Randomized, Double-Blind, Crossover Clinical Trial of the Effect of Calcium Alginate in Noodles on Postprandial Blood Glucose Level von Kato, Takako, Idota, Yoko, Shiragami, Kazuyo, Koike, Mariko, Nishibori, Fumiya, Tomokane, Miho, Seki, Takahiro, Itabashi, Keiko, Hakoda, Keiko, Takahashi, Hitoe, Yano, Kentaro, Kobayashi, Tsutomu, Obara, Nobuyuki, Ogihara, Takuo

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Effect of Good Eating Quality Gene Loci of Koshihikari on the Composition of Low Molecular Weight Compounds of Polished and Cooked Rice von Kimura, Keiichi, Hori, Kiyosumi, Yonezawa, Kayo, Nishibori, Fumiya, Oka, Daiki, Iijima, Ken, Saito, Akihiro, Tsujii, Yoshimasa, Takano, Katsumi

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コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響 von 木村, 圭一, 堀, 清純, 米澤, 加代, 西堀, 史也, 岡, 大貴, 飯島, 健, 齋藤, 彰宏, 辻井, 良政, 高野, 克己

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GOOD-TEXTURE HEALTHY BOILED NOODLE von NISHIBORI, FUMIYA, SHIRAGAMI, KAZUYO, SEKI, TAKAHIRO, OGIHARA, TAKUO, TOMOKANE, MIHO, EZAKI MAKOTO, KOIKE, MARIKO

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Starch Properties of Japanese Traditional Food "SENDANGO" Prepared from Fermented Sweet Potato in the Tsushima Island von OKA, Daiki, NISHIBORI, Fumiya, UCHINO, Masataka, TUJII, Yoshimasa, NOGUCHI, Tomohiro, TAKANO, Katsumi

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GOOD-TEXTURE HEALTHY BOILED NOODLE von Ezaki, Makoto, Seki, Takahiro, Shiragami, Kazuyo, Tomokane, Miho, Ogihara, Takuo, Koike, Mariko, Nishibori, Fumiya

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GOOD-TEXTURE HEALTHY BOILED NOODLE von NISHIBORI, FUMIYA, SHIRAGAMI, KAZUYO, SEKI, TAKAHIRO, OGIHARA, TAKUO, TOMOKANE, MIHO, EZAKI MAKOTO, KOIKE, MARIKO

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Influence of Disulfide Bond Formation Via Recombinant PDI‐Ero 1 Processing of Proteins and Baking Quality von NOGUCHI, Tomohiro, NISHIBORI, Fumiya, SHIONO, Koji, OKA, Daiki, NOGUCHI, Haruko, TAKANO, Katsumi

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GOOD-TEXTURE HEALTHY BOILED NOODLE von OGIHARA TAKUO, SEKI TAKAHIRO, KOIKE MARIKO, TOMOKANE MIHO, SHIRAGAMI KAZUYO, NISHIBORI FUMIYA, EZAKI MAKOTO

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GOOD-TEXTURE HEALTHY BOILED NOODLE von SHIRAGAMI, Kazuyo, OGIHARA, Takuo, KOIKE, Mariko, TOMOKANE, Miho, SEKI, Takahiro, EZAKI Makoto, NISHIBORI, Fumiya

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サツマイモを発酵させた対馬の伝統食品「せんだんご」のデンプン特性について von 岡, 大貴, 西堀, 史也, 内野, 昌孝, 辻井, 良政, 野口, 智弘, 髙野, 克己

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小麦リコンビナントPDI-ERO1によるジスルフィド結合形成の解析および製パン性に及ぼす影響 von 野口, 智弘, 西堀, 史也, 塩野, 弘二, 岡, 大貴, 野口, 治子, 髙野, 克己

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