Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Daiju Yamada"'
Autor:
Mitsuaki Kubota, M.D., Ph.D., Ryuichi Ohno, M.D., Ph.D., Taisuke Sato, M.D., Daiju Yamada, M.D., Shin Fukusato, M.D., Kazuo Kaneko, M.D., Ph.D.
Publikováno v:
Arthroscopy Techniques, Vol 7, Iss 8, Pp e863-e867 (2018)
The ToggleLoc with ZipLoop is an adjustable suspensory device for anterior cruciate ligament reconstruction. However, there is no string to flip the button in the device because it has only one hole and one string. Therefore, the surgeon cannot use t
Externí odkaz:
https://doaj.org/article/0565d644c2b447a08135cfa54e6f71a2
Autor:
Junki Iwata, Hiroaki Yamauchi, Daiju Yamada, Kuramitsu Masatomo, Inomata Daisuke, Kanenori Takata, Tadashi Nakamura, Otsuka Masaru
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:420-426
Autor:
Sakura Kawakami, Ami Ohara, Daiju Yamada, Hiroshi Koaze, Koki Matsushita, Kazumasa Tsuboi, Dennis Marvin Santiago, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 23:229-236
application/pdf
Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were sto
Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were sto
Publikováno v:
Arthroscopy Techniques, Vol 7, Iss 8, Pp e863-e867 (2018)
Arthroscopy Techniques
Arthroscopy Techniques
The ToggleLoc with ZipLoop is an adjustable suspensory device for anterior cruciate ligament reconstruction. However, there is no string to flip the button in the device because it has only one hole and one string. Therefore, the surgeon cannot use t
Autor:
Dennis Marvin Santiago, Daiki Murayama, Daiju Yamada, Kazumasa Tsuboi, Hiroaki Yamauchi, Hiroshi Koaze, Tomone Kimura
Publikováno v:
Food Science and Technology Research. 21:285-290
Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes
Autor:
Daiju Yamada, Daiki Murayama, Dennis Marvin Santiago, Ken-ichiro Shimada, Hiroaki Yamauchi, Koki Matsushita, Sakura Kawakami, Hiroshi Koaze, Kazumasa Tsuboi
Publikováno v:
Food Science and Technology Research. 21:537-548
Autor:
Shunichi Inoue, Yoshino Shinji, Daiju Yamada, Dennis Marvin Santiago, Kazumasa Tsuboi, Hiroshi Koaze, Daiki Murayama, Hiroaki Yamauchi, Iseki Tomoyuki
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:547-554
Autor:
Daiju Yamada, Daiki Murayama, Hiroaki Yamauchi, Kazumasa Tsuboi, Tatsuya Noda, Koki Matsushita, Dennis Marvin Santiago, Hiroshi Koaze
Publikováno v:
Food Science and Technology Research. 21:159-165
Autor:
Daiki MurayaMa, Tomone KiMura, Jiang Yuanrong, Kazumasa Tsuboi, Daiju Yamada, Dennis Marvin Santiago, Hiroshi Koaze, Hiroaki Yamauchi
Publikováno v:
Food Science and Technology Research. 21:637-637
Autor:
Kazumasa TSUBOI, Ami OHARA, Koki MATSUSHITA, Daiju YAMADA, Dennis Marvin SANTIGO, Sakura KAWAKAMI, Hiroshi KOAZE, Hiroaki YAMAUCHI
Publikováno v:
Food Science & Technology Research; Mar2017, Vol. 23 Issue 2, p229-236, 8p, 3 Charts, 5 Graphs