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National Food Res. Inst. Ibaraki Jpn | 論文
- Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
- Mycotoxin Toxicity in Saccharomyces cerevisiae Differs Depending on Gene Mutations
- Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles
- Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
- Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins
- 筋電位
- Antitumor Protein-containing Polysaccharides from a Chinese Mushroom Fengweigu or Houbitake, Pleurotus sajor-caju (Fr.) Sings
- 皮を加工したたくあんの力学および咀嚼特性解析
- 咀嚼時の口腔内水分量と食塊嚥下との関係
- 蕎麦を噛む時とすする時の咀嚼筋活動の違い
- Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods
- Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel
- Production of D-Lyxose from D-Glucose by Microbial and Enzymatic Reactions
- Biochemical Preparation of L-Ribose and L-Arabinose from Ribitol : A New Approach
- Screening for Phenoloxidases from Edible Mushrooms(Biochemistry & Molecular Biology)
- Purification and Characterization of an α-L-Arabinofuranosidase from suspension cultured Non-embryo genic carrot (Daucus carota. L)
- PCR Cloning and Expression of the F/10 Family Xylanase Gene from Streptomyces olivaceoviridis E-86
- Substrate Specificity of the α-L-Arabinofuranosidase from Trichoderma reesei
- Substrate Specificites of α-L-Arabinofuranosidases Produced by Two Species of Aspergillus niger
- Relationship between Physical Properties of a Food Bolus and Initiation of Swallowing