Doi Etsushiro | Research Institute For Food Science Kyoto University
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概要
関連著者
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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土井 悦四郎
Research Institute For Food Science Kyoto University
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土井 悦四郎
京都大学食糧科学研究所
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Murata Michiyo
Kacho Jr. College
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Tani Fumito
Research Institute for Food Science, Kyoto University
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Tani Fumito
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tani Fumito
Research Institute For Food Science Kyoto University
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Tani F
Institute For Fundamental Research Of Organic Chemistry Kyushu University
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Fumito Tani
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tani F
Institute For Materials Chemistry And Engineering Kyushu University
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Tani Fumito
Laboratory Of Food And Environmental Sciences Division Of Food Science And Biotechnology Graduate Sc
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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Matoba Teruyoshi
Research Institute For Food Science Kyoto University
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Tani Fumito
Institute For Materials Chemistry And Engineering Kyushu University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Murata Michiyo
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute for Food Science, Kyoto University
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Higasa Takahiko
Research Institute For Food Science Kyoto University
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Higasa T
Kyoto Univ. Kyoto Jpn
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TRIVEDI Alka
Research Institute for Food Science, Kyoto University
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Ohtsuru Chizuko
Research Institute for Food Science, Kyoto University
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Ohtsuru Chizuko
Research Institute For Food Science Kyoto University
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Trivedi Alka
Research Institute For Food Science Kyoto University
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Watanabe Takahiro
Agricultural Technology and Food Technology Institute of Hokuren
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TAHARA Mineo
Research Institute for Food Science, Kyoto University
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Watanabe T
Department Of Computer Science And Systems Engineering Faculty Of Engineering Yamaguchi University
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Tahara Mineo
Research Institute For Food Science Kyoto University
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YONEZAWA Daizo
Research Institute for Food Science, Kyoto University
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YAMAMOTO Kenji
Department of Medical Ecology and Informatics, Research Institute, International Medical Center of J
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KOHYAMA Kaoru
National Food Research Institute
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Sano Yoh
National Food Research Institute, Tsukuba
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Goto Machio
Hitachi Instrument Engineering Co., Ltd.
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Goto Machio
Hitachi Instrument Engineering Co. Ltd.
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Tsuji Keisuke
National Institute Of Health And Nutrition
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Nakamura Y
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Nakagawa Y
Graduate School Of Agriculture Kyoto University
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Nakagawa Yu
Graduate School Of Agriculture Kyoto University
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Koseki Masamichi
Yamawakigakuen Junior College
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KOSEKI Masamichi
Tokyo Metropolitan Research Laboratory of Public Health
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NAKAGAWA Yasue
National Institute of Nutrition
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KAWAMURA Masako
National Institute of Nutrition
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ICHIKAWA Tomio
National Institute of Nutrition
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KAZAMA Masayoshi
Tokyo Metropolitan Research Laboratory of Public Health
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Kawamura Masako
Tokyo Metropolitan Research Laboratory Of Public Health
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Sano Yoh
National Food Research Institute
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Sano Yoh
National Food Research Institute Tsukuba
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Goto M
Mie Univ. Tsu Jpn
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Doi Etsushiro
Research Institute Of Food Science Kyoto University
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Nakagawa Yasue
Department Of Food Faculty Of Home Economics Jissen Women's University
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Ichikawa Tomio
National Institute Of Health And Nutrition
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Ichikawa Tomio
Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo
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Kohyama K
National Food Res. Inst. Ibaraki Jpn
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Kohyama Kaoru
National Agriculture And Food Res. Organization Ibaraki Jpn
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Kato Toshio
Research Institute For Food Science Kyoto University ; (present Office)central Researcu Laboratories
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ISHIDA Atsunori
Research Institute for Food Science, Kyoto University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Trivedi A
Research Institute For Food Science Kyoto University
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Ichikawa Tomio
Division Of Applied Food Research The National Institute Of Health & Nutrition
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TRIVEDE Alka
Research Institute for Food Science, Kyoto University
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Hatta Hajime
Research Institute For Food Science Kyoto University:(present Office)taiyo Kagaku Co. Ltd
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Kawamura M
Tokyo Metropolitan Research Laboratory Of Public Health
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Ishida Atsunori
Research Institute For Food Science Kyoto University
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Trivede Alka
Research Institute For Food Science Kyoto University
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Yamamoto Kenji
Department Of Cardiovascular Surgery Kanagawa Cardiovascular And Respiratory Center
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Yamamoto Kenji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakagawa Yu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KAWAMURA Yukio
Research Institute for Food Science, Kyoto University
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SASAKI Hirotaka
Research Institute for Food Science, Kyoto University
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NISHIMURA Kimio
Research Institute for Food Science, Kyoto University
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IGARASHI Susumu
Research Institute for Food Science, Kyoto University
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NAIR Baboo
Department of Nutrition, University of Lund
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ÖSTE Richard
Department of Nutrition, University of Lund
著作論文
- Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins
- Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
- Heat-induced Transparent Gel Formation of Bovine Serum Albumin
- Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats(Food & Nutrition)
- Deglycosylation of Hen Ovalbumin in Native Form by Endo-β-N-Acetylglucosaminidase(Food & Nutrition)
- Toxicity of Dimethyl Sulfoxide as a Solvent in Bioassay System with HeLa Cells Evaluated Colorimetrically with 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium Bromide(Biological Chemistry)
- Lysosomal nature of plant vacuoles II. Acid hydrolases in the central vacuole of internodal cells of Charophyta
- Lysosomal nature of plant vacuoles I. Apparent absence of lysosomal particles in tomato fruit and leaf homogenates
- Detoxification of Ochratoxin A on Heating under Acidic and Alkaline Conditions
- Cytotoxicity of Citrinin Heated at Temperatures above 100℃
- Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
- Thermal Denaturation of Soybean Protein at Low Water Contents(Food & Nutrition)
- Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
- Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)
- Effects of Saliva on the Viscosity of Gum Solutions
- Turbidity and Hardness of a Heat-induced Gel of Hen Egg Ovalbumin(Food & Nutrition)
- Measurement of Temperature of Food Materials during Extrusion Cooking
- Scanning Electron Microscopy of Freeze-dried Protein Foams
- Characteristics of Autolysis of Antarctic Krill
- An Approach to Assessing the Gastro-intestinal Digestion of Rice and Wheat Proteins: Use of a Model System with Pepsin, Pancreatin and Intracellular Peptidases