■ 学位
|
■ 現在の専門分野
|
家政学、生活科学, 食品科学 （キーワード：食品科学、穀類科学、食品加工学）
|
|
■ 所属学会
|
■ 著書・論文歴
|
1.
|
2025/03
|
論文
|
Characteristics of Wheat Noodle "Kitanokaori" Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose Foods 14(6),pp.1044 （共著）
|
|
2.
|
2024/07
|
論文
|
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water Foods 13(13),pp.2094 （共著）
|
|
3.
|
2023/03
|
論文
|
高温登熟による乳白粒のジャポニカ米の食味と機能性成分への影響 日本水稲品質・食味研究会会報 (14),28-29頁 （共著）
|
|
4.
|
2022/11
|
その他
|
糖尿病・認知症複合予防機能米飯と超硬質米・黒米の配合による効果について 食と医療 23,19-25頁 （共著）
|
|
5.
|
2022/10
|
その他
|
米の利用特性評価方法の確立及び新規「小麦/米配合パン」の開発 製パン工業 51(10),3-12頁 （共著）
|
|
6.
|
2022/09
|
論文
|
Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice
Share Bioscience, Biotechnology, and Biochemistry （共著）
|
|
7.
|
2022
|
論文
|
Effect of heat-moisture treated brown rice crackers on postprandial flow- mediated dilation in adults with mild endothelial dysfunction Heliyon （共著）
|
|
8.
|
2022/06
|
論文
|
高温登熟が米飯の食味と理化学的特性へ及ぼす影響 日本食品科学工学会誌 69(6),287-300頁 （共著）
|
|
9.
|
2022/03
|
著書
|
米の食味の理化学評価 米の機能性食品化と新規利用技術・高度加工技術の開発 109-121頁 （共著）
|
|
10.
|
2022/03
|
論文
|
Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment Foods 11(6),pp.818 （共著）
|
|
11.
|
2021/04
|
論文
|
Evaluation of Hardness and Retrogradation of Cooked Rice
Based on Its Pasting Properties Using a Novel RVA Testing Foods 10,pp.987 （共著）
|
|
12.
|
2020/07
|
論文
|
Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve Bioscience, Biotechnology, and Biochemistry 84 （共著）
|
|
13.
|
2020/07
|
論文
|
Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution Cereal Chemistry 97(4),pp.836-848 （共著）
|
|
14.
|
2019
|
論文
|
Relationship between fatty acid composition and starch properties of 30 japonica rice cultivars Cereal Chemistry 96,pp.228-242 （共著）
|
|
15.
|
2019/02
|
論文
|
Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and Its Boiled Rice Grains. Food Science and Technology Research 25(2),pp.227-235 （共著）
|
|
16.
|
2019/02
|
論文
|
Iodine Absorption Scanning Analysis of the Digestibility and Gelatinization Properties of Koshitanrei Rice Cultivar for Sake Brewing Food Science and Technology Research 25(2),pp.207-216 （共著）
|
|
17.
|
2018/06
|
論文
|
Trial for the development of bio-functional foods to prevent diabetes and dementia using a high-pressure treatment Journal of Diabetes and Obesity 5(1),pp.22-30 （共著）
|
|
18.
|
2018/05
|
論文
|
Effects of heat moisture treatments on the digestibility and physicochemical properties of various rice flours Food Science and Technology Research 24(5),pp.851-859 （共著）
|
|
19.
|
2018/04
|
論文
|
Improved cultivation and fortification of the giant embryo brown rice cultivar "Koshiguruma" Food Science and Technology Research 24(4),pp.619-626 （共著）
|
|
20.
|
2017/02
|
論文
|
Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice Biosci. Biotechnol. Biochem. 81(2),pp.323-334 （共著）
|
|
21.
|
2016/12
|
論文
|
Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars Biosci. Biotechnol. Biochem. 80(12),pp.2437-2449 （共著）
|
|
22.
|
2016/02
|
論文
|
Possibility of diabetes prevention by high-amylose rice and super hard rice J. Diabetes and Obesity 3(1),pp.1-8 （共著）
|
|
23.
|
2016/02
|
論文
|
Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch Biosci. Biotechnol. Biochem. 80(2),pp.329-340 （共著）
|
|
24.
|
2015/12
|
論文
|
Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment J. Appliedglycosci. 62(4),pp.127-134 （共著）
|
|
25.
|
2015/11
|
論文
|
Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics 79(11),pp.1860-1866 （共著）
|
|
26.
|
2015/05
|
論文
|
Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients J. Appliedglycosci. 62(2),pp.53-63 （共著）
|
|
27.
|
2015/03
|
論文
|
Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch Biosci. Biotechnol. Biochem. 79(3),pp.443-455 （共著）
|
|
5件表示
|
|
全件表示(27件)
|
|
■ 受賞学術賞
|
■ 取得特許
|
■ 学会発表
|
■ 研究課題・受託研究・科研費
|
｜