1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007
2. A comparison between MALDI-TOF mass spectrometry and HPAEC-PAD analysis of debranched starch;Broberg;Carbohydrate Polymers,2000
3. Molecular mechanism in α-glucosidase and glucoamylase;Chiba;Bioscience, Biotechnology, and Biochemistry,1997
4. Chiba, S., Kimura, A., Mori, H., Okuyama, M., Son, M., & Nakai, H. (2003). Structure and function of α-glucosidase in grains. Recent advances in enzymes in grain processing. In Proceedings of the European symposium on enzymes in grain processing (pp. 153–157). Belgium, September 25–27, 2002.
5. A simple and rapid method for the permethylation of carbohydrates;Ciucanu;Carbohydrate Research,1984