Kaori Fujita

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Sun Xiaojing, Wenhao Li, Yayun Hu et al. · Journal of Cereal Science · 2018 · 104 citations

Agriculture, Food Science, Materials Science +9

Effects of different milling methods on physicochemical properties of common buckwheat flour

Didi Yu, Jincheng Chen, Jie Ma et al. · LWT · 2018 · 94 citations

Agriculture, Food Science, Cereal Science +13

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Jie Ma, Kaori Fujita, Lei Ma et al. · International Journal of Food Science & Technology · 2018 · 44 citations

Agriculture, Food Science, Food Processing +14

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

Mito Kokawa, Kaori Fujita, Junichi Sugiyama et al. · Journal of Cereal Science · 2011 · 43 citations

Agriculture, Biochemistry, Food Science +13

NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries

Takehiro Sugiyama, Junichi Sugiyama, Mizuki Tsuta et al. · Journal of Food Engineering · 2010 · 39 citations

Natural Sciences, Food Science, Plant Sciences +10