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Food Chemistry|January 31, 2024
Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking processYasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry|February 16, 2025
Structural and quantitative changes in alkali-solubilized arabinoxylan throughout the breadmaking processYasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
International Journal of Biological Macromolecules|January 28, 2024
Pasting properties of A- and B-type wheat starch granules and annealed starches in relation to swelling and solubilityShota Watanabe, Yasuyuki Nishitsuji, Katsuyuki Hayakawa, et al.
Food Chemistry|March 28, 2022
Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking processYasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, et al.
Microorganisms|May 4, 2026
In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human TrialRyo Iwata, Yuto Otomo, Yasuyuki Nishitsuji, et al.
Food Chemistry|March 4, 2017
Quantification of DNA fragmentation in processed foods using real-time PCRJunichi Mano, Yasuyuki Nishitsuji, Yosuke Kikuchi, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 17, 2012
An endogenous reference gene of common and durum wheat for detection of genetically modified wheatShinjiro Imai, Keiko Tanaka, Yasuyuki Nishitsuji, et al.
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