Tsubasa Matsuoka, Ayako Yamaji, Chihiro Kurosawa, Manabu Shinohara, Ichiro Takayama, Hiromi Nakagomi, Keiko Izumi, Yoko Ichikawa, Natsuyo Hariya, Kazuki Mochizuki. Co-ingestion of traditional Japanese barley mixed rice (Mugi gohan) with yam paste in healthy Japanese adults decreases postprandial glucose and insulin secretion in a randomized crossover trial. Asia Pac. J. Clin. Nutr. 2023. 32. 1. 40-47
Mannen Ryo, Hane Asako, Sano Ayami, Otsuki Naoko, Goda Toshinao, Shimoi Kayoko, Ichikawa Yoko. Change of flavonoid contents before and after cooking in model menu of daily meals. Journal of Cookery Science of Japan. 2022. 55. 2. 84-96
Koda T, Ashizawa N, Akao T, Kuwabara A, Uda J, Ichikawa Y. Comparison of Nutrient Analysis Values in Dishes Prepared by Cook-Serve and Cook-Chill Systems - For fish meuniere,pumpkin with mayonnaise,and sauteed beef-. 22nd International Congress of Nutrition (IUNS-ICN). 2022
Tamaru J.,Takahashi T.,Koda T.,Kuwabara A.,Akao T.,Uda J. and Ichikawa Y. “Smart meal” certification of employee canteens under the Healthy Meal and Food Environment Certification System for the promotion of Health and Productivity Management. 22nd International Congress of Nutrition (IUNS-ICN). 2022
