46 results on '"Hironaka, Kazunori"'
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2. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology
3. 国産加工用ジャガイモのポリフェノールオキシダーゼ活性におよぼすpHおよび基質の影響
4. Unequal distribution of pH, polyphenol content and polyphenol oxidase activity within Japanese processing potato tubers
5. Development of a near infrared calibration model with temperature compensation using common temperature-difference spectra for determining the Brix value of intact fruits
6. Effect of Dietary Chinese Yam (D. opposita Thunb.) and Leaf Juice (Aojiru) on Aberrant Crypt Foci Formation in 1,2-Dimethylhydrazine-treated Mice
7. 加工用貯蔵馬鈴薯の皮下黒変
8. 貯蔵馬鈴薯の内部損傷の変化
9. 硬い床面への馬鈴薯の落下は貯蔵馬鈴薯の水分を増加させる
10. Effect of Low-Temperature Storage on Some Properties of Potato Strach
11. 馬鈴薯デンプンの特性に及ぼす貯蔵期間と温度の影響
12. 荷重が貯蔵馬鈴薯の品質におよぼす影響
13. 品種、塊茎の大きさおよび衝撃が貯蔵馬鈴薯の品質におよぼす影響
14. 開発途上国における家畜糞尿からのバイオガス生産とその展望
15. 生育中のナガイモの粘弾性の変化
16. ナガイモ粘質物の濃度が粘稠液の粘弾性におよぼす影響
17. 農産物貯蔵における省エネルギー
18. Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology
19. ナガイモの流動特性
20. [Note] Physicochemical Properties of Acetylated Starches Prepared using Starches Separated from Four Potato Cultivars
21. [Regular Paper] Physicochemical Properties of Cross-linked Fractionated Potato Starches
22. Present Situation of Tractor Implement Row-following Operation in Large-scale Upland Farming
23. Physicochemical Properties of Acetylated Fractionated Potato Starches
24. Effect of Dietary Chinese Yam (D. opposita Thunb.) and Leaf Juice (Aojiru) on Aberrant Crypt Foci Formation in 1,2-Dimethylhydrazine-treated Mice
25. Prevention of Aberrant Crypt Foci Formation by Dietary Chinese Yam (D. opposita THUNB.) in 1,2-Dimethylhydrazine-treated Mice
26. Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols
27. Drink Containing Adzuki Polyphenol Inhibits Weight Gain in Female Mice on High-Fat Diets
28. Effects of Short-Term and Continuous Administration of Adzuki Polyphenol on Blood Glucose Concentration
29. Antioxidant and Inhibitory Activity on .ALPHA.-Amylase and .ALPHA.-Glucosidase in Legume Polyphenols
30. Anti-obesity Effects of Seaberry (Hippophae rhamnoides) Leaf Polyphenols (SBLPP) in Male Mice Fed a High-fat Diet
31. Effects of polyphenol content, polyphenol oxidase activity and pH on blackspot bruise of Japanese potato varieties
32. Effect of storage temperature on invertase, sucrose-6-phosphate synthase and UDP-glucose pyrophosphorylase activities of Japanese processing potatoes
33. Changes in invertase, sucrose-6-phosphate synthase and UDP-glucose pyrophosphorylase activities, and their relations to reducing sugar content in Japanese processing potato varieties stored at low temperature
34. Physicochemical Properties of Starches from Potatoes Stored at Low Temperature
35. Relationship between invertase activity and reducing sugar content of cold-stored Japanese processing potatoes
36. Chemical and physical properties of potatoes differing in bruise susceptibility
37. Physicochemical Properties of Mungbean Starch
38. Sugar and starch contents of processing potatoes during reconditioning
39. Unequal distribution of sugar and starch contents within Japanese processing potatoes during storage
40. Flow Properties of Chinese Yam Pulp and its Serum.
41. Chemical composition of mucilage of Chinese yam (Dioscorea opposita Thunb. cv. Nagaimo).
42. 殻状吸水モデルに基づくクッキング速度式に関する研究
43. バレイショの加工における立地条件と省エネルギー
44. Studies of Drying-rate Equations based on Uniform Drying Models
45. NIPPON SHOKUHIN KOGYO GAKKAISHI
46. Viscoelasticity of Chinese yam (dioscorea opposita Thumb. cv. Nagaimo).
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