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Chitisankul, W. T., Shimada, K., Omizu, Y., Uemoto, Y., Varanyanond, W., & Tsukamoto, C.\nMechanism of DDMP-saponin degradation and maltol production in soymilk preparation\nLWT - Food Science and Technology 64(1), 197-204, 2015\n\n2. Chitisankul, W. T., Takada, Y., Takahashi, Y., Ito, A., Itabashi, M., Varanyanond, W., Kikuchi, A., Ishimoto, M., Tsukamoto, C\nSaponin composition complexities in hypocotyls and cotyledons of nine soybean varieties\nLWT - Food Science and Technology 89, 93-103, 2018\n\n3. Chitisankul, W. T., Murakami, M., Tsukamoto, C., & Shimada, K.\nEffects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans\nLWT - Food Science and Technology 115, 108432, 2019\n\n4. Chitisankul, W. T., Itabashi, M., Son, H., Takahashi, Y., Ito, A., Varanyanond, W., & Tsukamoto, C.\nSoyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics\nLWT - Food Science and Technology 146, 111337, 2021\n\n5. Chitisankul, W. T., Shimada, K., Tsukamoto, C.\nAntioxidative capacity of soyfoods and soy active compounds\nPolish Journal of Food and Nutrition Sciences 72(1), 101-108, 2022","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_26_dissertation_number_33":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"乙第190号"}]},"item_26_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15113/0002000174","subitem_identifier_reg_type":"JaLC"}]},"item_26_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岩手大学","subitem_publisher_language":"ja"}]},"item_26_relation_26":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"en","subitem_relation_name_text":"Mechanism of DDMP-saponin degradation and maltol production in soymilk 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