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. 2023
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