Search Results1-20 of  145

  • MATOBA TERUYOSHI ID: 9000254577655

    Department of Food Science and Nutrition, Faculty of Human Life and Environment|Graduate School of Human Culture (2003 from CiNii)

    Articles in CiNii:1

    • Volatile flavor compounds of some sea fish and prawn species (2003)
  • MATOBA TERUYOSHI ID: 9000392035335

    Nara Women's University (2004 from CiNii)

    Articles in CiNii:1

    • Inhibitory effect of lipid oxidation by hon-mirin2:For application of frozen food (2004)
  • MATOBA Teruyoshi ID: 1000010027196

    Kansai University of Welfare Sciences (2012 from CiNii)

    Articles in CiNii:83

    • Stability of umami taste of 5' - ribonucleotides during thermal cooking (1995)
    • Effect of Heat and pH on the Radical-scavenging Activity of Proanthocyanidin-rich Extract from Grape Seeds and Production of Konjac Enriched with Proanthocyanidin (2001)
    • Radical-scavenging Activity of Cabbages and Chinese Cabbages Cultivated with Organic and Inorganic Fertilizers (1999)
  • MATOBA Teruyoshi ID: 9000004161693

    Department of.Food Science Nutrition, Nara Women's University (1995 from CiNii)

    Articles in CiNii:1

    • Proportion of Hexanal to Total Carbonyl Compounds in Soybean Extracts (1995)
  • MATOBA Teruyoshi ID: 9000004688735

    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)
  • MATOBA Teruyoshi ID: 9000006394384

    Kansai University of Welfare Sciences (2010 from CiNii)

    Articles in CiNii:5

    • Functionality of foods regarding their antioxidative actions (2007)
    • Significance of "Shokuiku" (Dietary Education) (2009)
    • 食材の健康増進機能に対する調理の意義 (2007)
  • MATOBA Teruyoshi ID: 9000007053171

    Articles in CiNii:1

    • Application of Colorimetric Method for Determination of Lipid Peroxides in Foods (2004)
  • MATOBA Teruyoshi ID: 9000017046698

    Department of Food Sciences and Nutrition, Faculty of Human Life and Environment, Nara Women's University (2009 from CiNii)

    Articles in CiNii:1

    • Dietary Trans Fatty Acids Suppress the Development of Spontaneous Atopic-Like Dermatitis in NC/Nga Mice (2009)
  • MATOBA Teruyoshi ID: 9000020679619

    Articles in CiNii:1

    • Antioxidative ability of 5'-ribonucleotides in dehydrated model systems. (1989)
  • MATOBA Teruyoshi ID: 9000020685290

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

    Articles in CiNii:1

    • Subunit structure of sesame 13S globulin. (1986)
  • MATOBA Teruyoshi ID: 9000020686050

    Articles in CiNii:1

    • Food composition and emulsifying activity of lipoxygenase deficient mutant soybeans. (1986)
  • MATOBA Teruyoshi ID: 9000020710564

    Articles in CiNii:1

    • Preparation of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n-Hexane. (1991)
  • MATOBA Teruyoshi ID: 9000020769587

    Articles in CiNii:1

    • Thermal oxidation stability of interesterified oils under continuous heating conditions. (1988)
  • MATOBA Teruyoshi ID: 9000020775160

    Research Institute for Food Science, Kyoto University (1985 from CiNii)

    Articles in CiNii:1

    • In vitro enzymatic determination of the protein nutritional value and the amount of available lysine in extruded cereal-based products. (1985)
  • MATOBA Teruyoshi ID: 9000020776300

    Research Institute for Food Science, Kyoto University (1984 from CiNii)

    Articles in CiNii:1

    • Liberation of subunit polypeptides of glutenin by partial reduction at pH 6.0. (1984)
  • MATOBA Teruyoshi ID: 9000020789038

    Articles in CiNii:1

    • Degradation of 5'-Ribonucleotides Caused by the Peroxidation of Methyl Linoleate in Dehydrated Systems. (1991)
  • MATOBA Teruyoshi ID: 9000020821891

    Articles in CiNii:1

    • Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring. (1987)
  • MATOBA Teruyoshi ID: 9000020844659

    Articles in CiNii:1

    • Influence of triacylglycerol composition on the emulsification capacity of oils. (1988)
  • MATOBA Teruyoshi ID: 9000020845169

    Articles in CiNii:1

    • Intermolecular forces involved in the gelation and gel stability of sesame 13S globulin. (1988)
  • MATOBA Teruyoshi ID: 9000020845722

    Articles in CiNii:1

    • Emulsifying properties of native and citraconylated sesame 13S globulins. (1988)
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