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 · 1.1K citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Physicochemical and Functional Properties of Buckwheat Protein Product

Hiroyuki Tomotake, Iwao Shimaoka, Jun Kayashita et al. · Journal of Agricultural and Food Chemistry · 2002 · 162 citations

Life Sciences, Food Science, Nutritional Sciences +17

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

Life Sciences, Nutrition, Nutritional Sciences +13

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 · 146 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +10

Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)

Julie A. Y. Cichero, Peter Lam, Jianshe Chen et al. · Journal of Texture Studies · 2019 · 140 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +12