日本食品科学工学会, Food Science and Technology Research 論文賞,Water diffusion in buckwheat noodles and wheat noodles during boiling and holding as determined from MRI and rectangular cylinder diffusion model吉田充
G. V. Subbarao   K. Nakahara   T. Ishikawa   H. Ono   M. Yoshida   T. Yoshihashi   Yiyong Zhu   H. A. K. M. Zakir   S. P. Deshpande   C. T. Hash   K. L. Sahrawat   
PLANT AND SOIL 366(1-2) 243-259 2013年5月 [査読有り]
The ability to suppress soil nitrification through the release of nitrification inhibitors from plant roots is termed 'biological nitrification inhibition' (BNI). Here, we aimed at the quantification and characterization of the BNI function in sor...
Bioscience, Biotechnology, and Biochemistry 77(3) 505-510 2013年3月 [査読有り]
D-rhamnose (D-Rha) residue is a major component of lipopolysaccharides (LPSs) in strains of the phytopathogen Pseudomonas syringae pathovar glycinea. To investigate the effects of a deficiency in GDP-D-rhamnose biosynthetic genes on LPS structure ...
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 77(3) 505-510 2013年3月 [査読有り]
D-rhamnose (D-Rha) residue is a major component of lipopolysaccharides (LPSs) in strains of the phytopathogen Pseudomonas syringae pathovar glycinea. To investigate the effects of a deficiency in GDP-D-rhamnose biosynthetic genes on LPS structure ...
Akemi Katsumi Horigane   Keitaro Suzuki   Mitsuru Yoshida   
JOURNAL OF CEREAL SCIENCE 57(1) 47-55 2013年1月 [査読有り]
Moisture distribution in individual polished rice grains was observed during soaking by magnetic resonance (MR) imaging, and a nuclear magnetic resonance (NMR) signal intensity profile (SI-profile) was generated from the MR image. The water penetr...
Yasuyo Sekiyama   Akemi K. Horigane   Hiroshi Ono   Kentaro Irie   Tatsurou Maeda   Mitsuru Yoshida   
FOOD RESEARCH INTERNATIONAL 48(2) 374-379 2012年10月 [査読有り]
The T-2 distribution change of boiled dry spaghetti was evaluated by MRI T-2 maps and T-2 profiles, in which T-2 values were plotted against the distance from the surface. Morphological observations of its internal structure were conducted using f...
Acrylamide, a probable human carcinogen, is found in a wide range of high-temperature processed and/or cooked foods. Acrylamide is formed mainly from asparagine in Maillard reaction in the presence of reducing sugar such as fructose and glucose. W...