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Yukiharu Ogawa
Yukiharu Ogawa
在 faculty.chiba-u.jp 的电子邮件经过验证
标题
引用次数
引用次数
年份
Vacuum drying characteristics of eggplants
L Wu, T Orikasa, Y Ogawa, A Tagawa
Journal of Food Engineering 83 (3), 422-429, 2007
2722007
Electrical impedance spectroscopy analysis of eggplant pulp and effects of drying and freezing–thawing treatments on its impedance characteristics
L Wu, Y Ogawa, A Tagawa
Journal of Food Engineering 87 (2), 274-280, 2008
1852008
Impact of structural characteristics on starch digestibility of cooked rice
M Tamura, J Singh, L Kaur, Y Ogawa
Food chemistry 191, 91-97, 2016
1292016
Impact of the degree of cooking on starch digestibility of rice–An in vitro study
M Tamura, J Singh, L Kaur, Y Ogawa
Food Chemistry 191, 98-104, 2016
1172016
Histological structures of cooked rice grain
Y Ogawa, GM Glenn, WJ Orts, DF Wood
Journal of agricultural and food chemistry 51 (24), 7019-7023, 2003
1072003
Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
S Ketnawa, Y Ogawa
Journal of Functional Foods 52, 640-647, 2019
872019
The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions
N Donlao, Y Ogawa
Lwt 116, 108567, 2019
802019
The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain
M Tamura, Y Okazaki, C Kumagai, Y Ogawa
Food Research International 94, 6-12, 2017
772017
The microstructure of starchy food modulates its digestibility
J Tian, Y Ogawa, J Shi, S Chen, H Zhang, D Liu, X Ye
Critical reviews in food science and nutrition 59 (19), 3117-3128, 2019
752019
Changes in histological tissue structure and textural characteristics of rice grain during cooking process
M Tamura, T Nagai, Y Hidaka, T Noda, M Yokoe, Y Ogawa
Food structure 1 (2), 164-170, 2014
752014
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: A review
S Ketnawa, FC Reginio Jr, S Thuengtung, Y Ogawa
Critical Reviews in Food Science and Nutrition 62 (17), 4684-4705, 2022
732022
Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water
M Tamura, Y Ogawa
Journal of Cereal Science 56 (2), 404-409, 2012
712012
Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice
J Tian, Y Cai, W Qin, Y Matsushita, X Ye, Y Ogawa
Food chemistry 257, 23-28, 2018
672018
Impact of food structure and cell matrix on digestibility of plant-based food
Y Ogawa, N Donlao, S Thuengtung, J Tian, Y Cai, FC Reginio Jr, ...
Current opinion in food science 19, 36-41, 2018
652018
Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro …
N Donlao, Y Ogawa
Lwt 89, 648-656, 2018
632018
In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential
S Ketnawa, J Suwannachot, Y Ogawa
Food Chemistry 311, 125885, 2020
582020
Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study
J Tian, S Chen, J Shi, J Chen, D Liu, Y Cai, Y Ogawa, X Ye
Food structure 14, 30-35, 2017
562017
In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
S Ketnawa, Y Ogawa
Scientific Reports 11 (1), 14257, 2021
512021
Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract
W Khochapong, S Ketnawa, Y Ogawa, N Punbusayakul
Food Chemistry 348, 129094, 2021
482021
Advanced technique for three-dimensional visualization of compound distributions in a rice kernel
Y Ogawa, J Sugiyama, H Kuensting, T Ohtani, S Hagiwara, Liu, M Kokubo, ...
Journal of Agricultural and Food Chemistry 49 (2), 736-740, 2001
452001
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