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| 書誌情報 | ファイル |
|---|---|
| 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 |  |
| Engineering aspects of rate-related processes in food manufacturing. Adachi, Shuji (2015-01-06) Bioscience, biotechnology, and biochemistry, 79(4): 517-531 | |
| 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 | |
| Isomerization and Epimerization of Galactose to Tagatose and Talose in a Phosphate Buffer Containing Organic Solvents under Subcritical Water Conditions Onishi, Yuichiro; Furushiro, Yuya; Adachi, Shuji; Kobayashi, Takashi (2021) Industrial & Engineering Chemistry Research, 60(14): 5084-5089 | |
| Decomposition kinetics of glucose and fructose in subcritical water containing sodium chloride Kobayashi, Takashi; Khuwijitjaru, Pramote; Adachi, Shuji (2016) Journal of Applied Glycoscience, 63(4): 99-104 | |