Yukiharu Ogawa

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 11

Top Topics

High Efficiency

Bacillus Subtilis

Anaerobic Digestion

Top Venues

Critical reviews in food science and nutrition

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Scientific reports

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

Publications

Feifei Hu, Lin Wang, Loraine Bainto-Ancheta, Yukiharu Ogawa
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion. Journal of agricultural and food chemistry 72 (13) (2024)
Feifei Hu, Lin Wang, Loraine Bainto-Ancheta, Yukiharu Ogawa
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion. Journal of agricultural and food chemistry 72 (13) (2024)
Feifei Hu, Lin Wang, Loraine Bainto-Ancheta, Yukiharu Ogawa
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion. Journal of agricultural and food chemistry (2024)
Yuyan Xu, Mingsheng Dong, Hongmei Xiao, Siew Young Quek, Yukiharu Ogawa, Guangyuan Ma, Chuang Zhang
Advances in spray-dried probiotic microcapsules for targeted delivery: a review. Critical reviews in food science and nutrition (2023)
Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa
Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods (Basel, Switzerland) 11 (23) (2022)
Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa
Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods (Basel, Switzerland) 11 (23) (2022)
Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa
Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods (Basel, Switzerland) 11 (23) (2022)
Sunantha Ketnawa, Florencio Collado Reginio, Sukanya Thuengtung, Yukiharu Ogawa
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review. Critical reviews in food science and nutrition (2021)
Florencio Collado Reginio, Sunantha Ketnawa, Yukiharu Ogawa
In vitro examination of starch digestibility of Saba banana [Musa 'saba'(Musa acuminata × Musa balbisiana)]: impact of maturity and physical properties of digesta. Scientific reports 10 (1) (2020)
Sukanya Thuengtung, Yukiharu Ogawa
Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant. Food science & nutrition 8 (2) (2020)
Jinhu Tian, Yukiharu Ogawa, John Shi, Shiguo Chen, Huiling Zhang, Donghong Liu, Xingqian Ye
The microstructure of starchy food modulates its digestibility. Critical reviews in food science and nutrition 59 (19) (2018)