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Department of Food Science and Nutrition | 論文
- HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl
- スピネル型Mn酸化物の合成とその雰囲気・磁気的性質
- Origin of Appearance of PTCR Properties in Bi-Sr-Ti-O System
- Synthesis of New Hydrides with Cubic Structures in Mg-Ca-Ni Systems by Using High Pressure
- High-Pressure Synthesis of Hydrides of Ca-TM Systems (TM = Mn, Fe, Co and Ni)
- ペロブスカイト構造を有する等方性多結晶La-AM-Mn-O(AM=K, Rb)セラミックスの巨大磁気抵抗効果
- 低融点金属-導電性セラミックス複合体のPTCR特性
- Preparaiton of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n-Hexane(Food & Nutrition)
- Preparation of Oxygen Permeable Thin Films on YSZ Porous Substrates
- Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment
- Protium Absorption Properties of Mg-Al Based Ternary Alloys
- Microstructures and PTCR Properties of Bismuth Metal/Strontium-Bismuth-Titanate Ceramic Composites
- New PTC Materials Based on Bi Metal/Ceramics Composites
- Application of Colorimetric Method for Determination of Lipid Peroxides in Foods
- Preparation of Integrated Oxygen Permeable Membranes with a Porous Layer by Partial Reduction Process
- Dieletric Properties of Nb-Doped PbZrO^3 Tilms Prepared by Pulsed Laser Deposition
- Proportion of Hexanal to Total Carbonyl Compounds in Soybean Extracts
- Effects of Green Tea Catechin on Hepatic Microsomal Phospholipase A2 Activities and Changes of Hepatic Phospholipid Species in Streptozotocin-Induced Diabetic Rats
- Preparation and Ionic Conductivity of Al-Doped Mg_Ti_2(PO_4)_3
- Radical-Scavenging Activities of Fish and Fishery Products