Sakura Kawakami

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

Dietary<scp>L</scp>-Cysteine Improves the Antioxidative Potential and Lipid Metabolism in Rats Fed a Normal Diet

Seulki Lee, Kyu‐Ho Han, Yumi Nakamura et al. · Bioscience Biotechnology and Biochemistry · 2013 · 31 citations · Full text

Nutrition, L-cysteine Works, Biochemistry +14

Effects of Dietary Supplementation with Betaine on a Nonalcoholic Steatohepatitis (NASH) Mouse Model

Sakura Kawakami, Kyu‐Ho Han, Yumi Nakamura et al. · Journal of Nutritional Science and Vitaminology · 2012 · 31 citations · Full text

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Dennis Marvin Santiago, Koki Matsushita, Kazumasa Tsuboi et al. · Food Science and Technology Research · 2015 · 25 citations · Full text

Pspp Supplementation, Nutrition, Engineering +16

Potato powders prepared by successive cooking-process depending on resistant starch content affect the intestinal fermentation in rats

Sakura Kawakami, Kyu‐Ho Han, Takahiro Araki et al. · Bioscience Biotechnology and Biochemistry · 2016 · 23 citations · Full text

Food Chemistry, Nutrition, Resistant Starch Content +14