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RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches
Abstract Rapid visco analysis (RVA) was performed to study the pasting properties of mixtures of wheat flour and tuber starches, i.e., potato starch (PS), sweet potato starch (SPS), yam starch (YS),Expand
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Induction of mild intracellular redox imbalance inhibits proliferation of CaCo‐2 cells
Intracellular redox status plays a critical role in cell function, such as proliferation. Oxidative stress, which elicits redox imbalance, also affects cell growth. Therefore, it is often difficultExpand
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Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 °C) for 18 weeks, andExpand
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Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats.
Anthocyanins from various vegetables and fruits have antioxidant activities, however, the bioactivities of coloured potato anthocyanins are not well studied. We examined the antioxidant capacities ofExpand
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  • Open Access
Lipid peroxide‐induced redox imbalance differentially mediates CaCo‐2 cell proliferation and growth arrest
Abstract. Dietary oxidants like lipid hydroperoxides (LOOH) can perturb cellular glutathione/glutathione disulphide (GSH/GSSG) status and disrupt mucosal turnover. This study examines the effect ofExpand
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Thermal analysis of mixtures of wheat flour and potato starches.
Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differentialExpand
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Exogenous cysteine and cystine promote cell proliferation in CaCo‐2 cells
Abstract. Previous studies have shown that intracellular glutathione, a ubiquitous intracellular thiol, is related to cell proliferation and that cysteine or its disulphide form, cystine, alsoExpand
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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
Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chipsExpand
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RVA study of mixtures of wheat flour and potato starches with different phosphorus contents
A rapid visco analysis (RVA) system was used to study the pasting properties of mixtures of wheat flour and potato starches with high phosphorus (HPS), medium phosphorus (MPS) and low phosphorusExpand
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DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
Abstract Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassavaExpand
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