Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Rieko Hirose"'
Autor:
Ryoka Takahashi, Tomohiro Noguchi, Minoru Suzuki, Chiaki Arai, Satoshi Yamaguchi, Kiyokatsu Miyamori, Mikiko Tozaki, Katsumi Takano, Rieko Hirose, Tetsuya Kanda
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:297-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f70f58a9ee2116604b731cb0b42f63a4
https://doi.org/10.3136/nskkk.68.297
https://doi.org/10.3136/nskkk.68.297
Autor:
Rieko Hirose, Chiaki Arai, Mikiko Tozaki, Satoshi Yamaguchi, Minoru Suzuki, Kiyokatsu Miyamori, Tomohiro Noguchi, Shuhei Kikuchi, Katsumi Takano
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:171-180
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3571d94ef5689ab00fc5f13355d1612
https://doi.org/10.3136/nskkk.68.171
https://doi.org/10.3136/nskkk.68.171
Autor:
Katsumi Takano, Satoshi Nakamura, Tomohiro Noguchi, Chiaki Arai, Satoshi Yamaguchi, Minoru Suzuki, Rieko Hirose, Kiyokatsu Miyamori, Mikiko Tozaki
Publikováno v:
Cereal Chemistry. 98:701-715
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90ed1538042a8070eb78d219a95a177c
https://doi.org/10.1002/cche.10414
https://doi.org/10.1002/cche.10414
Autor:
Rieko Hirose, Tomohiro Noguchi, Chiaki Arai, Minoru Suzuki, Satoshi Yamaguchi, Kiyokatsu Miyamori, Satoshi Nakamura, Katsumi Takano, Mikiko Tozaki
Publikováno v:
Cereal Chemistry. 97:795-808
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eef56ad3e08a30af40f9733947242dd6
https://doi.org/10.1002/cche.10293
https://doi.org/10.1002/cche.10293
Autor:
Katsumi Takano, Tomohiro Noguchi, Minoru Suzuki, Chiaki Arai, Kiyokatsu Miyamori, Shuhei Kikuchi, Satoshi Yamaguchi, Rieko Hirose, Mikiko Tozaki
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 65:518-528
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c174359a03374c934fe8c0b2efa96f41
https://doi.org/10.3136/nskkk.65.518
https://doi.org/10.3136/nskkk.65.518
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:225-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb17e146105df6d7f013a28011152705
https://doi.org/10.3136/nskkk.63.225
https://doi.org/10.3136/nskkk.63.225
Autor:
Shigehiro Naito, Hiromi Kano, Nobuaki Ishida, Hiroyuki Takano, Koji Kawashima, Shinji Fukami, Mika Koizumi, Yasuyuki Mizokami, Rieko Hirose
Publikováno v:
Food Science and Technology Research. 11:194-201
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and using scanning electron microscopy (SEM) with and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bea44c7d2240bcb5629d408d3e5dba1
https://doi.org/10.3136/fstr.11.194
https://doi.org/10.3136/fstr.11.194
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 46:731-738
無洗米(水稲品種:コシヒカリおよびヒノヒカリ)についてその表面構造,成分含有量と嗜好性を検討した.その結果,いずれの品種にも共通していたことは,(1) 精白米は,無洗米処理により糠が
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::590a610d224db1020d84b38a7f7f0dc0
https://doi.org/10.3136/nskkk.46.731
https://doi.org/10.3136/nskkk.46.731
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 43:49-55
あさり佃煮の主要成分である水分,塩分,可溶性全糖,の組成をもとに調製したモデル佃煮を用いて,各成分の組成から水分活性を予測するための数式化を試み,さらにその数式を他の佃煮惣
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::398d4233284a7d98e41c3e31aba8a5de
https://doi.org/10.3136/nskkk.43.49
https://doi.org/10.3136/nskkk.43.49
Publikováno v:
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi; 2021, Vol. 68 Issue 7, p297-305, 9p