Changes in Characters of Soybean Glycinin Groups I, IIa, and IIb Caused by Heating
Tezuka, Masanori, Yagasaki, Kazuhiro, Ono, Tomotada
Published in Journal of agricultural and food chemistry (24.03.2004)
Published in Journal of agricultural and food chemistry (24.03.2004)
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Interaction between Protein and Lipid in Soybean Milk at Elevated Temperature
Shun-Tang, Guo, Ono, Tomotada, Mikami, Masayuki
Published in Journal of agricultural and food chemistry (01.12.1997)
Published in Journal of agricultural and food chemistry (01.12.1997)
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Influence of low-temperature processing of the brackish-water bivalve, Corbicula japonica, on the ornithine content of its extract
Uchisawa, H. (Aomori-ken. Industrial Research Center (Japan)), Sato, A, Ichita, J, Matsue, H, Ono, T
Published in Bioscience, biotechnology, and biochemistry (01.06.2004)
Published in Bioscience, biotechnology, and biochemistry (01.06.2004)
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Seed protein content and consistency of Tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties
Toda, K. (National Inst. of Crop Science, Tsukuba, Ibaraki (Japan)), Ono, T, Kitamura, K, Hajika, M, Takahashi, K, Nakamura, Y
Published in Breeding Science (01.09.2003)
Published in Breeding Science (01.09.2003)
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Fermentation of meat with koji and commercial enzymes, and properties of its extract
Trang, N.H, Shimada, K, Sekikawa, M, Ono, T, Mikami, M
Published in Journal of the science of food and agriculture (30.08.2005)
Published in Journal of the science of food and agriculture (30.08.2005)
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Influences of calcium and pH on protein solubility in soybean milk
Ono, T. (Iwate Univ., Morioka (Japan)), Katho, S, Mothizuki, K
Published in Bioscience, biotechnology, and biochemistry (01.01.1993)
Published in Bioscience, biotechnology, and biochemistry (01.01.1993)
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