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1

Effect of a Wheat Protein on pH-Dependent Water-Binding Capacity and Viscosity of Wheat Tailings Fractions

Seguchi, Masaharu, Hayashi, Machiko, Matsumoto, Hiroshi

Journal:

Cereal Chemistry

Year:

1997

Language:

english

File:

PDF, 214 KB

english, 1997

2

Tracking Generated Bread Flavor in Bread-making Process by Using an Odor Intensity Indicator (OII) and Fixation of Bread Flavor in Oil

Yoshino, Yomiko, Ootsuka, K., Hayashi, M., Seguchi, Masaharu

Journal:

International Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 515 KB

english, 2007

3

Centrifuged Liquid and Breadmaking Properties of Frozen-and-Thawed Bread Dough

Seguchi, Masaharu, Nikaidoo, Seiko, Morimoto, Naomi

Journal:

Cereal Chemistry

Year:

2003

Language:

english

File:

PDF, 195 KB

english, 2003

4

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

Morimoto, Naomi, Tabara, Aya, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Year:

2015

Language:

english

File:

PDF, 852 KB

english, 2015

5

Effect of Gaseous Acetic Acid on Dough Rheological and Breadmaking Properties

Seguchi, Masaharu, Hayashi, Machiko, Matsumoto, Hiroshi

Journal:

Cereal Chemistry

Year:

1997

Language:

english

File:

PDF, 436 KB

english, 1997

6

Development of the Waxy Wheat Starch Granule in the Endosperm, and Difference of Internal Structure between Wheat Waxy Starch and Other Waxy Cereal Starches

Masaharu Seguchi, Kazuko Hosomi, Hiroaki Yamauchi, Takeshi Yasui, Tooru Imai

Journal:

Starch - Stärke

Year:

2001

Language:

english

File:

PDF, 534 KB

english, 2001

7

Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking

Masaharu Seguchi

Journal:

Starch - Stärke

Year:

2001

Language:

english

File:

PDF, 126 KB

english, 2001

8

Starch Properties of a Waxy Mutant Line of Hull-less Barley (Hordeum vulgare L.)

Takeshi Yasui, Masaharu Seguchi, Naoyuki Ishikawa, Masaya Fujita

Journal:

Starch - Stärke

Year:

2002

Language:

english

File:

PDF, 114 KB

english, 2002

9

Complement-modulating water-soluble polysaccharide fractions in two global staple cereals: rice and wheat

Tatsunori Yamagishi, Akitsugu Yamaguchi, Takayuki Saito, Masaharu Seguchi

Journal:

Journal of the Science of Food and Agriculture

Year:

2008

Language:

english

File:

PDF, 150 KB

english, 2008

10

Supermolecular structure of cellulose/amylose blends prepared from aqueous NaOH solutions and effects of amylose on structural formation of cellulose from its solution

Hitomi Miyamoto, Mariko Ago, Chihiro Yamane, Masaharu Seguchi, Kazuyoshi Ueda, Kunihiko Okajima

Journal:

Carbohydrate Research

Year:

2011

Language:

english

File:

PDF, 710 KB

english, 2011

11

Role of Amylose in the Maintenance of the Configuration of Rice Starch Granules

Masaharu Seguchi, Miho Hayashi, Yasuhiro Suzuki, Yoshio Sano, Hiro-Yuki Hirano

Journal:

Starch - Stärke

Year:

2003

Language:

english

File:

PDF, 228 KB

english, 2003

12

Ghosts of B-type Wheat Starch Granules in Concentrated KI/I2 Solution

Miho Hayashi, Chihako Kiribuchi-Otobe, Masaharu Seguchi

Journal:

Starch - Stärke

Year:

2005

Language:

english

File:

PDF, 255 KB

english, 2005

13

Investigation of Dry-Heated Hard and Soft Wheat Flour

Miki Ozawa, Yukie Kato, Masaharu Seguchi

Journal:

Starch - Stärke

Year:

2009

Language:

english

File:

PDF, 576 KB

english, 2009

14

Adsorption of xanthene food additive dyes to cellulose granules

Aya Tabara, Chihiro Yamane, Makoto Abe, Masaharu Seguchi

Journal:

Year:

2011

Language:

english

File:

PDF, 1.29 MB

english, 2011

15

Effect of Heat-Treatment of Wheat Flour on Pancake Springiness

MASAHARU SEGUCHI

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 338 KB

english, 1990

16

Incorporation of methionine by a soluble enzyme system from Escherichia coli

Hiroo Horinishi, Shuichi Hashizume, Masaharu Seguchi, Kazuko Takahashi

Journal:

Biochemical and Biophysical Research Communications

Year:

1975

Language:

english

File:

PDF, 508 KB

english, 1975

17

Occurrence of arginyl-tRNA:Protein arginyl transferase in baker's yeast

Hiroo Horinishi, Shuichi Hashizume, Masaharu Seguchi

Journal:

Biochemical and Biophysical Research Communications

Year:

1975

Language:

english

File:

PDF, 343 KB

english, 1975

18

Microdetermination of Surface Proteins of Wheat Starch Granules by Dye Binding

Seguchi, Masaharu, Yoshino, Yomiko

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

19

Adsorption Mechanism for Xanthene Dyes to Cellulose Granules

TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2012

Language:

english

File:

PDF, 172 KB

english, 2012

20

Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)

Tabara, Aya, Oneda, Hiroshi, Murayama, Ryuji, Matsui, Yuko, Hirano, Akira, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2014

Language:

english

File:

PDF, 496 KB

english, 2014

21

Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2012

Language:

english

File:

PDF, 287 KB

english, 2012

22

Proteases of Maitake ( Grifola frondosa ) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins

ABE, Makoto, SEGUCHI, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2003

Language:

english

File:

PDF, 1.10 MB

english, 2003

23

Presence and Amounts of Starch Granule Surface Proteins in Various Starches

Yoshino, Yomiko, Hayashi, Miho, Seguchi, Masaharu

Journal:

Cereal Chemistry

Year:

2005

Language:

english

File:

PDF, 894 KB

english, 2005

24

Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour

Seguchi, Masaharu, Hayashi, Machiko, Kanenaga, Kazuko, Ishihara, Chiho, Noguchi, Satoko

Journal:

Cereal Chemistry

Year:

1998

Language:

english

File:

PDF, 456 KB

english, 1998

25

Effects of heat treatment on oil-binding ability of rice flour

Tabara, Aya, Nakagawa, Mariko, Ushijima, Yuki, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2015

Language:

english

File:

PDF, 647 KB

english, 2015

26

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Nakagawa, Mariko, Tabara, Aya, Ushijima, Yuki, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2016

Language:

english

File:

PDF, 825 KB

english, 2016

27

Study of Internal Structure of Waxy Wheat Starch Granules by KI/I 2 Solution

Seguchi, Masaharu, Yasui, Takeshi, Hosomi, Kazuko, Imai, Tooru

Journal:

Cereal Chemistry

Year:

2000

Language:

english

File:

PDF, 855 KB

english, 2000

28

Iron-Enriched Bread with Karkade ( Hibiscus sabdariffa ) and Wheat Flour

Hayashi, Machiko, Seguchi, Masaharu

Journal:

Cereal Chemistry

Year:

1998

Language:

english

File:

PDF, 502 KB

english, 1998

29

Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating

OZAWA, Miki, SEGUCHI, Masaharu

Journal:

Food Science and Technology Research

Year:

2006

Language:

english

File:

PDF, 767 KB

english, 2006

30

Development of Gluten-Free Bread baked with Yam Flour

SEGUCHI, Masaharu, OZAWA, Miki, NAKAMURA, Chieko, TABARA, Aya

Journal:

Food Science and Technology Research

Year:

2012

Language:

english

File:

PDF, 2.79 MB

english, 2012

31

Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment.

HAYASHI, Machiko, SEGUCHI, Masaharu

Journal:

Food Science and Technology Research

Year:

2001

Language:

english

File:

PDF, 175 KB

english, 2001

32

Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials

MIYAMOTO, Hitomi, YAMANE, Chihiro, SEGUCHI, Masaharu, OKAJIMA, Kunihiko

Journal:

Food Science and Technology Research

Year:

2010

Language:

english

File:

PDF, 1.71 MB

english, 2010

33

Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour

NAKAMURA, Chieko, KOSHIKAWA, Yoshiki, SEGUCHI, Masaharu

Journal:

Food Science and Technology Research

Year:

2008

Language:

english

File:

PDF, 1.51 MB

english, 2008

34

Effect of Flour Changes Due to Storage on Kasutera Cake Volume

NAKAMURA, Chieko, KOSHIKAWA, Yoshiki, SEGUCHI, Masaharu

Journal:

Food Science and Technology Research

Year:

2007

Language:

english

File:

PDF, 863 KB

english, 2007

35

Improving Effects of Stored Wheat Flour on Pancake Texture

NAKAMURA, Chieko, SEGUCHI, Masaharu

Journal:

Food Science and Technology Research

Year:

2007

Language:

english

File:

PDF, 1.21 MB

english, 2007

36

Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties

SEGUCHI, Masaharu, ABE, Makoto

Journal:

Food Science and Technology Research

Year:

2004

Language:

english

File:

PDF, 15.86 MB

english, 2004

37

Development of Gluten-Free Bread Baked with Banana (Musa spp.) Flour

Seguchi, Masaharu, Tabara, Aya, Iseki, Kyoko, Takeuchi, Miki, Nakamura, Chieko

Journal:

Food Science and Technology Research

Year:

2014

Language:

english

File:

PDF, 3.55 MB

english, 2014

38

Study of Three-Dimensional Structure of Wheat Starch Granules Stained with Remazolbrilliant Blue Dye and Extracted with Aqueous Sodium Dodecyl Sulfate and Mercaptoethanol Solution

Seguchi, Masaharu, Kanenaga, Kazuko

Journal:

Cereal Chemistry

Year:

1997

Language:

english

File:

PDF, 802 KB

english, 1997

39

Effect of Number of Carbons in Added Disulfide on Breadmaking Quality

Seguchi, Masaharu, Abe, Makoto

Journal:

Cereal Chemistry

Year:

2004

Language:

english

File:

PDF, 276 KB

english, 2004

40

Improvement of Bread Making Properties by the Addition of Alginates

Tabara, Aya, Miyajima, Chihiro, Moki, Natsuki, Kasahara, Fumiyoshi, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Year:

2016

Language:

english

File:

PDF, 1.02 MB

english, 2016

41

Structure of Lysophosphatidylglyceryl-Remazolbrilliant Blue (LPG-RBB) from the Surface of Dyed Wheat Starch Granules

Seguchi, Masaharu, Kanenaga, Kazuko

Journal:

Cereal Chemistry

Year:

1998

Language:

english

File:

PDF, 60 KB

english, 1998

42

Measurement of Water Absorption in Wheat Flour by Mixograph Test

Okuda, Reiko, Tabara, Aya, Okusu, Hideki, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Year:

2016

Language:

english

File:

PDF, 2.33 MB

english, 2016

43

10.1246/nikkashi.1975.1990

MAKUUCHI, Keizo, ASANO, Masaharu, HAYAKAWA, Naohiro, SEGUCHI, Tadao, ARAKI, Kunio

Journal:

NIPPON KAGAKU KAISHI

Year:

1975

File:

PDF, 375 KB

1975

44

Effects of Chlorination and Heat-Treatment of Wheat Flour on Starchy Foods.

SEGUCHI, Masaharu

Journal:

Journal of the Japanese Society of Starch Science

Year:

1991

Language:

english

File:

PDF, 4.68 MB

english, 1991

45

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima, Yuki, Nakagawa, Mariko, Tabara, Aya, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Year:

2017

Language:

english

File:

PDF, 1.04 MB

english, 2017

46

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima, Yuki, Nakagawa, Mariko, Tabara, Aya, Matsunaga, Kotaro, Seguchi, Masaharu

Journal:

Food Science and Technology Research

Year:

2017

File:

PDF, 1.04 MB

2017

47

Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution

MIYAMOTO, Hitomi, YAMANE, Chihiro, SEGUCHI, Masaharu, OKAJIMA, Kunihiko

Journal:

Food Science and Technology Research

Year:

2009

File:

PDF, 2.32 MB

2009