S. Akuzawa

发表

Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1)

K. Kohyama, F. Hayakawa, K. Nishinari, 2005 .

Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2)

Yasumasa Baba, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2006 .

Physicochemical Properties of Starches Isolated from Five Cassava (Manihot esculenta Crantz) Landraces of Brazil

S. Akuzawa, N. Fujita, Y. Tamaki, 2012 .

Comparison of Cooked Rice and Starch Paste Properties of Mutant Rice

S. Akuzawa, Takao Minemura, Shingo Matsumori, 2021 .

Characterization of pullulanase (PUL)-deficient mutants of rice (Oryza sativa L.) and the function of PUL on starch biosynthesis in the developing rice endosperm

I. Hanashiro, Yasunori Nakamura, H. Satoh, 2009, Journal of experimental botany.

Food Implicated in Glycans and its Function

M. Tokuda, Y. Kimura, T. Urashima, 2019, Glycoscience: Basic Science to Applications.

Gene Expression Profiling in Short-Term Imbibition of Wheat: Tools for Dissecting of Pasting Properties of Imbibed Wheat Seeds.

S. Akuzawa, T. Tamura, K. Mura, 2019, Journal of food science.

Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish

Y. Kanesaki, S. Akuzawa, Rumi Ohtake, 2016, Genome Announcements.

Classification of Japanese Texture Terms

Kaoru Kohyama, Yasumasa Baba, Fumiyo Hayakawa, 2013 .

Rheological study on physical modification starches

S. Akuzawa, A. Kawabata, S. Sawayama, 2000 .

Thermal Properties of Corn Amylose Incorporating or with Added Free Fatty Acid

S. Akuzawa, A. Kawabata, S. Sawayama, 1997 .

Selectivity and Thermal Properties of Various Starches Incorporating Free Fatty Acids

S. Akuzawa, A. Kawabata, S. Sawayama, 1995 .

Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar

Miyuki Katoh, S. Akuzawa, H. Nagano, 2002 .

Influence of Delay in Processing Time on the Quality Characteristics of Brown Sugar

S. Akuzawa, H. Hara, Yutaka Aoyama, 2019, Nippon Shokuhin Kagaku Kogaku Kaishi.

Characterization of Fermented Rice Bran from 'Heshiko' and Isolation of Amylase-Producing Bacteria

T. Irisawa, S. Akuzawa, N. Tanaka, 2019, Food Preservation Science.

Allergenic Protein in Fermented Rice Noodles and the Protease-producing Bacterium

Miyuki Katoh, S. Akuzawa, H. Nagano, 2005 .

Draft Genome Sequence of Oceanobacillus picturae Heshi-B3, Isolated from Fermented Rice Bran in a Traditional Japanese Seafood Dish

Y. Kanesaki, S. Akuzawa, M. Kanekatsu, 2016, Genome Announcements.

Collection and Analysis of Foods Associated with Japanese Texture Terms

K. Kohyama, F. Hayakawa, Yukari Kazami, 2011 .

A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches

K. Kohyama, Tomoko Sasaki, S. Akuzawa, 2017, Journal of Food Science and Technology.

Relationship among starches from different origins classified according to their physicochemical properties

S. Akuzawa, A. Kawabata, 2003 .