Effects of dried bonito (Katsuobushi) and captopril, an angiotensin I-converting enzyme inhibitor, on rat isolated aorta: A possible mechanism of antihypertensive action von Kouno, K. (Ochanomizu Univ., Tokyo (Japan)), Hirano, S, Kuboki, H, Kasai, M, Hatae, K

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Quantitative NMR imaging study of the cooking of Japonica and Indica rice von Kasai, Midori, Lewis, Andrew R., Ayabe, Sonoko, Hatae, Keiko, Fyfe, Colin A.

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Effect of Acetic Acid Added to Cooking Water on the Dissolution of Proteins and Activation of Protease in Rice von Ohishi, Kyoko, Kasai, Midori, Shimada, Atsuko, Hatae, Keiko

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Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil von Shimada, Y, Konishi, F, Iijima, K, Saito, K, Kasai, M, Hatae, K

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Effects of soaking conditions on the texture of dried sea cucumber von Fukunaga, T. (Ueno Gakuen Univ., Soka, Saitama (Japan). Junior Coll. Dept.), Matsumoto, M, Murakami, T, Hatae, K

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Changes in meat texture of three varieties of squid in the early stage of cold storage von "Kagawa, M. (Komatsu Senior High School, Ehime (Japan)), Matsumoto, M, Yoneda, C, Mitsuhashi, T, Hatae, K.

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Role of muscle fibers in contributing firmness of cooked fish von Hatae, K. (Ochanomizu Univ., Bunkyo-ku, Tokyo, Japan), Yoshimatsu, F, Matsumoto, J.J

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Relationship between Occlusal Condition of the Elderly and Preference for Food Texture von Hatae, Keiko

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Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold von Hatae, Keiko, Takeutchi, Fujio, Sakamoto, Mariko, Ogasawara, Yasushi, Akano, Hirofumi

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Toughness and collagen content of abalone muscles von Olaechea, R.P. (Tokyo Univ. (Japan). Faculty of Agriculture), Ushio, H, Watabe, S, Takada, K, Hatae, K

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Role of Calcium and Magnesium Ions in the Hardening of Pressure-Treated Root Vegetables von Kasai, Midori, Okamoto, Nagomi, Hatae, Keiko, Shimada, Atsuko

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Taste and texture of abalone [Haliotis discus] meat after extended cooking von Hatae, K. (Ochanomizu Univ., Tokyo (Japan)), Nakai, H, Tanaka, C, Shimada, A, Watabe, S

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Evaluation of the Mastication Ability of the Elderly Using Image Processing von Hatae, Keiko, Takeutchi, Fujio, Akiba, Chisato, Andou, Kana, Satou, Shiho, Toda, Sadako, Saito, Mayu

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Scientific Aspect on Proper Saltiness for Cooking von HATAE, Keiko, ARAI, Soichi

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The Effect of the Various Seasonings on Cooking Properties of Rice (Part 2) von Ito, Junko, Kasai, Midori, Kainuma, Yasuko, Hatae, Keiko

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OCCURRENCE OF RUPTURES ON THE SURFACE OF FOODS DURING FRYING von NAGAO, KEIKO, HATAE, KEIKO, SHIMADA, ATSUKO

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Five Topics on Salt-Related Cookery von HATAE, Keiko

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Changes in chemical and physical properties of duck and chicken eggs during storage in sodium chloride solution von Fukunaga, T. (Ueno Gakuen Univ., Soka, Saitama (Japan). Junior Coll.), Furukawa, E, Yoneda, C, Imai, E, Kasai, M, Hatae, K

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Effect of Soaking and Freezing before Cooking on the Quality of Sweetened Azuki Paste von MURAKAMI, Tomoko, KASAI, Midori, HATAE, Keiko

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Heating Characteristics of Gasgrills von SATO, Hidemi, NONO, Kumiko, KONISHI, Masako, HATAE, Keiko, SHIMADA, Atsuko

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