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Food Research Center, Niigata Agricultural Research Institute | 論文
- FE-P8 Establishment of optimal conditions for extracting protein fractions inhibiting arg-gingipain from polished rice(Section IX Food Engineering)
- FE-P6 Growth-inhibitory activity of antimicrobial peptides from rice against oral pathogenic bacteria and clarification of their action mechanism(Section IX Food Engineering)
- Production of L-Lactic Acid by Simultaneous Saccharification and Fermentation Using Unsterilized Defatted Rice Bran as a Carbon Source and Nutrient Components
- Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry (Fragaria ananassa Duch.)
- Debittering of Enzymatic Hydrolysates Using an Aminopeptidase from the Edible Basidiomycete Grifola frondosa
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice