Watanabe Michiko | Food Science Laboratory Faculty Of Education Tokyo Gakugei University

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著作論文

Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
Improved Cooked Flavor of old Rice Grains by Treating with Protease
Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
Production of Hypoallergenic Wheat Flour
Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
Enhancing Effect of 4-Hydroxy-3-nitrophenylacetic Acid on Transcription of the Ice Nucleation-active Gene of Xanthomonas campestris
Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients
Screening, Isolation, and Identification of Food-originated Compounds Enhancing the Ice-nucleation Activity of Xanthomonas campestris

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