Recent Progress in Research and Technology on Soybeans von FUKUSHIMA, Danji

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Science and Civilization in China, Volume 6, Part V: Fermentations and Food Science von Fukushima, Danji

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Optical Rotatory Dispersion (Far Ultraviolet Region), Infrared Absorption, and Deutration Studies of Soybean Proteins (7S and 11S) von FUKUSHIMA, Danji

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Studies on Soybean Proteins von FUKUSHIMA, Danji

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Studies on Soybean Proteins von FUKUSHIMA, Danji

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Internal Structure of Soybean Protein Molecule (11 S Protein) in Aqueous Solution von Fukushima, D

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Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems von ARIGA, Toshiaki, KOSHIYAMA, Ikunori, FUKUSHIMA, Danji

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Conformational Changes of Aspergillus sojae Alkaline Proteinase with Denaturing Reagents von HAYASHI, Kazuya, FUKUSHIMA, Danji, MOGI, Koya

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Molecular Conformation of Alkaline Proteinase of Aspergillus sojae in Aqueous Solution von HAYASHI, Kazuya, FUKUSHIMA, Danji, MOGI, Koya

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Physicochemical Properties and Amino Acid Composition of Alkaline Proteinase from Aspergillus sojae von HAYASHI, Kazuya, FUKUSHIMA, Danji, MOGI, Koya

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Isolation of Alkaline Proteinase from Aspergillus sojae in Homogeneous Form von HAYASHI, Kazuya, FUKUSHIMA, Danji, MOGI, Koya

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Alkaline Proteinase of Asperillus sojae von HAYASHI, Kazuya, FUKUSHIMA, Danji, MOGI, Koya

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Spectrophotometric determination of sulfhydryl groups in soymilk using 2,2'-dithiobis-(5-nitropyridine) von Obata, A. (Kikkoman Shoyu Co. Ltd., Noda, Chiba (Japan). Central Research Labs.), Matsuura, M, Fukushima, D

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Science and Civilization in China, Volume 6, Part V: Fermentations and Food Science: H. T. Huang. Cambridge University Press, 2001, pp. 741. ISBN 0-521-6527-7. Price: $150.00 von Fukushima, Danji

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Oriental Fungal Fermented Foods: Centering around Japanese-Style Fermented Soy Sauce: Presented at the Sixth International Mycological Congress von FUKUSHIMA, Danji

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Richard F. Wilson Designing Value-Added Soybeans for Markets of the Future 1991 American Oil Chemists' Society $65.00 (144 pages) ISBN 0 935315 37 3 von Fukushima, Danji

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Method for treatment of soybean proteins von FUKUSHIMA DANJI

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Studies on Soybean Proteins: Part I. Water Dispersibility of Protein of Defatted Soybean Flour as a Criterion for Degree of Denaturation Part II. A New Method for Quantitative Dete... von Fukushima, Danji

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Influence of Soybean Materials on Soy Sauce Qualities: Comparison between Whole and Defatted Soybeans von FUKUSHIMA, Danji

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DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES von AISHIMA, TETSUO, NAGASAWA, MICHITARO, FUKUSHIMA, DANJI

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