1. Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour. Issue 3 (3rd July 2019) Authors: Ueno, Shigeaki; Sasao, Shoji; Liu, Hsiuming; Hayashi, Mayumi; Shigematsu, Toru; Kaneko, Yasuko; Araki, Tetsuya Journal: High pressure research Issue: Volume 39:Issue 3(2019) Page Start: 509 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure. Issue 2 (3rd April 2019) Authors: Ueno, Shigeaki; Kawaguchi, Yuki; Oshikiri, Yuka; Liu, Hsiuming; Shimada, Reiko Journal: High pressure research Issue: Volume 39:Issue 2(2019) Page Start: 398 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves. Issue 2 (3rd April 2019) Authors: Liu, Hsiuming; Ueno, Shigeaki; Shimada, Reiko; Araki, Tetsuya Journal: High pressure research Issue: Volume 39:Issue 2(2019) Page Start: 408 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗