Sumiko Nakamura
Niigata, 9568603, Japan
Last Updated: 09/26/2026
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Found 23 publications
Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice.
Journal: Foods (Basel, Switzerland)
Published: June 30, 2025
Characteristics of Wheat Noodle "Kitanokaori" Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose.
Journal: Foods (Basel, Switzerland)
Published: February 20, 2025
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water.
Journal: Foods (Basel, Switzerland)
Published: May 31, 2024
Morphological, Molecular Structural and Physicochemical Characterization of Starch Granules Formed in Endosperm of Rice with Ectopic Overexpression of α-Amylase.
Journal: Journal of applied glycoscience
Published: October 23, 2023
Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification.
Journal: Foods (Basel, Switzerland)
Published: June 03, 2023
Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice.
Journal: Foods (Basel, Switzerland)
Published: September 05, 2022
Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice.
Journal: Bioscience, biotechnology, and biochemistry
Published: March 18, 2022
Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment.
Journal: Foods (Basel, Switzerland)
Published: February 09, 2022
Effect of heat-moisture treated brown rice crackers on postprandial flow-mediated dilation in adults with mild endothelial dysfunction.
Journal: Heliyon
Published: December 08, 2021
Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening.
Journal: Foods (Basel, Switzerland)
Published: October 22, 2021
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing.
Journal: Foods (Basel, Switzerland)
Published: April 02, 2021
Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve.
Journal: Bioscience, biotechnology, and biochemistry
Published: May 09, 2020
Last Updated: 09/26/2026