The emergence of a new wintertime Arctic energy balance regime von Miyawaki, O, Shaw, T A, Jansen, M F

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Solution thermodynamic approach to analyze protein stability in aqueous solutions von Miyawaki, Osato

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Limiting partition coefficient in a tubular ice system for progressive freeze-concentration von Gu, X, Watanabe, M, Suzuki, T, Miyawaki, O

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Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process von Chaiwanichsiri, Saiwarun, Ohnishi, Shigehiko, Suzuki, Toru, Takai, Rikuo, Miyawaki, Osato

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Tubular ice system for scale-up of progressive freeze-concentration von Miyawaki, Osato, Liu, Ling, Shirai, Yoshito, Sakashita, Shigeru, Kagitani, Kazuo

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Scaling analysis on elasticity of agarose gel near the sol–gel transition temperature von Fujii, T, Yano, T, Kumagai, H, Miyawaki, O

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Effects of self-sufficiency rate of food and food consumption pattern on CO2 emission in Japan von Miyawaki, O.(Tokyo Univ. (Japan)), Kaminishi, K, Sagara, Y

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Limiting partition coefficient in progressive freeze-concentration von Gu, X, Suzuki, T, Miyawaki, O

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PFG-NMR study for evaluating freezing damage to onion tissue von Ando, H.(Tokyo Univ. (Japan)), Fukuoka, M, Miyawaki, O, Watanabe, M, Suzuki, T

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Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions von Sato, Yukinori, Kawabuchi, Shima, Irimoto, Yoshinobu, Miyawaki, Osato

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Measurement of temperature-dependent ice fraction in frozen foods von Pongsawatmanit, Rungnaphar, Miyawaki, Osato

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Mathematical analysis of the effective thermal conductivity of food materials in the frozen state von Miyawaki, O. (Tokyo Univ. (Japan)), Pongsawatmanit, R

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Analysis of intermolecular interaction among pectin molecules in aqueous sugar solutions von Sato, Y, Miyawaki, O

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Effective partition constant of solute between ice and liquid phases in progressive freeze-concentration von Miyawaki, O, Liu, L, Nakamura, K

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Effect of Moisture on Hydrothermal Modification of Yam Dioscorea hispida Dennst Starch von Tattiyakul, Jirarat, Naksriarporn, Tarin, Pradipasena, Pasawadee, Miyawaki, Osato

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Determination of log P for pressurized carbon dioxide and its characterization as a medium for enzyme reaction von Nakaya, Hideki, Miyawaki, Osato, Nakamura, Kozo

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Relationship between the electrical and rheological properties of potato tuber tissue after various forms of processing von Dejmek, P. (Tokyo Univ. (Japan)), Miyawaki, O

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Activity and Activity Coefficient of Water in Aqueous Solutions and Their Relationships with Solution Structure Parameters von Miyawaki, Osato, Saito, Akiko, Matsuo, Takeshi, Nakamura, Kozo

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Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature von Miyawaki, Osato, Norimatsu, Yuko, Kumagai, Hitoshi, Irimoto, Yoshinobu, Kumagai, Hitomi, Sakurai, Hidetoshi

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Osmotic dehydrofreezing for protection of rheological properties of agricultural products from freezing-injury von Ohnishi, S, Miyawaki, O

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