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Masatsugu Tamura

Showing results (1-10 of 13) with videos related to

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Food Chemistry|March 29, 2026
Kinetic analysis of rice grain firmness during soaking and its relationship to textural-related propertiesMasatsugu Tamura, Yukiharu Ogawa
Food Chemistry|February 7, 2019
Starch digestibility of various Japanese commercial noodles made from different starch sourcesHodaka Saito, Masatsugu Tamura, Yukiharu Ogawa
Food Chemistry|August 11, 2015
Impact of structural characteristics on starch digestibility of cooked riceMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grainMasatsugu Tamura, Yumi Okazaki, Chisato Kumagai, et al.
Plos One|November 25, 2025
Genome-wide analysis of Udai21: Unraveling the genetic basis of superior eating quality in riceHiroki Ikeda, Masatsugu Tamura, Takayuki Ohnishi, et al.
Food Chemistry|August 11, 2015
Impact of the degree of cooking on starch digestibility of rice - An in vitro studyMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Journal of the Science of Food and Agriculture|March 7, 2026
Influence of production area and storage on starch digestibility and glycemic properties of rice flourChiemerie Famous Nwaeche, Takahiro Saito, Rika Kitamura, et al.
Food Chemistry|October 31, 2018
Studies of the texture, functional components and in vitro starch digestibility of rolled barleyMasatsugu Tamura, Ryo Imaizumi, Takahiro Saito, et al.
Food Chemistry|November 19, 2024
Structural characteristics determining starch digestibility in cooked rice complexed with an emulsion formulationMasatsugu Tamura, Akira Fujimoto, Rika Kitamura, et al.
Journal of Food Science|March 22, 2026
Urolithin A From Gut Metabolite to Therapeutic Agent: Bioavailability, Mechanisms, and Translational InsightsHuidong Yuan, Wenjie Xie, Wen Tan, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Food Chemistry|March 29, 2026
Kinetic analysis of rice grain firmness during soaking and its relationship to textural-related propertiesMasatsugu Tamura, Yukiharu Ogawa
Food Chemistry|February 7, 2019
Starch digestibility of various Japanese commercial noodles made from different starch sourcesHodaka Saito, Masatsugu Tamura, Yukiharu Ogawa
Food Chemistry|August 11, 2015
Impact of structural characteristics on starch digestibility of cooked riceMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grainMasatsugu Tamura, Yumi Okazaki, Chisato Kumagai, et al.
Plos One|November 25, 2025
Genome-wide analysis of Udai21: Unraveling the genetic basis of superior eating quality in riceHiroki Ikeda, Masatsugu Tamura, Takayuki Ohnishi, et al.
Food Chemistry|August 11, 2015
Impact of the degree of cooking on starch digestibility of rice - An in vitro studyMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Journal of the Science of Food and Agriculture|March 7, 2026
Influence of production area and storage on starch digestibility and glycemic properties of rice flourChiemerie Famous Nwaeche, Takahiro Saito, Rika Kitamura, et al.
Food Chemistry|October 31, 2018
Studies of the texture, functional components and in vitro starch digestibility of rolled barleyMasatsugu Tamura, Ryo Imaizumi, Takahiro Saito, et al.
Food Chemistry|November 19, 2024
Structural characteristics determining starch digestibility in cooked rice complexed with an emulsion formulationMasatsugu Tamura, Akira Fujimoto, Rika Kitamura, et al.
Journal of Food Science|March 22, 2026
Urolithin A From Gut Metabolite to Therapeutic Agent: Bioavailability, Mechanisms, and Translational InsightsHuidong Yuan, Wenjie Xie, Wen Tan, et al.
Pageof 2