Noriko Kohyama, Takashi Yanagisawa. Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking. Food Science and Technology Research. 2024. 30. 2. 223-230
Noriko Kohyama, Yasunori Ichinose, Shigenobu Kaneko, Junko Matsuki. Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting. Food Science and Technology Research. 2022. 28. 5. 363-371
Kento Mio, Chiemi Yamanaka, Noriko Kohyama, Yasunori Ichinose, Takashi Yanagisawa, Seiichiro Aoe. Effect of roasted barley flour on lipid metabolism and gut fermentation in mice fed high-fat diets. Journal of Cereal Science. 2021. 102. 103351-103351
Daigo Abe, Takeshi Saito, Akira Kawaguchi, Keisuke Tomioka, Noriko Kohyama, Asuka Takahashi, Naoyuki Ishikawa, Toji Yoshioka, Yoichi Nogata. Identification of the Pink Pigment from Pinkish Barley Grains and a Simple Discrimination Method to Detect Pink Seed Disease. Food Preservation Science. 2021. 47. 3. 139-144
Akira Kawaguchi, Daigo Abe, Takeshi Saito, Yoichi Nogata, Koji Nomiyama, Noriko Kohyama, Asuka Takahashi, Toji Yoshioka, Naoyuki Ishikawa, Keisuke Tomioka. Pink seed of barley caused by Erwinia persicina. JOURNAL OF GENERAL PLANT PATHOLOGY. 2021. 87. 2. 106-109