Effects of different heating methods on the production of protein–lipid film von Lei, Long, Zhi, Han, Xiujin, Zhang, Takasuke, Ishitani, Zaigui, Li

Volltext

Use of alpha-tocopherol combined with synergists and compared to other antioxidants on the oxidative stability of sardine skin lipids von Vicetti, Rodolfo, Ishitani, Takasuke, Salas, Alberto, Ayala, Maria

Volltext

The Reduction of Old Grain Rice Flavor by Addition of Aroma Rice: Study on characteristic evaluation of the blend rice for the market Part 5 von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Improvement of the palatability of Old Grain Rice by Changing the Rice Whiteness of Milling: Study on characteristic evaluation of the blend rice for the market Part 4 von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Quality preservation of fruits and vegetables by simple spotted cooling system and/or by packaging using new plastic films von Nawa, Y. (Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki), Horita, H, Sato, K, Ishitani, T

Volltext

Evaluation of the Blend Suitability of Koshihikari and Akitakomachi: Study on characteristic evaluation of the blend rice for the market Part 2 von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Evaluation of the Blend Suitability of Cooking Cooked Rice: Study on characteristic evaluation of the blend rice for the market Part 3 von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Evaluation of the Blend Suitability of Low-Amylose Rice: Study on characteristic evaluation of the blend rice for the market Part 1 von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Minimum water activities for the growth of yeasts isolated from high-sugar foods von Tokuoka, K, Ishitani, T

Volltext

Quality characteristics of wash-free rice and evaluation of its storage characteristics von Fukai, Y. (Agricultural Technology Inst. of Nagano Farmers' Federation, Suzaka (Japan)), Matsuzawa, T, Ishitani, T

Volltext

ACCUMULATION OF POLYOLS AND SUGARS IN SOME SUGAR-TOLERANT YEASTS von TOKUOKA, KEIKO, ISHITANI, TAKASUKE, CHUNG, WON-CHUL

Volltext

Physicochemical Properties and Gelatinization Characteristics of the Starch of Milled Layer Separated from Rice Grains von FUKAI, Yohichi, MATSUZAWA, Tsunetomo, ISHITANI, Takasuke

Volltext

Improvement of the palatability of Old Grain Rice by Changing the Rice Whiteness of Milling(Study on characteristic evaluation of the blend rice for the market Part4) von Fukai, Yohichi, Ishitani, Takasuke

Volltext

The Reduction of Old Grain Rice Flavor by Addition of Aroma Rice(Study on characteristic evaluation of the blend rice for the market Part5) von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Evaluation of the Blend Suitability of Low-Amylose Rice (Study on characteristic evaluation of the blend rice for the market Part1) von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Evaluation of the Blend Suitability of Koshihikari and Akitakomachi (Study on characteristic evaluation of the blend rice for the market Part2) von Fukai, Yohichi, Ishitani, Takasuke

Volltext

Identification of yeasts isolated from high-sugar foods von Tokuoka, K, Ishitani, T, Goto, S, Komagata, K

Volltext

Evaluation of the Blend Suitability of Cooking Cooked Rice (Study on characteristic evaluation of the blend rice for the market Part3) von Fukai, Yohichi, Ishitani, Takasuke

Volltext

FOUR NEW YEAST SPECIES BELONGING TO THE GENUS CANDIDA von TOKUOKA, KEIKO, ISHITANI, TAKASUKE, GOTO, SHOJI, KOMAGATA, KAZUO

Volltext

High Gas Permeability Plastic Film von Ishitani, Takasuke

Volltext