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Kazuko Nanayama

National Agriculture and Food Research Organization

13

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128

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Analysis of processing properties of rice flour by micro/nano-scale grinding

2018
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Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding

2016 Cereal Chemistry
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Functional Properties of Cereal and Legume Based Extruded Snack Foods Fortified with By-Products from Herbs and Vegetables

2010 Kasetsart Journal. Natural Sciences
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Changes in phenolic compounds during heating a potato.

2009 Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
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Effect of Extraction Method on Yield and Quality of Citrus depressa Juice

2007 Food Science and Technology Research
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Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing

2006 Bioscience, Biotechnology, and Biochemistry
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Investigation on Processing Thinned-out Young Bitter Gourds by Twin-screw Press

2005 Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
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Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways

2004 Food Science and Technology Research
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Citations (11)