Search Results1-16 of  16

  • 粉川 美踏 ID: 9000403886854

    Articles in CiNii:1

    • Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid (2018)
  • 粉川 美踏 ID: 9000403922688

    Articles in CiNii:1

    • Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads (2017)
  • 粉川 美踏 ID: 9000403961616

    Articles in CiNii:1

    • Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre (2019)
  • KOKAWA Mito ID: 9000017384864

    Articles in CiNii:11

    • Prediction for Mixture Rate of Buckwheat Flour Against Wheat Flour Using Excitation-emission Matrix (EEM) (2010)
    • Development of Measurement for Bubble Structure of Bread using Image Scanner (2010)
    • Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble Structure of Bread (2010)
  • KOKAWA Mito ID: 9000273011253

    National Food Research Institute, National Agriculture and Food Research Organization (2014 from CiNii)

    Articles in CiNii:1

    • Prediction of Aerobic Plate Count of <i>Escherichia coli</i> in Green Tea Beverage by Flow Cytometry and Multivariate Analysis (2014)
  • KOKAWA Mito ID: 9000293837702

    National Food Research Institute, National Agriculture and Food Research Organization (2013 from CiNii)

    Articles in CiNii:1

    • Development of a Method for Determination of the Geographic Origin of Taros Using Fluorescence Fingerprint (2013)
  • Kokawa Mito ID: 9000020078016

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2012 from CiNii)

    Articles in CiNii:1

    • Nondestructive Method for Detection of Mycotoxins in Wheat (2012)
  • Kokawa Mito ID: 9000257990859

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2014 from CiNii)

    Articles in CiNii:1

    • Development of a Rice Noodle Processing Method Using Mechanical Mixing Gelation of High-Amylose Rice (2014)
  • Kokawa Mito ID: 9000283353280

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2014 from CiNii)

    Articles in CiNii:1

    • Fundamental Study on Optical Detection of Cracked Kernels of Glutinous Rice (2014)
  • Kokawa Mito ID: 9000283738835

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2012 from CiNii)

    Articles in CiNii:1

    • Development of Simple Methods for Detection and Quantization of Fusarium Toxins in Wheat Grains using Fluorescence Fingerprint (2012)
  • Kokawa Mito ID: 9000292182040

    Graduate School of Agricultural and Life Sciences, The University of Tokyo (2015 from CiNii)

    Articles in CiNii:1

    • Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread (2015)
  • Kokawa Mito ID: 9000311061998

    National Food Research Institute, NARO (2015 from CiNii)

    Articles in CiNii:1

    • Development of the Fluorescence Fingerprint Imaging Technique (2015)
  • Kokawa Mito ID: 9000347168274

    National Food Research Institute, NARO (2015 from CiNii)

    Articles in CiNii:1

    • Starch Structures of High-amylose Rice and Physical Properties of Rice Gel Prepared by Mechanical High-speed Shearing Process (2015)
  • Kokawa Mito ID: 9000347169134

    National Food Research Institute, NARO (2015 from CiNii)

    Articles in CiNii:1

    • Viscoelastic Properties of Bread Containing Rice-gel Prepared by High-speed Shearing Process (2015)
  • Kokawa Mito ID: 9000386101784

    Faculty of Life and Environmental Sciences, University of Tsukuba (2018 from CiNii)

    Articles in CiNii:1

    • Development and Characterization of Gluten-free Bread Using Rice Gel and Rice Flour (2018)
  • Kokawa Mito ID: 9000392782878

    University of Tsukuba (2017 from CiNii)

    Articles in CiNii:1

    • Physical Properties of Heated Surimi Gel Containing Emulsified High Amylose Rice Gel (2017)
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