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Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty | 論文
- 宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量
- 水産練り製品中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシヘキセナール及びマロンアルデヒド含量の変動
- 魚肉および畜肉の貯蔵加工過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
- 水産および畜産練り製品製造過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
- 魚肉および畜肉貯蔵中における脂質過酸化由来有毒アルデヒド、4-ヒドロキシアルケナール生成の食塩添加による抑制
- Identification of an antihypertensive peptide derived from chicken bone extract
- Quantitative Expression Analysis of Inulinase Gene Cluster of Penicillium sp. Strain TN-88(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Acidophilic Xylanase from Aureobasidium pullulans : Efficient Expression and Secretion in Pichia pastoris and Mutational Analysis(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Molecular Cloning and Characterization of an Exoinulinase Gene from Aspergillus niger Strain 12 and Its Expression in Pichia pastoris
- Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage
- Optical Measurements during Gelation Process of Muscle Protein under High Pressure
- Evaluation of beef tallow as a natural source of conjugated linoleic acid
- Purification and characterization of an angiotensin I-converting enzyme inhibitory peptide derived from porcine troponin C
- Studies on the 9 cis, 11 trans Conjugated Linoleic Acid Contents of Meat and Dairy Products
- 冷凍タラ肉中におけるタンパク質酸化におよぼす食塩添加の影響
- A Cattle Heart Protein Hydrolysate Ameliorates Hypercholesterolemia Accompanied by Suppression of the Cholesterol Absorption in Rats and Caco-2 Cells
- Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat
- Observation of Transmitted Light Spectra during Gelation Process of Actomyosin
- The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products
- Changes in water-holding capacity and textural properties of chicken gizzard stored at 4℃