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Items: 19

1.

Physicochemical properties of potato starches manufactured in Hokkaido factories.

Noda T, Matsuura-Endo C, Ishiguro K.

J Food Sci Technol. 2019 May;56(5):2501-2507. doi: 10.1007/s13197-019-03727-4. Epub 2019 Mar 30.

PMID:
31168132
2.

Preparation of iron-fortified potato starch and its properties.

Noda T, Matsuura-Endo C, Ishiguro K.

J Food Sci Technol. 2018 Apr;55(4):1360-1365. doi: 10.1007/s13197-018-3048-7. Epub 2018 Jan 31.

3.

Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties.

Noda T, Takigawa S, Matsuura-Endo C, Ishiguro K, Nagasawa K, Jinno M.

Molecules. 2014 Sep 15;19(9):14556-66. doi: 10.3390/molecules190914556.

4.

Colored potato extracts induce superoxide dismutase-2 mRNA via ERK1/2 pathway in HepG2 cells.

Hashimoto N, Noda T, Kim SJ, Yamauchi H, Takigawa S, Matsuura-Endo C, Suzuki T, Han KH, Fukushima M.

Plant Foods Hum Nutr. 2010 Sep;65(3):266-70. doi: 10.1007/s11130-010-0171-7.

PMID:
20582572
5.

Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.

Suzuki T, Kim SJ, Mukasa Y, Morishita T, Noda T, Takigawa S, Hashimoto N, Yamauchi H, Matsuura-Endo C.

J Sci Food Agric. 2010 May;90(7):1232-7. doi: 10.1002/jsfa.3958.

PMID:
20394006
6.

Yam contributes to improvement of glucose metabolism in rats.

Hashimoto N, Noda T, Kim SJ, Sarker MZ, Yamauchi H, Takigawa S, Matsuura-Endo C, Suzuki T, Han KH, Fukushima M.

Plant Foods Hum Nutr. 2009 Sep;64(3):193-8. doi: 10.1007/s11130-009-0126-z.

PMID:
19629697
7.

Time-course study and effects of drying method on concentrations of gamma-aminobutyric acid, flavonoids, anthocyanin, and 2''-hydroxynicotianamine in leaves of buckwheats.

Suzuki T, Watanabe M, Iki M, Aoyagi Y, Kim SJ, Mukasa Y, Yokota S, Takigawa S, Hashimoto N, Noda T, Yamauchi H, Matsuura-Endo C.

J Agric Food Chem. 2009 Jan 14;57(1):259-64. doi: 10.1021/jf802731d.

PMID:
19090759
8.

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.

Kim SJ, Zaidul IS, Suzuki T, Mukasa Y, Hashimoto N, Takigawa S, Noda T, Matsuura-Endo C, Yamauchi H.

Food Chem. 2008 Oct 15;110(4):814-20. doi: 10.1016/j.foodchem.2008.02.050. Epub 2008 Feb 23.

PMID:
26047265
9.

Factors affecting the digestibility of raw and gelatinized potato starches.

Noda T, Takigawa S, Matsuura-Endo C, Suzuki T, Hashimoto N, Kottearachchi NS, Yamauchi H, Zaidul IS.

Food Chem. 2008 Sep 15;110(2):465-70. doi: 10.1016/j.foodchem.2008.02.027. Epub 2008 Feb 19.

PMID:
26049240
10.

Structural identification of anthocyanins and analysis of concentrations during growth and flowering in buckwheat (Fagopyrum esculentum Moench) petals.

Suzuki T, Kim SJ, Mohamed ZI, Mukasa Y, Takigawa S, Matsuura-Endo C, Yamauchi H, Hashimoto N, Noda T, Saito T.

J Agric Food Chem. 2007 Nov 14;55(23):9571-5. Epub 2007 Oct 18.

PMID:
17941697
11.

Identification of anthocyanins in the sprouts of buckwheat.

Kim SJ, Maeda T, Sarker MZ, Takigawa S, Matsuura-Endo C, Yamauchi H, Mukasa Y, Saito K, Hashimoto N, Noda T, Saito T, Suzuki T.

J Agric Food Chem. 2007 Jul 25;55(15):6314-8. Epub 2007 Jun 20.

PMID:
17580874
12.

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.

Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.

Biosci Biotechnol Biochem. 2006 May;70(5):1173-80.

13.

Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.

Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.

Adv Exp Med Biol. 2005;561:405-13.

PMID:
16438315
14.

Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.

Ohara-Takada A, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.

Biosci Biotechnol Biochem. 2005 Jul;69(7):1232-8.

15.

Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars.

Matsuura-Endo C, Kobayashi A, Noda T, Takigawa S, Yamauchi H, Mori M.

J Plant Res. 2004 Apr;117(2):131-7. Epub 2004 Feb 24.

PMID:
14986152
16.

Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.

Chuda Y, Ono H, Yada H, Ohara-Takada A, Matsuura-Endo C, Mori M.

Biosci Biotechnol Biochem. 2003 May;67(5):1188-90.

17.

Mechanism of the Decline in Vacuolar H -ATPase Activity in Mung Bean Hypocotyls during Chilling.

Matsuura-Endo C, Maeshima M, Yoshida S.

Plant Physiol. 1992 Oct;100(2):718-22.

19.

Subunit composition of vacuolar membrane H(+)-ATPase from mung bean.

Matsuura-Endo C, Maeshima M, Yoshida S.

Eur J Biochem. 1990 Feb 14;187(3):745-51.

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