Search Results - "SEKIGUCHI Takehiko" :: K.UTB vyhledávací portál

Analysis of the carbohydrate binding specificity of the mushroom Pleurotus ostreatus lectin by surface plasmon resonance

by Kobayashi, Yuka, Nakamura, Hiroko, Sekiguchi, Takehiko, Takanami, Ryo, Murata, Takeomi, Usui, Taichi, Kawagishi, Hirokazu
Published in Analytical biochemistry (2005)

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COLORATION INHIBITOR, METHOD FOR PRODUCING COLORATION INHIBITOR, EDIBLE OIL/FAT COMPOSITION, AND METHOD FOR INHIBITING COLORATION OF FOOD PRODUCT

by MAEDA Ayako, INOUE Masami, SEKIGUCHI Takehiko
Year of Publication 04.08.2022

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METHOD FOR PRODUCING EDIBLE FAT AND OIL COMPOSITION, AND METHOD FOR MASKING UNPLEASANT FLAVOR OF FOODSTUFF

by IMAGI Jun, SEKIGUCHI Takehiko
Year of Publication 11.10.2018

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OIL AND FAT COMPOSITION FOR MINCED MEAT PROCESSED FOOD

by SEKIGUCHI TAKEHIKO, IMAYOSHI JUN
Year of Publication 09.08.2018

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A lectin from an edible mushroom Pleurotus ostreatus as a food intake-suppressing substance

by Kawagishi, Hirokazu, Suzuki, Hiroshi, Watanabe, Haruki, Nakamura, Hiroko, Sekiguchi, Takehiko, Murata, Takeomi, Usui, Taichi, Sugiyama, Kimio, Suganuma, Hiroyuki, Inakuma, Takahiro, Ito, Kiyoshi, Hashimoto, Yohichi, Ohnishi-Kameyama, Mayumi, Nagata, Tadahiro
Published in Biochimica et biophysica acta (01.05.2000)

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RICE CAKE OR RICE CAKE-LIKE FOOD PRODUCT AND METHOD FOR PRODUCING THE SAME

by SEKIGUCHI TAKEHIKO, IMAYOSHI JUN
Year of Publication 10.05.2018

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OILINESS REDUCTION AGENT, EDIBLE OIL OIL/FAT COMPOSITION, PRODUCTION METHOD FOR OILINESS REDUCTION AGENT, AND FOOD OILINESS REDUCTION METHOD

by MAEDA Ayako, HARUGUCHI Shinsuke, SEKIGUCHI Takehiko
Year of Publication 02.09.2021

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EDIBLE OIL/FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, UNPLEASANT TASTE INHIBITOR, AND METHOD FOR PRODUCING DEEP-FRIED FOOD

by SAWARAGI Yosuke, INOUE Masami, HARUGUCHI Shinsuke, OBARA Yukie, SEKIGUCHI Takehiko
Year of Publication 03.11.2022

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OIL AND FAT COMPOSITION FOR FRIED FOODS ADDED WITH ORGANIC ACID MONOGLYCERIDE FOR PREVENTING VISCOSITY RISE BY HEATING

by INOUE YOSHIMI, SEKIGUCHI TAKEHIKO, SAWARAGI YOSUKE, HARUGUCHI SHINSUKE
Year of Publication 17.06.2022

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AGENT FOR REDUCING GRASSY SMELL OF SOYBEAN OIL, AND METHOD OF REDUCING GRASSY SMELL OF SOYBEAN OIL CONTAINED IN COOKED FOOD

by SEKIGUCHI TAKEHIKO, KOZONO SHINSUKE, TAKASAKI IKUTO
Year of Publication 02.04.2020

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METHOD FOR IMPROVING UMAMI, RICH FLAVOR, AND AFTERTASTE OF DEEP-FRIED FOOD

by TAKASAKI Ayato, INOUE Masami, SHIMIZU Rina, SEKIGUCHI Takehiko
Year of Publication 18.11.2021

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METHOD FOR REGENERATING EDIBLE FAT COMPOSITION

by MAEDA Ayako, INOUE Masami, HARUGUCHI Shinsuke, MATSUMOTO Shoji, ARAI Masahiro, SEKIGUCHI Takehiko
Year of Publication 29.12.2022

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가열조리용 유지 조성물의 가열취 억제제, 가열조리용 유지 조성물의 가열취 억제방법, 및 가열조리용 유지 조성물의 제조방법

by SEKIGUCHI TAKEHIKO, IMAGI JUN, ASAKURA ANNA, WATANABE KENICHI, TAKASAKI AYATO
Year of Publication 14.04.2020

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가열조리 식품의 기름짐 저감제 및 가열조리 식품의 기름짐 저감방법

by SEKIGUCHI TAKEHIKO, IMAGI JUN, ASAKURA ANNA, WATANABE KENICHI, TAKASAKI AYATO
Year of Publication 10.04.2020

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METHOD FOR PRODUCING FATS AND OILS COMPOSITION, AGENT FOR REDUCING OILINESS, AGENT FOR SUPPRESSING HEAT ODOR, METHOD FOR PRODUCING EDIBLE FATS AND OILS FOR COOKING, METHOD FOR REDUCING OILINESS, METHOD FOR SUPPRESSING HEAT ODOR, AND METHOD FOR MANUFACTURING FOODS

by MAEDA Ayako, TAKASAKI Ayato, KOZONO Shinsuke, SEKIGUCHI Takehiko
Year of Publication 02.04.2020

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HEATING-ODOR SUPPRESSING AGENT FOR COOKING-OIL/FAT COMPOSITION, METHOD FOR SUPPRESSING HEATING-ODOR OF COOKING-OIL/FAT COMPOSITION, AND METHOD FOR PRODUCING COOKING-OIL/FAT COMPOSITION

by ASAKURA Anna, IMAGI Jun, TAKASAKI Ayato, SEKIGUCHI Takehiko, WATANABE Kenichi
Year of Publication 14.02.2019

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OILINESS-REDUCING AGENT FOR COOKED FOOD AND METHOD FOR REDUCING OILINESS OF COOKED FOOD

by ASAKURA Anna, IMAGI Jun, TAKASAKI Ayato, SEKIGUCHI Takehiko, WATANABE Kenichi
Year of Publication 14.02.2019

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PLASTIC FAT COMPOSITION, METHOD FOR PRODUCING SAME AND USE OF SAME

by HIRAOKA MINAKO, SEKIGUCHI TAKEHIKO, ITO HIROSHI, SADAKANE TADAYOSHI, TERAMINAMI AKI
Year of Publication 26.04.2012

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COLORATION INHIBITOR, METHOD FOR PRODUCING COLORATION INHIBITOR, EDIBLE OIL AND FAT COMPOSITION, AND METHOD FOR INHIBITING COLORATION OF FOOD PRODUCT

by INOUE, Masami, MAEDA, Ayako, SEKIGUCHI, Takehiko
Year of Publication 14.03.2024

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OILINESS-REDUCING AGENT, EDIBLE OIL AND FAT COMPOSITION, METHOD FOR MANUFACTURING OILINESS-REDUCING AGENT, AND METHOD FOR REDUCING OILINESS OF FOOD PRODUCT

by HARUGUCHI, Shinsuke, MAEDA, Ayako, SEKIGUCHI, Takehiko
Year of Publication 23.03.2023

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