Matoba Teruyoshi | Research Institute For Food Science Kyoto University
スポンサーリンク
概要
関連著者
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Matoba Teruyoshi
Research Institute For Food Science Kyoto University
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YONEZAWA Daizo
Research Institute for Food Science, Kyoto University
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KAWAMURA Yukio
Research Institute for Food Science, Kyoto University
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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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Ohtsuru Chizuko
Research Institute for Food Science, Kyoto University
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Matsumura Yasuki
Research Institute For Food Science Kyoto University
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Ohtsuru Chizuko
Research Institute For Food Science Kyoto University
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YONEZAWA Daizo
Faculty of Domestic Science, Mukogawa Womens University
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NISHIMURA Kimio
Research Institute for Food Science, Kyoto University
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KAWAMURA Yukio
Research Institute for FoodScience, Kyoto University
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YOSHIDA Hozumi
Food Technical High School of Osaka Prefecture
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KURITA Osamu
Research Institute for Food Science, Kyoto University
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NISHIMURA Kimio
Research Institute for FoodScience, Kyoto University
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NAIR Baboo
Department of Nutrition, University of Lund
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NAIR Baboo
Food Chemistry, Chemical Centre, University of Lund
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BJÖRCK Inger
Food Chemistry, Chemical Centre, University of Lund
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ÖSTE Richard
Department of Nutrition, University of Lund
著作論文
- Separation of Subunit Polypeptides of Glutenin by SDS-PAGE and Determination of Their Cysteine Contents
- 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
- Liberation of Subunit Polypeptides of Glutenin by Partial Reduction at pH 6.0
- Changes in Casein and Egg Albumin due to Reactions with Oxidizing Methyl Linoleate in Dehydrated Systems
- Deterioration of Antarctic Krill Muscle during Freeze Storage
- Effects of Protease Inhibitors on the Autolysis and Protease Activities of Antartic Krill
- In Vitro Enzymatic Determination of the Protein Nutritional Value and the Amount of Available Lysine in Extruded Cereal-based Products
- An Approach to Assessing the Gastro-intestinal Digestion of Rice and Wheat Proteins: Use of a Model System with Pepsin, Pancreatin and Intracellular Peptidases
- Changes in Molecular Size and Chemical Properties of Gelatin Caused by the Reaction with Oxidizing Methyl Linoleate