Volatile compounds of human milk
スポンサーリンク
概要
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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YOSHIMURA Takashi
Laboratory of Clinical Biochemistry, Tokyo University of Pharmacy and Life Science
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下田 満哉
九州大学大学院農学研究院
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ISHIKAWA Hiroya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresourc
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Yoshimura Takashi
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Yoshimura Takashi
Laboratory Of Animal Physiology And Avian Bioscience Research Center Graduate School Of Bioagricultu
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Ishikawa Hiroya
Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Yoshimura Takashi
Laboratory Of Animal Physiology Graduate School Of Bioagricultural Sciences Nagoya University
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Yoshimura Takashi
Laboratory Of Animal Physiology
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
関連論文
- ごま油の官能評価と揮発性フレーバー成分のGCデータとのケモメトリックスによる比較
- ごま油香気成分のGCデータの多変量解析
- ごま油フレーバーの官能評価用語および評価データの多変量解析
- Differential Development of Sex-related Characters of Chickens from the GSP and PNP/DO Inbred Lines after Left Ovariectomy
- Phase Transition in Even-Even Nylon Crystals (Condensed Matter : Structure, Mechanical and Thermal Properties)
- Phase Transitions in Nylon 6Y Crystals
- An Interpretation for the First- and Second-Order Phase Transitions in Nylon 66 Crystal Based on the Intra- and Intermolecular Energy Calculation
- Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
- 脱脂粉乳の異臭の評価法の設定
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- 清酒の火入れ中の酵素失活挙動
- Phase Transitions in Nylon Crystals with Hexamethylene Moiety
- Identification of Heparin Binding Sites in the Laminin α2 Chain LG4-5 Module
- 匂い標品によるパネルの訓練
- 食品の匂い評価に及ぼす訓練の効果
- 九州支部だより : 九州支部各賞受賞者の報告
- はなききマーチン
- 醤油の香りは塩味を増強するか?
- 瞬間湿熱表面殺菌技術の開発 (特集 食品微生物検査技術・殺菌技術(2))
- 酵素剤仕込みによる生酒の貯蔵中におけるムレ香の生成抑制
- ミクロバブル超臨界C02殺菌法と装置開発 (特集 清涼飲料の近況と関連機器)
- ミクロバブル超臨界CO2殺菌法 (技術講演会資料)
- ミクロバブル超臨界CO2殺菌法とシステム開発 (特集 食品・医薬品の分析・測定・試験(4))
- 香気成分の分析と評価 : その3 官能評価と機器分析データの数値解析
- 香気成分の分析と評価 : その2 匂い濃縮物の分画及びGC匂い嗅ぎ法
- ミクロバブル超臨界炭酸ガス殺菌
- ミクロバブル超臨界CO2殺菌法--殺菌効果に影響を及ぼす因子の定量化 (特集 注目の殺菌技術と評価法)
- 液状食品の二酸化炭素処理--殺菌・酵素失活へのCO2の利用 (特集 殺菌技術(2))
- 香気成分の分析と評価 : その1.試料調製法
- pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
- Unfolding of Poly-L-glutamic Acid by Microbubbling of Supercritical Carbon Dioxide
- 非加熱低エネルギー・リサイクル型殺菌・酵素失活システム (特集 食品工場の衛生点検と新しい殺菌システム)
- Good-Bye"加熱処理"
- 非加熱殺菌・酵素失活技術の開発 - 連続ミクロバブル超臨界二酸化炭素法の特性と食品工業への展開 -
- Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature
- Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure
- 食品容器内面材へのアスコルビン酸オキシダーゼ固定化による溶存酸素の除去
- エタノール存在下での容器内面材に対する香気成分の特異的収着挙動 : 食品
- 食品加工における高圧利用の新展開(第11回)瞬間除圧殺菌法
- 清酒香気成分のポラパックQカラムによる濃縮
- 高圧殺菌は静水圧から動圧への変換だ!
- ミクロバブル超臨界二酸化炭素法による非加熱殺菌
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- Survival of Vegetative Pathogens under Argon Plasma Treatments
- 一時的カーボネーションによる液状食品の殺菌及び酵素失活
- ヘッドスペ-ス法の進歩と課題 (特集 最近の香料分析技術・評価法の進歩)
- 超臨界二酸化炭素による殺菌・酵素失活 (機器分析学の進歩)
- ミクロバブル超臨界二酸化炭素法によるタンパク質二次構造の崩壊
- 食品香気の官能的評価
- Effect of Hydrophilic Materials on the Prevention of Expressible Drip of Spun Fibers
- 水-エタノール系でのプラスチックフィルムからの香気成分の脱着挙動
- 脱酸素剤添加 PVC コーティングキャップによる食品容器内酸素の除去
- ミクロバブル超臨界炭酸ガスによるリモノイドの抽出
- Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method
- Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
- Inactivation of Enzymes in an Aqueous Solution by Micro-bubbles of Supercritical Carbon Dioxide
- 葉山椒及び青山椒の香気成分の同定・定量と試料間変動
- 山椒の香気成分に関する分析化学的研究 : 食品
- Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
- Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
- Volatile compounds of human milk
- Off-flavor in Milk from the Cows Feeded with Swinecress (Coronopus didymus)
- ミクロバブル亜・超臨界二酸化炭素法による連続殺菌 (特集 殺菌技術と装置(2))
- ミクロバブル超臨界炭酸ガス法によるバレンシアオレンジ果汁中のペクチンエステラーゼの失活
- 機器分析と香気評価法
- ミクロバブル超臨界炭酸ガス法による酸素の失活 : 食品
- Sterilization of Microorganisms by the Supercritical Carbon Dioxide Micro-Bubble Method
- 食品分析-香り・呈味成分の分析-
- 紅茶香気成分の比較分析
- 超臨界炭酸ガス抽出によるテルペンレスオイルの作製におけるエントレ-ナ-としてのエタノ-ルの効果
- 食品の基本的匂い特性に対する匂い標品の作製とその評価
- Development and Evaluation of an Extrusion Viscometer for Polymer Melt
- Relationship between the Discharge Rate and the Maximum Hydrostatic Pressure upon Wet-Grinding of Soybean Using a Double-Disk Attrition Mill
- Flow Patterns in Soybean Protein Isolate Melt in the Reservoir of an Extrusion Viscometer
- Classification of the Constituents of Citrus Juice Residue by a Wet-Grinding Process
- Texturization of Whole Soybean in a Twin-Screw Extruder
- 高圧力カーボネーション殺菌
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- Formation of Zinc Protoporphyrin IX and Protoporphyrin IX from Oxymyoglobin in Porcine Heart Mitochondria
- Preparation and Characterization of Liposomal Microencapsulated Poly-γ-glutamic Acid for Prevention of Ca-Phosphate Precipitation under Intestinal Environment
- The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger
- Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells
- Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
- Red jungle fowl (Gallus gallus) as a model for studying the molecular mechanism of seasonal reproduction
- Peripheral clock gene expression in CS mice with bimodal locomotor rhythms
- Oral thyroxine administration mimics photoperiodically induced gonadal growth in Japanese quail
- Injury of Escherichia coli K12 by Hydrostatic Pressure Treatment with Rapid Decompression
- MOLECULAR ANALYSIS OF CIRCADIAN CLOCK GENE HOMOLOGS IN JAPANESE QUAIL
- Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
- Neuroendocrine mechanism of seasonal reproduction in birds and mammals
- The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli
- Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores
- Preparation of Liposomal Microcapsules by Proliposome Method with Soybean Lecithin
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment