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BibliographyContents
Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill
  Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji (2015-03-03)
  International Journal of Food Science & Technology, 50(7): 1632-1639
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Engineering aspects of rate-related processes in food manufacturing
  Adachi, Shuji (2015-01-06)
  Bioscience, biotechnology, and biochemistry, 79(4): 517-531
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Degradation Kinetics of Branched-Chain Amino Acids in Subcritical Water
  KOBAYASHI, Takashi, TAKASE, Koji, ADACHI, Shuji (2010-03)
  Bioscience, Biotechnology, and Biochemistry, 74(3): 649-651
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Degradation Kinetics of Glucuronic Acid in Subcritical Water
  WANG, Rongchun, NEOH, Tze Loon, KOBAYASHI, Takashi, MIYAKE, Yasuhito, HOSODA, Asao, TANIGUCHI, Hisaji, ADACHI, Shuji (2010-03)
  Bioscience, Biotechnology, and Biochemistry, 74(3): 601-605
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Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor
  Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji (2016)
  Food Technology and Biotechnology, 54(3): 335-341
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