Kazuyuki Okamoto

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

Tomoko Sasaki, Kaoru Kohyama, Yasuhiro Suzuki et al. · Food Chemistry · 2009 · 85 citations

Agriculture, Biochemistry, Food Science +15

Hyperproduction of<scp>L</scp>-Threonine by an<i>Escherichia coli</i>Mutant with Impaired<scp>L</scp>-Threonine Uptake

Kazuyuki Okamoto, Kuniki Kino, Masato Ikeda · Bioscience Biotechnology and Biochemistry · 1997 · 53 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Structural Differences in Amylopectin Affect Waxy Rice Processing

Kazuyuki Okamoto, Kazuyuki Kobayashi, Hideo Hirasawa et al. · Plant Production Science · 2002 · 33 citations · Full text

Agriculture, Crop Sciences, Plant Sciences +14

Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread

Noriaki Aoki, Takayuki Umemoto, Kazuyuki Okamoto et al. · Journal of Cereal Science · 2014 · 20 citations

Agriculture, Agricultural Biotechnology, Food Science +7

Development of an industrially stable process for l-threonine fermentation by an l-methionine-auxotrophic mutant of Escherichia coli

Kazuyuki Okamoto, Masato Ikeda · Journal of Bioscience and Bioengineering · 2000 · 20 citations

Life Sciences, Biotechnology, Microbiology +17