Search Results1-7 of  7

  • SHIBATA Mario ID: 9000014188208

    Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization (2012 from CiNii)

    Articles in CiNii:5

    • Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry (2008)
    • Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe (2009)
    • Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint (2011)
  • SHIBATA Mario ID: 9000243883492

    Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization (2013 from CiNii)

    Articles in CiNii:1

    • Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio (2013)
  • SHIBATA Mario ID: 9000262363752

    National Food Research Institute, National Agriculture and Food Research Organization(NARO) (2013 from CiNii)

    Articles in CiNii:1

    • Detection of Aflatoxins B_1, B_2, G_1 and G_2 in Nutmeg Extract Using Fluorescence Fingerprint (2013)
  • SHIBATA Mario ID: 9000378126502

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • <b>Effects of pH on the Fluorescence Fingerprint of ATP</b><b> </b> (2016)
  • Shibata Mario ID: 9000257990854

    National Food Research Institute, National Agriculture and Food Research Organization (2015 from CiNii)

    Articles in CiNii:2

    • Development of a Rice Noodle Processing Method Using Mechanical Mixing Gelation of High-Amylose Rice (2014)
    • Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread (2015)
  • Shibata Mario ID: 9000398968935

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment (2018)
  • Shibata Mario ID: 9000405765450

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:1

    • Extraction of Bioactive Compounds from Stems of <i>Undaria pinnatifida</i> (2019)
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