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Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog | 論文
- Phase Transition in Even-Even Nylon Crystals (Condensed Matter : Structure, Mechanical and Thermal Properties)
- Phase Transitions in Nylon 6Y Crystals
- An Interpretation for the First- and Second-Order Phase Transitions in Nylon 66 Crystal Based on the Intra- and Intermolecular Energy Calculation
- Phase Transitions in Nylon Crystals with Hexamethylene Moiety
- pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
- Unfolding of Poly-L-glutamic Acid by Microbubbling of Supercritical Carbon Dioxide
- Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature
- Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure
- A Novel Method for the Assay of α-Glucosidase Inhibitory Activity Using a Multi-channel Oxygen Sensor
- Thermostabilization of Modified Enzymes by Amidination with Dimethylsuberimidate or by Combination of Enzyme-dextran Conjugate with Hexamethylenediamine
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- Effect of Hydrophilic Materials on the Prevention of Expressible Drip of Spun Fibers
- Evaluation of Angiotensin I Converting Enzyme Inhibitory Activity by an FIA Combined with Biosensors
- Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method
- Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
- Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
- Volatile compounds of human milk
- Off-flavor in Milk from the Cows Feeded with Swinecress (Coronopus didymus)
- Sterilization of Microorganisms by the Supercritical Carbon Dioxide Micro-Bubble Method