022]
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3
Miyawaki O
. Water and Freezing in Food.
FOOD SCIENCE AND TECHNOLOGY RESEARCH
2018. [DOI:
10.3136/fstr.24.1
]
[
Citation(s) in
RCA
: 17
]
[
Impact Index Per Article: 2.8
]
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[Indexed: 11/03/2022]
Abstract
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Affiliation(s)
Osato Miyawaki
Department of Food Science, Ishikawa Prefectural University
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Impact Index Per Article
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