Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries von Fujimoto, Akihito, Ito, Keisuke, Narushima, Noriko, Miyamoto, Takahisa

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Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials von Fujimoto, Akihito, Ito, Keisuke, Itou, Madoka, Narushima, Noriko, Ito, Takayuki, Yamamoto, Akihisa, Hirayama, Satoru, Furukawa, Soichi, Morinaga, Yasushi, Miyamoto, Takahisa

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Effects of oxide platforms on the dynamics and reduction characteristics of hydrogen spillover von Shun, Kazuki, Fujimoto, Akihito, Mori, Kohsuke, Yamashita, Hiromi

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Sensory Profiling of Bread Flavor with Added Natural Cheese von Morita, Aki, Fujimoto, Akihito, Hayakawa, Fumiyo, Kasai, Midori

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Simple Identification of Some Bacillus Species and Related Genera in Food by RAPD Analysis Combined with Morphological Observation von MIYAMOTO, TAKAHISA, NAKAYAMA, MOTOKAZU, SASAKI, CHIE, SADAKARI, KIYOKO, ITOH, YUKA, FUJIMOTO, AKIHITO, HONJOH, KEN-ICHI, IIO, MASAYOSHI

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Liposomal sn-2 DHA inserted phospholipid decreases tumor size of fibrosarcoma von FUJIMOTO, AKIHITO, SASAKI, JIN-ICHI, HOSOKAWA, MASASHI, TAKAHASHI, KORETARO

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Studies on growth characteristics of Bacillus strains isolated from a liquid seasoning von Nakayama, M. (Kyowa Hakko Kogyo Co. Ltd., Ami, Ibaraki (Japan)), Fujimoto, A, Higuchi, A, Watanabe, M, Sadakari, K, Iio, M, Miyamoto, T

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ナチュラルチーズ添加パンの官能評価プロファイリング von 森田, 亜紀, 藤本, 章人, 早川, 文代, 香西, みどり

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FOOD PROPERTY IMPROVER CONTAINING DEXTRAN-COATED COMPOSITION von NAMBA Madoka, FUJIMOTO Akihito, NARUSHIMA Noriko, KURIHARA Hideyuki, YAMADA Akifumi

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Method for manufacturing modified gluten von Fujimoto, Akihito, Takahashi, Keisuke, Katsumata, Tadayoshi

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METHOD FOR MANUFACTURING MODIFIED GLUTEN von KATSUMATA, Tadayoshi, TAKAHASHI, Keisuke, FUJIMOTO, Akihito

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FOOD PROPERTY IMPROVER CONTAINING DEXTRAN-COATED COMPOSITION von NAMBA Madoka, FUJIMOTO Akihito, NARUSHIMA Noriko, KURIHARA Hideyuki, YAMADA Akifumi

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METHOD FOR MANUFACTURING MODIFIED GLUTEN von TAKAHASI, Keisuke, KATSUMATA, Tadayoshi, FUJIMOTO, Akihito

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Method for manufacturing modified gluten von Fujimoto, Akihito, Takahashi, Keisuke, Katsumata, Tadayoshi

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FOOD PROPERTY IMPROVING AGENT von ITO Takayuki, FUJIMOTO Akihito, ITOU Madoka, SUKEGAWA Daiki, SUDO Masako

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덱스트란으로 피복된 조성물을 포함하는 식품 물성 개량제 von KURIHARA HIDEYUKI, FUJIMOTO AKIHITO, YAMADA AKIFUMI, NARUSHIMA NORIKO, NAMBA MADOKA

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Food physical property improving agent comprising glucan-coated composition von NANBA MADOKA, KURIHARA HIDEYUKI, FUJIMOTO AKIHITO, YAMADA AKIFUMI, NARUSHIMA NORIKO

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FOOD PROPERTY IMPROVER CONTAINING DEXTRAN-COATED COMPOSITION von NAMBA Madoka, FUJIMOTO Akihito, NARUSHIMA Noriko, KURIHARA Hideyuki, YAMADA Akifumi

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METHOD FOR MANUFACTURING MODIFIED GLUTEN von KATSUMATA Tadayoshi, TAKAHASHI Keisuke, FUJIMOTO Akihito

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FOOD PROPERTY IMPROVING AGENT von ITOU MADOKA, SUKEGAWA DAIKI, ITO TAKAYUKI, FUJIMOTO AKIHITO, SUDO MASAKO

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