M. Matsuo

Combined analysis of near-infrared spectra, colour, and physicochemical information of brown rice to develop accurate calibration models for determining amylose content.

S. Kawamura, S. Koseki, Edenio Olivares Díaz, 2019, Food chemistry.

PRACTICAL APPLICATION OF NEAR-INFRARED SPECTROSCOPY FOR DETERMINING RICE AMYLOSE CONTENT AT GRAIN ELEVATOR

S. Kawamura, S. Koseki, Edenio Olivares Díaz, 2018 .

Methionine utilization by bifidobacteria: possible existence of a reverse transsulfuration pathway

S. Fukiya, A. Yokota, M. Wada, 2020, Bioscience of Microbiota Food and Health.

Diversity of Physicochemical Properties of Different Rice Varieties Produced in Regions of Hokkaido, Japan through Eight Years

S. Kawamura, M. Matsuo, Shigenobu Koseki, 2020, Environment Control in Biology.