Search Results - "三木, 英三" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

C5ケミカルの総合利用を指向したジシクロペンタジエンを出発原料とする高付加価値製品の生産技術開発

C5ケミカルの総合利用を指向したジシクロペンタジエンを出発原料とする高付加価値製品の生産技術開発

by 三木, 英了
Published in Journal of the Japan Petroleum Institute (01.11.2019)

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銅亜鉛系触媒を用いたシクロペンタノールの脱水素によるシクロペンタノンの工業的製法の検討

銅亜鉛系触媒を用いたシクロペンタノールの脱水素によるシクロペンタノンの工業的製法の検討

by 三木, 英了
Published in Journal of the Japan Petroleum Institute (01.11.2019)

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強酸性イオン交換樹脂を触媒とした気相接触反応によるシクロペンチルメチルエーテルの合成 —触媒活性低下要因の解明

強酸性イオン交換樹脂を触媒とした気相接触反応によるシクロペンチルメチルエーテルの合成 —触媒活性低下要因の解明

by 三木, 英了
Published in Journal of the Japan Petroleum Institute (01.07.2019)

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Development of Process for Production of Highly Valuable Chemicals Derived from Dicyclopentadiene for Comprehensive Utilization of C5 Chemicals

Development of Process for Production of Highly Valuable Chemicals Derived from Dicyclopentadiene for Comprehensive Utilization of C5 Chemicals

by MIKI, Hideaki
Published in Journal of the Japan Petroleum Institute (01.11.2019)

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Synthesis of Cyclopentyl Methyl Ether by Gas Phase Catalytic Reaction Using Strong Acid Ion Exchange Resin as a Catalyst —Study of Catalyst Deactivation Mechanism

Synthesis of Cyclopentyl Methyl Ether by Gas Phase Catalytic Reaction Using Strong Acid Ion Exchange Resin as a Catalyst —Study of Catalyst Deactivation Mechanism

by MIKI, Hideaki
Published in Journal of the Japan Petroleum Institute (01.07.2019)

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異なった貯蔵温度における収穫後のキュウリ果実の糖関連酵素活性の変化

異なった貯蔵温度における収穫後のキュウリ果実の糖関連酵素活性の変化

by 松井, 年行, 小杉, 祐介, 三木, 英三
Published in Food preservation science (2008)

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Postharvest changes in the activities of sugar-metabolizing enzymes in cucumber fruit stored at different temperatures

Postharvest changes in the activities of sugar-metabolizing enzymes in cucumber fruit stored at different temperatures

by Matsui, T.(Kagawa Univ., Miki (Japan). Faculty of Agriculture), Kosugi, Y, Miki, E
Published in Food Preservation Science (Japan) (01.05.2008)

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Evaluation of surface characteristics of cooked noodle

Evaluation of surface characteristics of cooked noodle

by Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Wakabayashi, S, Yamano, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1996)

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Effects of preparing conditions on the physical properties of noodle during drying process

Effects of preparing conditions on the physical properties of noodle during drying process

by Miki, E. (Kagawa Univ., Miki (Japan). Faculty of Agriculture), Kurisaka, T, Yamano, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1996)

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貯蔵温度による収穫後のタケノコのGS、ACC合成、ACC酸化酵素とPAL活性の変化

貯蔵温度による収穫後のタケノコのGS、ACC合成、ACC酸化酵素とPAL活性の変化

by 松井, 年行, 小杉, 祐介, 三木, 英三
Published in Food preservation science (2005)

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バタースポンジケーキ生地の微視的および巨視的物性

バタースポンジケーキ生地の微視的および巨視的物性

by 川染, 節江, 合谷, 祥一, 三木, 英三, 山野, 善正
Published in 日本家政学会誌 (01.01.1994)

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The effects of preparation conditions on the physical properties and microstructure of gomatofu [a kind of food; mashed sesame is congelated with arrowroot starch]

The effects of preparation conditions on the physical properties and microstructure of gomatofu [a kind of food; mashed sesame is congelated with arrowroot starch]

by Sato, E. (Niigata Women's Coll. (Japan)), Miki, E, Gohtani, S, Yamano, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1995)

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The effect of sesame contents on viscoelasticity and microstructure of gomatofu (sesame tofu)

The effect of sesame contents on viscoelasticity and microstructure of gomatofu (sesame tofu)

by Sato, E. (Niigata Women's Coll. (Japan)), Miki, E, Gohtani, S, Yamano, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1995)

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Postharvest changes in activities of GS, ACC synthase, ACC oxidase, and PAL in bamboo shoots at different storage temperatures

Postharvest changes in activities of GS, ACC synthase, ACC oxidase, and PAL in bamboo shoots at different storage temperatures

by Matsui, T.(Kagawa Univ., Miki (Japan). Faculty of Agriculture), Kosugi, Y, Miki, E
Published in Food Preservation Science (Japan) (01.11.2005)

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めんの応力緩和

めんの応力緩和

by 三木, 英三, 山野, 善正
Published in Nippon Shokuhin Kōgyō Gakkaishi (01.04.1991)

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乾燥によるめんの性状変化

乾燥によるめんの性状変化

by 三木, 英三, 仲田, 陽子, 山野, 善正
Published in 日本食品工業学会誌 (15.12.1992)

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Stress Relaxation of Noodle

Stress Relaxation of Noodle

by MIKI, Eizo, YAMANO, Yosimasa
Published in NIPPON SHOKUHIN KOGYO GAKKAISHI (1991)

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Investigation of Industrial Process to Produce Cyclopentanone by Dehydrogenation of Cyclopentanol Using Copper–Zinc Catalyst

Investigation of Industrial Process to Produce Cyclopentanone by Dehydrogenation of Cyclopentanol Using Copper–Zinc Catalyst

by MIKI, Hideaki
Published in Journal of the Japan Petroleum Institute (01.01.2019)

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乾豆腐の物理的性質に及ぼす圧搾の影響

乾豆腐の物理的性質に及ぼす圧搾の影響

by 金, 万浩, 三木, 英三, 山野, 善正
Published in Nippon Shokuhin Kōgyō Gakkaishi (01.02.1991)

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水ギョーザの皮の物理的性質

水ギョーザの皮の物理的性質

by 金, 万浩, 三木, 英三, 山野, 善正
Published in Nippon Shokuhin Kōgyō Gakkaishi (01.10.1989)

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