Author

Koji Kitsuda

Observed names: 39750, Kitsuda Koji, Kitsuda, Koji, Koji KITSUDA, キツダ, コウジ

Institution: Research Institute of Environment, Agriculture and Fisheries, Osaka Prefecture

Observed institutions: Shimane University, Research Institute of Environment, Agriculture and Fisheries, Osaka Prefecture, Tottori University

ORCID: 0000-0003-3123-4996

Observed ORCID: 0000-0003-3123-4996

OpenAlex ID: A5037350004

Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour

2022 · Kumiko Saito, Maya Okouchi, et al. · Journal of Food Science · 15

Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

2022 · Kumiko Saito, Maya Okouchi, et al. · Journal of Food Science · 9

Estimation of Nasunin Content in the Skin of Eggplant 'Mizunasu' Fruits by Nondestructive and Rapid Method

2003 · Koji Kitsuda, Masakazu Irie, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7

Anti-allergic activity of an ethanol extract of bunching onion (Allium fistulosum), a traditional vegetable from Osaka

2022 · Tomoko Jippo, Yuko Kobayashi, et al. · Functional Foods in Health and Disease · 6

‘水ナス’果実の抗酸化活性並びに外傷によるその活性の増大

2005 · Koji Kitsuda, Takashi Nakamura, et al. · Horticultural Research (Japan) · 5

Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread

2022 · Kumiko Saito, Maya Okouchi, et al. · Journal of Food Processing and Preservation · 4

Antioxidative Activity in Eggplant ‘Mizu-nasu’ Fruit and its Enhancement after Injury

2005 · Koji Kitsuda, Takashi Nakamura, et al. · Horticultural Research (Japan) · 2

Discriminating between Pithy and Non-pithy 'Mizu-nasu' Eggplant Fruit by Visible or Near-infrared Spectroscopy

2017 · Koji KITSUDA, Hideo TANIMOTO, et al. · food preservation science · 1

Characteristics of Quality and Processing of Mizu-nasu (Solanum melongena L.) Eggplant Fruit Based on a Varietal Comparison

2017 · Koji KITSUDA, Sayuri MATSUSHIMA, et al. · food preservation science · 1

Changes in γ-Aminobutyric Acid (GABA) Content and Related Components in Eggplant Fruits by Combination of Short Term Anaerobic and Aerobic Treatments

2022 · Kosuke KITADA, Keiko IZUMI, et al. · food preservation science

Quality and Processing Characteristics of 'Mizu-Nasu' Eggplant Fruit

2019 · Koji KITSUDA · food preservation science

Peel Browning of Mizu-Nasu Eggplant Pickles and Its Prevention Using Improved Technology

2018 · Koji KITSUDA, Kiyotsugu OKADA, et al. · food preservation science

Characteristics of quality and processing in Mizu-nasu eggplant fruit, a local vegetable of Osaka

2017 · 橘田, 浩二, 39750, et al. · Institutional Repositories DataBase (IRDB)

Absorption and Distribution of Calcium Supplied at Different Growth Stages of Tomato Plants

1998 · Hiroyuki Ikeda, Koji Kitsuda, et al. · 園芸学会雑誌. 別冊, 園芸学会大会研究発表

Works count: 17

Citation count: 50

H-index: 5

I10-index: 1