ADACHI Shuji | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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概要
- ADACHI Shujiの詳細を見る
- 同名の論文著者
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityの論文著者
関連著者
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
School Of Food And Nutritional Sciences University Of Shizuoka
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Adachi S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Matsuno R
Kyoto Univ. Kyoto Jpn
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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Adachi Shuji
Department Of Food Sciencc And Tethnology Faculty Of Agriculture Kyoto University
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KIMURA Yukitaka
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Kimura Yukitaka
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kimura Yoshinobu
The International Center For Biotechnology Osaka University
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Kimura Y
Department Of Biological And Environmental Chemistry Faculty Of Agriculture Tottori University
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MINEMOTO Yasumasa
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Shima Motohiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Minemoto Y
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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SHIMA Motohiro
Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University
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ADACHI Shuji
Department of Radiology, Hyogo Cancer Center
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Fang Xu
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Adachi Susumu
Laboratory Of Animal Products Technology Faculty Of Agriculture Tohoku University
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Adachi Susumu
Laboratory Of Animal Products Technology College Of Agriculture Tohoku University
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Fang Xu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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HASEGAWA Yuri
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Watanabe Y
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Hasegawa Yuri
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kimura Y
Department Of Bioresource Science Faculty Of Agriculture Tottori University
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Watanabe Yoshiyuki
Division of Cardiology, Department of Internal Medicine, St. Marianna University School of Medicine
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KIKUCHI Sho
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Neoh Tze
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Kyoto Univ. Kyoto Jpn
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Kimura Yukitaka
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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ISHIDO Eiichiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MINEMOTO Yasumasa
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Neoh Tze
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Minemoto Yasumasa
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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HASHIMOTO Kenji
Department of Oral and Maxillofacial Surgery, Hamamatsu University School of Medicine
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WATANABE Tatsuo
School of Food and Nutritional Sciences, University of Shizuoka
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Fang Xu
Kyoto Univ. Kyoto Jpn
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Shirai Yoshihito
Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology
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Kimura Y
Department Of Agricultural Science Faculty Of Agriculture Okayama University
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SHIRAI YOSHIHITO
Department of Biochemical Engineering, Graduate School of Life Science and Systems Engineering, Kyus
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Watanabe Tatsuo
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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Adachi Shuji
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Shima Motohiro
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Hashimoto K
Department Of Chemical Engineering Faculty Of Engineering Kyoto University
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Kikuchi Sho
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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KOHASHI Masahiro
School of Food and Nutritional Sciences, University of Shizuoka
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Shirai Y
Graduate School Of Life Science And Systems Engineering Kyushu Institute Of Technology
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Shirai Yoshihito
Department Of Biochemical Engineering And Science Faculty Of Computer Science And Systems Engineerin
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IMAOKA Hanaho
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Watanabe T
Kyushu Univ. Jpn
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Kimura Y
Mukogawa Women's Univ. Nishinomiya Jpn
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Imaoka Hanaho
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kimura Yukitaka
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Kohashi M
Univ. Shizuoka Shizuoka Jpn
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Kohashi Masahiro
School Of Food And Nutritional Sciences University Of Shizuoka
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Kimura Y
Department Of Biological And Environmental Chemistry Tottori University
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Shirai Yoshihito
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakanishi Kazuhiro
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Nakanishi K
Tokyo Univ. Agriculture Tokyo Jpn
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Yamada Makiko
San-ei Gen F.f.i. Inc.
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Chen Jie
Division Of Anatomy And Embryology Department Of Integrated Basic Medical Science Ehime University S
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Hosoda Yasuo
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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HAKAMATA Koichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Yamaguchi Masayo
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Yokogoshi Hidehiko
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences Coe Program In The 21
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Yokogoshi Hidehiko
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences University Of Shizuok
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Yokogoshi Hidehiko
School Of Food And Nutritional Sciences And Coe Program In The 21st Century The University Of Shizuo
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KHUWIJITJARU Pramote
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Yamaguchi M
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Hosoda Yoshisuke
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Kometani Tadashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Chen Jie
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Panintrarux Chaiya
Department of Food Science Technology, Faculty of Agriculture, Kyoto University
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Yamaguchi M
Murata Manufacturing Co. Ltd.
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Kikuchi Sho
Kyoto Univ. Kyoto Jpn
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CHIOU Tai
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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WANG Rongchun
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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HOSODA Asao
Industrial Technology Center of Wakayama Prefecture
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IMAGI Jun
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Imagi J
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Wiboonsirikul Jintana
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Wang Rongchun
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Yamaguchi Magoichi
Research Institute Nihon Shokuhin Kako Co. Ltd.
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Hakamata Koichi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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WATANABE Yoshiyuki
Department of Epidemiology for Community Health and Medicine, Kyoto Prefectural University of Medici
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Tominaga Y
Dep. Of Applied Biochemistry And Food Sci. Saga Univ.
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Yanagita Teruyoshi
Lab. Of Nutrition Biochemistry Dep. Of Applied Biochemistry And Food Sci. Saga Univ.
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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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KADOTA Megumi
Tsuno Food Industrial Co., Ltd.
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TSUNO Takuo
Tsuno Food Industrial Co., Ltd.
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Nagao K
School Of Medicine And Center For Aids Research Kumamoto University
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岩田 敏夫
リノール油脂
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YANAGITA Teruyoshi
Department of Applied Biological Sciences, Saga University
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OCHI Shintaro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Nagao Koji
Department of Applied Biochemistry and Food Science, Saga University
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深見 治一
Institute For Biomedical Research Research Center Suntory Ltd.
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深見 治一
サントリー(株)基礎研
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YAMASHITA Daisuke
Department of Materials Science and Engineering, Graduate School of Engineering, Nagoya University
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Shimada Y
Department Of Biochemistry Osaka Municipal Technical Research Institute
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Shimada Y
Department Of Physics Chuo University:tecmo
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Shimada Yuji
Osaka Municipal Technical Research Institute
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Kataoka Masaaki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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FUJII TAKAO
Division of Rheumatology, Department of Internal Medicine, Keio University School of Medicine
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Maeda H
Tsukuba R&d Center Fuji Oil Co Ltd.
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Maeda H
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maeda Hirokazu
Protein Development Dept. Ii Hannan R&d Center Fuji Oil Co.ltd.
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Nagao Koji
Laboratory Of Nutrition Biochemistry Faculty Of Agriculture Saga University
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Nagao Koji
Department Of Applied Biochemistry And Food Science Saga University
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Nagao Koji
Department Of Applied Biological Sciences Saga University
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Nagao Koji
Laboratory Of Nutrition Biochemistry Department Of Applied Biological Sciences Saga University
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Kataoka H
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Maeda A
Sanyo Electric Co. Ltd. Osaka Jpn
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NAGAO Toshihiro
Osaka Municipal Technical Research Institute
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YAMAUCHI-SATO Yoshie
Rinoru Oil Mills Co., Ltd.
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SUGIHARA Akio
Faculty of Engineering, Tokushima Bunri University
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IWATA Toshio
Rinoru Oil Mills Co., Ltd.
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MATSUMURA Yasuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MORI Tomohiko
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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MAEDA Hirokazu
Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
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NAKAMURA Akihiro
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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MATSUNO Ryuichi
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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YOKOGOSHI Hidehiko
School of Food and Nutritional Sciences and COE Program in the 21st Century, University of Shizuoka
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KATANO Kenji
nstitute for Health Care Science, Suntory, Ltd., Technological Development Center, Suntory, Ltd.
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FUKAMI Harukazu
Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyotogakuen Univers
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Fujii Takao
Division Of Cardiology Ikuwakai Memorial Hospital
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Nagao Kazuhiko
Faculty Of Pharmaceutical Sciences Kumamoto University
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Matsumura Yasuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsumura Yasuki
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture
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Yanagita Teruyoshi
Dep. Of Applied Biochemistry And Food Sci. Saga Univ.
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Yanagita Teruyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Saga University
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Fujii T
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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ARAKI Yoichi
Department of Biochemistry,The University of Texas Health Center
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Kataoka Hisashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tominaga Yoshio
The Organ Transplant Center Nagoya Second Red Cross Hospital
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HAGHIGHAT KHAJAVI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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OOMORI Toshinobu
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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NAGANO Hiroshi
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Kikuchi Sho
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Tsuno Takuo
Tsuno Food Industrial Co. Ltd.
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Araki Y
Division Of Gastroenterology Shiga University Of Medical Science
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Araki Yoichi
Department Of Metallugy Faculty Of Engineering Iwate University
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Iwata Toshio
Research Laboratory The Nisshin Oillio Group Ltd.
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Iwata Toshio
Division Of Research And Development Rinoru Oil Mills Co. Ltd.
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Iwata Toshio
Rinoru Oil Mills
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Yamauchi-sato Yoshie
Res. Lab. The Nisshin Oillio Group Ltd.
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Maeda Atsushi
Institute Of Geriatrics Tokyo Women's Medical University
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Sugihara A
Faculty Of Engineering Tokushima Bunri University
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Sugihara Akio
Faculty Of Engineering Tokushima Bunri University
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Mori Toshio
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Kadota Megumi
Tsuno Food Industrial Co. Ltd.
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Zhang Xiaoming
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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MORISHITA Mitsugu
Department of Chemical Engineering, Faculty of Engineering, Kyoto University
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Fukami Harukazu
Department Of Bioscience And Biotechnology Faculty Of Bioenvironmental Science Kyotogakuen Universit
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Fukami Harukazu
Dep. Of Bioscience And Biotechnology Fac. Of Bioenvironmental Sci. Kyotogakuen Univ.
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Fukami Harukazu
Institute For Health Care Science Technological Development Center Suntory Ltd.
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Yokogoshi H
Laboratory Of Nutritional Biochemistry School Of Food And Nutritional Sciences Coe Program In The 21
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Odagima H.
School of Food and Nutritional Sciences, The University of Shizuoka
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SHIMA Motohiro
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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YOHDOH Kaori
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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YAMAGUCHI Masayo
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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MATUNO Ryuichi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Araki Yoichi
Department Of Biochemistry The University Of Texas Health Center
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Yohdoh Kaori
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University:(present Address)j
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Nagao Toshihiro
Biomaterials And Commodity Chemicals Res. Div. Osaka Municipal Technical Res. Inst.
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Nagao Toshihiro
Department Of Biochemistry Osaka Municipal Technical Research Institute
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Murakami Koji
Department Of General Medicine Omiya Medical Center Jichi Medical School
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MUSASHINO Kaoru
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Kometani Tadashi
Department Of Biochemical Engineering Toyama National College Of Technology
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Maeda A
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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Katano Kenji
Nstitute For Health Care Science Suntory Ltd. Technological Development Center Suntory Ltd.
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TAKASE Koji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Neoh Tze
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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WIBOONSIRIKUL Jintana
Faculty of Agricultural Technology, Petchaburi Rajabhat University
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USUKI Chisako
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MAEDA ATSUSHI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MURAYA Koji
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Matsumura Y
Graduate School Of Agriculture Kyoto University
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Usuki Chisako
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Muraya Koji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Musashino Kaoru
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Watanabe Yoshiyuki
Department Of Biotechnology And Chemistry School Of Engineering Kinki University
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Yamashita Daisuke
Faculty Of Integrated Arts And Sciences University Of Tokushima
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JEYASHOKE Narumon
Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of
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MURAYAMA Yusuke
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MIYAKE Yasuhito
Industrial Technology Center of Wakayama Prefecture
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TANIGUCHI Hisaji
Wakayama Industry Promotion Foundation
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Murayama Yusuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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HASEGAWA YURI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto Univerisity
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Chiou Tai
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Odagima H.
School Of Food And Nutritional Sciences The University Of Shizuoka
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Fukami Harukazu
Department Of Bioscience And Biotechnology Faculty Of Bioenvironmental Science Kyotogakuen Universit
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Jeyashoke Narumon
Biochemical Technology Division School Of Bioresources And Technology King Mongkut's University
著作論文
- Simultaneous Estimation of the Binding Constant of Saccharide to Sodium Ion and the Swelling Pressure of Cation-exchange Resin
- Suppressive Effect of Decanoyl Ascorbate on the Oxidation of Fish Oil Encapsulated with a Polysaccharide
- Temperature Dependences of the Distribution Coefficients of Hydrophobic Solutes onto Porous Styrene Divinylbenzene Resin for the Eluent with a Low Methanol Content(BIOCHEMICAL ENGINEERING)
- Purification of Conjugated Linoleic Acid Isomers through a Process Including Lipase-catalyzed Selective Esterification(Biochemistry & Molecular Biology)
- Microencapsulation of Linoleic Acid with Low- and High-molecular-weight Components of Soluble Soybean Polysaccharide and Its Oxidation Process(Food & Nutrition Science)
- Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying(Food & Nutrition Science)
- Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides
- Suppressive Effect of Alkyl Ferulate on the Oxidation of Linoleic Acid
- Effects of Drying Conditions on the Oxidation of Linoleic Acid Encapsulated with Gum Arabic by Spray-drying
- Solubility of Oleic and Linoleic Acids in Subcritical Water
- Decomposition Kinetics of Maltose in Subcritical Water
- Effects of Medium-Chain Fatty Acids on Intracellular Calcium Levels and the Cytoskeleton in Human Intestinal (Caco-2) Cell Monolayers
- Lipase-Catalyzed Synthesis of Monolauroyl Maltose through Condensation of Maltose and Lauric Acid
- Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
- Role of Swelling Pressure on the Distribution Coefficient of Maltooligosaccharide in a Cation-exchange Resin(Food & Nutrition)
- Effects of the Divinylbenzene Content and Ionic Form of Cation-exchange Resin on the Chromatographic Separation of Maltooligosaccharides(Food & Nutrition)
- An Enzyme Reactor Based on the Difference in Migration Rate in Gel Chromatographic Columns between Enzyme and Substrate(Biological Chemistry)
- A SIMULATED MOVING-BED ADSORBER FOR THE SEPARATION OF TRICOMPONENTS
- CONTINUOUS SEPARATION OF GLYCEROL AND NaCI WITH LINEAR AND UNFAVORABLE ADSORPTION ISOTHERMS BY USE OF A SIMULATED MOVING-BED ADSORBER
- Continuous Desalting of Proteins with a Simulated Moving-bed Adsorber (Food & Nutrition)
- Effects of a Peptide Mixture with a High Fischer's Ratio on Serum and Cerebral Cortex Amino Acid Levels and on Cerebral Cortex Monoamine Levels, Compared with an Amino Acid Mixture with a High Fischer's Ratio
- Effects of Medium-chain Fatty Acids and Their Acylglycerols on the Transport of Penicillin V across Caco-2 Cell Monolayers
- Recovery of Caco-2 Cell Monolayers to Normal from the Transport-enhanced State Induced by Capric Acid Sodium Salt and its Monoacylglycerol
- Physico-chemical Properties of Fatty Acids for Assessing the Threshold Concentration to Enhance the Absorption of a Hydrophilic Substance
- The Relationship between Transport-enhancement Effects and Cell Viability by Capric Acid Sodium Salt, Monocaprin, and Dicaproin
- Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage(Food & Nutrition Science)
- Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol
- Solubility of Saturated Fatty Acids in Water at Elevated Temperatures(Food & Nutrition Sience)
- Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying
- Kinetic Expression for the Oxidation of Linoleic and Arachidonic Acid Esters in Their Mixed System(Food & Nutrition Science)
- Preparation of W/O/W Emulsions at Low Emulsifier Concentrations
- Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
- Preparation of W/O/W Multiple Emulsions with Polymers in the Outer Aqueous Phase
- Effect of the Molar Ratio of an Energy Source to the Substrate on Yeast-Mediated Production of 2-Chloro-α-Methylbenzyl Alcohol
- Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios
- Autoxidation of Linoleic Acid Encapsulated with Polysaccharides of Differing Weight Ratio
- Autoxidation Kinetics for Polyunsaturated Acylglycerols
- Degradation Kinetics of Branched-Chain Amino Acids in Subcritical Water
- FE-P7 Subcritical water treatment of defatted rice bran to produce functional food materials(Section IX Food Engineering)
- Properties of Extracts from Wheat Bran by Subcritical Water Treatment
- Oxidation of Linoleoyl Residue of Its Trehalose Ester in an Aqueous Solution
- Synthesis of Linoleoyl Disaccharides through Lipase-Catalyzed Condensation and Their Surface Activities(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Isomerization of Hexoses in Subcritical Water
- Dependences of the Distribution Coefficients of Hydrophobic Solutes on Porous Methyl Methacrylate Resin on the Temperature and Methanol Content of the Eluent
- Transformation of Cellobiose to 3-Ketocellobiose by the EDTA-Treated Agrobacterium tumefaciens Cells(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Separation of Alkyl β-D-Glucosides and n-Alcohols by Using a Porous Trimethylolpropane Trimethacrylate Homopolymer Gel
- Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment
- Suppressive Effect of Decanoyl Ascorbate on the Oxidation of Fish Oil Encapsulated with a Polysaccharide
- Degradation Kinetics of Glucuronic Acid in Subcritical Water
- Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins
- Asymmetric Reduction of Acetophenone by Immobilized Hansenula capsulata Cells
- Methods for Estimating the Parameters of Nonlinear Adsorption Isotherms of Langmuir and Freundlich Types from a Response Curve of Pulse Input of an Adsorbate
- Production of Homochiral 1-Phenylethanol through Enantioselective Oxidation of Its Racemate with Whole Cells of the Yeast Hansenula capsulata IFO 0974
- Model for Estimation of the Stability of Emulsions in a Cream Layer
- Separation of Peptide Groups with Definite Characteristics from Enzymatic Protein Hydrolysate(Food & Nutrition)
- Degradation of N-Acetyl-D-glucosamine and D-Glucosamine in Subcritical Water and Properties of the Degradation Products
- Kinetic Analysis for the Degradation of Glycyl-L-leucine and L-Leucyl-glycine in Subcritical Water
- Properties of Extract Obtained from Defatted Rice Bran by Extraction with Aqueous Ethanol under Subcritical Conditions
- Effects of Temperature and Flow Rate on Subcritical-water Extraction from Defatted Rice Bran
- Moisture Sorption Isotherm of Durum Wheat Flour
- Properties of Rice Stem Extracts Obtained by Using Subcritical Fluids