Monocationic salts of carrageenans: Preparation and physico-chemical properties von Robal, Marju, Brenner, Tom, Matsukawa, Shingo, Ogawa, Hiroo, Truus, Kalle, Rudolph, Brian, Tuvikene, Rando

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The thickening properties of native gellan gum are due to freeze drying–induced aggregation von Shinsho, Ayaka, Brenner, Tom, Descallar, Faith Bernadette, Tashiro, Yuri, Ando, Nobuki, Zhou, Yun, Ogawa, Hiroo, Matsukawa, Shingo

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Effect of solvent transfer in agar gels on stress relaxation under large deformation von Matsukawa, Shingo, Ding, Yichun, Zhao, Qiuhua, Mogi, Akiko, Tashiro, Yuri, Ogawa, Hiroo

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Funorans from Gloiopeltis species. Part II. Rheology and thermal properties von Tuvikene, Rando, Robal, Marju, Mändar, Hugo, Fujita, Daisuke, Saluri, Kadri, Truus, Kalle, Brenner, Tom, Tashiro, Yuri, Ogawa, Hiroo, Matsukawa, Shingo

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Relationship between the water molecules in fish-meat gel and the gel structure von Luo, Lujia, Tashiro, Yuri, Ogawa, Hiroo

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Improvement of the extraction procedure for hyaluronan from fish eyeball and the molecular characterization von Amagai, I.(Tokyo Univ. of Marine Science and Technology (Japan)), Tashiro, Y, Ogawa, H

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Influence of pH and temperature on the ultraviolet‐absorbing properties of porphyra‐334 von ZHANG, Zhaohui, TASHIRO, Yuri, MATSUKAWA, Shingo, OGAWA, Hiroo

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Funorans from Gloiopeltis species. Part I. Extraction and structural characteristics von Tuvikene, Rando, Robal, Marju, Fujita, Daisuke, Saluri, Kadri, Truus, Kalle, Tashiro, Yuri, Ogawa, Hiroo, Matsukawa, Shingo

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Flesh quality of tilapia Oreochromis niloticus fed solely on raw Spirulina von Lu, J. (Tokyo Univ. of Fisheries (Japan)), Takeuchi, T, Ogawa, H

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Rheological properties and structural changes in steamed and boiled abalone [Haliotis discus] meat von Gao, X. (Tokyo Univ. of Fisheries (Japan)), Tashiro, Y, Ogawa, H

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High-side driver von Ogawa, Hiroo

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The isolation of prophyra-334 from marine algae and its UV-absorption behavior von 张朝辉 高昕 Yuri Tashiro Shingo Matsukawa Hiroo Ogawa

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GATE DRIVE CIRCUIT von OGAWA, Hiroo

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Effects of extraction parameters on gel properties of carrageenan from Kappaphycus alvarezii (Rhodophyta) von Montolalu, Roike Iwan, Tashiro, Yuri, Matsukawa, Shingo, Ogawa, Hiroo

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GATE DRIVE CIRCUIT von OGAWA, Hiroo

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Comparison of horse mackerel and tilapia surimi gel based on rheological and 1H NMR relaxation properties von Ahmad, M.U. (Tokyo Univ. or Marine Science and Technology (Japan)), Tashiro, Y, Matsukawa, S, Ogawa, H

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HIGH-SIDE DRIVER von Ogawa, Hiroo

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GATE DRIVE CIRCUIT von OGAWA, Hiroo

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Rheological properties and structural changes in raw and cooked abalone meat von Gao, X. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Tashiro, Y, Iso, N

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Applicability of the modified Mooney-Rivlin equation on rheological analysis of fish-meat gel von Kong, C.S. (Pusan National Univ. (Korea R.)), Park, K.Y, Ogawa, H

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