The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours
Nishio, Y, Funatsu, Y, Tsunemi, N, Tanimoto-Yoshikawa, E, Tanaka, A, Nakagawa, Y, Iwasaki, T, Kaneda, I, Ishioroshi, M, Mafune, N
Published in International food research journal (01.10.2018)
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Published in International food research journal (01.10.2018)
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Heat-induced gelation of myosin in the presence of actin
YASUI, TSUTOMU, ISHIOROSHI, MAKOTO, SAMEJIMA, KUNIHIKO
Published in Journal of food biochemistry (01.08.1980)
Published in Journal of food biochemistry (01.08.1980)
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Heat-induced gelation of chicken gizzard myosin
Yosida, I. (College of Dairying, Ebetsu, Hokkaido (Japan)), Ishioroshi, M, Samejima, K
Published in Animal science journal (01.08.1999)
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Published in Animal science journal (01.08.1999)
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Study on composition of Nepalese cheeses, yak milk and yak cheese whey
Neupaney, D. (College of Dairying, Ebetsu, Hokkaido (Japan)), Kim, J, Ishioroshi, M, Samejima, K
Published in Milk Science (Japan) (01.08.1997)
Published in Milk Science (Japan) (01.08.1997)
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Ultrafiltration of yak [Bos grunniens] rennet cheese whey: Improvement of permeation rates by preventing fouling
Dhanapati, N. (College of Dairying, Ebetsu, Hokkaido (Japan)), Ishioroshi, M, Samejima, K
Published in Journal of Rakuno Gakuen University. Natural Science (Japan) (01.10.1997)
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Published in Journal of Rakuno Gakuen University. Natural Science (Japan) (01.10.1997)
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Hypoglycemic effect of Tofu refuse-enriched cake on blood glucose level in healthy subjects and its sensory attributes
Funatsu, Y.(Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)), Nishimura, Y, Ishioroshi, M, Uebaba, K, Nishio, Y, Terashima, T, Mafune, N
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2008)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2008)
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Study on some functional and compositional properties of yak butter lipid
Neupaney, D. (Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)), Kim, J, Ishioroshi, M, Samejima, K
Published in Animal science journal (01.10.2003)
Published in Animal science journal (01.10.2003)
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En Japonais
SAMEJIMA, K, CHOE, I.-S, ISHIOROSHI, M, HAYAKAWA, T
Published in Nippon Shokuhin Kōgyō Gakkaishi (1991)
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Published in Nippon Shokuhin Kōgyō Gakkaishi (1991)
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Heat-induced gelation of chicken gizzard actomyosin
Ishioroshi, M. (College of Dairying, Ebetsu, Hokkaido (Japan)), Morio, K, Samejima, K
Published in Animal Science and Technology (Japan) (01.06.1991)
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Published in Animal Science and Technology (Japan) (01.06.1991)
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Immunohistological study on bovine, swine and ovine skeletal muscle fibers for the localization of fatty acid translocase FAT/CD36
Banda, T. (Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)), Neupaney, D, Kim, J, Ishioroshi, M, Marukawa, K, Chiba, H, Ito, T, Samejima, K
Published in Animal science journal (01.04.2004)
Published in Animal science journal (01.04.2004)
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Journal Article
Changes in the Properties of Porcine Myosin during Postmortem Aging
ABDEL-MOHSEN, Hala Ahmed, NAKAMOTO, Mitsutoshi, KIM, Jim-Bo, NOGUSA, Yoshihito, GEKKO, Kunihiko, ISHIOROSHI, Makoto, SAMEJIMA, Kunihiko, TANABE, Soichi, NISHIMURA, Toshihide
Published in Food Science and Technology Research (2003)
Published in Food Science and Technology Research (2003)
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