Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

por Thuengtung, Sukanya, Ogawa, Yukiharu
Publicado 2020

In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

por Ketnawa, Sunantha, Ogawa, Yukiharu
Publicado 2021

In vitro examination of starch digestibility of Saba banana [Musa ‘saba’(Musa acuminata × Musa balbisiana)]: impact of maturity and physical properties of digesta

por Reginio, Florencio Collado, Ketnawa, Sunantha, Ogawa, Yukiharu
Publicado 2020

Bio-properties of Saba banana (Musa ‘saba’, ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion

por Reginio, Florencio Collado, Qin, Wei, Ketnawa, Sunantha, Ogawa, Yukiharu
Publicado 2020

Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure

por Zhang, Chuang, Ketnawa, Sunantha, Thuengtung, Sukanya, Cai, Yidi, Qin, Wei, Ogawa, Yukiharu
Publicado 2022

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives...

por Zhang, Chuang, Khoo, Siew Lin Ada, Swedlund, Peter, Ogawa, Yukiharu, Shan, Yang, Quek, Siew Young
Publicado 2020