Ken'Ichi Ohtsubo
10PUBLICATIONS
4CO-AUTHORS
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Publications (10)
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|Sep 13, 2025
Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice.Sumiko Nakamura, Ken'ichi Ohtsubo
|Apr 15, 2025
Characteristics of Wheat Noodle "Kitanokaori" Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose.Sumiko Nakamura, Ken'ichi Ohtsubo
|Jul 13, 2024
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water.Sumiko Nakamura, Junji Katsura, Akira Suda
|Jul 14, 2023
Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification.Sumiko Nakamura, Ken'ichi Ohtsubo
|Nov 11, 2022
Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice.Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi
|Sep 21, 2022
Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice.Takashi Hara, Hanae Toyama, Yumi Ohata
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