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  1.  

    ``Setting-Freezing-Reheating'' Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel

    Jia, Ru / Hiraoka, Yoshinobu / Tung, Yilun et al. | British Library Online Contents | 2018
  2.  

    Advancement of technology about heating and sterilization for food processing by using ohmic heating

    Fukuda, Yutaka / Isobe, Seiichiro / Okazaki, Emiko et al. | Online Contents | 2012
  3.  

    Alloying effects on the hydride formation of Zr(Mn1−x Co x )2

    Hara, Masanori / Yudou, Kaori / Kinoshita, Emiko et al. | Online Contents | 2011
  4.  

    Alloying effects on the hydride formation of Zr(Mn1−xCox)2

    Hara, Masanori / Yudou, Kaori / Kinoshita, Emiko et al. | Elsevier | 2011
  5.  

    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
  6.  

    Changes in lipid characteristics of mullet Mugil cephalus roe during processing to Karasumi product

    ITO, DAISUKE / TAKAHASHI, KIGEN / OKAZAKI, EMIKO et al. | Online Contents | 2015
  7.  

    Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

    Jiang, Qingqing / Jia, Ru / Nakazawa, Naho et al. | British Library Online Contents | 2019
  8.  

    Classification of Fresh and Frozen–Thawed Fish by Dry Extract Spectroscopy by Infrared Reflection

    Uddin, Musleh / Okazaki, Emiko / Fukuda, Yutaka | SAGE Publications | 2005
  9.  

    Comparison of metal concentrations in rat tibia tissues with various metallic implants

    Okazaki, Yoshimitsu / Gotoh, Emiko / Manabe, Takeshi et al. | Elsevier | 2004
  10.  

    Comparison of metal concentrations in rat tibia tissues with various metallic implants

    Okazaki, Yoshimitsu / Gotoh, Emiko / Manabe, Takeshi et al. | Online Contents | 2004

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