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Publications by Tomomi Kanno
Behavior Elucidation of Starch and Lipid in Starchy Foods by Heat Cooking and Food Processing
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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Changes to the Quantity and Processing of Starchy Foods in a Western Diet Can Increase Polysaccharides Escaping Digestion and Improve in Vitro Fermentation Variables
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Calculation and Application of Rates of Component Change by Cooking Foods Which Is Based the Standard Tables of Food Composition Japan －2010－
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Biofilms Formed by Pathogens in Food and Food Processing Environments
Dental Calculus Reveals Unique Insights Into Food Items, Cooking and Plant Processing in Prehistoric Central Sudan
PLoS ONE
Multidisciplinary
