Search Results1-20 of  359

  • FUJIMAKI MASAO ID: 9000001765672

    Second Department of Surgery, Toyama Medical and Pharmaceutical University (1996 from CiNii)

    Articles in CiNii:1

    • Effect of Endogenous Hypergastrinemia on Carcinogenesis in the Rat Esophagus (1996)
  • FUJIMAKI MASAO ID: 9000254273789

    社団法人日本缶詰協会 (1956 from CiNii)

    Articles in CiNii:1

    • みかん罐詰の白濁に関する研究:(第3報)加温処理による白濁の防止試験について (1956)
  • FUJIMAKI MASAO ID: 9000254273943

    東京大学農学部 (1958 from CiNii)

    Articles in CiNii:1

    • 肉の保水性に関する研究:(第1報)各種燐酸塩,市販結着剤の保水効果について(1) (1958)
  • FUJIMAKI MASAO ID: 9000254274658

    Department of Agricultural Chemistry, Faculty of Agriculture, the University of Tokyo (1969 from CiNii)

    Articles in CiNii:1

    • Studies on the Development of Swelling of Rehydrated Kori-tofu (1969)
  • FUJIMAKI MASAO ID: 9000254274661

    Departmeat of Agricultural Chemistry, Faculty of Agriculture, the University of Tokyo (1969 from CiNii)

    Articles in CiNii:1

    • Studies on Off-flavor from the Interaction between Food Components and Metals:Part I. Hydrogen sulfide formed from the interaction between iron and water extract of pork or various food components (1969)
  • FUJIMAKI MASAO ID: 9000254275218

    Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo (1974 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XVI. Comparison of antioxidative activity and its synergistic effect of melanoidin with tocopherol on margarine (1974)
  • FUJIMAKI MASAO ID: 9000254275305

    Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo (1975 from CiNii)

    Articles in CiNii:1

    • Changes of Free Amino Acids in Rice Endospern during Drying (1975)
  • FUJIMAKI MASAO ID: 9000254275358

    Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo (1975 from CiNii)

    Articles in CiNii:1

    • Studies on Antioxidative Activities of Amino Compounds on Fats and Oils (1975)
  • FUJIMAKI MASAO ID: 9000254275799

    Department of Food and Nutrition, Ochanomizu University (1980 from CiNii)

    Articles in CiNii:1

    • Application of Protein Hydrolyzate to Biscuit as Antioxidant (1980)
  • FUJIMAKI MASAO ID: 9000254275803

    Department of Food and Nutrition, Ochanomizu University (1980 from CiNii)

    Articles in CiNii:1

    • Oxidative Stability of Dried Model Food Consisted of Soybean Protein Hydrolyzate and Lard (1980)
  • FUJIMAKI MASAO ID: 9000254758710

    東京大学農学部農芸化学教室 (1964 from CiNii)

    Articles in CiNii:1

    • Determination of Starch in Meat Products. (1964)
  • FUJIMAKI MASAO ID: 9000254759488

    Department of Agricultural Chemistry, Fauclty of Agriculture, The University of Tokyo (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XI. Fractionation of browning reaction products on Sephadex column and antioxidative activity of the fractionated material (II) (1970)
  • FUJIMAKI MASAO ID: 9000254759490

    Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part X. Fractionation of browning reaction products on Sephadex column and antioxidative activity of the fractionated material (I) (1970)
  • FUJIMAKI MASAO ID: 9000254759752

    Faculty of Agriculture, The University of Tokyo (1973 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XII. Changes of antioxidative activities of browning reaction products between D-xylose and L-amino acids or amines during storage (1973)
  • FUJIMAKI MASAO ID: 9000254759779

    Faculty of Agriculture, The University of Tokyo (1973 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XIII. Fractionation and antioxidative activities of browning reaction products between D-xylose and glycine (1973)
  • FUJIMAKI MASAO ID: 9000254759877

    Department of Agricultural Chemistry. Faculty of Agriculture, University of Tokyo (1974 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XIV. Antioxidative activities of purified melanoidins and their comparison with those of legal antioxidants (1974)
  • FUJIMAKI MASAO ID: 9000254759883

    Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo (1974 from CiNii)

    Articles in CiNii:1

    • Studies on Browning Reaction Products from Reducing Sugars and Amino Acids:Part XV. Comparison of antioxidative activity of melanoidin with that of each tocopherol homologue and synergistic effect of melanoidin on tocopherols (1974)
  • FUJIMAKI MASAO ID: 9000254759983

    Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo. (1975 from CiNii)

    Articles in CiNii:1

    • On the Effects of Proteolysis during Aging and Flavor of Meat (1975)
  • FUJIMAKI MASAO ID: 9000254760620

    Department of Food and Nutrition, Ochanomizu University (1979 from CiNii)

    Articles in CiNii:1

    • Antioxidative Activities of Miso and Soybean Sauce on Linoleic Acid (1979)
  • FUJIMAKI MASAO ID: 9000254760625

    Department of Food and Nutrition, Ochanomizu Univ. (1979 from CiNii)

    Articles in CiNii:1

    • Antioxidative Activities of Protein Hydrolyzates (1979)
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