Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Eriko Shimazaki"'
Autor:
Moriyasu Yamauchi, Akimichi Minesaki, Tomoya Ishida, Seiji Okamura, Yuki Sato, Shunichi Miyazaki, Eriko Shimazaki, Kumiko Suzuki, Yuichiro Kuratomi
Publikováno v:
Koutou (THE LARYNX JAPAN). 34:92-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::487dfc020af534a28bf00974f60b3707
https://doi.org/10.5426/larynx.34.92
https://doi.org/10.5426/larynx.34.92
Autor:
MORIYASU YAMAUCHI, YUKI SATO, TOMOYA ISHIDA, AKIMICHI MINESAKI, ERIKO SHIMAZAKI, YUICHIRO KURATOMI
Publikováno v:
In Vivo; Sep/Oct2023, Vol. 37 Issue 5, p2224-2228, 5p
Autor:
Moriyasu Yamauchi, Akimichi Minesaki, Tomoya Ishida, Yuichiro Kuratomi, Eriko Shimazaki, Rintaro Shimazu
Publikováno v:
Toukeibu Gan. 47:295-302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf7d49a85e403bbefd0193f31e94dc3b
https://doi.org/10.5981/jjhnc.47.295
https://doi.org/10.5981/jjhnc.47.295
Publikováno v:
Toukeibu Gan. 45:416-419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f1de0c988e9818030cbd5e518e25386
https://doi.org/10.5981/jjhnc.45.416
https://doi.org/10.5981/jjhnc.45.416
Autor:
Rintaro Shimazu, Mikio Monji, Akimichi Minesaki, Moriyasu Yamauchi, Eriko Shimazaki, Kumiko Suzuki, Kanako Kawasaki, Yuichiro Kuratomi
Publikováno v:
Toukeibu Gan. 44:310-315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4c5a25478411911e01ad95acf26e1e
https://doi.org/10.5981/jjhnc.44.310
https://doi.org/10.5981/jjhnc.44.310
Autor:
Rintaro Shimazu, Kumiko Suzuki, Akimichi Minesaki, Yuichiro Kuratomi, Mikio Monji, Eriko Shimazaki
Publikováno v:
Toukeibu Gan. 44:66-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cc7cffdd98a9770472d51ef53ce42da
https://doi.org/10.5981/jjhnc.44.66
https://doi.org/10.5981/jjhnc.44.66
Publikováno v:
Bioscience, biotechnology, and biochemistry. 81(4)
Relation between the thermodynamic parameters obtained from water sorption isotherms and the degree of reduction in the glass transition temperature (Tg), accompanied by water sorption, was quantitatively studied. Two well-known glassy food materials
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0833d65fa936c875263e1de40a69df21
https://pubmed.ncbi.nlm.nih.gov/28103745
https://pubmed.ncbi.nlm.nih.gov/28103745
Publikováno v:
Japan Journal of Food Engineering. 9:67-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a454c2f37976b8c47f9316cb47bcfd81
https://doi.org/10.11301/jsfe2000.9.67
https://doi.org/10.11301/jsfe2000.9.67