スポンサーリンク
Department of Food Science and Technology, Tokyo University of Fisheries | 論文
- Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
- The Glass Transition of Protamine
- Stability of Fish Myosins and Their Fragments to High Hydrostatic Pressure
- Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat
- Binding of bile salts to soluble and insoluble dietary fibers of seaweeds
- Distribution of catechins in Japanese seaweeds
- Free Amino Acids, Creatine, ATP Related Compounds, Trimethylamine Oxide, and Inorganic Ions of the Muscle Extract of Fishes Caught in the Amazon River
- Taste Components of Boreo Pacific Gonate Squid Gonatopsis borealis
- Simultaneous Determination of Creatine and Creatinine in the Fish Tissue Extracts by High-performance Liquid Chromatography
- Dietary Fiver Content, Water-holding Capacity and Binding Capacity of Seaweeds
- Taste Components of Japanese Spiny and Shovel-Nosed Lobsters
- Effect of Sodium Alginate on Fat Contents and Digestive Organs of Rats Fed with Fat-free Diet
- Evaluation of Polyamines of Common Mackerel during Storage as Indicators of Decomposition
- Distribution and Genus/Species Composition of Histamine-Decomposing Bacteria during Storage of Common Mackerel
- Void Formation and Structure Change Induced by Heavy Ion Irradiation in GaSb and InSb
- Androgenic Control of 1-Alky1-2, 3-Diacylglycerol in the Harderian Gland of the Golden Hamster, Mesocricetus auratus^1
- Effect of Salt Addition on the Fractal Structure of Aggregates Formed by Heating Dilute BSA Solutions
- Analysis of Aggregate Structure in Food Protein Gels with the Concept of Fractal
- Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods
- Numerical Analysis of Slowest Heating or Cooling Point in a Canned Food in Oil