NAKAMURA Akihiro | New Ingredients Research Institute, Fuji Oil Co., Ltd.
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概要
関連著者
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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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NAKAMURA Akihiro
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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Mori Toshio
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts Kagoshima University
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Fang Xu
Kyoto Univ. Kyoto Jpn
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Fang Xu
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Watanabe Yoshiyuki
Division of Cardiology, Department of Internal Medicine, St. Marianna University School of Medicine
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Mori Tomohiko
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Watanabe Y
Division Of Food Science And Biotechnology 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 S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Adachi Shuji
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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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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MATSUNO Ryuichi
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto 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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Fang Xu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Furuta H
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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FURUTA Hitoshi
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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ASHIDA Hiroko
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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ASANO Hirokazu
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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MAEDA Hirokazu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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Ashida Hiroko
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsumura Y
Graduate School Of Agriculture Kyoto University
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Asano Hirokazu
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuno R
Kyoto Univ. Kyoto Jpn
著作論文
- Microencapsulation of Linoleic Acid with Low- and High-molecular-weight Components of Soluble Soybean Polysaccharide and Its Oxidation Process(Food & Nutrition Science)
- Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons(Food & Nutrition Science)