Two-Year Outcome of the ISKDC Regimen and Frequent-Relapsing Risk in Children with Idiopathic Nephrotic Syndrome von Nakanishi, Koichi, Iijima, Kazumoto, Ishikura, Kenji, Hataya, Hiroshi, Nakazato, Hitoshi, Sasaki, Satoshi, Honda, Masataka, Yoshikawa, Norishige

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Oral perception of grittiness: effect of particle size and concentration of the dispersed particles and the dispersion medium von Imai, E. (University of the Arts, Saitana, Japan.), Hatae, K, Shimada, A

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Effect of physical properties of food particles on the degree of graininess perceived in the mouth von Imai, E, Saito, K, Hatakeyama, M, Hatae, K, Shimada, A

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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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Clinicopathologic Correlation of C1q Nephropathy in Children von Fukuma, Yuko, Hisano, Satoshi, Segawa, Yoshie, Niimi, Kazuhiko, Tsuru, Noboru, Kaku, Yoshitsugu, Hatae, Ken, Kiyoshi, Yasuhiro, Mitsudome, Akihisa, Iwasaki, Hiroshi

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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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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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Acquired cystic kidney disease in children undergoing continuous ambulatory peritoneal dialysis von Kyushu Pediatric Nephrology Study Group

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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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PERCEPTION OF GRITTINESS IN AN OIL-IN-WATER EMULSION von IMAI, E., SHIMICHI, Y., MARUYAMA, I., INOUE, A., OGAWA, S., HATAE, K., SHIMADA, A.

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A multicenter trial of mizoribine compared with placebo in children with frequently relapsing nephrotic syndrome von Yoshioka, Kazuo, Ohashi, Yasuo, Sakai, Tadasu, Ito, Hiroshi, Yoshikawa, Norishige, Nakamura, Hajime, Tanizawa, Takakuni, Wada, Hiroyoshi, Maki, Sunao

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Detection of Giant Myofibrillar Proteins Connectin and Nebulin in Fish Meat by Electrophoresis in 3-5 Gradient Sodium Dodecyl Sulfate Polyacrylamide Slab Gels von Mitsuhashi, T, Kasai, M, Hatae, K

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habit of eating rice in four countries: Japan, China, Spain and France von Hatae, K, Kasahara, M, Tanisawa, Y, Shimada, A, Nakatani, K, Zhuorong, Y, Izquierdo, M, Monico, A

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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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New Antibiotics Miyakamides Produced by a Fungus von SHIOMI, KAZURO, HATAE, KENJI, YAMAGUCHI, YUICHI, MASUMA, ROKURO, TOMODA, HIROSHI, KOBAYASHI, SUSUMU, OMURA, SATOSHI

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Photocarrier Mobility in Regioregular Poly(3-hexylthiophene) Studied by the Time of Flight Method von S. Pandey, Keiichi Kaneto, Ken Endo, Ken Endo, Masahiro Rikukawa, Masahiro Rikukawa

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Recurrent parotid gland enlargement as an initial manifestation of Sjögren syndrome in children von MIZUNO, Y, HARA, T, HATAE, K, HIRANO, T, UEDA, K, NAKAMURA, N, MIZOGUCHI, Y

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Effects of radiative characteristics of heaters on crust formation and coloring processes of food surface: Case of constant electric power of heaters von SATO, Hidemi, HATAE, Keiko, SHIMADA, Atsuko

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