Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
-
Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat
American Chemical Society | 1988| -
Comparison of metal concentrations in rat tibia tissues with various metallic implants
Online Contents | 2004|Beteiligte: Gotoh, Emiko -
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
British Library Online Contents | 2018| -
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
British Library Online Contents | 2018| -
Surface analysis of Ti-15Zr-4Nb-4Ta alloy after implantation in rat tibia
Online Contents | 2001|Beteiligte: Nishimura, Emiko -
Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints
British Library Online Contents | 2019| -
A new contrast enhancement technique for electron‐beam lithography
American Institute of Physics | 1988| -
Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint
British Library Online Contents | 2018| -
Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2
Online Contents | 2016|Beteiligte: Okazaki, Emiko -
Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2
Online Contents | 2016|Beteiligte: Okazaki, Emiko -
Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices
Online Contents | 2016|Beteiligte: Okazaki, Emiko -
North Pacific krill Euphausia pacifica protein recovered by salt water treatment and its thermal gel-forming ability
Online Contents | 2017|Beteiligte: OKAZAKI, EMIKO -
Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale
Online Contents | 2015|Beteiligte: Okazaki, Emiko -
Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage
Online Contents | 2012|Beteiligte: Okazaki, Emiko -
Effects of soaking conditions on water release from thawed jack mackerel meat
Online Contents | 2011|Beteiligte: Okazaki, Emiko -
Headspace Volatiles along with Other Instrumental and Sensory Analyses as Indices of Maturation of Horse Mackerel Miso
Online Contents | 2010|Beteiligte: Okazaki, Emiko -
Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products
Online Contents | 2007|Beteiligte: Okazaki, Emiko -
Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso
Online Contents | 2012|Beteiligte: Okazaki, Emiko -
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel
Online Contents | 2011|Beteiligte: Okazaki, Emiko -
Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji
Online Contents | 2011|Beteiligte: Okazaki, Emiko -
Changes in lipid characteristics of mullet Mugil cephalus roe during processing to Karasumi product
Online Contents | 2015|Beteiligte: OKAZAKI, EMIKO -
Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle Muscle
Online Contents | 2007|Beteiligte: Okazaki, Emiko -
Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation-emission matrix
Online Contents | 2015|Beteiligte: Okazaki, Emiko -
The difference in the browning rate between dried and seasoned product made from instantly killed squid and that from frozen squid
Online Contents | 2005|Beteiligte: Okazaki, Emiko -
The influence of ribose on browning of dried and seasoned squid products
Online Contents | 2004|Beteiligte: Okazaki, Emiko -
Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying
Online Contents | 2015|Beteiligte: Okazaki, Emiko -
Effects of egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat
Online Contents | 2015|Beteiligte: EMIKO OKAZAKI -
C Food Chemistry and Toxicology - Non-destructive Visible-NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish
Online Contents | 2005|Beteiligte: Okazaki, Emiko
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.