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"HACHIYA Iwao"
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Catalytic compositions and methods for asymmetric allylic alkylation
by
TROST BARRY M
,
HACHIYA IWAO
Year of Publication
26.12.2002
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Oily cake excellent in heat-resistant shape retention and process for producing the same
by
SASAKURA YASUYUKI
,
HIGAKI KAORU
,
HACHIYA IWAO
Year of Publication
08.06.2005
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Oily cake excellent in heat-resistant shape retention and process for producing the same
by
SASAKURA YASUYUKI
,
HIGAKI KAORU
,
HACHIYA IWAO
Year of Publication
21.04.2005
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CATALYTIC COMPOSITIONS AND METHODS FOR ASYMMETRIC ALLYLIC ALKYLATION
by
TROST, BARRY M
,
HACHIYA
,
IWAO
Year of Publication
08.11.2000
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205
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STARCH-BASED PUFFED SNACK FOODS AND PROCESS FOR PRODUCING THE SAME
by
HACHIYA
,
IWAO
,
HAMADA, HAJIME
,
AKIMOTO, SHUJI
Year of Publication
17.11.2004
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206
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Catalytic compositions and methods for asymmetric allylic alkylation
by
HACHIYA
;
IWAO
,
TROST; BARRY M
Year of Publication
10.10.2000
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207
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Process for the manufacture of an expanded starch confectionery
by
HACHIYA
,
IWAO
,
HAMADA, HAJIME
,
AKIMOTO, SHUJI
Year of Publication
01.06.2004
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208
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CATALYTIC COMPOSITION BASED ON CHIRAL LIGANDS WITH MOLYBDENUM, TUNGSTEN OR CHROMIUM AND METHOD FOR ASYMMETRIC ALKYLATION OF ALLYLIC SUBSTRATES
by
HACHIYA
,
IWAO
,
TROST, BARRY, M
Year of Publication
04.11.1999
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209
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CATALYTIC COMPOSITIONS AND METHODS FOR ASYMMETRIC ALLYLIC ALKYLATION
by
HACHIYA
,
IWAO
,
TROST, BARRY, M
Year of Publication
30.09.1999
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210
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CATALYTIC COMPOSITION BASED ON CHIRAL LIGANDS WITH MOLYBDENUM, TUNGSTEN OR CHROMIUM AND METHOD FOR ASYMMETRIC ALKYLATION OF ALLYLIC SUBSTRATES
by
TROST, BARRY M
,
HACHIYA
,
IWAO
Year of Publication
01.07.1999
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CATALYTIC COMPOSITIONS AND METHODS FOR ASYMMETRIC ALLYLIC ALKYLATION
by
HACHIYA
,
IWAO
,
TROST, BARRY, M
Year of Publication
01.07.1999
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212
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CACAO SUBSTITUTE FAT, FAT AND OIL CAKE CONTAINING THE SAME AND PRODUCTION OF SAID FAT AND OIL CAKE
by
HACHIYA IWAO
,
KOYANO TETSUO
Year of Publication
08.05.1992
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FLAVOR IMPROVING TREATMENT OF CACAO BEAN OR PROCESSED PRODUCT THEREOF
by
KUWANO YUTAKA
,
HACHIYA IWAO
Year of Publication
26.03.1992
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214
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EMULSIFIED COMPOSITION
by
MATSUDA KOJI
,
HIGAKI KAORU
,
HACHIYA IWAO
,
SATO KIYOTAKA
Year of Publication
07.09.2006
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215
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IMPROVEMENT IN FLAVOR OF ROASTED CACAO MASS
by
HACHIYA IWAO
,
KOYANO TETSUO
Year of Publication
23.01.1991
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METHOD FOR IMPROVING TASTE OF OLEAGINOUS CAKE
by
HACHIYA IWAO
,
KOYANO TETSUO
Year of Publication
10.01.1991
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217
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Starch-base puffed snack foods and process for producing the same
by
AKIMOTO SHUJI
,
HACHIYA IWAO
,
HAMADA HAJIME
Year of Publication
16.07.2002
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Starch-base puffed snack foods and process for producing the same
by
Akimoto, Shuji
,
Hamada, Hajime
,
Hachiya
,
Iwao
Year of Publication
16.07.2002
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219
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METHOD FOR MANUFACTURING DEAERATED CHOCOLATE PRODUCTS
by
HACHIYA
,
IWAO
,
JOYAMA, NORIO
Year of Publication
28.09.1988
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APPARATUS FOR MOLDING COMPOSITE CONFECTIONARY DOUGH SHEET
by
KAMIYAMA NORIO
,
HACHIYA IWAO
Year of Publication
08.12.1987
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