| Reducing the undesirable odor of barley by cooking with superheated steam H Takemitsu, M Amako, Y Sako, K Kita, T Ozeki, H Inui, S Kitamura Journal of food science and technology 56, 4732-4741, 2019 | 23 | 2019 |
| Analysis of volatile odor components of superheated steam-cooked rice with a less stale flavor H Takemitsu, M Amako, Y Sako, K Shibakusa, K Kita, S Kitamura, H Inui Food Science and Technology Research 22 (6), 771-778, 2016 | 19 | 2016 |
| Wx/ae double-mutant brown rice prevents the rise in plasma lipid and glucose levels in mice K Matsumoto, M Maekawa, M Nakaya, H Takemitsu, H Satoh, S Kitamura Bioscience, biotechnology, and biochemistry 76 (11), 2112-2117, 2012 | 16 | 2012 |
| Taste and freshness of cooked rice using a superheated steam rice cooking machine. H Takemitsu, Y Hayashi, Y Sako, S Kitamura | 5 | 2013 |
| Gelation of tamarind seed xyloglucan in sucrose aqueous solution as observed by small-angle X-ray scattering I Wataoka, H Takemitsu, K Yamanishi, Y Suzuki, Y Uno, K Yamatoya, ... Food Hydrocolloids 145, 109061, 2023 | 2 | 2023 |
| Rice cooking method Y Sako, H Takemitsu, S Kitamura US Patent App. 14/398,071, 2015 | 2 | 2015 |
| Analysis of volatile flavor components of steamed rice and identification of key odorants causing old rice smell H Takemitsu, Y Sako, K Shibakusa, S Kitamura, H Inui ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 251, 2016 | | 2016 |
| Superheated steam rice cooking machine: The taste and freshness of cooked rice with lower energy consumption H Takemitsu, Y Hayashi, Y Sako, H Yamaguchi, H Inui, S Kitamura ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 248, 2014 | | 2014 |
Shinichi KitamuraOsaka Metropolitan University在 omu.ac.jp 的电子邮件经过验证
Shinichi KitamuraOsaka Metropolitan University在 omu.ac.jp 的电子邮件经过验证
Kenji MatsumotoIshikawa Prefectural University在 ishikawa-pu.ac.jp 的电子邮件经过验证