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1دورية أكاديمية
المؤلفون: Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama
المصدر: International Journal of Molecular Sciences, Vol 25, Iss 7, p 4124 (2024)
مصطلحات موضوعية: allergenic proteins, color, textural properties, egg white, polyphenol, tannin, Biology (General), QH301-705.5, Chemistry, QD1-999
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Kiyosumi Hori, Tomoya Okunishi, Kenji Nakamura, Ken Iijima, Masahiro Hagimoto, Katsuyuki Hayakawa, Koka Shu, Takashi Ikka, Hiroto Yamashita, Masanori Yamasaki, Yoshinobu Takeuchi, Shota Koyama, Yoshimasa Tsujii, Toshiaki Kayano, Takuro Ishii, Toshihiro Kumamaru, Yasushi Kawagoe, Toshio Yamamoto
المصدر: Rice, Vol 15, Iss 1, Pp 1-13 (2022)
مصطلحات موضوعية: Rice (Oryza sativa L.), Seed storage protein mutation, Protein disulfide isomerase, Rice flour characteristics, Food processing suitability, Gene expression, Plant culture, SB1-1110
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Yoshimasa, Tsujii, Akihiro, Handa, Li, Po‐Hsien, Wang, Jiunnye, Huang, Ping‐Hsiu, Ho, Jou‐Hsuan
المصدر: Food Frontiers; May2024, Vol. 5 Issue 3, p1353-1369, 17p
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4
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 70:161-170
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d305c307e61135ea6554f00b0564eccc
https://doi.org/10.3136/nskkk.nskkk-d-22-00055 -
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المؤلفون: Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, Katsumi Takano, Akiko Fujita
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 69:467-471
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bce581efa8592ea276284ef5edbe5131
https://doi.org/10.3136/nskkk.69.467 -
6Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity
المؤلفون: Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, Katsumi Takano, Akiko Fujita
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 69:81-99
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3671c7ccef740473aab45c663f78f1df
https://doi.org/10.3136/nskkk.69.81 -
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المؤلفون: Yoshimasa Tsujii
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 68:390-394
مصطلحات موضوعية: Toxicology, Value (economics), Eggshell, Food Science, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::014804d8cb2baa1977750aa18fb2f614
https://doi.org/10.3136/nskkk.68.390 -
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المؤلفون: Yoshimasa Tsujii, Tomohiro Noguchi, Daiki Oka, Wataru Ono
المصدر: Food Science and Technology Research. 27:923-931
مصطلحات موضوعية: Marketing, food.ingredient, food, Chemistry, General Chemical Engineering, Skimmed milk, Dry heat, Food science, Protein glycation, Industrial and Manufacturing Engineering, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::51a383bd458ff623346aae5373a0c9b9
https://doi.org/10.3136/fstr.27.923 -
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المؤلفون: Yuko Nemoto, Katsumi Takano, Shota Koyama, Tomohiro Noguchi, Akihiro Handa, Masahiro Ichikawa, Yoshimasa Tsujii, Daiki Oka
المصدر: Food Science and Technology Research. 27:293-300
مصطلحات موضوعية: Marketing, chemistry.chemical_compound, chemistry, General Chemical Engineering, Dry heat, Food science, Dried egg white, Lysinoalanine, Industrial and Manufacturing Engineering, Lanthionine, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5200301e6cd64167c18dd1cd70aec21a
https://doi.org/10.3136/fstr.27.293 -
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المؤلفون: Akihiro Handa, Yoshimasa Tsujii, Shota Koyama, Daiki Oka, Katsumi Takano
المصدر: Food Science and Technology Research. 26:789-795
مصطلحات موضوعية: Marketing, Heat induced, biology, General Chemical Engineering, Disulfide bond, Ovotransferrin, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Ovalbumin, chemistry, biology.protein, Food science, Lysinoalanine, Lanthionine, Food Science, Biotechnology, Egg white
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2e15becf3f1564207ecc45d0545b98fd
https://doi.org/10.3136/fstr.26.789