Rchr

J-GLOBAL ID：201601020631848278 Update date: Jun. 30, 2024

Ookura Tetsuya

オオクラテツヤ | Ookura Tetsuya

Affiliation and department：

Research field (2)： Food sciences , Food sciences

Papers (13)：

Anna Sano, Mika Tsuyukubo, Yuka Mabashi, Yukie Murakami, Hiroshi Narita, Midori Kasai, Tetsuya Ookura. Translocation of Barley beta-amylase into Rice Grains during Cooking Rice Mixed with Barley (Mugimeshi). FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2017. 23. 4. 621-625
Hamamori Anna, Tsuyukubo Mika, Ookura Tetsuya, Kasai Midori. Effect of ß-amylase on cooking mixed barley and rice. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015. 27. 13-13
Mika Tsuyukubo, Tetsuya Ookura, Midori Kasai. Distribution of starch-degrading enzymes in rice grains of different cultivars and elution behavior during cooking. Food Science and Technology Research. 2013. 19. 2. 303-311
Mika Tsuyukubo, Tetsuya Ookura, Shinya Tsukui, Toshiaki Mitsui, Midori Kasai. Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2012. 18. 5. 659-666
Mika Tsuyukubo, Tetsuya Ookura, Shinya Tsukui, Toshiaki Mitsui, Midori Kasai. Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2012. 18. 5. 659-666

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MISC (38)：

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Patents (2)：

穀類の種子における未成熟なデンプン粒または分解もしくは損傷したデンプン粒の存在を評価する方法
舌上皮前駆細胞の単離培養方法およびその分化誘導方法

Professional career (1)：

Ph.D. (Agriculture) (Univ. of Tokyo)

Work history (1)：

National Agriculture and Food Research Organization Food Research Institute, NARO, Division of Food Function, Food Physics and Functions Unit

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