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Lab. Of Nutrition Chemistry Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto | 論文
- Antimicrobial activity of extracts from giant knotweed Polygonum sachalinense against animal pathogenic bacteria
- Occurrence of Listeria monocytogenes in retail fish and processed seafood products in Japan
- Randomly Amplified Polymorphic DNA (RAPD) for Rapid Identification of the Spoilage Bacterium Alicyclobacillus acidoterrestris
- Aggregation of Actin and Myosin in Carp Myofibrils during Frozen Storage under Phosphate Buffer Conditions
- Changes in Solubility and ATPase Activity of Carp Myofibrils during Frozen Storage under Phosphate Buffer Conditions
- The Dielectric Properties of Unfrozen Water in Carp Myofibrils under Frozen Conditions
- Isolation and Characteristics of Lactic Acid Bacteria in Commertial "Ika-Shiokara"
- Increased Noradrenergic Activity in the Ventromedial Hypothalamus during Treadmill Running in Rats
- Changes in ATPase Activity and Solubility of Carp Myofibrils during Frozen Storage under Three Different Buffer Conditions
- Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing
- Influence of KCl on the Decrease of Ca^-ATPase Activity and Solubility of Carp Myofibrils during Frozen Storage
- Emulsifying Activity of Heat-treated Sarcoplasmic Protein from Sardine
- Subunit Components in Salt-soluble and Insoluble Fractions of Carp Myofibrils during Frozen Storage
- Changes of the Solubility and ATPase Activity of Carp Myofibrils during Frozen Storage at Different Temperatures
- Screening of Antioxidant-Producing Fungi in Aspergillus niger Group for Liquid- and Solid-State Fermentation
- Antioxidative Effect of an Isolate from a Culture Filtrate of Aspergillus niger
- Screening and Identification of Antioxidant-Producing Strains in Food-Borne Fungi
- Effects of CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, in Decreasing the Body Weight and Suppressing Body Fat Accumulation by Sympathetic Nerve Activation in Humans
- CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, Increased Body Temperature and Oxygen Consumption in Humans(Food & Nutrition Science)
- Effects of CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, on Sympathetic Nervous Activity, Body Temperature, Heart Rate, and Blood Pressure in Humans