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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 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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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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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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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
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Kinetics for the subcritical treatment of glucose solution at various concentrations
  Hirayama, Yusuke; Kobayashi, Takashi (2019)
  Food Science and Technology Research, 25(3): 383-389
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Reaction behavior of glucose and fructose in subcritical water in the presence of various salts
  Furushiro, Yuya; Kobayashi, Takashi (2020-02-20)
  Journal of Applied Glycoscience, 67(1): 11-15
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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
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