Institute of Food Research, NARO
Publications by Cereal Properties and Utilization Laboratory over the past 5 years
- 1) K. Suzuki, H. Okadome, S. Nakamura, K. Ohtsubo: Quality evaluation of new character-acquired rice varieties by physico-chemical measurement. Journal of Japanese Society for Food Science and Technology 53(5), 287-295, 2006
- 2) K. Suzuki, H. Okadome, S. Nakamura, K. Ohtsubo: Quality properties of "Yume Hitachi", a rice variety produced in Ibaraki Prefecture, and effect of blending with a low-amylose rice variety. Journal of Japanese Society for Food Science and Technology 53(5), 296-304, 2006
- 3) K. Haraguchi, K. Ohtsubo: Production and immobilization of an inulin fructotransferase (DFAI-producing) from Arthrobacter ureafaciens A51-1, Report of National Institute of Food Research, 69, 1-5(2005)
- 4) K. Haraguchi, M. Yoshida, K. Ohtsubo: Thermostable inulin fructotransferase (DFAIII-producing) from Arthrobacter sp. L68-1, Carbohydrate Polymers, 59(4), 411-416(2005)
- 5) K. Ohtsubo, K. Suzuki, Y. Yasui, T. Kasumi: Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder, Journal of Food Composition and Analysis, 18(2005), 303-316(2005)
- 6) H. Okadome, H. Toyoshima, N. Shimizu, K. Suzuki, K. Ohtsubo: Quality prediction of rice flour by multiple regression model with instrumental texture parameters of single cooked milled-rice grains, Cereal Chemistry, 82(4), 414-419(2005)
- 7) M. Yamakura, K. Suzuki, C. Wen, S. Honma, A. Sasagawa, S. Yamazaki, K. Ohtsubo: Effects of high-pressure treatment and soaking in water in rice cooking. Journal of Japanese Society for Food Science and Technology 52(2), 60-67, 2005
- 8) K. Haraguchi, K. Ohtsubo: Production and immobilization of thermostable oligosaccharide DFAIIIproducing enzyme from Arthrobactetr sp. L68-1., 食品総合研究所研究報告, 68, 19-23(2004)
- 9) T. Okunishi, N. Sakakibara, S. Suzuki, T. Umezawa, M. Shimada: Stereochemistry of matairesinol formation by Daphne secoisolariciresinol dehydrogenase, Journal of Wood Science, 50(1), 77-81(2004)
- 10) T. Okunishi, T. Umezawa, M. Shimada: Semi-micro chiral HPLC analysis of lignans, Journal of Wood Science, 50(1), 93-96(2004)
- 11) T. U. Tran, K. Suzuki, H. Okadome, S. Homma, K. Ohtsubo: Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system, Food Chemistry, 88 (2004), 557-566 (2004)
- 12) Y. Yasui, K. Suzuki, H. Okadome, T. Okunishi, K. Hashimoto, K. Ohtsubo: Manufacture of powder using a blend of sprouted brown rice and sprouted barley, and its anti-hypertensive effect. Journal of Japanese Society for Food Science and Technology 51(11), 592-603, 2004
- 13) M. Odawara, H. Sokooshi, T. Takahashi, H. Okadome, K. Ohtsubo: Influence of Sushi-vinegar on texture of vinegared rice after low-temperature preservation. Journal of Japanese Society for Food Science and Technology 51(11), 620-625, 2004
- 14) S. Nakamura, H. Okadome, K. Yoza, K. Haraguchi, T. Okunishi, K. Suzuki, H. Sato, K. Ohtsubo: PCR Identification of rice varieties in the world that have extensive characteristics, and search for taste-quality factors. Journal of Japan Society for Bioscience, Biotechnology and Agrochemistry 78(8), 764-779, 2004
- 15) S. Nakamura, K. Suzuki, K. Haraguchi, K. Yoza, T. Okunishi, T. Matsui, K. Ishizaki, Y. Yoshii, K. Ohtsubo: Determination of a sticky rice variety in a processed product, and development of technology to detect a blended different grain. Journal of Japan Society for Bioscience, Biotechnology and Agrochemistry 78(10), 984-993, 2004
- 16) B. Oppert, T. D. Morgan, K. Hartzer, B. Lenarcic, K. Galesa, J. Brzin, V. Turk, K. Yoza, K. Ohtsubo, K. J. Kramer: Effects of proteinase inhibitors on digestive proteinases and growth of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidate), Comparative Biochemistry and Physiology Part C, 134(4), 481-490(2003)
- 17) K. Haraguchi, M. Yoshida, K. Ohtsubo: Purification and properties of a heat-stable inulin fructotransferase from Arthrobacter ureafaciens, Biotechnology Letters, 25(13), 1049-1053(2003)
- 18) K. Haraguchi, M. Yoshida, T. Yamanaka, K. Ohtsubo: Purification and characterization of a heat stable inulin fructotransferase (DFA I-producing) from Arthrobacter pascens a62-1, Carbohydrate Polymers, 53(4), 501-505(2003)
- 19) M. Momma, Z. Fujimoto, N. Maita, K. Haraguchi , H. Mizuno: Expression, crystallization and preliminary X-ray crystallographic studies of Arthrobacter globiformis inulin fructotransferase, Acta Crystallographica Section D, 59, 2286-2288 (2003)
- 20) N. Shimizu, H. Okadome, T. Yanagisawa, H. Andren, K. Thente, T. Kimura, K. Ohtsubo: Application of visible/near-infrared transmittance spectroscopy for the improvement of amylose determination accuracy, Food Science and Technology Research, 9(2), 134-136 (2003)
- 21) A. Idylis, K. Ohtsubo, K. Yoza, T. Nagata, N. Nakamichi, T. Matsumura, A. Inokai:
- 22) K. Ohtsubo, S. Nakamura, H. Okadome: Attempt to predict taste quality of rice by DNA assessment. Journal of Japanese Society for Food Science and Technology 50(3), 122-132 (2003)
- 23) K. Suzuki, H. Okadome, T. Okunishi, S. Nakamura, K. Ohtsubo: Twin-extrusion of sprouted brown rice to make a food material. Journal of Japanese Society for Food Science and Technology 50(10), 474-482 (2003)
- 24) K. Yoza, S. Nakamura, M. Yaguchi, K. Haraguchi, K. Ohtsubo: Molecular cloning and functional expression of cDNA encoding a cysteine proteinase inhibitor, cystatin, from job's tears (Coix lacryma-jobi L. var. Ma-yuen Stapf), Bioscience, Biotechnology, and Biochemistry, 66(10), 2287-2291(2002)
- 25) K. Haraguchi, T. Yamanaka, K. Ohtsubo: Purification and properties of a heat stable inulin fructotransferase (DFA III-producing) from Arthrobacter pascens T13-2., Carbohydrate Polymers, 50(2), 117-121(2002)
- 26) T. Okunishi, N. Takaku, P. Wattanawikkit, N. Sakakibara, S. Suzuki, F. Sakai, T. Umezawa, M. Shimada: Lignan production in Daphne odora cell cultures, Journal of Wood Science, 48(3), 237-241(2002)
- 27) N. Shimizu, S. Kays, F. Barton, M. Fujita, N. Ishikawa, S. Oda, T. Kimura, K. Ohtsubo: Determination of the total content of dietary fiber in milled wheat grain by transmission near-infrared spectroscopy. Journal of Japanese Society for Food Science and Technology 49(9), 620-623 (2002)
- 28) K. Ohtsubo, S. Nakamura, T. Imamura: Development of a primer set to discern Koshihikari variety for rice variety-discerning PCR technology. Journal of Japan Society for Bioscience, Biotechnology and Agrochemistry 76(4), 388-397 (2002)
- 29) H. Okadome, H. Toyoshima, N. Shimizu, T. Akinaga, K Ohtsubo: Chemometric formulas based on physical properties of single cooked milled rice grains for determination of amylose and protein contents, Journal of Food Science, 67,702-707(2002)
Patents
- 1) K. Ohtsubo, K. Yoza, G. Fujii, S. Kawasaki: Method to determine the variety of a rice sample. Patent No. 3685478 (June 10, 2005)
- 2) K. Ohtsubo, S. Nakamura, T. Miyamura, S. Kumo, I. Kato: Method to determine whether or not different varieties are blended in a cereal grain and what are the blended varieties. American Patent No. 7041452, application on August 23, 2002
- 3) K. Ohtsubo, S. Nakamura, H. Okadome: DNA technology to assess eating quality of rice. European Patent (Italy) 02019424.7, application on August 30, 2002
- 4) K. Ohtsubo, S. Nakamura: Primer for DNA identification of a rice plant variety resistant to rice blast, and a set made of two or more primers, 2005-252949, application on September 1, 2005
- 5) K. Ohtsubo, S. Nakamura, K. Suzuki, H. Hasegawa, H. Sekiguchi: Functional rice cakes. 2005-058614, application on March 3, 2005
- 6) K. Ohtsubo, H. Yoza, S. Nakamura, K. Suzuki: Processed rice products, and manufacturing method. 2005-031555, application on February 8, 2005
- 7) K. Ohtsubo, S. Nakamura, H. Okadome: DNA technology to predict eating quality of rice. 2004-223822, application on July 30, 2004
- 8) K. Ohtsubo, K. Sakai, Y. Masuda, M. Kuno, M. Hasegawa: Hypoglycemic rice variety, and food products made of this variety. 2004-150804, application on May 28, 2004
- 9) K. Ohtsubo, S. Nakamura: Method to discern rice varieties. 2004-057537, application on March 2, 2004
- 10) K. Ohtsubo, H. Okadome, S. Inoue: Apparatus to determine gelatinization characteristics of cereal grains, as a food property indicator. 2004-028497, application on February 4, 2004
- 11) K. Yoza, K. Ohtsubo, S. Nakamura, T. Imamura, S. Kawasaki, F. Takaiwa: Artificially synthesized gene encoding avidin. 2003-159214, application on June 4, 2003
- 12) K. Ohtsubo, S. Nakamura, T. Hoshi, K. Ishizaki, T. Matsui: Technology to identify the DNA line of isogenic strain of rice, and technique to determine the producing region of rice using this identification technology. 2002-310616, application on October 25, 2002
- 13) K. Ohtsubo, H. Okadome, S. Nakamura, K. Haraguchi, K. Yoza, T. Okunishi: DNA technology to assess eating quality of rice, and method to select unhulled rice/half-grain rice that will make good eating-quality rice. American Patent No. 10/237016, application on September 9, 2002