STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
スポンサーリンク
概要
著者
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agriciltural Chemistry Faculty Of Agriculture Tohoku University
関連論文
- The Relationship between the Ultracentrifugal Fraction and the Gel Electrophoretical Bands of Soybean Proteins
- STUDIES ON THE UTILIZATION OF GRAPE PART V. COLOR CHANGE OF CONCORD GRAPE JUICE BY VARIOUS TREATMENTS AND STORAGE
- STUDIES ON THE UTILIZATION OF GRAPE PART IV. PRODUCTION OF GRAPE JUICE FOR DRINK (2)
- STUDIES ON THE UTILIZATION OF GRAPE PART III. INVERSION OF SUCROSE BY GRAPE JUICE
- STUDIES ON THE UTILIZATION OF GRAPE PART II. PRODUCTION OF GRAPE JUICE FOR DRlNK
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- STUDIES ON THE MIRIN (SWEET SAKE) II. FRACTIONATION AND DETERMINATION OF SUGARS IN MIRIN BY CARBON COLUMN CHROMATOGRAPHY
- STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
- Formation of 2-Methyl-3,6-dihydroxy-pyridine from Furyl methylketone and Hydroxylamine hydrochloride
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) I. ON THE COMPOSITION OF WHITE POWDER OF THE DRIED DIOSPYROS KAKI
- ACETOLYSIS OF POLYSACCHARIDES IV. ACETOLYSIS AND ACID HYDROLYSIS OF GLUCO-BIOSES
- ACETOLYSIS OF POLYSACCHARIDES III. PREPARATION OF LAMINARIBIOSE FROM PACHYMAN AND LAMINARIN BY ACETOLYSIS
- FORMATION OF 3-HYDROXY-6-BENZYL-PYRIDlNE FROM 5-BENZYL-FURFURAL AND AMMONIUM SULFATE
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) II. ON THE TOTAL SUGAR DETERMINATION OF THE SUBSTANCES CONTAINING FRUCTOSE
- REACTION OF FURAN DERIVATIVES WITH AMMONIA
- STUDIES ON THE MIRIN (SWEET SAKE) I. ON THE SUGAR COMPOSITION OF THE MIRIN
- SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
- REACTION OF FURAN DERIVATIVES WITH AMMONIA VI. REACTION OF 2-FURYL-ARYLKETONES WITH AMMONIA
- REACTION OF 2-FURYL-PROPYLKETONE WITH AMMONIA
- SUGARS IN THE ACID HYDROLYZATES OF POLYSACCHARIDES PART IV. ISOLATION OF LAMINARIBIOSE FROM HYDROL
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
- ON THE SUGAR COMPOSITION OF SHIRO SHOYU (WHITE SOY SAUCE)
- STUDIES ON HONEY AND POLLEN VI. ON THE SUGAR COMPOSITION OF SEVERAL KINDS OF POLLEN
- STUDIES ON BEER I. ON THE SUGAR COMPOSITION OF BEERS
- STUDIES ON HONEY AND POLLEN V. ON THE SUGAR COMPOSITION OF HONEY (2)
- STUDIES ON HONEY AND POLLEN IV ON THE SUGAR COMPOSITION OF NECTAR AND NECTAR FROM THE STOMACH OF HONEYBEES
- STUDIES ON HONEY AND POLLEN III. ON THE SUGAR COMPOSITION IN THE POLLEN OF TYPHA LA TIFOLIA LINNE
- STUDIES ON NIOIGOME I. ON THE COMPOSITION OF NIOIGOME (PERFUMED RICE)
- STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
- ON THE SUGAR COMPOSITION OF AMASAKE (A SWEET SUGARY LIQUOR MADE FROM RICE).
- SUGARS IN THE ACID HYDROLYZATES OF POLYSACCHARIDES PART III. ISOLATION OF KOJIBIOSE (2-0-α-D-GLUCOPYRANOSYL-D-GLUCOSE) AND β, β-TREHALOSE FROM HYDROL
- STUDIES ON THE UNFERMENTABLE SUGARS (IV-V)
- STUDIES ON THE SUGARS IN APPLE JUICE
- STUDIES ON HONEY I. ON THE SUGAR COMPOSITION OF HONEY
- ON THE SUGAR COMPOSITION OF MAPLE SYRUP
- STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
- STUDIES ON HONEY II. ISOLATION OF KOJIBIOSE, NIGEROSE, MALTOSE AND ISOMALTOSE FROM HONEY
- ACETOLYSIS OF POLYSACCHARIDES II. PREPARATION OF KOJIBIOSE BY THE ACETOLYSIS OF A DEXTRAN PRODUCED BY LEUCONOSTOC MESENTEROIDES NRRL B-1299
- STUDIES ON THE UNFERMENTABLE SUGARS (IX) IONOPHORESIS OF SUGARS
- ACETOLYSIS OF POLYSACCHARIDES I. ISOLATION OF NIGEROSE FROM THE ACETOLYSATE OF A DEXTRAN PRODUCED BY LEUCONOSTOC MESENTEROIDES NRRL B-421
- 2-HYDROXYACETYT-FURAN FROM SUCROSE
- ON THE REACTION OF NITRO-FURFURAL DERIVATIVES AND AMMONIUM SULFATE
- FORMATION OF 2-METHYL-3-HYDROXY-PYRIDINE FROM FURYL-METHYLKETONE
- STUDIES ON BEER II. GLUCO-BIOSES IN BEERS
- A New Electrophoresis Method and its Application for Revealing the Heterogeneity of the Chromatographically Homogeneous Fractions of Soybean Proteins
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 3) SYNTHESIS OF OLIGOSACCHARIDES FROM GLUCOSE
- STARCH GEL ELECTROPHORESIS OF SOYBEAN PROTEINS IN HIGH CONCENTRATION OF UREA
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 2) ISOLATION AND IDENTIFICATION OF THE SYNTHESIZED OLIGOSACCHARIDES
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems