| Vacuum drying characteristics of eggplants L Wu, T Orikasa, Y Ogawa, A Tagawa Journal of Food Engineering 83 (3), 422-429, 2007 | 272 | 2007 |
| 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 | 185 | 2008 |
| Impact of structural characteristics on starch digestibility of cooked rice M Tamura, J Singh, L Kaur, Y Ogawa Food chemistry 191, 91-97, 2016 | 129 | 2016 |
| 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 | 117 | 2016 |
| 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 | 107 | 2003 |
| 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 | 87 | 2019 |
| 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 | 80 | 2019 |
| 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 | 77 | 2017 |
| 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 | 75 | 2019 |
| 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 | 75 | 2014 |
| 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 | 73 | 2022 |
| 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 | 71 | 2012 |
| 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 | 67 | 2018 |
| 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 | 65 | 2018 |
| 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 | 63 | 2018 |
| 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 | 58 | 2020 |
| 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 | 56 | 2017 |
| In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans S Ketnawa, Y Ogawa Scientific Reports 11 (1), 14257, 2021 | 51 | 2021 |
| 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 | 48 | 2021 |
| 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 | 45 | 2001 |
Masatsugu TamuraUtsunomiya University在 cc.utsunomiya-u.ac.jp 的电子邮件经过验证
