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1
المؤلفون: Sayaka Nakatsu, Yoshisuke Iida, Yayoi Watanabe, Kenya Shibata, Kaoru Kohyama, Koji Sakamoto
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 69:277-285
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7f34799ed9be36181629e8d48ecb9677
https://doi.org/10.3136/nskkk.69.277 -
2
المؤلفون: Sayaka Nakatsu, Eishi Tanabe, Kenya Shibata, Yayoi Watanabe, Koji Sakamoto
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 67:442-450
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, Chromatography, Chemistry, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::59f977b0a93b376b8283b706ac114771
https://doi.org/10.3136/nskkk.67.442 -
3
المؤلفون: Koji Sakamoto, Sayaka Nakatsu, Kenya Shibata, Mitsuya Shimoda, Masako Ishihara, Ryo Kajihara
المصدر: Journal of Food Science. 79:E333-E341
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Bamboo shoots, Pectin, Root crops, food and beverages, chemistry.chemical_element, Calcium, Polysaccharide, Rhizome, Enzyme, food, chemistry, Botany, Food science, Softening, Food Science
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4
المؤلفون: Mitsuya Shimoda, Sayaka Nakatsu, Kaoru Kohyama, Yayoi Watanabe, Kenya Shibata, Koji Sakamoto, Fumiyo Hayakawa
المصدر: Innovative Food Science & Emerging Technologies. 21:188-194
مصطلحات موضوعية: Mushroom, Burdock root, medicine.diagnostic_test, Chemistry, General Chemistry, Electromyography, Anatomy, Industrial and Manufacturing Engineering, Bamboo shoot, Food products, medicine, Eating behavior, Food science, Muscle activity, Flavor, Food Science
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5
المؤلفون: Koji Sakamoto, Sayaka Nakatsu, Ryo Kajihara, Kenya Shibata
المصدر: Food Science and Technology Research. 17:561-565
مصطلحات موضوعية: Marketing, chemistry.chemical_classification, Chromatography, Protease, General Chemical Engineering, medicine.medical_treatment, Peptide, Inhibitory postsynaptic potential, Angiotensin I converting enzyme, High-performance liquid chromatography, Industrial and Manufacturing Engineering, Enzyme, chemistry, Biochemistry, Renin–angiotensin system, medicine, Food material, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::19fe6291bd521c758ba3c6d36eb3ed18
https://doi.org/10.3136/fstr.17.561 -
6
المؤلفون: Sayaka Nakatsu, Yayoi Watanabe, Koji Sakamoto, Masako Ishihara
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 58:51-54
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3774cfb072df85473592e68fd0f1d9a6
https://doi.org/10.3136/nskkk.58.51 -
7
المؤلفون: Koji Sakamoto, Sayaka Nakatsu, Takahiro Fukuma, Kenya Shibata, Takahiro Nagai
المصدر: NIPPON SUISAN GAKKAISHI. 77:402-408
مصطلحات موضوعية: Muscle protein, chemistry.chemical_classification, Enzyme, chemistry, Fish
, Food science, Aquatic Science, Softening URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::148dcf0f223d9d927f9b618b880d02bf
https://doi.org/10.2331/suisan.77.402 -
8
المؤلفون: Ryo Kajihara, Sayaka Nakatsu, Mitsuya Shimoda, Kenya Shibata, Masako Ishihara, Koji Sakamoto
المصدر: Food Science and Technology Research. 16:359-364
مصطلحات موضوعية: Marketing, chemistry.chemical_classification, Enzyme, chemistry, Chemical engineering, General Chemical Engineering, Volume expansion, Food material, Industrial and Manufacturing Engineering, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3ea8fad15a42788333519bd80ef67e15
https://doi.org/10.3136/fstr.16.359 -
9
المؤلفون: Kenya Shibata, Koji Sakamoto, Sayaka Nakatsu, Ryo Kajihara, Mitsuya Shimoda
المصدر: Food Science and Technology Research. 16:273-278
مصطلحات موضوعية: Marketing, chemistry.chemical_classification, General Chemical Engineering, Oligosaccharide, Decomposition, Industrial and Manufacturing Engineering, Enzyme, chemistry, Food material, Food science, Potato starch, Intracellular, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::034f926a540e74876b0b72d1a74597a2
https://doi.org/10.3136/fstr.16.273 -
10
المؤلفون: Sayaka Nakatsu, Koji Sakamoto, Kenya Shibata
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 57:434-440
مصطلحات موضوعية: biology, Softening point, business.industry, Chemistry, Lotus, Food processing, Food science, business, biology.organism_classification, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::621a9bc83466a12e9f1733445d2d5e50
https://doi.org/10.3136/nskkk.57.434