Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro von Ben Othman, Sana, Katsuno, Nakako, Kanamaru, Yoshihiro, Yabe, Tomio

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Alterations in Nonvolatile Components of Tea (Camellia sinensis) Induced by Insect Feeding under Field Conditions von Ito, Ayumi, Kamiya, Jin, Katsuno, Nakako, Yanase, Emiko

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Airflow resistance measurement for a layer of granular material based on the Helmholtz resonance phenomenon von Nishizu, Takahisa, Tomatsu, Eiji, Katsuno, Nakako

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Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch von Ariyantoro, Achmad Ridwan, Katsuno, Nakako, Nishizu, Takahisa

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Bacterial cellulose production by Komagataeibacter hansenii utilizing agro-industrial residues and its application in coffee milk stabilization von Sundaram, Manoj Kumar, Nehru, Ganesh, Tadi, Subbi Rami Reddy, Katsuno, Nakako, Nishizu, Takahisa, Sivaprakasam, Senthilkumar

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Metabolic and electrical responses to potassium deficiency stress in strawberries von KURODA, Kiko, IMAIZUMI, Teppei, YASUDA, Masaharu, NIIKAWA, Takeshi, NAKANO, Kohei, KATSUNO, Nakako, NISHIZU, Takahisa

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The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds von KATSUNO, Nakako, FUJIMURA, Makoto, HANYA, Akira

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Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise von Muhammad Shariful, Islam, Katsuno, Nakako, Nishizu, Takahisa

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Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel von Dang, Yunzhuo, Imaizumi, Teppei, Nishizu, Takahisa, Anandalakshmi, R., Katsuno, Nakako

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Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization von Dang, Yunzhuo, Otsubo, Takeaki, Iwamoto, Satoshi, Katsuno, Nakako

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Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds von Katsuno, Nakako, Sakamoto, Chie, Yabe, Tomio, Yamauchi, Ryo, Nishizu, Takahisa, Kato, Koji

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Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage von Jia, Xiwu, Katsuno, Nakako, Nishizu, Takahisa

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Evaluation of starch retrogradation by X-ray diffraction using a water-addition method von Taguchi, Takumi, Onishi, Misa, Katsuno, Nakako, Miwa, Noriko, Oomoto, Chie, Sato, Miho, Sekita, Misa, Yamaguchi, Hideyuki, Imaizumi, Teppei, Nishizu, Takahisa

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Effect of Kneading and Brushing on the Physicochemical Properties of “Dojo Hachiya” Dried Persimmon von Jia, Xiwu, Katsuno, Nakako, Nishizu, Takahisa

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Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate von Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

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Effects of moisture content and storage method on the physical properties of dried persimmon during frozen storage von Jia, Xiwu, Luo, Xiaohua, Nakako, Katsuno, Takahisa, Nishizu

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Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE) von Ohmoto, Chie, Taguchi, Takumi, Onishi, Misa, Yamaguchi, Hideyuki, Sekita, Misa, Hashimoto, Takuya, Hirata, Yoshinobu, Katsuno, Nakako, Nishizu, Takahisa

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Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay von Jha, Pankaj, Dharmalingam, Koodalingam, Nishizu, Takahisa, Katsuno, Nakako, Anandalakshmi, Ramalingam

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Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering von Hirata, Yoshinobu, Nakagawa, Hiroshi, Yamauchi, Hiroki, Kaneko, Koji, Hagihala, Masato, Yamaguchi, Hideyuki, Ohmoto, Chie, Katsuno, Nakako, Imaizumi, Teppei, Nishizu, Takahisa

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油による米菓食感の変化と油の浸透度の可視化 von 山谷, 健太, 竹井, 亮, 髙橋, 肇, 勝野, 那嘉子, 西津, 貴久

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