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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. Kim SJ, et al. J Agric Food Chem. 2007 Jul 25;55(15):6314-8. doi: 10.1021/jf0704716. Epub 2007 Jun 20. J Agric Food Chem. 2007. PMID: 17580874
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. Suzuki T, et al. Among authors: matsuura endo c. J Agric Food Chem. 2009 Jan 14;57(1):259-64. doi: 10.1021/jf802731d. J Agric Food Chem. 2009. PMID: 19090759
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. Noda T, et al. Among authors: matsuura endo c. Food Chem. 2008 Sep 15;110(2):465-70. doi: 10.1016/j.foodchem.2008.02.027. Epub 2008 Feb 19. Food Chem. 2008. PMID: 26049240
Preparation of iron-fortified potato starch and its properties.
Noda T, Matsuura-Endo C, Ishiguro K. Noda T, et al. Among authors: matsuura endo c. J Food Sci Technol. 2018 Apr;55(4):1360-1365. doi: 10.1007/s13197-018-3048-7. Epub 2018 Jan 31. J Food Sci Technol. 2018. PMID: 29606750 Free PMC article.
19 results