Search Results1-12 of  12

  • NAKAURA YOSHIKO ID: 9000404318291

    Food Research Institute, National Agriculture and Food Research Organization (2019 from CiNii)

    Articles in CiNii:1

    • Effects of Solution pH and Ions on Suicidal Germination of <i>Bacillus subtilis</i> Spores Induced by Medium High Temperature-Medium High Hydrostatic Pressure Treatment (2019)
  • NAKAURA Yoshiko ID: 9000001987126

    Department of Applied Biological Science, Fukuyama University (2007 from CiNii)

    Articles in CiNii:1

    • Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch (2007)
  • NAKAURA Yoshiko ID: 9000018473671

    Department of Applied Biological Science, Faculty of Life Science and Technology, Fukuyama University (2010 from CiNii)

    Articles in CiNii:1

    • Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier (2010)
  • NAKAURA Yoshiko ID: 9000019184870

    Department of Nutrition and Life Science, Faculty of Life Science and Technology, Fukuyama University (2012 from CiNii)

    Articles in CiNii:1

    • Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin (2012)
  • NAKAURA Yoshiko ID: 9000258741767

    Department of Nutrition and Life Science, Faculty of Life Science and Technology, Fukuyama University (2013 from CiNii)

    Articles in CiNii:1

    • The Formation of Resistant Starch during Acid Hydrolysis of High-amylose Corn Starch (2013)
  • Nakaura Yoshiko ID: 9000014625136

    福山大生命工:農研機構食総研 (2015 from CiNii)

    Articles in CiNii:12

    • Relationship between Physical Properties of Cooked Rice and Properties of Endosperm Starches of New Types of Rice Grains (2004)
    • Preparation of a Furunori-like Polysaccharide and the Similarity with Structures and Physical Properties of Furunori (2010)
    • Digestive and Structural Characteristics of Sugary Rice, Ayunohikari (2010)
  • Nakaura Yoshiko ID: 9000021673982

    Department of Nutrition and Life Science, Faculty of Life Science and Biotechnology, Fukuyama University (2011 from CiNii)

    Articles in CiNii:13

    • アミロペクチンの微細構造が米澱粉の物性に及ぼす影響に関する研究 (2004)
    • Study on structure and physicochemical properties of starches of edible canna in different place (2007)
    • Effect of Ayunohikari, a Sugary Rice, on Postprandial Blood Glucose Concentration and Insulin Response in Humans (2011)
  • Nakaura Yoshiko ID: 9000258517520

    Fukuyama University, Faculty of Life Science and Biotechnology (2008 from CiNii)

    Articles in CiNii:1

    • Structural analysis of aged paste-like polysaccharide (2008)
  • Nakaura Yoshiko ID: 9000272993692

    Department of Applied Biological Science, Fukuyama University (2014 from CiNii)

    Articles in CiNii:1

    • The Staling and Texture of Bread Made Using the Yudane Dough Method (2014)
  • Nakaura Yoshiko ID: 9000386101793

    Food Research Institute, National Agriculture and Food Research Organization (2018 from CiNii)

    Articles in CiNii:1

    • Injury and Recovery in Bacterial Inactivation Induced by High Hydrostatic Pressure (2018)
  • Nakaura Yoshiko ID: 9000397424126

    Food Research Institute, National Agriculture and Food Research Organization (2018 from CiNii)

    Articles in CiNii:1

    • High Hydrostatic Pressure Treatment of Greeneye (<i>Chlorophthalmus albatrossis</i>) for Refrigeration Storage as a Deep-fry-suitable Material (2018)
  • Nakaura Yoshiko ID: 9000403548821

    Food Research Institute, National Agriculture and Food Research Organization (2019 from CiNii)

    Articles in CiNii:1

    • Injury and Recovery of <i>Escherichia coli</i> Cells in Phosphate-buffered Saline after High Hydrostatic Pressure Treatment (2019)
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