Search Results1-20 of  61

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  • ISO NAOMICHI ID: 9000254143384

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

    Articles in CiNii:1

    • Rheological properties and structural changes in raw and cooked abalone meat. (2001)
  • ISO Naomichi ID: 9000000286824

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

    Articles in CiNii:7

    • Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment (1995)
    • Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry (1995)
    • Desalting and Water Restoration of Salted Jellyfish Rhizostomeae during Immersion in Water (1995)
  • ISO Naomichi ID: 9000000292943

    Department of Food Science and Technology, Tokyo University of Fisheries (1999 from CiNii)

    Articles in CiNii:3

    • Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory (1999)
    • Rheological Analysis in Consideration of Volume Change on Compressional Properties of Fish-Meat Gel (1999)
    • Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes (1999)
  • ISO Naomichi ID: 9000019977221

    Tokyp University of Fisheried (1982 from CiNii)

    Articles in CiNii:1

    • Identification of phycocyanin isolated from Porphyra tenera and Porphyra yezoensis. (1982)
  • ISO Naomichi ID: 9000019984765

    Department of Food Science and Technology, Tokyo University of Fisheries (1981 from CiNii)

    Articles in CiNii:1

    • The effect of Ca2+ on the polymerization of carp G-actin. (1981)
  • ISO Naomichi ID: 9000019987484

    Department of Food Science and Technology, Tokyo University of Fisheries (1984 from CiNii)

    Articles in CiNii:1

    • The change of the rheological properties of surimi (minced fish-meat) by heating. (1984)
  • ISO Naomichi ID: 9000019994600

    Department of Food Science and Technology, Tokyo University of Fisheries (1984 from CiNii)

    Articles in CiNii:1

    • Studies on the rheological properties of heated carp meats. (1984)
  • ISO Naomichi ID: 9000020004573

    Department of Food Science and Technology, Tokyo University of Fisheries (1984 from CiNii)

    Articles in CiNii:1

    • Studies on the rheological properties of the heated yellowtail meat. (1984)
  • ISO Naomichi ID: 9000020011656

    Tokyo Univ. of Fish. (1979 from CiNii)

    Articles in CiNii:1

    • Solution properties of sodium alginate from brown seaweeds living along the coast of Japan. III. Molecular size distribution of alginic acid.:Molecular Size Distribution of Alginic Acid (1979)
  • ISO Naomichi ID: 9000020013512

    Department of Food Science and Technology, Tokyo University of Fisheries (1983 from CiNii)

    Articles in CiNii:1

    • Effect of thermal treatment on extraction of proteins from meats. (1983)
  • ISO Naomichi ID: 9000020016497

    Deparetment of Food Science and Technology , Tokyo University of Fisheries (1982 from CiNii)

    Articles in CiNii:1

    • Thermal denaturation of carp G-actin. (1982)
  • ISO Naomichi ID: 9000020017769

    Tokyo University of Fisheries (1979 from CiNii)

    Articles in CiNii:1

    • Physicochemical properties of cuticle collagen. (1979)
  • ISO Naomichi ID: 9000020018095

    Tokyo Univ. of Fish. (1978 from CiNii)

    Articles in CiNii:1

    • Solution properties of sodium alginate from brown seaweeds living along the coast of Japan. II. Alginic acid contents.:Alginic Acid Contents (1978)
  • ISO Naomichi ID: 9000020020912

    Tokyo University of Fisheries (1983 from CiNii)

    Articles in CiNii:1

    • Mannuronic to guluronic acid ratios of alginic acids prepared from various brown seaweeds. (1983)
  • ISO Naomichi ID: 9000020024811

    Tokyo University of Fisheries (1977 from CiNii)

    Articles in CiNii:1

    • Solution properties of sodium alginate from brown seaweeds living along the coast of Japan. I. "Arame" Eisenia bicylis.:“Arame” <i>Eisenia bicylis</i> (1977)
  • ISO Naomichi ID: 9000020029748

    Department of Food Science and Technology, Tokyo University of Fisheries (1983 from CiNii)

    Articles in CiNii:1

    • An analysis of the stress-relaxation curve obtained from a sample of raw meat sample. (1983)
  • ISO Naomichi ID: 9000020039778

    Department of Food Science and Technology, Tokyo University of Fisheries (1985 from CiNii)

    Articles in CiNii:1

    • Physical properties of kamaboko made from nama-surimi and otoshimi. (1985)
  • ISO Naomichi ID: 9000020990526

    Department of Food Science and Technology, Tokyo University of Ficheries (1984 from CiNii)

    Articles in CiNii:1

    • Silyl derivative of alginic acid. (1984)
  • ISO Naomichi ID: 9000253140901

    Faculty of Agriculture, Meiji University (1970 from CiNii)

    Articles in CiNii:1

    • Effects of Sucrose and Citric Acid on the Sol-Gel Transformation of Methylcellulose in Water (1970)
  • ISO Naomichi ID: 9000253144306

    Department of Food Science and Technology, Tokyo University of Fisheries (1974 from CiNii)

    Articles in CiNii:1

    • Conformational change of a natto mucin in solution. (1974)
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