LINKO Pekka | Department of Chemical Technology, Helsinki University of Technology
スポンサーリンク
概要
関連著者
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Furuta T
Tottori University
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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Yoshii H
Tottori University
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Linko Yu-yen
Department Of Chemical Technology Helsinki University Of Technology
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SHIGA Hirokazu
Department of Biotechnology, Tottori University
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Siga Hirokazu
Department Of Biotechnology Tottori University
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Shiga Hirokazu
Department Of Applied Bioscience Faculty Of Engineering Kanagawa Institute Of Technology
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Kobayashi H
National Food Research Institute
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Kobayashi H
National Food Res. Inst. Ibaraki Jpn
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Itoh Tomoyuki
Department Of Biological Mechanisms And Functions Graduate School Of Bioagricultural Sciences Nagoya
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Kiuchi Hiroshi
Research Development Section Kibun Food Chemifa Co. Ltd.
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Hayashi K
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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ITO Daisuke
Department of Surgery and Surgical Basic Science, Kyoto University
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MISAWA Yoshihisa
Harima Chemicals Inc.
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HATA Noriaki
Harima Chemicals Inc.
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YONEHARA Takahiro
Department of Biotechnology, Tottori University
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LIU Xiang-Dong
Department of Biotechnology, Tottori University
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ITOH Takatoki
Department of Biotechnology, Tottori University
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Liu Xiangdong
Department Of Biotechnology Tottori University
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Itoh T
Laboratory Of Animal Food Science College Of Bioresource Science Nihon University
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Hata N
Harima Chemicals Inc.
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Itoh T
Faculty Of Agriculture Iwate University
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Itoh T
Hiroshima Univ. Higashi-hiroshima Jpn
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Ito D
Graduate School Of Engineering Osaka Prefecture University Department Of Applied Materials Science
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Yonehara Takehiro
Department Of Biotechnology Tottori University
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Ito Daisuke
Department Of Mechanical Science And Engineering Nagoya University
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Ito Daisuke
Department Of Applied Materials Science. Graduate School Of Eneineerine. Osaka Prefecture University
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Ito Daisuke
Department Of Advanced Bioscience Faculty Of Agriculture Kinki University
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ITO Daisuke
Department of Biotechnology, Tottori University
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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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Kudo Jun
Department of Molecular Biology, Keio University School of Medicine
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Kudo Jun
Central Research Laboratories Sharp Corporation
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Nishimura Hiroshi
Department of Cardiovascular Medicine, Tokyo Graduate School of Medicine
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Kudo J
Semiconductor Technol. Academic Res. Center Yokohama Jpn
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Kudo Jun
Department Of Biotechnology Tottori University
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OHE Hisashi
Department of Biotechnology, Tottori University
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YASUDA Masahumi
Department of Biotechnology, Tottori University
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KUWAHARA Hiroshige
Maruzen Pharmaceuticals Co., Ltd.
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OHKAWARA Masaaki
Ohkawara Kakouki Co., Ltd.
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TAGUCHI Rumiko
Department of Biotechnology, Tottori University
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NISHIYAMA Taiji
Department of Biotechnology, Tottori University
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LIU XiangDong
Department of Biotechnology, Tottori University
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COUMANS W.Jan
Faculty of Chemical Engineering, Eindhoven University of Technology
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YONEHARA Takehiro
Department of Biotechnology, Tottori University
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KOBAYASHI Hideaki
R & D Div., Q.P. Corporation
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YOSHIMURA Kentaro
Department of Biotechnology, Tottori University
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KOBAYASHI Hideaki
R&D Div., Q.P. Corporation
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LINKO YuYen
Department of Chemical Technology, Helsinki University of Technology
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WATANABE Yukari
Department of Biotechnology, Tottori University
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OKITA Eiji
Department of Biotechnology, Tottori University Tottori
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TOYOMI Akira
Kurimoto Co., Ltd.,
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Hirano Hiroshi
Food Research Lab. Toyama Food Research Institute
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Okita Eiji
Department Of Biotechnology Tottori University Tottori
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Ohe Hisashi
Department Of Biotechnology Tottori University
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Toyomi Akira
Kurimoto Co. Ltd.
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Coumans W.jan
Faculty Of Chemical Engineering Eindhoven University Of Technology
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Taguchi Rumiko
Department Of Biotechnology Tottori University
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Watanabe Yukari
Department Of Biotechnology Tottori University
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Kometani Tadashi
Department Of Biochemical Engineering Toyama National College Of Technology
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Yoshimura Kentaro
Department Of Biotechnology Tottori University
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Yasuda Masahumi
Department Of Biotechnology Tottori University
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Nishiyama Taiji
Department Of Biotechnology Tottori University
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Ohkawara Masaaki
Ohkawara Kakouki Co. Ltd.
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Kuwahara Hiroshige
Maruzen Pharmaceuticals Co. Ltd.
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Nishimura Hiroshi
Department Of Cardiovascular Medicine Tokyo Graduate School Of Medicine
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Nishimura Hiroshi
Department Of Applied Chemistry Faculty Of Engineering Osaka Institute Of Technology
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Nishimura Hiroshi
Department Of Biotechnology Tottori University
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IKEDA Miyuki
Department of Biotechnology, Tottori University
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NAKAGAWA Yoshihisa
Food Research Lab., Toyama Food Research Institute
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MAEDA Yuichi
Central Research Institute, Fuji Oil Co., Ltd.
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HIRANO Hiroshi
Food Research Lab., Toyama Food Research Institute
著作論文
- Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying
- Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking(Food & Nutrition Science)
- Competitive Inclusion of Binary Flavor Mixtures in α-, β- and γ- Cyclodextrin
- Refolding of Denatured and Reduced Lysozyme with Cysteine/Cystine Red/Ox Solution in Diafiltration
- Retention of Emulsified Flavor in a Single Droplet during Drying
- Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying
- Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration
- Crystal Transformation from Anhydrous α-Maltose to Hydrous β-Maltose and from Anhydrous Trehalose to Hydrous Trehalose
- Kinetic Analysis of Temperature-Programmed Autoxidation of Ethyl Eicosapentaenoate and Ethyl Docosahexaenoate
- Kinetic Analysis of the Autoxidation of Ethyl Eicosapentaenoate at Different Oxygen Levels
- Formation of Inclusion Complexes of Cycldextrin with Ethanol under Anhydrous Conditions
- The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content
- Dehydration of Okara with Calcium Chloride.