| Impact of structural characteristics on starch digestibility of cooked rice M Tamura, J Singh, L Kaur, Y Ogawa Food Chemistry 191, 91-97, 2016 | 126 | 2016 |
| Impact of the degree of cooking on starch digestibility of rice–An in vitro study M Tamura, J Singh, L Kaur, Y Ogawa Food Chemistry 191, 98-104, 2016 | 111 | 2016 |
| The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain M Tamura, Y Okazaki, C Kumagai, Y Ogawa Food Research International 94, 6-12, 2017 | 75 | 2017 |
| Changes in histological tissue structure and textural characteristics of rice grain during cooking process M Tamura, T Nagai, Y Hidaka, T Noda, M Yokoe, Y Ogawa Food Structure 1 (2), 164-170, 2014 | 73 | 2014 |
| Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water M Tamura, Y Ogawa Journal of Cereal Science 56 (2), 404-409, 2012 | 71 | 2012 |
| Impact of food structure and cell matrix on digestibility of plant-based food Y Ogawa, N Donlao, S Thuengtung, J Tian, Y Cai, FC Reginio Jr, ... Current Opinion in Food Science 19, 36-41, 2018 | 62 | 2018 |
| In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice S Thuengtung, C Niwat, M Tamura, Y Ogawa Food Bioscience 23, 129-136, 2017 | 36 | 2017 |
| Studies of the texture, functional components and in vitro starch digestibility of rolled barley M Tamura, R Imaizumi, T Saito, T Watanabe, T Okamoto Food Chemistry 274, 672-678, 2019 | 31 | 2019 |
| Changes in nonwaxy japonica rice grain textural‐related properties during cooking M Tamura, T Nagai, Y Hidaka, T Noda, M Yokoe, Y Ogawa Journal of Food Quality 37 (3), 177-184, 2014 | 31 | 2014 |
| Starch digestibility of various Japanese commercial noodles made from different starch sources H Saito, M Tamura, Y Ogawa Food Chemistry 283, 390-396, 2019 | 26 | 2019 |
| Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice M Tamura, J Singh, L Kaur, Y Ogawa Journal of Food Process Engineering 42 (2), e12985, 2018 | 19 | 2018 |
| Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro M Tamura, C Kumagai, L Kaur, Y Ogawa, J Singh LWT 146, 111379, 2021 | 18 | 2021 |
| Evaluation of the physical and functional properties of barley noodle with added gluten Y Yamasaki, T Saito, S Akutsu, Y Hoshi, T Okamoto, M Tamura Journal of the Japanese Society for Food Science and Technology (Nippon …, 2017 | 8 | 2017 |
| Relationship between starch digestibility and physicochemical properties of aged rice grain M Tamura, H Tsujii, T Saito, Y Sasahara LWT 150, 111887, 2021 | 7 | 2021 |
| Relationships between histological tissue structure of cooked rice grain with various milling degrees and its digestibility during in vitro digestion M Tamura, C Kumagai, Y Ogawa Journal of the Japanese Society of Taste Technology 12 (2), 30-36, 2013 | 6 | 2013 |
| Changes in starch digestibility and tissue structure of cooked rice grain under different in vitro simulated gastric digestive conditions M Tamura, N Maehara, C Kumagai, H Saito, Y Ogawa Journal of the Japanese Society for Food Science and Technology (Nippon …, 2019 | 5 | 2019 |
| Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain M Tamura, C Kumagai, Y Ogawa Food Hydrocolloids for Health 2, 100077, 2022 | 4 | 2022 |
| Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility M Tamura, Y Suzuki, T Saito International Journal of Gastronomy and Food Science 33, 100772, 2023 | 2 | 2023 |
| Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility M Tamura, Y Yoshimura, T Saito, T Koyama Future Foods 3, 100029, 2021 | 2 | 2021 |
| Binders for barley dumplings ─ Effect on physicochemical properties and palatability─ M Tamura, H Osawa, T Saito, S Kou Engineering in Agriculture, Environment and Food 14 (1), 21-29, 2021 | 2 | 2021 |
Yukiharu OgawaChiba UniversityVerified email at faculty.chiba-u.jp
