Concepedia

Tatsuya Noda

TN

3

Publications

78

Citations

3

H-Index

2015

Active since

Affiliations

University of the Philippines Los Baños(Current)

Obihiro University of Agriculture and Veterinary Medicine

Iwate University

Tatsuya Noda is an author at University of the Philippines Los Baños specializing in health sciences, food chemistry, and in vitro fermentation.

Top concepts

HealthFood ChemistryBiochemistryFood QualityFood TechnologyIn Vitro FermentationNutritionEngineeringFood TextureBiotechnology

Publications per year

2015–2017

3

Publications

3

The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

Koki Matsushita, Dennis Marvin Santiago, Tatsuya Noda et al. · Food Science and Technology Research · 2017 · 38 citations · Full text

Food Chemistry, Biomanufacturing, Engineering +15

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

Dennis Marvin Santiago, Koki Matsushita, Tatsuya Noda et al. · Food Science and Technology Research · 2015 · 27 citations · Full text

Purple Sweet Potato, Food Analysis, Food Biophysics +16

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Dennis Marvin Santiago, Yuka Kawashima, Koki Matsushita et al. · Food Science and Technology Research · 2016 · 13 citations · Full text

Food Chemistry, Nutrition, Food Composition +11

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