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NATIONAL FOOD RESEARCH INSTITUTE | 論文
- Microflora of Mana, a Nepalese Rice Koji
- Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
- Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa(Microbiology & Fermentation Industry)
- Novel Method to Detect a Construct-Specific Sequence of the Acetolactate Synthase Gene in Genetically-Modified Flax CDC Triffid (FP967)
- A Screening Method for the Detection of the 35S Promoter and the Nopaline Synthase Terminator in Genetically Modified Organisms in a Real-Time Multiplex Polymerase Chain Reaction Using High-Resolution Melting-Curve Analysis
- Advanced Processing of Useful Food Material for the Establishment of a Regional Development Model in Arid Areas
- Reduction in Oxidation Index Value of Fish Oils Using Hydrophobic Nonporous Denser Membrane Process
- Reversal of Multidrug Resistance by Novel Nitrophenyl Pyrones, SNF4435C and D
- パンが膨らむごはんのパワー
- Protein Disulfide Isomerase Activity of Some Plant Seeds
- Characterization of Aspartic Proteinase from Basidiomycete, Laetiporus sulphureus
- Apoptosis in neural tube during normal development of medaka
- SW-163C and E, Novel Antitumor Depsipeptides Produced by Streptomyces sp. : II. Structure Elucidation
- 固形状食品の物理科学的特性により変化する咀嚼挙動 (特集 テクスチャーとおいしさ)
- 食感を測る (特集 21世紀の新しい食品の開発)
- 食品テクスチャーの生体計測
- 高齢者向け食品開発とテクスチャー (特集 高齢者・医療向け食品の開発)
- 多糖類食品の咀嚼量:咀嚼筋筋電図による定量的解析 (特集:食品における多糖類の構造と物性)
- 美味しさを決定するテクスチャーの数値計測 (特集 おいしさの科学)
- 湯捏法がパン品質に及ぼす影響