Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread von Sasaki, Tomoko

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Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars von Sasaki, Tomoko

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Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch von Sasaki, Tomoko

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Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions von Sasaki, Tomoko, Kohyama, Kaoru

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Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures von Kawai, Kiyoshi, Takato, Setsuko, Sasaki, Tomoko, Kajiwara, Kazuhito

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Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel von Sasaki, Tomoko, Kohyama, Kaoru

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Economic Evaluation of Wastewater Surveillance Combined with Clinical COVID-19 Screening Tests, Japan von Yoo, Byung-Kwang, Iwamoto, Ryo, Chung, Ungil, Sasaki, Tomoko, Kitajima, Masaaki

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Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread von Sasaki, Tomoko

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The Veneziano amplitude via mostly BRST exact operator von Kishimoto, Isao, Sasaki, Tomoko, Seki, Shigenori, Takahashi, Tomohiko

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Effects of processing methods of rice gel on starch digestibility and textural properties von Sasaki, Tomoko, Matsuki, Junko, Tokuyasu, Ken

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In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non‐starch polysaccharides von Sasaki, Tomoko, Sotome, Itaru, Okadome, Hiroshi

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Image based local deformation measurement of saturated sand specimen in undrained cyclic triaxial tests von Zhao, Chuang, Koseki, Junichi, Sasaki, Tomoko

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Endogenous interleukin-22 prevents cardiac rupture after myocardial infarction in mice von Yamamoto, Mai, Yasukawa, Hideo, Takahashi, Jinya, Nohara, Shoichiro, Sasaki, Tomoko, Shibao, Kodai, Akagaki, Daiki, Okabe, Kota, Yanai, Toshiyuki, Shibata, Tatsuhiro, Fukumoto, Yoshihiro

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Charcot‐Leyden crystals in tissues von Sasaki, Tomoko, Suzaki, Isao, Ueki, Shigeharu

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Effects of Milling and Cooking Conditions of Rice on In Vitro Starch Digestibility and Blood Glucose Response von Sasaki, Tomoko, Okunishi, Tomoya, Sotome, Itaru, Okadome, Hiroshi

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SOCS3 deficiency in cardiomyocytes elevates sensitivity of ischemic preconditioning that synergistically ameliorates myocardial ischemia reperfusion injury von Nohara, Shoichiro, Yamamoto, Mai, Yasukawa, Hideo, Nagata, Takanobu, Takahashi, Jinya, Shimozono, Koutatsu, Yanai, Toshiyuki, Sasaki, Tomoko, Okabe, Kota, Shibata, Tatsuhiro, Akagaki, Daiki, Mawatari, Kazutoshi, Fukumoto, Yoshihiro

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Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods von Nei, Daisuke, Sasaki, Tomoko

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Endovascular Retrieval of a Fractured Tunneled Hemodialysis Central Venous Catheter Using the Loop Snare Technique von Sasaki, Tomoko, Fujioka, Yuki, Hikichi, Haruka, Yokota, Daisuke, Ueki, Shigeharu

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Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing von Rodríguez-Herrera, Verónica Valeria, Umeda, Takumi, Kozu, Hiroyuki, Sasaki, Tomoko, Kobayashi, Isao

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Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults von Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sakai, T, Hayakawa, F

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