All Stories

  1. Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

    Article • Bioscience Biotechnology and Biochemistry, November 2018, Taylor & Francis

    Dr Keitaro SUZUKI

  2. High temperature and low solar radiation during ripening differentially affect the composition of milky-white grains in rice (Oryza sativa L.)

    Article • Plant Production Science, September 2018, Taylor & Francis

    Dr Keitaro SUZUKI, Satoshi Yoshinaga

  3. Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two-Bite Instrumental Test and Electromyography

    Article • Journal of Texture Studies, February 2016, Wiley

    Dr Keitaro SUZUKI

  4. Effects of Milling Ratio and Water-to-Rice Ratio on Mastication Effort for Cooked Rice Measured by Electromyography

    Article • Journal of Texture Studies, November 2014, Wiley

    Dr Keitaro SUZUKI