High-Pressure-Freezing Effects on Textural Quality of Carrots von FUCHIGAMI, MICHIKO, KATO, NORIKO, TERAMOTO, AI

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Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing von FUCHIGAMI, MICHIKO, TERAMOTO, AI

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High-pressure-freezing effects on textural quality of Chinese cabbage von Fuchigami, M. (Okayama Prefectural University, Soja, Okayama, Japan.), Kato, N, Teramoto, A

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Pectic substance degradation and texture of carrots as affected by pressurization von Kato, N. (Okayama Prefectural University, Okayama, Japan.), Teramoto, A, Fuchigami, M

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Differences between bamboo shoots and vegetables in thermal disintegration of tissues and polysaccharides fractionated by successive extraction von FUCHIGAMI, MICHIKO

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Rheology, Ice Crystallization and Sensory Evaluation of Three Kinds of Pressure-shift-frozen Custard-Cream von (KUWADA), Hiroko KONDOU, JIBU, Yuri, FUCHIGAMI, Michiko

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Properties of Pectic Polysaccharides Extracted from Bamboo Shoots with Sodium Oxalate and Sodium Hydroxide Solutions von FUCHIGAMI, Michiko

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Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd) von Fuchigami, Michiko, Ogawa, Noriko, Teramoto, Ai

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Texture and structure of high-pressure-frozen gellan gum gel von Fuchigami, Michiko, Teramoto, Ai

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Effects of Harvest Time and Position of the Segments of Japanese Radish Roots on Softening during Cooking, Pectic Composition, and Dietary Fibers von FUCHIGAMI, Michiko

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Texture and Structure of Pressure-Shift-Frozen Food von FUCHIGAMI, Michiko, TERAMOTO, Ai, JIBU, Yuri

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Structural and textural quality of kinu-tofu frozen-then-thawed at high-pressure von Fuchigami, M, Teramoto, A, Ogawa, N

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Frozen carrots texture and pectic components as affected by low-temperature-blanching and quick freezing von FUCHIGAMI, M, MIYAZAKI, K, HYAKUMOTO, N

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Texture and Structure of High-Pressure-Frozen Foods von FUCHIGAMI, Michiko

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Effects of Storage and Thawing Methods on the Quality of High-Pressure-Frozen Momen-Tofu von TERAMOTO, Ai, OGAWA, Noriko, FUCHIGAMI, Michiko

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High Pressure Bioscience. Texture and Structure of High-Pressure-Frozen Foods von FUCHIGAMI, Michiko

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Pectic Polysaccharides in East Indian Lotus Rhizomes von FUCHIGAMI, Michiko, KISHIGAMI, Yoko

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Effects of Various Salts on the Softening of Cooked Japanese Radish Roots and on the Fine Structure of the Parenchyma Cell Wall after Cooking von TAMURA, Sakie, KAWAMURA, Chie, SENDA, Takao, FUCHIGAMI, Michiko

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Effects of Cations and Anions on the Softening of Cooked Japanese Radish Roots and on the Pectic Composition after Cooking von FUCHIGAMI, Michiko, TAMURA, Sakie, OKUDA, Hiroe

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Effects of Various Chlorides on the Softening of Cooked Japanese Radish Roots and on the Pectic Composition after Cooking von FUCHIGAMI, Michiko, SASAKI, Atsuko, SANMOTO, Atsuko, TAMURA, Sakie, OKUDA, Hiroe

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