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Hiroshima Prefectural Food Technology Research Center | 論文
- Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients
- Non-thermal Inactivation of Bacillus Spores by Pressure-holding
- Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature
- Growth Inhibition of Microorganisms by Hydrostatic Pressure
- Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
- Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
- Isolation of Yeast Kurtzmanomyces sp. I-11, Novel Producer of Mannosylerythritol Lipid(Microbiology & Fermentation Technology)
- Autolysis of unsalted fish protein under pressurization
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- S-Methylmethionine Sulfonium in Fruits of Citrus Hybrids
- Flavonoid Composition of Fruit Tissues of Citrus Species
- Studies on plasma aldosterone in M-SHRSP and other SHR strains (2) : changes in plasma aldosterone and other alterations in M-SHRSP given several drugs
- Studies on plasma aldosterone in M-SHRSP and other SHR strains (1) : relationships between blood pressure, plasma renin, plasma aldosterone and zona glomerulosa thickening
- Establishment and characteristics of rat with precocious and severe hypertension (M-SHRSP)
- Effects of Isothiocyanates on Tumor Necrosis Factor-α Production by J774A. 1 (BALB/c macrophage) Cells
- Retarding Effects of Cyclodextrins on the Decomposition of Organic Isothiocyanates in an Aqueous Solution
- Distribution of Muscular Glutathione in Fish and Shellfish
- Prediction of the Concentrations of Ethanol and Acetic Acid in the Culture Broth of a Rice Vinegar Fermentaiton Using Near-Infrared Spectroscopy
- Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)