Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting von Kohyama, Noriko, Ichinose, Yasunori, Kaneko, Shigenobu, Matsuki, Junko

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Effect of roasted barley flour on lipid metabolism and gut fermentation in mice fed high-fat diets von Mio, Kento, Yamanaka, Chiemi, Kohyama, Noriko, Ichinose, Yasunori, Yanagisawa, Takashi, Aoe, Seiichiro

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Effects of high β-glucan barley on visceral fat obesity in Japanese individuals: A randomized, double-blind study von Aoe, Seiichiro, Ichinose, Yasunori, Kohyama, Noriko, Komae, Kozo, Takahashi, Asuka, Abe, Daigo, Yoshioka, Toji, Yanagisawa, Takashi

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Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice von Mio, Kento, Yamanaka, Chiemi, Ichinose, Yasunori, Kohyama, Noriko, Yanagisawa, Takashi, Aoe, Seiichiro

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Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting von Kohyama, Noriko, Ichinose, Yasunori, Kaneko, Shigenobu, Matsuki, Junko

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Engineering the Oryza sativa cell wall with rice NAC transcription factors regulating secondary wall formation von Yoshida, Kouki, Sakamoto, Shingo, Kawai, Tetsushi, Kobayashi, Yoshinori, Sato, Kazuhito, Ichinose, Yasunori, Yaoi, Katsuro, Akiyoshi-Endo, Miho, Sato, Hiroko, Takamizo, Tadashi, Ohme-Takagi, Masaru, Mitsuda, Nobutaka

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Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting von Noriko KOHYAMA, Yasunori ICHINOSE, Shigenobu KANEKO, Junko MATSUKI

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Effects of high beta-glucan barley on visceral fat obesity in Japanese subjects: a randomized double blind study von Aoe, Seiichiro, PhD, Ichinose, Yasunori, PhD, Kohyama, Noriko, PhD, Komae, Kozo, PhD, Takahashi, Asuka, Abe, Daigo, Yoshioka, Toji, Yanagisawa, Takashi, PhD

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配合比率の異なるモチ性大麦混合米飯の摂取が食後血糖値に及ぼす影響 von 青江, 誠一郎, 小前, 幸三, 井上, 裕, 村田, 勇, 峰岸, 悠生, 金本, 郁男, 神山, 紀子, 一ノ瀬, 靖則, 吉岡, 藤治, 柳沢, 貴司

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Effects of β‐Glucan Content and Pearling of Barley in Diet‐Induced Obese Mice von Aoe, Seiichiro, Ichinose, Yasunori, Kohyama, Noriko, Komae, Kozo, Takahashi, Asuka, Yoshioka, Toji, Yanagisawa, Takashi

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Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease von Ichinose, Yasunori, Kuwabara, Tatsuo, Hakoyama, Susumu

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pasting properties of flour and starch in wheat grain damaged by α-amylase von Noda, T, Ichinose, Y, Takigawa, S, Matsuura-Endo, C, Abe, H, Saito, K, Hashimoto, N, Yamauchi, H

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Effects of Various Blending Ratios of Rice and Waxy Barley on Postprandial Blood Glucose Levels von Aoe, Seiichiro, Komae, Kozo, Inoue, Yutaka, Murata, Isamu, Minegishi, Yuki, Kanamoto, Ikuo, Kohyama, Noriko, Ichinose, Yasunori, Yoshioka, Toji, Yanagisawa, Takashi

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A novel allele of the ADP-glucose transporter gene in ‘Tanikei QM-1’ markedly increases health-promoting compounds in barley grains von Nakata, Masaru, Ikeda, Tatsuya M., Ichinose, Yasunori, Nogata, Yoichi, Seki, Masako, Aoki, Hideyuki, Kato, Tsuneo, Komae, Kozo, Nagamine, Takashi

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A novel allele of the ADP-glucose transporter gene in ‘Tanikei QM-1’ markedly increases health-promoting compounds in barley grains von Nakata, Masaru, Ikeda, Tatsuya M., Ichinose, Yasunori, Nogata, Yoichi, Seki, Masako, Aoki, Hideyuki, Kato, Tsuneo, Komae, Kozo, Nagamine, Takashi

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Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice von ODA, Yuji, ICHINOSE, Yasunori, YAMAUCHI, Hiroaki

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Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat von ICHINOSE, Yasunori, TAKATA, Kanenori, KUWABARA, Tatsuo, IRIKI, Norio, ABIKO, Toshiyuki, YAMAUCHI, Hiroaki

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Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido von IRIKI, Norio, YAMAUCHI, Hiroaki, TAKATA, Kanenori, NISHIO, Zenta, ICHINOSE, Yasunori, YOSHIHIRA, Taiki

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Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste von IRIKI, Norio, YAMAUCHI, Hiroaki, TAKATA, Kanenori, NISHIO, Zenta, ICHINOSE, Yasunori

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Simple estimation of breadmaking quality of wheat flour by modified expansion test under reduced pressure von Yamauchi, H. (Hokkaido National Agricultural Experiment Station, Sapporo (Japan)), Ichinose, Y, Takata, K, Iriki, N, Kuwabara, T

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