Myojin Chiho, Matsukura Miyuki, Kato Yurie, Shintani Yurika, Iwaki Keiko, Fujita Syuzo, Kawanishi-Asaoka Masako. Study of cooking properties and palatability of steamed-bread and siratamadango using domestic waxy wheat flour (Mochihime). Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015. 27. 53-53
Hiromi Izawa, Tsutomu Sato, Shuzo Fujita. Storage conditions and screening of koji molds for starch hydrolysis in dried unripe apple pulp. Food Science and Technology Research. 2014. 20. 6. 1267-1270
Mashimi Yanagimachi, Haruka Tohara, Chikage Kikuta, Keiko Iwaki and Shuzo Fujita; As a Substitute for Rice-Cake (Mochi), is Rice-Cake Style Cake Made of Waxy Wheat Easier to Swallow for Elderly People?(Proceedings),
(Plant Polysaccharide and Applied Glycoscience Workshop 2010)