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Department of Chemistry and Life Science, Nihon University | 論文
- Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
- Enhanced Calcium Absorption in the Small Intestine by a Phytate-removed Deamidated Soybean Globulin Preparation
- Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
- Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
- Analysis of Volatile Components in Essential Oil of Upland Wasabi and Their Inhibitory Effects on Platelet Aggregation
- Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
- Antihypercholesterolemic Activity of Catechin-free Saponin-rich Extract from Green Tea Leaves
- Changes in Activity Coefficient γ_w of Water and the Foaming Capacity of Protein during Hydrolysis(Food & Nutrition Science)
- Effect of Acerola Cherry Extract on Cell Proliferation and Activation of Ras Signal Pathway at the Promotion Stage of Lung Tumorigenesis in Mice
- Comparison of C-S Lyase in Lentinus edodes and Allium sativum(Food & Nutrition Science)
- Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
- Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
- Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise(Food & Nutrition)
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation