Search Results1-16 of  16

  • HAGIWARA TOMOAKI ID: 9000254143387

    Department of Food Science and Technology, Tokyo University of Fisheries (2001 from CiNii)

    Articles in CiNii:1

    • Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20.DEG.C. to -84.DEG.C.). (2001)
  • HAGIWARA TOMOAKI ID: 9000254145311

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2003 from CiNii)

    Articles in CiNii:1

    • Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis (2003)
  • HAGIWARA TOMOAKI ID: 9000254575961

    Department of Food Science and Technology, Tokyo University of Fisheries (2001 from CiNii)

    Articles in CiNii:1

    • The possibility of using oxidation-reduction potential to evaluate fish freshness. (2001)
  • HAGIWARA TOMOAKI ID: 9000254578060

    Department of Food Science Technology, Tokyo University of Marine Science and Technology (2004 from CiNii)

    Articles in CiNii:1

    • Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry (2004)
  • HAGIWARA Tomoaki ID: 9000000643352

    Department of Food Science and Technology, Tokyo University of Fisheries (2001 from CiNii)

    Articles in CiNii:1

    • Heat Transfer Analysis of Tofu Coagulation Process (2001)
  • HAGIWARA Tomoaki ID: 9000000719980

    Articles in CiNii:6

    • Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃) (2001)
    • The possibility of using oxidation-reduction potential to evaluate fish freshness (2001)
    • Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis (2003)
  • HAGIWARA Tomoaki ID: 9000002017874

    Univ. of Hyogo, Sci (2004 from CiNii)

    Articles in CiNii:1

    • The study of the sinter of Jigokudani Hot Spring in Nagano Prefecture (2004)
  • HAGIWARA Tomoaki ID: 9000004418966

    Articles in CiNii:43

    • 食品冷凍の分野における各国文献情報(49) (2000)
    • 食品冷凍の分野における各国文献情報(52) (2000)
    • C1, C2部門 (2003)
  • HAGIWARA Tomoaki ID: 9000019189768

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface (2012)
  • HAGIWARA Tomoaki ID: 9000254944988

    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I> (2006 from CiNii)

    Articles in CiNii:1

    • Survival of <I>Escherichia coli</I> on Polypropylene Surfaces Fouled with Organic Soil of Different Water Contents (2006)
  • HAGIWARA Tomoaki ID: 9000283912007

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:17

    • Suppression of Deterioration of Frozen Foods by Antifreeze Proteins (2016)
    • Changes in Liquid Human Sample Qualities during Freezing and Frozen Storage (2017)
    • Cleaning of Food Manufacturing Equipment(1)Mechanism of Food Soils Adhesion (2017)
  • HAGIWARA Tomoaki ID: 9000378126504

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • <b>Effects of pH on the Fluorescence Fingerprint of ATP</b><b> </b> (2016)
  • HAGIWARA Tomoyuki ID: 9000004164114

    Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries (1999 from CiNii)

    Articles in CiNii:4

    • Effects of Lactoferrin and Its Peptides on Proliferation of Rat Intestinal Epithelial Cell Line, IEC-18, in the Presence of Epidermal Growth Factor (1995)
    • Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods (1996)
    • Analysis of Aggregate Structure in Food Protein Gels with the Concept of Fractal (1997)
  • Hagiwara Tomoaki ID: 9000304616532

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (<i>Pandalus eous</i>) onto Stainless Steel Surfaces (2015)
  • Hagiwara Tomoaki ID: 9000304616542

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Temperature Effect on Pink Shrimp (<i>Pandalus eous</i>) Protein Adsorption onto a Stainless Steel Surface (2015)
  • Hagiwara Tomoaki ID: 9000392140369

    Univ. of Hyogo, Sci (2004 from CiNii)

    Articles in CiNii:1

    • The study of the sinter of Jigokudani Hot Spring in Nagano Prefecture (2004)
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