Zobrazeno 1 - 9
of 9
pro vyhledávání: '"グルタミン酸ナトリウム"'
Autor:
Yoshimi, Osawa
Publikováno v:
国立民族学博物館研究報告 = Bulletin of the National Museum of Ethnology. 44(2):379-405
本稿の目的は，食文化そして社会的文脈においてうま味がどのような感覚として捉えられ，認識されているのか，またその認識はどのように構築されたのかを，現代日本の事例をもとに
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c3c8ef383bc12ce47d74f450027dc177
http://hdl.handle.net/10502/00009452
http://hdl.handle.net/10502/00009452
Publikováno v:
Journal of Biotechnology. 304:57-62
Poly-gamma-glutamic acid (γ-PGA) is a water-soluble, nontoxic biocompatible polymer, which is extensively used in medicines, foodstuffs, cosmetics, and in water treatment. We previously isolated a novel γ-PGA producing strain Bacillus licheniformis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1817b2ad47d345b95b5685261928dc82
https://dlisv03.media.osaka-cu.ac.jp/il/meta_pub/G0000438repository_01681656-304-57
https://dlisv03.media.osaka-cu.ac.jp/il/meta_pub/G0000438repository_01681656-304-57
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 37(1):57-64
The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a3bb7631d1a9887e33c47e995da80b87
http://hdl.handle.net/10076/11194
http://hdl.handle.net/10076/11194
Publikováno v:
喉頭. 11(1):5-10
出版社版
The Lombard reflex、a representative auditory feedback mechanism for laryngeal control、occurs when a speaker increases his voice level in response to an increase in the ambient noise level. This reflex has been employed as a clin
The Lombard reflex、a representative auditory feedback mechanism for laryngeal control、occurs when a speaker increases his voice level in response to an increase in the ambient noise level. This reflex has been employed as a clin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::2f070abbb1759479afb441d8322ac51b
http://amcor.asahikawa-med.ac.jp/modules/xoonips/detail.php?id=2000044252
http://amcor.asahikawa-med.ac.jp/modules/xoonips/detail.php?id=2000044252
Autor:
MISHINA, Hiromi, SASAI, Junko, ミシナ, ヒロミ, ササイ, ジュンコ
Publikováno v:
龍谷大学経営学論集. 45(4):56
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::312d0fe486d2ef3b7e2f7bf8c3291d25
http://hdl.handle.net/10519/3850
http://hdl.handle.net/10519/3850
Publikováno v:
長崎大学水産学部研究報告 = Bulletin of the Faculty of Fisheries, Nagasaki University. 62:23-28
Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::821a31e3250273b3589ca0063ba39232
http://hdl.handle.net/10069/30289
http://hdl.handle.net/10069/30289
Publikováno v:
九州大學農學部學藝雜誌. 36(1):1-5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d6ce684f73f0ef08f3d16f597da1fafa
http://hdl.handle.net/2324/22279
http://hdl.handle.net/2324/22279
Publikováno v:
長崎大学水産学部研究報告. 62:23-28
Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::206362e9d1f362719c3423f1d3c97913
https://nagasaki-u.repo.nii.ac.jp/records/9641
https://nagasaki-u.repo.nii.ac.jp/records/9641
Publikováno v:
Neuroscience Letters. 2023;794
2022
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f7750196c2acf8f08ba89803c2850c29
http://id.nii.ac.jp/1102/00001198/
http://id.nii.ac.jp/1102/00001198/
