Search Results1-20 of  47

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  • Ogawa Hiroo ID: 9000009562300

    Articles in CiNii:1

    • Physico-Chemical Properties of Pressurized Carp Meat (1994)
  • Hiroo Ogawa ID: 9000403843676

    Articles in CiNii:1

    • Effects of particle size and its distribution of added starch on the gelling properties of frozen surimi (1997)
  • OGAWA HIROO ID: 9000001387202

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2005 from CiNii)

    Articles in CiNii:3

    • Applicability of the modified Mooney-Rivlin equation on rheological analysis of fish-meat gel (2005)
    • Comparison of horse mackerel and tilapia surimi gel based on rheological and ^1H NMR relaxation properties (2005)
    • Influence of pH and temperature on the ultraviolet-absorbing properties of porphyra-334 (2005)
  • OGAWA HIROO ID: 9000254143382

    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)
  • OGAWA HIROO ID: 9000254145130

    Department of Food Science and Technology, Tokyo University of Fisheries (2003 from CiNii)

    Articles in CiNii:1

    • Flesh quality of tilapia Oreochromis niloticus fed solely on raw Spirulina. (2003)
  • OGAWA HIROO ID: 9000254576399

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Rheological properties and structural changes in steamed and boiled abalone meat. (2002)
  • OGAWA HIROO ID: 9000254576780

    Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Texture studies of the relationships between rheological properties and structural factors of abalone meat (2002)
  • OGAWA Hiroo ID: 9000000286818

    Department of Food Science and Technology Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:12

    • 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)
  • OGAWA Hiroo ID: 9000001376953

    Nylon & Urethane Intermediates Division, Performance Chemicals Company, Asahi Kasei Corporation (2003 from CiNii)

    Articles in CiNii:1

    • An Industrial Process for Adipic Acid Production by the Liquid-Phase Oxidation of Cyclohexanone with Molecular Oxygen (2003)
  • OGAWA Hiroo ID: 9000014283621

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2009 from CiNii)

    Articles in CiNii:1

    • Improvement of the extraction procedure for hyaluronan from fish eyeball and the molecular characterization (2009)
  • OGAWA Hiroo ID: 9000019232412

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Relationship between the water molecules in fish-meat gel and the gel structure (2012)
  • OGAWA Hiroo ID: 9000019979259

    Yamamoto Nori Research Laboratory (1985 from CiNii)

    Articles in CiNii:1

    • Browning of dried laver "hoshi-nori". (1985)
  • OGAWA Hiroo ID: 9000019983739

    Yamamoto Nori Research Laboratory (1982 from CiNii)

    Articles in CiNii:1

    • Degradation of Ascorbic Acid in Dried Laver “Nori” during Storage at Different Water Activities (1982)
  • OGAWA Hiroo ID: 9000019983775

    Yamamoto Nori Research Laboratory (1982 from CiNii)

    Articles in CiNii:1

    • Changes of the Pigments in Dried Laver “Nori” at Different Water Activities (1982)
  • OGAWA Hiroo ID: 9000019988004

    Yamamoto Nori Research Laboratory (1983 from CiNii)

    Articles in CiNii:1

    • The Relation between Water and Ascorbic Acid in a Dried Laver “Nori” during the Storage (1983)
  • OGAWA Hiroo ID: 9000020003152

    Yamamoto Nori Research Laboratory (1985 from CiNii)

    Articles in CiNii:1

    • Studies on the quality preservation of dried laver, "nori", Porphyra yezoensis. VIII. Influences of water activity and temperature on water sorption and pigment stability of toasted and dried laver, "Yaki-nori", Porphyra yezoensis. (1985)
  • OGAWA Hiroo ID: 9000020017772

    Tokyo University of Fisheries (1979 from CiNii)

    Articles in CiNii:1

    • Physicochemical properties of cuticle collagen. (1979)
  • OGAWA Hiroo ID: 9000020020195

    Yamanmoto Nori Research Laboratry (1984 from CiNii)

    Articles in CiNii:1

    • A simple and practical method for separation and determination of chlorophyll a and its derivatives in dried laver, "Nori", Porphyra yezoensis. (1984)
  • OGAWA Hiroo ID: 9000020030174

    Yamamoto Nori Research Laboratory (1983 from CiNii)

    Articles in CiNii:1

    • Flavor of Dried laver “Nori” at Different Water Activities, with Special Reference to Dimethyl Sulfide Production (1983)
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