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Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien | 論文
- Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods
- Apoptosis-inducing Activity of Hot Water Extracts from the Sea Cucumber in Human Colon Tumor Cells
- Cytostatic Activity of Hot Water Extracts from the Sea Cucumber in Caco-2
- Mineral Contents of Indonesian Seaweeds and Mineral Solubility Affected by Basic Cooking
- Development of a Predictive Program for Vibrio parahaemolyticus Growth under Various Environmental Conditions
- Monthly variation of biochemical composition of Pacific oysters Crassostrea gigas from two main cultivation areas in Japan
- Effects of Dietary Concentration of Laminaran and Depolymerised Alginate on Rat Cecal Microflora and Plasma Lipids
- Fermentable Dietary Fiber in Dried Products of Brown Algae and Their Effects on Cecal Microflora and Levels of Plasma Lipid in Rats
- The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
- Rheological properties and structural changes in steamed and boiled abalone meat
- Growth of Selected Food Spoilage and Pathogenic Bacteria under Modified Atmosphere
- Influence of pH and temperature on the ultraviolet-absorbing properties of porphyra-334
- Effects of Marine Algal Diets Hijiki, Aonori, and Nori on Levels of Serum Lipid and Cecal Microflora in Rats
- Identification of the Psychrophilic Histamine-Producing Marine Bacteria Previously Referred to as the N-group Bacteria
- Microflora of Fermented Puffer Fish Ovaries in Rice-Bran "Fugunoko Nukazuke"
- フグ卵巣ぬか漬け貯蔵中における毒性変化
- Comparison of horse mackerel and tilapia surimi gel based on rheological and ^1H NMR relaxation properties
- Rheological properties and structural changes in raw and cooked abalone meat
- Functional Properties of Linseed Meal Fractions : Application as Nutraceutical Ingredient
- Effect of the Molecular Weight Distribution of Agar on the Gel Strength