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  • MORITA Naofumi ID: 9000006161271

    Laboratory of Food Chemistry, College of Agriculture (1987 from CiNii)

    Articles in CiNii:3

    • Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media (1983)
    • Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid (1986)
    • Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid (1987)
  • MORITA Naofumi ID: 9000000089995

    Laboratory of Food Chemistry, College of Agriculture, Osaka Prefecture University (1997 from CiNii)

    Articles in CiNii:1

    • Preparation of Lutein from Marigold Flowers and Esterification to Their Myristates (1997)
  • MORITA Naofumi ID: 9000000681710

    Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Science, Osaka Prefecture University (2001 from CiNii)

    Articles in CiNii:1

    • Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added (2001)
  • MORITA Naofumi ID: 9000000986101

    Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2000 from CiNii)

    Articles in CiNii:1

    • Effect of Phospholipid Transesterified Enzymatically with Polyunsaturated Fatty Acids on Gelatinization and Retrogradation of Starch (2000)
  • MORITA Naofumi ID: 9000001196866

    Graduate School of Agriculture and Biological Science, Osaka Prefecture University (2002 from CiNii)

    Articles in CiNii:1

    • Distribution of Food Components in Each Fraction of Wheat Grain (2002)
  • MORITA Naofumi ID: 9000001196982

    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2002 from CiNii)

    Articles in CiNii:1

    • Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties (2002)
  • MORITA Naofumi ID: 9000001247345

    Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2000 from CiNii)

    Articles in CiNii:1

    • Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread (2000)
  • MORITA Naofumi ID: 9000001269124

    College of Agriculture, Osaka Prefecture University (1999 from CiNii)

    Articles in CiNii:1

    • Effect of Lipase Combined with α-Amylase on Retrogradation of Bread (1999)
  • MORITA Naofumi ID: 9000001291630

    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2004 from CiNii)

    Articles in CiNii:1

    • Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour (2004)
  • MORITA Naofumi ID: 9000001450428

    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2004 from CiNii)

    Articles in CiNii:1

    • Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour (2004)
  • MORITA Naofumi ID: 9000001622290

    Laboratory of Food Chemistry, Division of Applied Biochemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2005 from CiNii)

    Articles in CiNii:1

    • Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking (2005)
  • MORITA Naofumi ID: 9000002121059

    Laboratory of Food Chemistry, Graduate School of Life and Environmrntal Sciences, Osaka Prefecture University (2008 from CiNii)

    Articles in CiNii:1

    • Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics (2008)
  • MORITA Naofumi ID: 9000003128885

    Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University (2005 from CiNii)

    Articles in CiNii:1

    • Antioxidative Activity in Eggplant 'Mizu-nasu' Fruit and its Enhancement after Injury (2005)
  • MORITA Naofumi ID: 9000003635271

    (株)ノリタケカンパニーリミテド (2001 from CiNii)

    Articles in CiNii:4

    • Technical Renovation in Dinnerware Manufacturing (1993)
    • 陶磁器製造技術の変遷 (2001)
    • Firing of Porcelain Overglaze Decoration in a Water-Vapor Atomosphere (1997)
  • MORITA Naofumi ID: 9000004179802

    Laboratory of Food Chemistry, College of Agriculture, Osaka Prefecture University (1998 from CiNii)

    Articles in CiNii:1

    • Thermal Isomerization of All-trans-Lutein in a Benzene Solution (1998)
  • MORITA Naofumi ID: 9000004243618

    Laboratory of Food Chemistry, College of Agriculture, Osaka Prefecture University (1999 from CiNii)

    Articles in CiNii:1

    • Stability of Lutein and Its Myristate Esters (1999)
  • MORITA Naofumi ID: 9000004408075

    Articles in CiNii:58

    • Effect of Polished-graded Flour Substitution to Commonly Milled Wheat Flour on the Properties of Dough and Bread (2000)
    • Effect of Polished-graded Hard-type Wheat Flour Substitution for Commonly Milled Hard-type Wheat Flour on the Properties of Dough and Bread (2001)
    • Effect of Quality of Hard-type Polished-graded Flour on Breadmaking (2001)
  • MORITA Naofumi ID: 9000004417297

    College of Agriculture, Osaka Prefecture University (1997 from CiNii)

    Articles in CiNii:3

    • Utilization of Hemicellulase as Bread Improver in a Home Baker (1997)
    • 製パン性とドウの物性におよぼすヘミセルラーゼの効果 : 食品 (1996)
    • 製パン性とドウの物性におよぼす各種界面活性剤の効果 : 食品 (1996)
  • MORITA Naofumi ID: 9000006161271

    Laboratory of Food Chemistry, College of Agriculture (1987 from CiNii)

    Articles in CiNii:3

    • Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media (1983)
    • Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid (1986)
    • Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid (1987)
  • MORITA Naofumi ID: 9000006167316

    (Present address)Laboratory of Food Chemistry, College of Agriculture (1997 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of 2,3-Diketo-L-gulonic Acid in a Weakly Alkaline Solution (1997)
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