1.Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients

作　　者：Sumiko Nakamura ;Ken’ichi Ohtsubo

出　　处：Journal of Applied Glycoscience. 2015 ;62(2):53-63.doi:10.5458/jag.jag.JAG-2014_014

出版社：The Japanese Society of Applied Glycoscience

文章 ID：108495729

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2.Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment

作　　者：Satoshi Maeda ;Yuta Kazama ;Atsushi Kobayashi 等

出　　处：Journal of Applied Glycoscience. 2015 ;62(4):127-134.doi:10.5458/jag.jag.JAG-2015_013

出版社：The Japanese Society of Applied Glycoscience

文章 ID：115240291

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3.Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

作　　者：Sumiko Nakamura ;Junji Katsura ;Yasuhiro Maruyama 等

出　　处：Foods. 2021 ;10(5):987.doi:10.3390/foods10050987

出版社：MDPI Publishing

文章 ID：261900318

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4.Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment

作　　者：Sumiko Nakamura ;Takeshi Ikeuchi ;Aki Araki 等

出　　处：Foods. 2022 ;11(6).doi:10.3390/foods11060818

出版社：MDPI Publishing

文章 ID：1036856746

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5.Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening

作　　者：Sumiko Nakamura ;Ayaka Satoh ;Masaki Aizawa 等

出　　处：Foods. 2022 ;11(1).doi:10.3390/foods11010097

出版社：MDPI Publishing

文章 ID：1036487003

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	有本地全文	3篇
	有全文链接	2篇

	Ken’ichi Ohtsubo	5篇
	Sumiko Nakamura	5篇
	Aki Araki	1篇
	Akira Yamazaki	1篇
	Atsushi Kobayashi	1篇

	Ayaka Satoh	1篇
	Hideo Maeda	1篇
	Joan M. King	1篇
	Junji Katsura	1篇
	Kenichi Watanabe	1篇
	Kensaku Kasuga	1篇
	Masaki Aizawa	1篇
	Masao Hirayama	1篇
	Masayuki Yamaguchi	1篇
	Mitsutoshi Ito	1篇
	Satoshi Maeda	1篇
	Takeshi Ikeuchi	1篇
	Yasuhiro Maruyama	1篇
	Yuta Kazama	1篇

	食品工业	3篇
	粮食加工工业	2篇

	瑞士	3篇
	日本	2篇

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	2022	2篇
	2021	1篇
	2015	2篇

	Foods	3篇
	Journal of Applied Glycoscience	2篇