Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field von Yamada, Takahiro, Yamakage, Kouya, Takahashi, Katsuyuki, Takaki, Koichi, Orikasa, Takahiro, Kamagata, Junichi, Aoki, Hitoshi

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Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying von Yamakage, Koya, Yamada, Takahiro, Takahashi, Katsuyuki, Takaki, Koichi, Komuro, Misaki, Sasaki, Kuniaki, Aoki, Hitoshi, Kamagata, Junichi, Koide, Shoji, Orikasa, Takahiro

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INSPECTION DEVICE, INSPECTION METHOD, AND FOOD MANUFACTURING METHOD von AOKI HITOSHI, YAMAGUCHI KENZO, KAMAGATA JUNICHI

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MODIFIED POLYSACCHARIDE, GAS SEPARATION MEMBRANE FORMING MATERIAL, FILM, GAS SEPARATION MEMBRANE, GAS SEPARATION MEMBRANE MODULE AND GAS SEPARATING METHOD von AOKI HITOSHI, OGINO KENJI, KAMAGATA JUNICHI, KITAGAWA AKIHIRO, KANEHASHI SHINJI

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METHOD FOR PRODUCING STRUCTURED SOYBEAN PROTEIN PROCESSED PRODUCT von KUBOTA SHIRO, HANAMURA TAKAYUKI, ISHIZAKI YUICHI, NISHIUCHI YUSUKE, TADA KAORI, AOKI HITOSHI, HATA TAKASHI, KAMAGATA JUNICHI

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METHOD FOR PRODUCING STRUCTURED SOYBEAN PROTEIN PROCESSED ARTICLE von HATA Takashi, TADA Kaori, KAMAGATA Junichi, HANAMURA Takayuki, NISHIUCHI Yusuke, KUBOTA Shiro, AOKI Hitoshi, ISHIZAKI Yuichi

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FOOD PRODUCING METHOD von OMORI TOSHINOBU, KAMAGATA JUNICHI

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FRIED BAKERY, METHOD FOR PRODUCING THE SAME AND DOUGH FOR PRODUCING FRIED BAKERY von KAMAGATA JUNICHI, NAGASAWA HIROAKI

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FROZEN DESSERT FOOD TO BE HEATED WITH MICROWAVE OVEN von TAKINAMI TETSUO, KAMAGATA JUNICHI

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METHOD FOR DRYING PLANT-AND-ANIMAL TISSUE-DERIVED MATERIAL, AND METHOD FOR PRODUCING DRIED PRODUCT von YAMAKAGE KOYA, ORIGASA TAKAHIRO, AOKI HITOSHI, YAMADA TAKAHIRO, TAKAGI KOICHI, TAKAHASHI KATSUYUKI, KAMAGATA JUNICHI

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METHOD FOR MANUFACTURING BATTER MATERIAL FOR DEEP-FRIED FOOD PRODUCT, BATTER MATERIAL FOR DEEP-FRIED FOOD PRODUCT, AND DEEP-FRIED FOOD PRODUCT von TAKASE JURI, MURATO HISANE, SUZUKI HIROSHI, KAMAGATA JUNICHI

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MULTILAYERED PUFFED FOOD FOR MICROWAVE COOKING, METHOD FOR PREPARING THE SAME, AND MULTILAYERED PUFFED FOOD von OMORI TOSHINOBU, NAGASAWA HIROAKI, KAMAGATA JUNICHI

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Effect of electrolyzed water and carbon dioxide microbubbles on removal of diazinon and diazoxon von Kobayashi, Fumiyuki, Aoki, Hitoshi, Kamagata, Junichi, Odake, Sachiko

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Diffusion magnetic resonance tractography-based evaluation of commissural fiber abnormalities in a heparan sulfate endosulfatase-deficient mouse brain von Tsuji, Yusuke, Kerever, Aurelien, Furukawa, Toshiki, Kamagata, Koji, Saito, Yuya, Aoki, Shigeki, Hata, Junichi, Okano, Hideyuki, Kobayashi, Kenta, Okada, Takuya, Miya, Ken, Keino-Masu, Kazuko, Masu, Masayuki, Arikawa-Hirasawa, Eri

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A novel scale for predicting delayed intubation in patients with inhalation injury von Matsumura, Kazuki, Yamamoto, Ryo, Kamagata, Tomohiro, Kurihara, Tomohiro, Sekine, Kazuhiko, Takuma, Kiyotsugu, Kase, Kenichi, Sasaki, Junichi

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POWER CONTROLLER AND PROGRAM von KAMAGATA SHINICHIRO, YONEYAMA JUNICHI

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