Morita Naofumi | Laboratory Of Food Chemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefecture
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概要
- MORITA Naofumiの詳細を見る
- 同名の論文著者
- Laboratory Of Food Chemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefectureの論文著者
関連著者
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Morita Naofumi
Laboratory Of Food Chemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefecture
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Morita Naofumi
Laboratory Of Applied Microbiology College Of Agriculture:(present Address)department Of Pharmacolog
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TAKAGI Masanosuke
Laboratory of Food Chemistry, College of Agriculture, University of Osaka Prefecture
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Takagi Masanosuke
Laboratory Of Biophysical Chemistry College Of Agriculture
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Takagi M
Osaka Prefecture Univ.
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TAKAGI Masanosuke
Laboratory of Biophysical Chemistry, College of Agriculture
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Morita N
Osaka Prefecture Univ.
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MAEDA Tomoko
Department of Cardiology, Sakakibara Heart Institute
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HIGASHIOKA Hiroshi
Laboratory of Food Chemistry, College of Agriculture, University of Osaka Prefecture
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Maeda Tomoko
Department Of Anatomy And Anthropology Tohoku University School Of Medicine
著作論文
- Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
- Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
- Thermal Isomerization of All-trans-Lutein in a Benzene Solution
- Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
- Effect of L-Ascorbic Acid and its Related Derivatives on the Peroxidation of Linoleic Acid in Neutral Buffer Solution
- Rheological Properties of Aqueous Solutions of Bacillus subtilis FT-3 Polysaccharide
- Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid
- Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid
- Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
- A New Gel-Forming Polysaccharide Produced by Bacillus subtilis FT-3 Its Structure and its Physical and Chemical Characteristics