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社団法人 日本食品科学工学会 | 論文
- The Effect on Flavor of Canned Mandarin Oranges by Partial Replacement of Sucrose with Dextrose.
- :Part II. Dose Distribution and Dose Uniformity on Surface of Citrus Unshiu Irradiated by Electron-beams
- 大豆蛋白質のゲル形成性ならびに保水性に及ぼす加熱変性の影響
- Preparation and Characterization of Water-soluble Hemicellulose (Arabinoxylan) from Wheat Bran.
- Study on Separation System of Angiotensin I Converting Enzyme Inhibitory Peptides Originating from Sardine Meat.
- Application of conductometric flow injection analysis to the salt contents in soy sauce and worcester sauce.
- 干しシイタケの嗜好について
- Mineral contents in edible mushrooms growing on woods. Comparison with mineral contents in mushrooms growing in soil.
- Changes in .GAMMA.-Glutamyltransferase Activity and Lenthionine Content during Rehydration and Heating of Dried Shiitake Mushroom.
- Studies on the rehydration of dried Shiitake mushroom.
- Effects of Shekwasha juice blending on preference of Satsuma mandarin juice beverages.
- 高速液体クロマトグラフィ-によるそばルチンの定量
- Studies on buckwheat rutin. Part II. Enzymatic degradation of rutin in processing of buckwheat noodle.:Studies on Buckwheat Rutin Part II
- 電気伝導度計で求めた変曲点と豆乳の凝固終点との関係
- :Immobilization of Enzyme by Radiation-copolymerization and Its Application to Analysis Part II
- :Part VII. Effect of o-vanillin on respiration and fermentation of Saccharomyces rouxii
- Preparation of uncooked semi-dry fermented sausage by lactic acid bacteria. Part III. Effects of ripening conditions on proteolysis in fermented sausage.
- Antioxidative Activity of Nasunin in Chouja-nasu (Little Eggplant, Solanum melongena L. 'Chouja').
- 安定な凍結白ソ-スの製造
- Recent Advances in the Chemistry of the Citrus Flavonoids