Ken'ichi Ohtsubo (Ken'Ichi Ohtsubo)

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Bioscience, biotechnology, and biochemistry

Niigata University of Pharmacy and Applied Life Sciences

University of Tokyo (BSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Niigata University of Pharmacy and Applied Life Sciences Apr 01 2016

Japan

Professor

Education History

University of Tokyo Apr 01 1970 - Mar 31 1974

Japan

BSC :: Faculty of science

Publications

Sumiko Nakamura, Junji Katsura, Akira Suda, Yasuhiro Maruyama, Ken'ichi Ohtsubo
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. Foods (Basel, Switzerland) 13 (13) (2024)
Sumiko Nakamura, Junji Katsura, Akira Suda, Yasuhiro Maruyama, Ken'ichi Ohtsubo
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. Foods (Basel, Switzerland) 13 (13) (2024)
Sumiko Nakamura, Ken'ichi Ohtsubo
Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification. Foods (Basel, Switzerland) 12 (13) (2023)
Takashi Hara, Hanae Toyama, Yumi Ohata, Takeshi Ikeuchi, Sumiko Nakamura, Toshio Joh, Ken'ichi Ohtsubo
Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice. Bioscience, biotechnology, and biochemistry 86 (11) (2022)
Sumiko Nakamura, Takeshi Ikeuchi, Aki Araki, Kensaku Kasuga, Kenichi Watanabe, Masao Hirayama, Mitsutoshi Ito, Ken'ichi Ohtsubo
Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment. Foods (Basel, Switzerland) 11 (6) (2022)
Ken'ichi Ohtsubo, Carla Moita Brites, Cristina M Rosell
Editorial for the Special Issue, "Quality Assay, Processing and Bio-Function of Rice Products". Foods (Basel, Switzerland) 11 (12) (2022)
Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi, Chikashi Komata, Junji Katsura, Yasuhiro Maruyama, Ken'ichi Ohtsubo
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. Foods (Basel, Switzerland) 11 (21) (2022)
Sumiko Nakamura, Ayaka Satoh, Masaki Aizawa, Ken'ichi Ohtsubo
Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening. Foods (Basel, Switzerland) 11 (1) (2021)
Sumiko Nakamura, Hui Li, Chang-Jun Dai, Rui-Ying Zhang, Motonobu Kawano, Ken'ichi Ohtsubo
Physicochemical measurements of Japonica rice cultivars in Heilongjiang Province. Bioscience, biotechnology, and biochemistry 83 (5) (2019)

Ken'ichi Ohtsubo.css-eqlu8i{font-size:small;padding-left:4px;} (Ken'Ichi Ohtsubo)

Publication Activity (10 Years)

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Ken'ichi Ohtsubo (Ken'Ichi Ohtsubo)