研究者
J-GLOBAL ID:200901040038765540   更新日: 2021年04月18日

小川 幸春

オガワ ユキハル | Ogawa Yukiharu
所属機関・部署:
論文 (77件):
  • Masatsugu Tamura, Chisato Kumagai, Lovedeep Kaur, Yukiharu Ogawa, Jaspreet Singh. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro,. LWT. 2021. 146. 111379. 1-9
  • Yuxue Zheng, Xiuxiu Yin, Xiangli Kong, Shiguo Chen, Enbo Xu, Donghong Liu, Yukiharu Ogawa, Xingqian Ye, Jinhu Tian. Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. Food Hydrocolloids. 2021. 116. 106652. 1-8
  • Wiriya Khochapong, Sunantha Ketnawa, Yukiharu Ogawa, Niramol Punbusayakul. Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract. Food Chemistry. 2021. 348. 129091. 1-6
  • Jutalak Suwannachot, Sunantha Ketnawa, Yukiharu Ogawa. Comparative study of the physico- and biochemical properties of two types of salted Japanese apricot (Prunus mume) pickles. Frontiers in Sustainable Food Systems. 2021. 5. 606688. 1-6
  • Yuxue Zheng, Jinhu Tian, Yukiharu Ogawa, Xiuxiu Yin, Enbo, Xu, Shiguo Chen, Donghong Liu, Xiangli Kong, Xingqian Ye. Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice. Food Structure. 2021. 27. 100182. 1-6
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MISC (32件):
  • 小川幸春, 田村匡嗣. 植物性食品の消化特性. 化学と生物. 2020. 58. 11. 586-598
  • 小川 幸春. 植物性食品の構造と消化性の関係 -in vitroでのアプローチ-. Food Style 21. 2019. 23. 6. 35-37
  • Pisoot Yoyponsan, Sukanya Thuengtung, Yukiharu Ogawa, Matchima Naradisorn, Sutthiwal Setha. Influence of harvest maturity and storage condition on changes on volatile compounds of 'Phulae' pineapple fruit. Journal of Food Science and Agricultural Technology. 2019. 5. 128-139
  • Yidi Cai, Yukiharu Ogawa. Effect of broken cell percentage in powdered citrus peel tissue on elution of constituent materials to a solvent. Journal of Food Science and Agricultural Technology. 2019. 5. 1-4
  • Wei Qin, Ryutaro Yamada, Takuya Araki, Yidi Cai, Yukiharu Ogawa. Effect of processing step and condition for Japanese green tea manufacturing process on structural attribute of tea leaves and antioxidant activity of tea infusion. Journal of Food Science and Agricultural Technology. 2018. 4. 41-45
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書籍 (8件):
  • ポストハーベスト工学事典
    朝倉書店 2019 ISBN:9784254410396
  • Sweet Potato: Chemistry, Processing and Nutrition
    Elsevier 2019 ISBN:9780128136379
  • Encyclopedia of Food Chemistry, vol. 2.
    Elsevier 2019 ISBN:9780128140451
  • Agricultural Research Updates. Volume 18
    Nova Science Publishers, Inc. 2017 ISBN:9781536108972
  • Computer Vision Technology for Food Quality Evaluation, 2nd Edition
    Elsevier 2016 ISBN:9780128022320
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