18 results on '"Takeuchi, Machi"'
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2. Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies
3. Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions
4. Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments
5. Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales
6. Characterization of hen phosvitin in aqueous salt solutions: Size, structure, and aggregation
7. My Ph.D. Experiences in the Netherlands
8. Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies
9. Response to “Liposome vesicle cannot be formed in non-aqueous phase”
10. Response to “Liposome vesicle cannot be formed in non-aqueous phase”
11. Data_for_'Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies'
12. Characterization of hen phosvitin in aqueous salt solutions: Size, structure, and aggregation
13. Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales
14. Multi-scale imaging of protein oxidation in mayonnaise
15. Quantitative detection of near-infrared (NIR) light using organic layered composites
16. Tunable Stimuli-Responsive Color-Change Properties of Layered Organic Composites
17. Real-Time Imaging of 2D and 3D Temperature Distribution: Coating of Metal-Ion-Intercalated Organic Layered Composites with Tunable Stimuli-Responsive Properties
18. Effects of the intercalation rate on the layered crystal structures and stimuli-responsive color-change properties of polydiacetylene
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