Effects of a Combined Processes of Low-Pressure Steam Enrichment and Low-Pressure Superheated Steam Drying on the γ-Aminobutyric Acid Content of Japonica Rice
Article in Journal of Chemistry (April 2022)
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Inhibition of Acrylamide Generation by Hydrostatic Pressure and Cysteine Addition
Article in Japan Journal of Food Engineering (December 2021)
The journey from white rice to ultra-high hydrostatic pressurized brown rice: an excellent endeavor for ideal nutrition from staple food
Article in Critical Reviews in Food Science and Nutrition (November 2020)