المؤلفون: Lin Wang, Yidi Cai, Peeraphat Prempree, Rili Hao, Dahai Jiang, Loraine Bainto-Ancheta, Yukiharu Ogawa

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)

مصطلحات موضوعية: Cooked rice, Rapeseed oil, Chili pepper, Wasabi, In vitro starch digestibility, Fourier transform infrared (FTIR) spectroscopy, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/1690a5a7c33846acad74d1efbe6afa62

المؤلفون: Thiraphong Aumasa, Gunthawan Apinanthanuwong, Jaspreet Singh, Lovedeep Kaur, Jinhu Tian, Suphat Phongthai, Yardfon Tanongkankit, Utthapon Issara, Yukiharu Ogawa, Natthawuddhi Donlao

المصدر: NFS Journal, Vol 37, Iss , Pp 100196- (2024)

مصطلحات موضوعية: Bioaccesibility, Glycemic index, In vitro digestion, Phytochemicals, Starch digestibility, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S235236462400035X; https://doaj.org/toc/2352-3646

URL الوصول: https://doaj.org/article/056fcfc500eb4686be30e33558fddff3

المؤلفون: Feifei Hu, Xiaoyan Xiong, Yukiharu Ogawa

المصدر: Food Chemistry Advances, Vol 4, Iss , Pp 100718- (2024)

مصطلحات موضوعية: Amaranth grain, Simulated digestion, Starch hydrolysis, Antioxidant activity, Structure, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X2400114X; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/8068598d71d7421ca343863e3eae041d

المؤلفون: Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding, Yidi Cai, Yukiharu Ogawa

المصدر: Food Hydrocolloids for Health, Vol 3, Iss , Pp 100133- (2023)

مصطلحات موضوعية: Heat-moisture treatment, Rice, Simulated starch digestibility, Physical property, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2667025923000183; https://doaj.org/toc/2667-0259

URL الوصول: https://doaj.org/article/568e89b889974af193ea5b0eae378d65

المؤلفون: Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao

المصدر: NFS Journal, Vol 33, Iss , Pp 100154- (2023)

مصطلحات موضوعية: Antioxidant activity, Glycemic index, Herbal tea, In vitro digestion, Phytochemicals, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2352364623000330; https://doaj.org/toc/2352-3646

URL الوصول: https://doaj.org/article/fa064d8000794e7d9c3b13f74e5864a3

المؤلفون: Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao

المصدر: Journal of Functional Foods, Vol 107, Iss , Pp 105651- (2023)

مصطلحات موضوعية: Starch digestibility, Tea processing, Antioxidant, Catechins, Health benefits, Estimated glycemic index, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464623002517; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/c175890ab8b2424c92186cc89d0278e0

المؤلفون: Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

المصدر: Food Science and Human Wellness, Vol 11, Iss 3, Pp 669-675 (2022)

مصطلحات موضوعية: Green tea, Polyphenols, Antioxidant activity, Digestive enzyme, Bioavailability, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S221345302100152X; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/1cb662bea3d943bb832f6d2a2081ba18

المؤلفون: Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding, Yukiharu Ogawa

المصدر: Journal of Future Foods, Vol 1, Iss 2, Pp 179-186 (2021)

مصطلحات موضوعية: Heat-moisture treatment, Paddy rice, Simulated in vitro digestion, Physicochemical property, Starch hydrolysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772566922000076; https://doaj.org/toc/2772-5669

URL الوصول: https://doaj.org/article/df0e737b4ff1457c9418175cb8d32c4d

المؤلفون: Masatsugu Tamura, Chisato Kumagai, Yukiharu Ogawa

المصدر: Food Hydrocolloids for Health, Vol 2, Iss , Pp 100077- (2022)

مصطلحات موضوعية: Rice, Polishing, Simulated in vitro starch digestion, Estimated glycaemic index, Tissue structure, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2667025922000243; https://doaj.org/toc/2667-0259

URL الوصول: https://doaj.org/article/11b0d7d77dea466c9398ac774548746e

المؤلفون: Jutalak Suwannachot, Florencio Collado Reginio Jr, Yasunori Hamauzu, Yukiharu Ogawa

المصدر: Food Chemistry Advances, Vol 1, Iss , Pp 100018- (2022)

مصطلحات موضوعية: Antioxidant activity, Caffeic acid, Perilla frutescens, Rosmarinic acid, Simulated gastrointestinal digestion, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X22000041; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/899e1f3adb354fd58a21bb8de2d169c1

المؤلفون: Sunantha Ketnawa, Yukiharu Ogawa

المصدر: Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)

مصطلحات موضوعية: Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb

المؤلفون: Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

المصدر: Food Science and Human Wellness, Vol 9, Iss 1, Pp 58-63 (2020)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453019301673; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/cf7db2ac411b484aa22a77eb5c6803fd

المؤلفون: Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa

المصدر: Foods, Vol 11, Iss 23, p 3892 (2022)

مصطلحات موضوعية: raw yam, tororo, in vitro digestion, digestive characteristics, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/23/3892; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/2bc3325ade624ff4ab8877eb53fc4bda

المؤلفون: Kota KOBAYASHI, Mizuki AIBE, Yukiharu OGAWA, 小川 幸春, 小林 航汰, 相部 瑞貴

المصدر: 日本食品工学会誌 / Japan Journal of Food Engineering. 2021, 22(2):39

المؤلفون: Jutalak Suwannachot, Sunantha Ketnawa, Yukiharu Ogawa

المصدر: Frontiers in Sustainable Food Systems, Vol 5 (2021)

مصطلحات موضوعية: Japanese apricot, salted pickle, firmness, acidity, bioactive compounds, antioxidant activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2021.606688/full; https://doaj.org/toc/2571-581X

URL الوصول: https://doaj.org/article/63980e19ebf944348630f86c8c2adf87

المؤلفون: Sunantha Ketnawa, Yukiharu Ogawa

المصدر: Journal of Functional Foods, Vol 52, Iss , Pp 640-647 (2019)

مصطلحات موضوعية: Natto, Processing, Amino acids, TCA-soluble peptides, In vitro anti-inflammatory, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464618306224; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/1e9f3a040d824f30be1218ce629217cc

المؤلفون: Ayako HADA, Kazumasa KAKIBUCHI, Kota KOBAYASHI, Masachika TAKASHIO, Toshinori TAKEI, Yoshiharu TAKIGUCHI, Yukiharu OGAWA, Yutaka ISHIDA, 垣渕 和正, 小川 幸春, 小林 航汰, 武井 俊憲, 滝口 祥春, 石田 豊, 秦 亜矢子, 高塩 仁愛

المصدر: 日本食品工学会誌 / Japan Journal of Food Engineering. 2020, 21(2):75

المؤلفون: Masatsugu TAMURA, Yukiharu OGAWA, 小川 幸春, 田村 匡嗣

المصدر: 化学と生物 / KAGAKU TO SEIBUTSU. 2020, 58(11):596

المؤلفون: Chisato Kumagai, Hodaka Saito, Masatsugu Tamura, Nanami Maehara, Yukiharu Ogawa, 前原 那波, 小川 幸春, 熊谷 千敏, 田村 匡嗣, 齋藤 穂高

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2019, 66(5):170

المؤلفون: Chuang Zhang, Siew Lin Ada Khoo, Peter Swedlund, Yukiharu Ogawa, Yang Shan, Siew Young Quek

المصدر: Foods, Vol 9, Iss 9, p 1316 (2020)

مصطلحات موضوعية: microencapsulation, spray-drying, Morinda citrifolia L., maltodextrin, gum acacia, bioaccessibility, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/9/1316; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/23d36e16b9694de28adb37cc55ad2314