Speciallization

• Postharvest and food engineering
• Impacts of environmental factors and manufacturing practices on end-use quality and digestibility of foods
• Effect of process unit operation on tea quality
• In vitro digestive recovery of bioactive compounds as affected by food processing
• Medicinal foods and alternative food sources

Awards/Publications

Donlao, N. and Ogawa, Y. 2019. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions. LWT – Food Science and Technology 116-108567.

Ogawa, Y., Donlao, N., Thuengtung, S., Tian, J., Cai, Y., Reginio Jr, F. C., Ketnawa, S., Yamamoto, N. and Tamura, M. 2018. Impact of food structure and cell matrix on digestibility of plant-based food. Current Opinion in Food Science 19: 36-41.

Donlao, N. and Ogawa, Y. 2018. Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion. LWT – Food Science and Technology 89: 648-656.

Donlao, N., Matsushita, Y. and Ogawa, Y. 2018. Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (Oryza sativa L.). Drying Technology 36(8): 952-964.

Donlao, N. and Ogawa, Y. 2017. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long grain rice (Oryza sativa L.). Journal of the Science of Food and Agriculture 97(3): 896-901.

Ogawa,Y. and Donlao, N. 2018. Effect of Postharvest Drying Condition on Starch Digestibility of Cooked Rice. 한국농업기계학회 학술발표논문집 23(1): 84-85.
 

Book chapter:

Kaur, L. and Donlao, N. “Tea Antioxidants As Affected by Environmental Factors”. 2018. A chapter in Stress Physiology of Tea in the Face of Climate Change. Edited by Wen-Yan Han et al. Springer Nature [DOI: 0.1007/978-981-13-2140-5_14]."