Tanaka Munehiko | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
- TANAKA Munehikoの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Fisheriesの論文著者
関連著者
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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OSAKO Kazufumi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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WENG Wuyin
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Weng Wuyin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hamaguchi Patricia
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Wahyuni M
東京水産大学食品加工学研究室
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Wahyuni Mita
Department Of Food Science And Technology Tokyo University Of Fisheries
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HAMAGUCHI Patricia
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Osako K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Osatomi Kiyoshi
Graduate School Of Marine Sciences And Engineering Nagasaki University
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IWATA Kiyomi
Department of Food Science and Technology, Tokyo University of Fisheries
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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KUNISAKI Naoyuki
Department of Food Science and Technology, Tokyo University of Fisheries
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TAGUCHI Takeshi
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Iwata Kiyomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Handa Akihiro
R & D Division Q.p. Corporation
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Taguchi T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Taguchi Takeshi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kunisaki Naoyuki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kuwahara K
Nagasaki Prefectural Institute Of Fisheries
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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KOBAYASHI Takeshi
Department of Electrical Engineering, Faculty of Engineering Science, Osaka University
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Kobayashi T
Osaka Univ. Osaka Jpn
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Kuwahara Koichi
Nagasaki Prefectural Institute Of Fisheries
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SAITO Hiroaki
National Research Institute of Fisheries Science, Fisheries Research Agency
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USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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SAITO HIROAKI
Tohoku National Fisheries Research Institute
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Osatomi K
Faculty Of Fisheries Nagasaki University
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ISHIDA Masami
Department of Food Science and Technology, Tokyo University of Fisheries
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kobayashi Takeshi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Yuca Hamaguchi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Weng Wu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Jang Mi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Jang Mi
Department Of Bio-materials Graduate School And Research Center For Proteineous Materials Chosun Uni
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Saito H
Marine Biochemistry Division National Research Institute Of Fisheries Science
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SAITO Hiroaki
Tokai Regional Fisheries Research Laboratory, Fisheries Agency
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Agustini T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Uddin Musleh
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
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SANGUANDEEKUL Romanee
Department of Food Technology, Faculty of Science, Chulalongkorn University
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HANDA Akihiro
R & D Division, Q.P. Corporation
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AGUSTINI Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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HANDA Akihiro
R E D Division, O.P.Corporation
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FANG-I Lin
Department of Food Science and Technology, Tokyo University of Fisheries
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Fang-i Lin
Department Of Food Science And Technology Tokyo University Of Fisheries
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KOBAYASHI TAKESHI
Tokyo University of Marine Science and Technology
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Ohshima T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishida Masami
Department Of Food Science And Technology Tokyo University Of Fisheries
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RUNGLERTKREINGKRAI Jiraporn
Faculty of Fisheries, Kasetsart University
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SANADA AIKO
Department of Food Science and Technology, Tokyo University of Fisheries
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SHIKU YUSUKE
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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IWASE Masako
Department of Food Science and Technology, Tokyo University of Fisheries
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Iwase Masako
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Runglertkreingkrai Jiraporn
Faculty Of Fisheries Kasetsart University
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Saito H
National Research Institute Of Fisheries Science Fisheries Research Agency
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Sanada Aiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Shiku Yusuke
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sanguandeekul Romanee
Department Of Food Technology Faculty Of Science Chulalongkorn University
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Saito Hiroaki
National Research Institute Of Fisheries Science
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Saito Hiroaki
Fisheries Oceanography Tohoku National Fisheries Research Institute
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kobayashi Takeshi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Osako Kazufumi
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Winarni Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
著作論文
- Lipid characteristics of coastal migratory Sarda orientalis tissues
- Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
- Improvement of Functional Properties of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Oxygen permeability and antioxidative properties of edible surimi films
- Assessing the end-point temperature of heated fish and shellfish meats
- Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- Preparation and characterization of edible films from fish water-soluble proteins
- Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
- The Glass Transition of Protamine
- Stability of Fish Myosins and Their Fragments to High Hydrostatic Pressure
- Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat
- Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
- Effect of pH on the preparation of edible films based on fish myofibrillar proteins
- Enhancing Effect of Starfish Asterias amurensis Saponin upon Thermal Aggregation of Actomyoshin from Walleye Pollack Meat