40 results on '"Tsumura, Kazunobu"'
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2. Quantitative profiling of supersulfides naturally occurring in dietary meats and beans
3. Comparison of enzymatic activities of lipases from Burkholderia plantarii and Burkholderia cepacia
4. Structural and functional insights into the enzymatic activities of lipases from Burkholderia stagnalis and Burkholderia plantarii.
5. Inhibitory effects of dietary soy isoflavone and gut microbiota on contact hypersensitivity in mice
6. Quantitative profiling of supersulfides naturally occurring in dietary meats and beans
7. A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils
8. Insights into the formation mechanism of chloropropanol fatty acid esters under laboratory-scale deodorization conditions
9. A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of Cocoa Beans from Different Growing Regions
10. Inhibitory effects of dietary soyasaponin on 2,4‐dinitrofluorobenzene‐induced contact hypersensitivity in mice
11. High-throughput and sensitive analysis of 3-monochloropropane-1,2-diol fatty acid esters in edible oils by supercritical fluid chromatography/tandem mass spectrometry
12. Effect of a diet containing a mixture of soybean isoflavones and soyasaponins on contact hypersensitivity and gut microbiota in mice
13. Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions
14. Preliminary evaluation of colorimetric and HPLC-based methods for quantifying β-(1→4)-mannobiose in a crude material
15. Kinetic Study on Conformational Change in a Single Molecular Species, β3, of β-Conglycinin in an Acidic Ethanol Solution
16. Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review
17. Protease Activity and Gel-forming Ability of Ginger Rhizome Juice
18. Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice
19. Impact of soymilk consumption on 2,4-dinitrofluorobenzene-induced contact hypersensitivity and gut microbiota in mice
20. Impact of soymilk consumption on 2,4-dinitrofluorobenzene-induced contact hypersensitivity and gut microbiota in mice.
21. The inhibitory effect of soybean and soybean isoflavone diets on 2,4-dinitrofluorobenzene-induced contact hypersensitivity in mice
22. A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of Cocoa Beans from Different Growing Regions
23. ダイズ タンパクシツ ノ タンパクシツ カガクテキ ショセイシツ ニ タイスル コウソテキ オヨビ ブツリ カガクテキ ショリ ノ コウカ
24. High-Throughput Identification of Coliforms in Processed Soybean Products Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry
25. High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry
26. Rapid enumeration of viable bacterial cells in processed soy products using an automated cell counting system
27. Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products
28. Effects of enzymatic and physicochemical treatments on the protein-chemical properties of soybean proteins
29. Simultaneous determination of 3-MCPD fatty acid esters and glycidol fatty acid esters in edible oils using liquid chromatography time-of-flight mass spectrometry
30. Rapid Enumeration of Microbial Cells in Solubilized Soymilk Using an Automatic Cell Counting System with LED Illumination
31. Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis
32. Functional properties of soy protein hydrolysates obtained by selective proteolysis
33. Emulsifying Properties of a Peptide from Peptic Hydrolysates of Soy Glycinin
34. Influence of Phytase Treatment on the Gelation Property of Soymilk
35. Conformational Change in a Single Molecular Species, β3, of β-Conglycinin in Acidic Ethanol Solution
36. Novel Method Using Phytase for Separating Soybean β-Conglycinin and Glycinin
37. Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis.
38. Isolation and Characterization of Alkalophilic Bacteria That Degrade Soybean Galactan
39. Purifications and Properties of Galactanases from AlkalophilicBacillussp. S-2 and S-39
40. Purifications and properties of galactanases from alkalophilic Bacillus sp. S-2 and S-39.
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