FE-P10 Property improvement of rice by the addition of enzymes that are active during cooking(Section IX Food Engineering)

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One-pot conversion of levan prepared from Serratia levanicum NN to difructose anhydride IV by Arthrobacter nicotinovorans levan fructotransferase(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
FE-P10 Property improvement of rice by the addition of enzymes that are active during cooking(Section IX Food Engineering)
FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
Enhanced Calcium Absorption in the Small Intestine by a Phytate-removed Deamidated Soybean Globulin Preparation
Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
Analysis of Volatile Components in Essential Oil of Upland Wasabi and Their Inhibitory Effects on Platelet Aggregation
Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
Antihypercholesterolemic Activity of Catechin-free Saponin-rich Extract from Green Tea Leaves
Changes in Activity Coefficient γ_w of Water and the Foaming Capacity of Protein during Hydrolysis(Food & Nutrition Science)
Absidia corymbiferaのα-ガラクトシダーゼ遺伝子のクローニングおよび大腸菌での発現
Metabolism of DFA III by Arthrobacter sp. H65-7 : Purification and Properties of a DFA III Hydrolysis Enzyme (DFA IIIase)
Purification and Characterization of D-Xylose Isomerase from Bifidobacterium adolescentis
Industrial production of difructose anhydride III(DFA III) from crude inulin extracted from chicory roots using Arthrobacter sp. H65-7 fructosyltransferase(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Production of Worcestershire Sauce by a Trickle Bed Bioreactor Using Comb-Shaped Ceramics Carriers
Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise(Food & Nutrition)
High Yield Methanol Formation in a CH_4-O_2-NO_2 Gaseous Selective Oxidation at 1 atm
Molecular Cloning of an Inulin Fructotransferase (Depolymerizing) Gene from Arthrobacter sp. H65-7 and Its Expression in Escherichia coli
Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method

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