Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute von Nishimura, Toshihide, Egusa, Ai Saiga, Nagao, Akira, Odahara, Tsutomu, Sugise, Takeshi, Mizoguchi, Noriko, Nosho, Yasuharu

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Contribution to the Deliciousness of Fats and Oils in Foods von NOSHO, Yasuharu

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食品における油脂の美味しさへの寄与 von 納庄, 康晴

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A Kinetic Study of the Staling of White Bread Treated with Microwave-Heating von Yamauchi, Hiroaki, Kaneshige, Hiroshi, Fujimura, Masaki, Nosho, Yasuharu, Hashimoto, Shinichi, Kato, Kazumasa, Kodama, Kunihiko, Kobayashi, Takeshi

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Simple Model on Staling of White Bread Made by the Straight Dough Method von Yamauchi, Hiroaki, Kaneshige, Hiroshi, Fujimura, Masaki, Nosho, Yasuharu, Hashimoto, Shinichi, Kato, Kazumasa, Kodama, Kunihiko, Kobayashi, Takeshi

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High Pressure Technology for Fat Crystallization von NOSHO, Yasuharu, NAKAJIMA, Jun

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Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. II. Bitterness behavior of a tetrapeptide (Arg-Pro-Phe-Phe) and its derivatives von NOSHO, Yasuharu, OTAGIRI, Ken, SHINODA, Ichizo, OKAI, Hideo

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Studies on flavored peptides. Part. IX. .DELTA.-Acetyl-L-ornithyl-.BETA.-alanine methyl ester hydrochloride, an intermolecule type sweetener von SEKI, Takashi, TAMURA, Masahiro, NOSHO, Yasuharu, OHFUJI, Takehiko, OKAI, Hideo

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Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. III. Bitterness of diastereomers of a hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) containing... von SHINODA, Ichizo, NOSHO, Yasuharu, OTAGIRI, Ken, OKAI, Hideo, FUKUI, Sakuzo

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Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. I. Bitter taste of di- and tripeptides, and bitterness increase of the model peptides... von OTAGIRI, Ken, NOSHO, Yasuharu, SHINODA, Ichizo, FUKUI, Hiroshi, OKAI, Hideo

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Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. Part IV. Variation in bitterness potency when introducing Gly-Gly residue into bitter... von SHINODA, Ichizo, NOSHO, Yasuharu, KOUGE, Katsushige, ISHIBASHI, Norio, OKAI, Hideo, TATSUMI, Kiyoshi, KIKUCHI, Eiichi

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A kinetic study on staling of white bread made by straight method von Yamauchi, H. (Kaneka Corp., Takasago, Hyogo (Japan)), Kaneshige, H, Fujimura, M, Nosho, Y, Hashimoto, S, Nishiyama, T, Kodama, K, Kobayashi, T

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Molecular design of inverted-aspartame-type sweeteners von Nosho, Yasuharu, Seki, Takashi, Kondo, Miyuki, Ohfuji, Takehiko, Tamura, Masahiro, Okai, Hideo

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PROCESS FOR PRODUCING FAT COMPOSITION von IKEHARA, TOSHINORI, KATO, MASAKAZU, HASHIMOTO, SHINICHI, NOSHO, YASUHARU, UESHIMA, KAZUHIRO

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JP2517009B von OKAI HIDEO, NOSHO YASUHARU

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Indretning og fremgangsmåde til kontinuert højtryksbehandling von SHINOBUDANI, KOJI, KATO, MASAKAZU, NAGAI, MITSUO, HARAMOTO, NOBUHIRO, HASHIMOTO, SHINICHI, SHINOMIYA, TETSUO, NOSHO, YASUHARU, UESHIMA, KAZUHIRO, NINOMIYA, TOSHIYUKI, MIYAHARA, HIROSHI

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VORRICHTUNG UND VERFAHREN ZUR KONTINUIERLICHEN HOCHDRUCKBEHANDLUNG von SHINOBUDANI, KOJI, KATO, MASAKAZU, NAGAI, MITSUO, HARAMOTO, NOBUHIRO, HASHIMOTO, SHINICHI, SHINOMIYA, TETSUO, NOSHO, YASUHARU, UESHIMA, KAZUHIRO, NINOMIYA, TOSHIYUKI, MIYAHARA, HIROSHI

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DEVICE AND METHOD FOR CONTINUOUS HIGH-PRESSURE TREATMENT von SHINOBUDANI, KOJI, KATO, MASAKAZU, NAGAI, MITSUO, HARAMOTO, NOBUHIRO, HASHIMOTO, SHINICHI, SHINOMIYA, TETSUO, NOSHO, YASUHARU, UESHIMA, KAZUHIRO, NINOMIYA, TOSHIYUKI, MIYAHARA, HIROSHI

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PROCESS FOR PRODUCING FAT COMPOSITION von KAZUHIRO UESHIMA, YASUHARU NOSHO, MASAKAZU KATO, TOSHINO IKEHARA, SHINICHI HASHIMOTO

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PROCESS FOR PRODUCING FAT COMPOSITION von IKEHARA, TOSHINORI, KATO, MASAKAZU, HASHIMOTO, SHINICHI, NOSHO, YASUHARU, UESHIMA, KAZUHIRO

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