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Laboratory Of Food Chemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefecture | 論文
- 全粒粉キノア粉とリパーゼ添加が小麦粉の化学的, レオロジー的および製パン特性に及ぼす影響
- Dietary Effect of EPA-rich and DHA-rich Fish Oils on the Immune Function of Sprague-Dawley Rats
- Effect of Unsaturated Fatty Acids and α-Tocopherol on Immunoglobulin Levels in Culture Medium of Rat Mesenteric Lymph Node and Spleen Lymphocytes^1
- Effect of Unsaturated Fatty Acids and Antioxidants on Immunoglobulin Production by Mesenteric Lymph Mode Lymphocytes of Sprague-Dawley Rats
- Effects of n-3 Polyunsaturated Fatty Acids and Lectins on Immunoglobulin Production by Spleen Lymphocytes of Sprague-Dawley Rats
- Free Bile Acids Inhibit IgE Production by Mouse Spleen Lymphocytes Stimulated by Lipopolysaccharide and Interleukins
- Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
- Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
- Thermal Isomerization of All-trans-Lutein in a Benzene Solution
- Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
- Effect of L-Ascorbic Acid and its Related Derivatives on the Peroxidation of Linoleic Acid in Neutral Buffer Solution
- Rheological Properties of Aqueous Solutions of Bacillus subtilis FT-3 Polysaccharide
- Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid
- Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid
- Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
- A New Gel-Forming Polysaccharide Produced by Bacillus subtilis FT-3 Its Structure and its Physical and Chemical Characteristics
- Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
- Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour