CHOCOLATE CONTAINING MEDIUM-CHAIN-BOUND TRIGLYCERIDE von TOBA, Yurina, INUI, Sachiko

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Macrolide Resistance and Detection in Mycoplasma pneumoniae at Kansai Medical University Hirakata Hospital von KOIKE, Chihiro, NAKAMURA, Tatsuya, INUI, Sachiko, OKUDA, Kazuyuki, NAKATA, Chiyo, FUJIMOTO, Hiroko, OHKURA, Hiroe, HASUI, Masahumi, TAKAHASHI, Hakuo

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CHOCOLATES CONTAINING MEDIUM CHAIN FATTY ACID-BINDING TRIGLYCERIDE von TOBA YURINA, INUI SACHIKO

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CHOCOLATE CONTAINING MEDIUM-CHAIN TRIGLYCERIDES von TOBA, Yurina, INUI, Sachiko

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A Case of Micafungin-Hyposensitive Candida glabrata Due to FKS2 Gene Mutation von INUI, Sachiko, NAKAMURA, Tatsuya, TANABE, Kouichi, OHNO, Hideaki, KOIKE, Chihiro, OKUDA, Kazuyuki, NAKATA, Chiyo, FUJIMOTO, Hiroko, OHKURA, Hiroe, MIYAZAKI, Yoshitsugu, TAKAHASHI, Hakuo

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A case of micafungin-hyposensitive Candida glabrata due to FKS2 gene mutation von Inui, Sachiko, Nakamura, Tatsuya, Tanabe, Kouichi, Ohno, Hideaki, Koike, Chihiro, Okuda, Kazuyuki, Nakata, Chiyo, Fujimoto, Hiroko, Ohkura, Hiroe, Miyazaki, Yoshitsugu, Takahashi, Hakuo

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FAT COMPOSITION FOR NON-TEMPERED CHOCOLATE AND FAT COMPOSITION FOR TEMPERED CHOCOLATE von ARAMAKI, CHIKA, NAGASHIMA, CHIE, OKOCHI, MASAKO, INUI, SACHIKO, MATSUI, MASAYUKI

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Fedtsammensætning til ikke-tempereret chokolade og fedtsammensætning til tempereret chokolade von OKOCHI, Masako, ARAMAKI, Chika, INUI, Sachiko, MATSUI, Masayuki, NAGASHIMA, Chie

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FAT COMPOSITION FOR NON-TEMPERED CHOCOLATE AND FAT COMPOSITION FOR TEMPERED CHOCOLATE von OKOCHI, Masako, ARAMAKI, Chika, INUI, Sachiko, MATSUI, Masayuki, NAGASHIMA, Chie

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METHOD OF ENHANCING DEVELOPMENT OF CHOCOLATE FLAVORS AND METHOD OF PRODUCING OIL AND FAT COMPOSITION COMPRISING MALONYLISOFLAVONE GLYCOSIDES von Aramaki, Chika, Okochi, Masako, Inui, Sachiko, Matsui, Masayuki, Nagashima, Chie

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INTERCONVERSION MODEL ANALYSIS AND ESTIMATION OF AVAILABLE FRACTIONS FOR 4-ACETAMINOBENZALDEHYDE AND ITS REVERSIBLE METABOLITE, 4-ACETAMINOBENZYLALCOHOL, IN THE RAT USING THE MULTI... von Inui, Sachiko, Otawa, Tomoko, Nakae, Hiroko, Asada, Shozo

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OIL/FAT FOR COATING FROZEN DESSERT AND CHOCOLATE FOR COATING FROZEN DESSERT von INUI, Sachiko, KOJIMA, Makiko, IWAOKA, Eiji

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Inactivation of exogenous surfactant by pulmonary edema fluid von KOBAYASHI, T, NITTA, K, GANZUKA, M, INUI, S, GROSSMANN, G, ROBERTSON, B

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TEXTURE MODIFIER FOR OILY FOOD von TOBA YURINA, INUI SACHIKO, MATSUI MASAYUKI

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OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE von ARAMAKI, CHIKA, NAGASHIMA, CHIE, OKOCHI, MASAKO, INUI, SACHIKO, MATSUI, MASAYUKI

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Antibacterial activity of quinolones against various clinically isolated strains and evaluation of efficacy based on the pharmacokinetics/pharmacodynamics theory von Nakamura, Tatsuya, Shimizu, Chihiro, Hirakawa, Kaname, Inui, Sachiko, Okuda, Kazuyuki, Nakata, Chiyo, Fujimoto, Hiroko, Okura, Hiroe, Uemura, Yoshiko, Takahashi, Hakuo

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composição de óleo e gordura para chocolate do tipo não temperado e composição de óleo e gordura para chocolate do tipo temperado von MASAYUKI MATSUI, CHIKA ARAMAKI, MASAKO OKOCHI, Sachiko INUI, CHIE NAGASHIMA

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FAT COMPOSITION FOR NON-TEMPERED CHOCOLATE AND FAT COMPOSITION FOR TEMPERED CHOCOLATE von OKOCHI, Masako, ARAMAKI, Chika, INUI, Sachiko, MATSUI, Masayuki, NAGASHIMA, Chie

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Composição de óleo e gordura para chocolate do tipo não temperado ou do tipo temperado, chocolate contendo a mesma e método para melhorar o desenvolvimento de sabores de chocolate... von NAGASHIMA CHIE, INUI Sachiko, MATSUI MASAYUKI, OKOCHI MASAKO, ARAMAKI CHIKA

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OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE von NAGASHIMA CHIE, INUI SACHIKO, MATSUI MASAYUKI, OKOCHI MASAKO, ARAMAKI CHIKA

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