Assoc. Prof. Dr. Sumiko Nakamura | Cereal Science | Women Researcher Award
Niigata University of Pharmacy and Medical and Life Sciences | Japan
Assoc. Prof. Dr. Sumiko Nakamura is a distinguished figure in food science, widely recognized for her impactful contributions to cereal chemistry, starch functionality, and molecular analysis of grain quality. Her research provides critical insights into how environmental stress, processing techniques, and water composition shape the physicochemical properties, palatability, nutritional value, and functional qualities of rice and wheat products. She has produced innovative work on amylose and amylopectin characterization, resistant starch evaluation, and the bio-functional behavior of chalky and heat-damaged grains, alongside pioneering PCR-based methods for reliable cultivar authentication in food and fermented materials. With an impressive research record of 62 scientific publications, over 746 citations from 535 documents, and an h-index of 16, her work reflects a strong integration of molecular biology, food chemistry, and nutritional science. Multiple prestigious technology and excellence awards further highlight her leadership in advancing cereal quality improvement and functional food research.
Profile: Scopus
Featured Publications
Nakamura, S. (2025). Change in fatty acid composition in high-temperature-damaged rice grains and its effects on the appearance and physical qualities of the cooked rice. Foods.
Nakamura, S. (2025). Characteristics of wheat noodle “Kitanokaori” using weakly acidic hard water in terms of functional qualities, such as inhibiting postprandial abrupt increase in blood glucose. Foods.
Nakamura, S., & co-authors. (2024). Effects of binding between Ca in hard water and phosphorus in amylopectin on the qualities of boiled rice and rice noodle prepared by soaking and boiling in hard water. Foods.
Nakamura, S. (2023). Effects of hard water boiling on chalky rice in terms of texture improvement and Ca fortification. Foods.
Nakamura, S. (Year unknown). Rice, the symbolic food of Japan. In Book chapter.
Nakamura, S., & co-authors. (2022). Palatability and bio-functionality of chalky grains generated by high-temperature ripening and development of formulae for estimating the degree of damage using a rapid Visco Analyzer of Japonica unpolished rice. Foods.