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Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato cv. Toyoshiro

Food Science and Technology Research, 2018, Vol.24(3), pp.559-565

2018

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The Staling and Texture of Bread Made Using the Yudane Dough Method

Food Science and Technology Research, 2014, Vol.20(5), pp.1071-1078

2014

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Lack of yield response in potato (Solanum tuberosum L.) to phosphate fertilizer under contrasting soil types varying in phosphate absorption coefficient and available phosphate

Soil science and plant nutrition (Tokyo), 2017-03, Vol.63 (2), p.171-177

2017

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Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

Food Science and Technology Research, 2015, Vol.21(2), pp.159-165

2015

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Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats

Journal of Nutritional Science and Vitaminology, 2019/10/11, Vol.65(Supplement), pp.S192-S195

2019

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Fertilizer Effects on Endosperm Physicochemical Properties and Resistance to Larger Grain Borer, Prostephanus truncatus (Coleoptera: Bostrichidae), in Malawian Local Maize (Zea mays L.) Varieties: Potential for Utilization of Ca and Mg Nutrition

Agronomy (Basel), 2022-01, Vol.12 (1), p.46

2022

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Volatile Constituents of Redblush Grapefruit (Citrus paradisi) and Pummelo (Citrus grandis) Peel Essential Oils from Kenya

Journal of agricultural and food chemistry, 2005-12, Vol.53 (25), p.9790-9794

2005

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The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

Food Science and Technology Research, 2017, Vol.23(2), pp.229-236

2017

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Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

Food Science and Technology Research, 2016, Vol.22(5), pp.687-693

2016

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Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Food Science and Technology Research, 2016, Vol.22(4), pp.451-459

2016

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Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Food Science and Technology Research, 2015, Vol.21(3), pp.285-290

2015

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Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Food Science and Technology Research, 2015, Vol.21(4), pp.537-548

2015

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Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Food Science and Technology Research, 2014, Vol.20(6), pp.1131-1140

2014

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Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Food Science and Technology Research, 2016, Vol.22(3), pp.307-316

2016

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Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2016-05, Vol.22 (3), p.307-316

2016

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Erratum: Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Food Science and Technology Research, 2015, Vol.21(4), pp.637-637

2015

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Superiority of Malawian orange local maize variety in nutrients, cookability and storability

African journal of agricultural research, 2017-05, Vol.12 (19), p.1618-1628

2017

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湯種中の加熱糊化澱粉が生地の製パン性に与える影響

日本食品科学工学会誌, 2015/11/15, Vol.62(11), pp.547-554

2015

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Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols

Food Science and Technology Research, 2008, Vol.14(2), pp.217-220

2008

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Essential oils of Kenyan Citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C. paradisi × C. tangerina)

Flavour and fragrance journal, 2005-01, Vol.20 (1), p.74-79

2005

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Effects of Calcium Concentration in Potato Tuber Cells on the Formation of Cross-Links between Pectin Molecules by Ca2

American journal of potato research, 2017-10, Vol.94 (5), p.524-533

2017

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In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries

American journal of potato research, 2019-10, Vol.96 (5), p.472-486

2019

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Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism

Journal of food and nutrition research, 2019-01, Vol.58 (2), p.135

2019

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Zinc enrichment of whole potato tuber by vacuum impregnation

Journal of food science and technology, 2015-04, Vol.52 (4), p.2352-2358

2015

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Utilizing Immature Macadamia Nuts in Prevention of Thermal Decomposition of Polyunsaturated Fatty Acids (PUFA): Case Study with Docosahexaenoic Acid (DHA)

Tropical Agriculture and Development, 2010, Vol.54(4), pp.140-142

2010

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Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato cv. Toyoshiro

The Staling and Texture of Bread Made Using the Yudane Dough Method

Lack of yield response in potato (Solanum tuberosum L.) to phosphate fertilizer under contrasting soil types varying in phosphate absorption coefficient and available phosphate

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats

Fertilizer Effects on Endosperm Physicochemical Properties and Resistance to Larger Grain Borer, Prostephanus truncatus (Coleoptera: Bostrichidae), in Malawian Local Maize (Zea mays L.) Varieties: Potential for Utilization of Ca and Mg Nutrition

Volatile Constituents of Redblush Grapefruit (Citrus paradisi) and Pummelo (Citrus grandis) Peel Essential Oils from Kenya

The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido

Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Erratum: Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Superiority of Malawian orange local maize variety in nutrients, cookability and storability

湯種中の加熱糊化澱粉が生地の製パン性に与える影響

Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols

Essential oils of Kenyan Citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C. paradisi × C. tangerina)

Effects of Calcium Concentration in Potato Tuber Cells on the Formation of Cross-Links between Pectin Molecules by Ca2

In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries

Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism

Zinc enrichment of whole potato tuber by vacuum impregnation

Utilizing Immature Macadamia Nuts in Prevention of Thermal Decomposition of Polyunsaturated Fatty Acids (PUFA): Case Study with Docosahexaenoic Acid (DHA)

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