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Graduate School of Agriculture, Kyoto University | 論文
- Relationship between roughness parameters based on material ratio curve and tactile roughness for sanded surfaces of two hardwoods
- Assessment of wood surface roughness : comparison of tactile roughness and three-dimensional parameters derived using a robust Gaussian regression filter
- Adiposity Suppression Effect in Mice Due to Black Pepper and Its Main Pungent Component, Piperine
- Activation of TRPV1 and TRPA1 by Black Pepper Components
- Terahertz Absorption Spectra of Fatty Acids and Their Analogues
- P20 Clonal variation of horsenettle (Solanum carolinense L.) in morphological characteristics
- Effects of impregnation of simple phenolic and natural polycyclic compounds on physical properties of wood
- Root system structure and shoot arrangement of 1-year-old Solanum carolinense L.
- Seasonal pattern of shoot emergence and its endogenous control in horsenettle (Solanum carolinense L.)
- Maintenance of Diapause Variability in the Two-Spotted Spider Mite, Tetranychus urticae, in a Heterogeneous and Stochastic Environment
- Artificial Food Colorants Inhibit Superoxide Production in Differentiated HL-60 Cells
- Influences of moisture content on the catalysis of sulfur dioxide and attainable properties in a vapor-phase treatment of wood with formaldehyde
- Response of Leaf Photosynthesis to Vapor Pressure Difference in Rice (Oryza sativa L) Varieties in Relation to Stomatal and Leaf Internal Conductance(Crop Physiology & Ecology)
- Genotypic Variation of Stomatal Conductance in Relation to Stomatal Density and Length in Rice (Oryza sativa L.)(Crop Physiology and Ecology)
- The Metabolism and Distribution of Docosapentaenoic Acid (n-6) in the Liver and Testis of Growing Rats
- Influence of Prolonged Exercise on Sweet Taste Perception
- Galangal Pungent Component, 1'-Acetoxychavicol Acetate, Activates TRPA1
- L-Theanine Elicits an Umami Taste with Inosine 5'-Monophosphate
- Suppression of Sourness by Theanine
- Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough : Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough