The effect of harvest dates on the starch properties of various potato cultivars von Noda, Takahiro, Tsuda, Shogo, Mori, Motoyuki, Takigawa, Shigenobu, Matsuura-Endo, Chie, Saito, Katsuichi, Arachichige Mangalika, Wickramasinghe Hetti, Hanaoka, Akihiro, Suzuki, Yasuyuki, Yamauchi, Hiroaki

Volltext

Lactobacillus plantarum NRIC1832 Enhances IL-10 Production from CD4+ T Cells in Vitro von NOGUCHI, Sayo, HATTORI, Makoto, SUGIYAMA, Hisashi, HANAOKA, Akihiro, OKADA, Sanae, YOSHIDA, Tadashi

Volltext

Oral administration of Lactobacillus plantarum NRIC0380 suppresses IgE production and induces CD4(+)CD25(+)Foxp3(+) cells in vivo von Enomoto, M.(Tokyo Univ. of Agriculture and Technology, Koganei (Japan). Department of Applied Biotechnological Science), Noguchi, S, Hattori, M, Sugiyama, H, Suzuki, Y, Hanaoka, A, Okada, S, Yoshida, T

Volltext

Development of fermented instant Chinese noodle using Lactobacillus plantarum von Sawatari, Yuki, Sugiyama, Hisashi, Suzuki, Yasuyuki, Hanaoka, Akihiro, Saito, Katsuichi, Yamauchi, Hiroaki, Okada, Sanae, Yokota, Atsushi

Volltext

Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant... von Yahata, E.(Hokkaido Green Bio Inst., Naganuma (Japan)), Maruyama Funatsuki, W, Nishio, Z, Yamamoto, Y, Hanaoka, A, Sugiyama, H, Tanida, M, Saruyama, H

Volltext

Change of proteins in instant Chinese noodle by the fermentation of Lactobacillus plantarum NRIC 0380 affects the noodle quality von Yahata, E, Sawatari, Y, Sugiyama, H, Hanaoka, A, Yokota, A, Saruyama, H

Volltext

Oral Administration of Lactobacillus plantarum NRIC0380 Suppresses IgE Production and Induces CD4 super(+)CD25 super(+)Foxp3 super(+) Cells in Vivo von Enomoto, Mai, Noguchi, Sayo, Hattori, Makoto, Sugiyama, Hisashi, Suzuki, Yasuyuki, Hanaoka, Akihiro, Okada, Sanae, Yoshida, Tadashi

Volltext

INSTANT NODDLES AND METHOD FOR PRODUCING INSTANT NODDLES von KANAYAMA JUNYA, HANAOKA AKIHIRO, TAKENOUCHI MIKA, MITSUNAMI HIROYUKI, NAKAJIMA KOJI, MASAKI KAZUYOSHI, MIZUNO MOTOKI, YASUDA TOSHITAKA

Volltext bestellen

INSTANT NODDLES AND METHOD FOR PRODUCING INSTANT NODDLES von KANAYAMA JUNYA, HANAOKA AKIHIRO, TAKENOUCHI MIKA, MITSUNAMI HIROYUKI, NAKAJIMA KOJI, MASAKI KAZUYOSHI, MIZUNO MOTOKI, YASUDA TOSHITAKA

Volltext bestellen

CONFECTIONERY OR BREAD HIGHLY CONTAINING RUTIN WITH EXCELLENT QUALITY, AND METHOD OF MANUFACTURING THE SAME von TAKIGAWA SHIGENOBU, YAMAUCHI HIROAKI, SUZUKI YASUYUKI, HANAOKA AKIHIRO, NODA TAKAHIRO, SUZUKI TATSURO, YASUDA TOSHITAKA

Volltext bestellen

FOOD GROUP INCLUDING INSTANT NOODLE MADE FROM TARTARY BUCKWHEAT FLOUR CONTAINING RUTIN AND HAVING SUPERIOR QUALITY AND METHOD FOR PRODUCING THE SAME von TAKIGAWA SHIGENOBU, YAMAUCHI HIROAKI, SUZUKI YASUYUKI, HANAOKA AKIHIRO, NODA TAKAHIRO, YASUDA TOSHITAKA, SUZUKI TATSURO

Volltext bestellen

INSTANT NOODLES AND METHOD FOR PRODUCING INSTANT NOODLES von KANAYAMA JUNYA, TAKENOUCHI MIKA, MINAMI HIROYUKI, HANAOKA. AKIHIRO, MASAKI KAZUYOSHI, MIZUNO MOTOKI, YASUDA TOSHITAKA, NAKAJIMA KOHJI

Volltext bestellen

INSTANT NODDLES AND METHOD FOR PRODUCING INSTANT NODDLES von KANAYAMA JUNYA, HANAOKA AKIHIRO, TAKENOUCHI MIKA, MINAMI HIROYUKI, MASAKI KAZUYOSHI, MIZUNO MOTOKI, YASUDA TOSHITAKA, NAKAJIMA KOHJI

Volltext bestellen

A CASE REPORT OF MALIGNANT GLUCAGONOMA von KINOSHITA, Hirohisa, YAMAMOTO, Yoshikazu, RYU, Munemasa, HANAOKA, Akihiro, ODAKA, Michio, SATO, Hiroshi

Volltext

Method for manufacturing packed wet-type instant noodles von AKIHIRO HANAOKA, KENICHI TETSUKA, YOICHI ITO

Volltext bestellen

Method of decreasing acrylamide in food cooked under heat von Tomoda, Yoshio, Hanaoka, Akihiro, Yasuda, Toshitaka, Takayama, Tomo, Hiwatashi, Ado

Volltext bestellen

Method of decreasing acrylamide in food cooked under heat von HANAOKA AKIHIRO, TAKAYAMA TOMO, TOMODA YOSHIO, YASUDA TOSHITAKA, HIWATASHI ADO

Volltext bestellen

Method of decreasing acrylamide in food cooked under heat von HANAOKA AKIHIRO, TAKAYAMA TOMO, TOMODA YOSHIO, YASUDA TOSHITAKA, HIWATASHI ADO

Volltext bestellen

Method of decreasing acrylamide in food cooked under heat von Tomoda, Yoshio, Hanaoka, Akihiro, Yasuda, Toshitaka, Takayama, Tomo, Hiwatashi, Ado

Volltext bestellen

Method of decreasing acrylamide in food cooked under heat von HANAOKA AKIHIRO, TAKAYAMA TOMO, TOMODA YOSHIO, YASUDA TOSHITAKA, HIWATASHI ADO

Volltext bestellen