Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve
Nakamura, Sumiko, Yamaguchi, Hiroki, Benitani, Yuu, Ohtsubo, Ken'Ichi
Published in Bioscience, biotechnology, and biochemistry (01.11.2020)
Published in Bioscience, biotechnology, and biochemistry (01.11.2020)
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Journal Article
Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice
Hara, Takashi, Toyama, Hanae, Ohata, Yumi, Ikeuchi, Takeshi, Nakamura, Sumiko, Joh, Toshio, Ohtsubo, Ken'ichi
Published in Bioscience, biotechnology, and biochemistry (20.10.2022)
Published in Bioscience, biotechnology, and biochemistry (20.10.2022)
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Journal Article
Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch
Nakamura, Sumiko, Katsura, Junji, Kato, Kiyoko, Ohtsubo, Ken'ichi
Published in Bioscience, biotechnology, and biochemistry (01.02.2016)
Published in Bioscience, biotechnology, and biochemistry (01.02.2016)
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Journal Article
Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch
Nakamura, Sumiko, Satoh, Hikaru, Ohtsubo, Ken'ichi
Published in Bioscience, biotechnology, and biochemistry (04.03.2015)
Published in Bioscience, biotechnology, and biochemistry (04.03.2015)
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Journal Article
Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour
Nakamura, Sumiko, Okumura, Hisako, Sugawara, Masayoshi, Noro, Wataru, Homma, Noriyuki, Ohtsubo, Ken'ichi
Published in Bioscience, biotechnology, and biochemistry (02.12.2017)
Published in Bioscience, biotechnology, and biochemistry (02.12.2017)
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Journal Article
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing
Nakamura, Sumiko, Katsura, Junji, Maruyama, Yasuhiro, Ohtsubo, Ken'ichi
Published in Foods (30.04.2021)
Published in Foods (30.04.2021)
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Journal Article
Morphological, Molecular Structural and Physicochemical Characterization of Starch Granules Formed in Endosperm of Rice with Ectopic Overexpression of α-Amylase
Zhang, Kuo, Nakamura, Sumiko, Ohtsubo, Ken-ichi, Mitsui, Toshiaki
Published in Journal of Applied Glycoscience (20.03.2024)
Published in Journal of Applied Glycoscience (20.03.2024)
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Journal Article
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water
Nakamura, Sumiko, Katsura, Junji, Suda, Akira, Maruyama, Yasuhiro, Ohtsubo, Ken'ichi
Published in Foods (01.07.2024)
Published in Foods (01.07.2024)
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Journal Article
Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice
Nakamura, Sumiko, Hasegawa, Moeka, Kobayashi, Yuta, Komata, Chikashi, Katsura, Junji, Maruyama, Yasuhiro, Ohtsubo, Ken’ichi
Published in Foods (28.10.2022)
Published in Foods (28.10.2022)
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Journal Article
Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice
Nakamura, Sumiko, Hara, Takashi, Joh, Toshio, Kobayashi, Atsushi, Yamazaki, Akira, Kasuga, Kensaku, Ikeuchi, Takeshi, Ohtsubo, Ken'ichi
Published in Bioscience, biotechnology, and biochemistry (01.02.2017)
Published in Bioscience, biotechnology, and biochemistry (01.02.2017)
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Journal Article