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  1.  

    METHOD FOR PRODUCING DHA-CONTAINING MOUSSE

    Free access
    KAKIZAKI YUSUKE / SHIROTA KAZUYA / HONDA NAOKI et al. | European Patent Office | 2016
  2.  

    Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices

    ElMasry, Gamal / Nakazawa, Naho / Okazaki, Emiko et al. | Online Contents | 2016
  3.  

    Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale

    Le, Thuy / Maki, Hiroki / Takahashi, Kigen et al. | Wiley | 2015
  4.  

    Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale

    Le, Thuy / Maki, Hiroki / Takahashi, Kigen et al. | Online Contents | 2015
  5.  

    Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

    Leerahawong, Akasith / Tanaka, Munehiko / Okazaki, Emiko et al. | Online Contents | 2012
  6.  

    Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso

    Giri, Anupam / Osako, Kazufumi / Okamoto, Akira et al. | Online Contents | 2012
  7.  

    Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso

    Giri, Anupam / Osako, Kazufumi / Okamoto, Akira et al. | Wiley | 2012
  8.  

    Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

    Giri, Anupam / Osako, Kazufumi / Okamoto, Akira et al. | Wiley | 2011
  9.  

    Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji

    Giri, Anupam / Osako, Kazufumi / Okamoto, Akira et al. | Online Contents | 2011
  10.  

    Emulsification of fish oil in surimi by high-speed mixing and improvement of gel-forming ability

    Okazaki, Emiko / Yamashita, Yumiko / Omura, Yuji | Online Contents | 2002
  11.  

    Effect of Grafted Polymer Species on Particle Monolayer Structure at the Air-Water Interface

    Mouri, Emiko / Okazaki, Yoshitaka / Komune, Seishu et al. | Online Contents | 2011
  12.  

    Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

    Giri, Anupam / Osako, Kazufumi / Okamoto, Akira et al. | Online Contents | 2011

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