スポンサーリンク
National Food Research Institute | 論文
- Production improvement of antifungal, antitrypanosomal nucleoside sinefungin by rpoB mutation and optimization of resting cell system of Streptomyces incarnatus NRRL8089(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method
- Practical Preparation of D-Galactosyl-β1→4-L-rhamnose Employing the Combined Action of Phosphorylases
- Six New Acylated Anthocyanins from Red Radish (Raphanus sativus)
- 和食・洋食における主食の咀嚼量
- 和食・洋食一食中における主食の咀嚼量
- 炊飯米を生地に添加したパンの官能評価
- Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
- ごはんパン・米粉パンの製造と品質向上技術 (特集 パンのふっくら・もっちり感を究める)
- 2P-310 F_1-ATPase 1分子の揺動散逸定理の破れの測定(非平衡/生体リズム,第46回日本生物物理学会年会)
- Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles
- Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model
- Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
- The Effect of Methanol Extracts of Tsao-ko (Amomum tsao-ko Crevost et Lemaire) on Digestive Enzyme and Antioxidant Activity In Vitro, and Plasma Lipids and Glucose and Liver Lipids in Mice
- Effect of Lipid Extracted from Tsao-ko (Amomum tsao-ko Crevost et Lemaire) on Digestive Enzyme Activity, Antioxidant Activity, Plasma and Liver Lipids, and Blood Glucose Levels of Mice
- スギヒラタケに含まれる特徴的な長鎖脂肪酸について
- Anthocyanins from Skins and Fleshes of Potato Varieties
- 官能評価による市販加工肉シュウマイの品質特性の比較
- 包装条件の違いがイチゴ果実の損傷に及ぼす影響
- おやつ昆布の噛みにくさと力学特性