スポンサーリンク
Department of Food Science and Nutrition | 論文
- Synthesis of New Hydrides in Mg-Y Systems by Using High Pressure
- Synthesis and Protium Absorbing Properties of Vapor Grown Carbon Nano-Fibers Grown by Fe-based Catalyst
- Protium Absorption Properties of Ti-Cr-V-Mn Alloys in Low Pressure Regions
- High-Pressure Synthesis of Hydrides in Ca-Mg-Ni Systems
- Protium Absorption Properties of La-TM-Si(TM=Co, Ni)Ternary Intermetallic Compounds
- Effects of Compositions on Formation of 1, 2 Protorides in Ti-Cr-V Alloys
- Protium Absorption Properties of Ti-Cr-V Alloys in Low Hydrogen Pressure Regions
- Large Magnetoresistance Effect in Polycrystalline Isotropic La-AM-Mn-O Ceramics(AM=Na, K, Rb, Cs)
- Magnetoresistance Effect in Isotropic RE_Sr_xMn_TM_yO_3(RE=La, Pr, Nd, Sm ; TM=3d transition metal)Ceramics
- Synthesis of Vapor-Grown Carbon Fibers Using Nanocrystalline Fe_Si_B_ Alloy as a Catalyst
- Synthesis of Vapor-Grown Carbon Fibers Using Nanocrystalline Fe_ Zr_7 B_2 Alloy as a Catalyst
- Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
- Effects of Green Tea Catechin on Phospholipase A_2 Activity and Antithrombus in Streptozotocin Diabetic Rats
- Relationship between the Molecular Structures and Emulsification Properties of Edible Oils
- Hydrogen Absorption Properties of Amorphous and Crystalline La-Ni-B Melt-Spun Ribbons
- Antioxidant Activity of Traditional Chinese Medicinal Herbs
- Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
- Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds
- Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
- Radical-Scavenging Activities of Fish and Fishery Products