40 results on '"Kasai, Midori"'
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2. Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method
3. Effect of Maitake (Grifola frondosa) Mushroom on the Physical Properties and Protein Profile of Cooked Rice
4. Study of the Flavor Properties of Bread Containing Natural Cheese
5. Evaluation of the Aroma of Cheese Bread Using Color
6. Study of the Flavor of Bread Adding Parmigiano-Reggiano
7. Localization of Pullulanase- and α-glucosidase-like Immuno-reactivity in Non-glutinous Rice Grains during Cooking
8. Sensory Profiling of Bread Flavor with Added Natural Cheese
9. Translocation of Rice α-glucosidase into Barley Grains while Cooking Rice Mixed with Barley (Mugimeshi)
10. Effect of Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans
11. Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans
12. Erratum: Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes
13. Evaluation of Staling of Cooked Rice by Spectrophotometric and Image Analyses of Squashed Cooked Rice Grains
14. Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes
15. Translocation of Barley β-amylase into Rice Grains during Cooking Rice Mixed with Barley (Mugimeshi)
16. Effect of Standing After Preheating on the Softening Rate of Root Vegetables
17. Study on the Preparation and Cooking Properties of Thermostable Vegetable Gel
18. Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking
19. Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
20. Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies
21. The Visualization and Quantification of Water Distribution in Rice Grains during Cooking
22. Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains
23. Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
24. Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People
25. Investigation of Degree of Gelatinization of Cooked Rice by FT-IR
26. Comparison of Taste and Aroma Components of Chinese Chicken Bouillon, Japanese Chicken Bouillon and Bonito-Kelp Stock
27. The Effect of the Various Seasonings on Cooking Properties of Rice (Part 1)
28. The Effect of the Various Seasonings on Cooking Properties of Rice (Part 2)
29. Changes in Chemical and Physical Properties of Duck and Chicken Eggs during Storage in Sodium Chloride Solution.
30. Effects of Particle Size and Components on Physical Properties of Ground Sesame Seeds.
31. Comparative Study on the Sensitivity to Graininess Perception and Taste Efficiency Ratio between the Elderly and the Young.
32. Studies on the Control of the Hardness of Vegetables in Food Processing.
33. Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.
34. Pressure Pretreatment of Vegetables for Controlling the Hardness before Cooking.
35. A Kinetic Study of Hardening and Softening Processes in Vegetables during Cooking.
36. Effects of High Pressurizing Process and Standing after Treatment on Hardness of Japanese Radish, and the Mechanism.
37. Studies on Prediction of Optimum Cookng Time during Cooking. Part III. Effects of Harvest Time, Freshness and Position of Segments of Root Vegetables on Prediction of Optimum Cooking Time.
38. Changes in the palatability of foods by hydrostatic pressurizing.
39. Studies on prediction of optimum cooking time during cooking. (Part II). Prediction of optimum cooking time of vegetables.
40. Prediction of optimum cooking time of potato basing on softening rate.
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