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Yukiharu Ogawa
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Yukiharu Ogawa
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Yukiharu Ogawa
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1
In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
by
Sunantha Ketnawa
,
Yukiharu
Ogawa
Published 2021-07-01
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Article
2
Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
by
Sukanya Thuengtung
,
Yukiharu
Ogawa
Published 2020-02-01
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Article
3
Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
by
Sunantha Ketnawa
,
Yukiharu
Ogawa
Published 2019-01-01
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Article
4
Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles
by
Jutalak Suwannachot
,
Sunantha Ketnawa
,
Yukiharu
Ogawa
Published 2021-02-01
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Article
5
Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion
by
Yidi Cai
,
Wei Qin
,
Sunantha Ketnawa
,
Yukiharu
Ogawa
Published 2020-03-01
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Article
6
Fabrication of Spray-Dried Microcapsules|Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives...
by
Chuang Zhang
,
Siew Lin Ada Khoo
,
Peter Swedlund
,
Yukiharu
Ogawa
,
Yang Shan
,
Siew Young Quek
Published 2020-09-01
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Article
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