Search Results1-20 of  69

  • 1 / 4
  • Hasegawa Kiyozo ID: 9000007447232

    Articles in CiNii:1

    • Phospholipases Produced by Corticium centrifugum:Partial Purification and Properties of Phospholipase B and Lysophospholipase (1979)
  • HASEGAWA Kiyozo ID: 9000004688515

    Articles in CiNii:1

    • Relationship between the Physical Properties of Cookie and the Consistency of Oil Used (1988)
  • HASEGAWA Kiyozo ID: 9000004688736

    Articles in CiNii:1

    • Thermal Degradation of IMP in Commercially Available Umami Seasoning Extract, and the Stability of IMP in the Seasoning Powder under the Influence of Various Water Activities (1989)
  • HASEGAWA Kiyozo ID: 9000020679624

    Articles in CiNii:1

    • Antioxidative ability of 5'-ribonucleotides in dehydrated model systems. (1989)
  • HASEGAWA Kiyozo ID: 9000020685303

    Department oj Food Science and Nutrition, Nara Women's University (1986 from CiNii)

    Articles in CiNii:1

    • Subunit structure of sesame 13S globulin. (1986)
  • HASEGAWA Kiyozo ID: 9000020686057

    Articles in CiNii:1

    • Food composition and emulsifying activity of lipoxygenase deficient mutant soybeans. (1986)
  • HASEGAWA Kiyozo ID: 9000020710554

    Articles in CiNii:1

    • Preparation of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n-Hexane. (1991)
  • HASEGAWA Kiyozo ID: 9000020769593

    Articles in CiNii:1

    • Thermal oxidation stability of interesterified oils under continuous heating conditions. (1988)
  • HASEGAWA Kiyozo ID: 9000020789039

    Articles in CiNii:1

    • Degradation of 5'-Ribonucleotides Caused by the Peroxidation of Methyl Linoleate in Dehydrated Systems. (1991)
  • HASEGAWA Kiyozo ID: 9000020821879

    Articles in CiNii:1

    • Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring. (1987)
  • HASEGAWA Kiyozo ID: 9000020844664

    Articles in CiNii:1

    • Influence of triacylglycerol composition on the emulsification capacity of oils. (1988)
  • HASEGAWA Kiyozo ID: 9000020845175

    Articles in CiNii:1

    • Intermolecular forces involved in the gelation and gel stability of sesame 13S globulin. (1988)
  • HASEGAWA Kiyozo ID: 9000020845728

    Articles in CiNii:1

    • Emulsifying properties of native and citraconylated sesame 13S globulins. (1988)
  • HASEGAWA Kiyozo ID: 9000020845753

    Articles in CiNii:1

    • Relationship between the triacylglycerol composition and foaming of mixed coconut oil under deep-fat frying. (1988)
  • HASEGAWA Kiyozo ID: 9000020884092

    Department of Food Science and Nutrition, Nara Women's University (1985 from CiNii)

    Articles in CiNii:1

    • Thermally induced gelation of sesame 13S globulin acylated with maleic and citraconic anhydrides. (1985)
  • HASEGAWA Kiyozo ID: 9000020975443

    Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University (1961 from CiNii)

    Articles in CiNii:1

    • Studies on Phosphoprotein Phosphatase in Chick Embryo. Part III:Properties of the Enzyme with Phosvitin as Substrate (1961)
  • HASEGAWA Kiyozo ID: 9000020975950

    Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University (1961 from CiNii)

    Articles in CiNii:1

    • Studies on Phosphoprotein Phosphatase in Chick Embryo. Part I:Purification of the Enzyme from Chick Embryo (1961)
  • HASEGAWA Kiyozo ID: 9000020979692

    Department of Food Science and Nutrition, Nara Women's University (1981 from CiNii)

    Articles in CiNii:1

    • Succinylation and Maleylation of Sesame Seed Protein (1981)
  • HASEGAWA Kiyozo ID: 9000020986059

    Laboratory of Nutritional Chemistry, Faculty of Agriculture, Kyoto University (1960 from CiNii)

    Articles in CiNii:1

    • Studies on Egg Yolk Proteins. Part III:Isolation of Phosvitin from Yolk Granules (1960)
  • HASEGAWA Kiyozo ID: 9000020992533

    Articles in CiNii:1

    • Effect of ammonia on lysinoalanine formation in proteins by alkali treatment. (1986)
  • 1 / 4
Page Top