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Faculty of Agriculture Tokyo University of Agriculture and technology | 論文
- Synthesis of Four Peptide Derivatives to Build the Sequence Corresponding to 31-53 of Human Epidermal Growth Factor (h-EGF)
- Effect of Continuous Application of Farmyard Manure and Inorganic Fertilizer for 9 Years on Changes in Phosphorus Compounds in Plow Layer of an Upland Andosol
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
- High-pressure Sterilization of Ice Nucleation-active Xanthomonas campestris and Its Application to Egg Processing
- Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
- Effect of Tree Roots on Soil Erosion Control at Seadikes in the Northern Part of the Hang Zhou Bay, China
- Effects of Brassinolide on Mesocotyl, Coleoptile and Leaf Growth in Rice Seedlings
- Studies on the Change in Distribution of Rosin Sizes Followed by Recycling (I) : Influence of Pulp Recycling and Rosin-sized Handsheet Recycling on the Surface Concentration of Rosin Sizes
- Economic Scale of Utilization of Radiation (I): Industry Comparison between Japan and the U. S. A.
- Synthesis of New Synthons for Organofluorine Compounds from Halothane Containing Sulfur Functional Groups
- Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry(Food & Nutrition)
- Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
- High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- 赤外線熱画像を用いた地下水流動方向の決定