@ARTICLE{
author={Morina Filis,Hirota Sachiko,Takahama Umeo},
year={2020},
title={Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
volume={71},
number={6},
pages={715-725},
document_type={Article},
} 

@ARTICLE{
author={Takahama Umeo,Hirota Sachiko,Morina Filis},
year={2020},
title={Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
volume={71},
number={1},
pages={63-73},
document_type={Article},
} 

@ARTICLE{
author={Morina Filis,Takahama Umeo,Yamauchi Ryo,Hirota Sachiko,Veljovic-Jovanovic Sonja D},
year={2015},
title={Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions},
journal={FOOD & FUNCTION},
volume={6},
number={1},
pages={219-229},
document_type={Article},
} 

@ARTICLE{
author={Veljovic-Jovanovic Sonja D,Morina Filis,Yamauchi Ryo,Hirota Sachiko,Takahama Umeo},
year={2014},
title={Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach},
journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
volume={62},
number={21},
pages={4951-4959},
document_type={Article},
}