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1
Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography
Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography
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Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography

Okano, T ; Takeuchi, A ; Kobayashi, T. (Kobe Women's Coll. of Pharmacy (Japan))

Journal of Nutritional Science and Vitaminology, 1981, Vol.27(6), pp.539-550 [Periódico revisado por pares]

Japan: Center for Academic Publications Japan

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2
Ester formation by alcohol acetyltransferase from brewers' yeast
Ester formation by alcohol acetyltransferase from brewers' yeast
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Ester formation by alcohol acetyltransferase from brewers' yeast

Yoshioka, K ; Hashimoto, N. (Kirin Brewery Co. Ltd., Takasaki, Gunma (Japan). Research Labs.)

Agricultural and biological chemistry, 1981-10, Vol.45 (10), p.2183-2190

Taylor & Francis

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3
Studies on the effects of liquid fermented feed (LFF) of swine waste (excreta and urine) on finishing pigs, with special reference to the effects on meat quality and particulaly on meat flavor by sensory test (triangle test)
Studies on the effects of liquid fermented feed (LFF) of swine waste (excreta and urine) on finishing pigs, with special reference to the effects on meat quality and particulaly on meat flavor by sensory test (triangle test)
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Studies on the effects of liquid fermented feed (LFF) of swine waste (excreta and urine) on finishing pigs, with special reference to the effects on meat quality and particulaly on meat flavor by sensory test (triangle test)

Oshida, T ; Mukai, J ; Honjyo, T ; Tanaka, K. (Azabu University, Sagamihara, Kanagawa (Japan). Faculty of Veterinary Medicine) ; Kosaki, R ; Waki, M

Japanese Journal of Swine Husbandry Research (Japan), 1982-12, Vol.19 (3)

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4
A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of kaki-tannin by reacting with acetaldehyde
A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of kaki-tannin by reacting with acetaldehyde
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A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of kaki-tannin by reacting with acetaldehyde

Matsuo, T ; Itoo, S. (Kagoshima Univ. (Japan). Faculty of Agriculture)

Agricultural and biological chemistry, 1982-03, Vol.46 (3), p.683-689

Taylor & Francis

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5
The adsorption of whey proteins on the surface of emulsified fat
The adsorption of whey proteins on the surface of emulsified fat
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The adsorption of whey proteins on the surface of emulsified fat

Shimizu, M ; Kamiya, T ; Yamauchi, K. (Tokyo Univ. (Japan). Faculty of Agriculture)

Agricultural and biological chemistry, 1981-01, Vol.45 (11), p.2491-2496

Taylor & Francis

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6
Flavor specificities of satsuma mandarin juice extracted by a new-type screw press extraction system
Flavor specificities of satsuma mandarin juice extracted by a new-type screw press extraction system
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Flavor specificities of satsuma mandarin juice extracted by a new-type screw press extraction system

Ohta, H ; Tonohara, K. (National Federation of Agricultural Cooperative Associations, Hiratsuka, Kanagawa (Japan). Agricultural Technical Center) ; Watanabe, A ; Iino, K ; Kimura, S

Agricultural and biological chemistry, 1982-01, Vol.46 (5), p.1385-1386

Taylor & Francis

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7
Purification and properties of acid ribonuclease in rice bran
Purification and properties of acid ribonuclease in rice bran
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Purification and properties of acid ribonuclease in rice bran

Yokoyama, Z ; Miyamoto, M ; Hirano, K. (Kobe Yamate Women's Coll. (Japan))

Agricultural and biological chemistry, 1982-01, Vol.46 (1), p.247-253

Taylor & Francis

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8
Role of beta-casein in milk curdling
Role of beta-casein in milk curdling
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Role of beta-casein in milk curdling

Yun, S.E ; Ohmiya, K ; Shimizu, S. (Nagoya Univ. (Japan). Faculty of Agriculture)

Agricultural and biological chemistry, 1982-02, Vol.46 (2), p.443-449

Taylor & Francis

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9
Isolation, identification and organoleptic astringency of dimeric proanthocyanidins occurring in azuki beans [Vigna angularis]
Isolation, identification and organoleptic astringency of dimeric proanthocyanidins occurring in azuki beans [Vigna angularis]
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Isolation, identification and organoleptic astringency of dimeric proanthocyanidins occurring in azuki beans [Vigna angularis]

Ariga, T ; Asao, Y. (Kikkoman Shoyu Co. Ltd., Noda, Chiba (Japan). Central Research Labs.)

Agricultural and biological chemistry, 1981-12, Vol.45 (12), p.2709-2712

Taylor & Francis

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10
Production and characterization of beta-galactosidase from lactose-fermenting yeasts [Tolulopsis spp. and Candida spp. isolated from milk]
Production and characterization of beta-galactosidase from lactose-fermenting yeasts [Tolulopsis spp. and Candida spp. isolated from milk]
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Production and characterization of beta-galactosidase from lactose-fermenting yeasts [Tolulopsis spp. and Candida spp. isolated from milk]

Itoh, T ; Suzuki, M ; Adachi, S. (Tohoku Univ., Sendai (Japan). Faculty of Agriculture)

Agricultural and biological chemistry, 1982-01, Vol.46 (4), p.899-904

Taylor & Francis

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