Evaluation of the aroma of the bread using color
Morita, Aki, Hayakawa, Fumiyo, Kasai, Midori
Published in JOURNAL OF THE COLOR SCIENCE ASSOCIATION OF JAPAN (01.07.2020)
Published in JOURNAL OF THE COLOR SCIENCE ASSOCIATION OF JAPAN (01.07.2020)
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Journal Article
Localization of Pullulanase- and α-glucosidase-like Immuno-reactivity in Non-glutinous Rice Grains during Cooking
Tsuyukubo, Mika, Tsukui, Shinya, Mabashi, Yuka, Hamamori, Anna, Oda, Ken, Iwashita, Kazuhiro, Usui, Takeo, Kasai, Midori, Ookura, Tetsuya
Published in Food Science and Technology Research (2020)
Published in Food Science and Technology Research (2020)
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Journal Article
The History of Mucuna Beans and Color Characteristic
IIJIMA, Kumiko, KORIYAMA, Takako, KASAI, Midori
Published in Journal of Home Economics of Japan (2020)
Published in Journal of Home Economics of Japan (2020)
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Journal Article
Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking
Ohishi, Kyoko, Kasai, Midori, Shimada, Atsuko, Hatae, Keiko
Published in Food research international (01.03.2007)
Published in Food research international (01.03.2007)
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Journal Article
Translocation of Rice α-glucosidase into Barley Grains while Cooking Rice Mixed with Barley (Mugimeshi)
Hamamori, Anna, Tsuyukubo, Mika, Mabashi, Yuka, Murakami-Yamaguchi, Yukie, Narita, Hiroshi, Kasai, Midori, Ookura, Tetsuya
Published in Food Science and Technology Research (2019)
Published in Food Science and Technology Research (2019)
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Journal Article
Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
YAMAGUCHI, Keiko, NOMI, Yuri, HOMMA, Takeshi, KASAI, Midori, OTSUKA, Yuzuru
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2012)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2012)
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