Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice von Thuengtung, Sukanya, Ketnawa, Sunantha, Ding, Yichen, Cai, Yidi, Ogawa, Yukiharu

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In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice von Thuengtung, Sukanya, Niwat, Chutamat, Tamura, Masatsugu, Ogawa, Yukiharu

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Impact of food structure and cell matrix on digestibility of plant-based food von Ogawa, Yukiharu, Donlao, Natthawuddhi, Thuengtung, Sukanya, Tian, Jinhu, Cai, Yidi, Reginio, Florencio C, Ketnawa, Sunantha, Yamamoto, Nami, Tamura, Masatsugu

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Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties von Thuengtung, Sukanya, Ketnawa, Sunantha, Ding, Yichen, Ogawa, Yukiharu

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Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure von Zhang, Chuang, Ketnawa, Sunantha, Thuengtung, Sukanya, Cai, Yidi, Qin, Wei, Ogawa, Yukiharu

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Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant von Thuengtung, Sukanya, Ogawa, Yukiharu

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Effects of Interactions Between Antioxidant Phytochemicals and Coexisting Food Components on Their Digestibility von Thuengtung, Sukanya, Ogawa, Yukiharu

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Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice von Thuengtung, Sukanya, Matsushita, Yoshitaka, Ogawa, Yukiharu

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PRODUCTION METHOD OF INDIGESTIBLE RICE, AND INDIGESTIBLE RICE von THUENGTUNG, Sukanya, DING, Yichen, CAI, Yidi, OGAWA, Yukiharu

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