Jun Kayashita

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Julie A. Y. Cichero, Peter Lam, Catriona M. Steele et al. · Dysphagia · 2016 · 969 citations · Full text

Physicochemical and Functional Properties of Buckwheat Protein Product

Hiroyuki Tomotake, Iwao Shimaoka, Jun Kayashita et al. · Journal of Agricultural and Food Chemistry · 2002 · 159 citations

Consumption of Buckwheat Protein Lowers Plasma Cholesterol and Raises Fecal Neutral Sterols in Cholesterol-Fed Rats Because of Its Low Digestibility

Jun Kayashita, Iwao Shimaoka, Misao Nakajoh et al. · Journal of Nutrition · 1997 · 148 citations

Nutrition, Metabolic Syndrome, Oxysterol +11

A Buckwheat Protein Product Suppresses Gallstone Formation and Plasma Cholesterol More Strongly than Soy Protein Isolate in Hamsters

Iwao Shimaoka, Hiroyuki Tomotake, Jun Kayashita et al. · Journal of Nutrition · 2000 · 145 citations · Full text

Food Chemistry, Animal Physiology, Nutrition +11

High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility

Hiroyuki Tomotake, Naoe Yamamoto, Noriyuki Yanaka et al. · Nutrition · 2006 · 131 citations

Obesity, Metabolic Syndrome, Nutrition +11