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Effect of high-hydrostatic-pressure processing on catechin content in green tea leaves

High pressure research, 2023-04, Vol.43 (2), p.97-105

2023

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Enzyme from Padina arborescens Holmes Synthesizes Parinaric Acid, a Conjugated Tetraenoic Fatty Acid, from α-Linolenic Acid

Journal of Oleo Science, 2024-01, Vol.73 (5), p.743-749

2024

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Enzyme from Padina arborescens Holmes Synthesizes Parinaric Acid, a Conjugated Tetraenoic Fatty Acid, from α-Linolenic Acid

Journal of Oleo Science, 2024, Vol.73(5), pp.743-749

2024

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The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves

High pressure research, 2019-04, Vol.39 (2), p.408-416

2019

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Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure

High pressure research, 2019-04, Vol.39 (2), p.398-407

2019

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Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas)

Biophysical chemistry, 2017-12, Vol.231, p.105-110

2017

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Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean

Foods, 2024-07, Vol.13 (14), p.2214

2024

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Degradation of fish gelatin using hot-compressed water and the properties of the degradation products

High pressure research, 2015-04, Vol.35 (2), p.203-213

2015

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Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in Physcomitrella Protonemal Cells

Plants (Basel), 2022-08, Vol.11 (16), p.2157

2022

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Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

Foods, 2015-05, Vol.4 (2), p.148-158

2015

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Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage

Bioscience, biotechnology, and biochemistry, 2009-04, Vol.73 (4), p.943-945

2009

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Enzymatic Production of γ-Aminobutyric Acid in Soybeans Using High Hydrostatic Pressure and Precursor Feeding

Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (4), p.706-713

2013

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High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates

Journal of bioscience and bioengineering, 2012-06, Vol.113 (6), p.788-791

2012

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Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index

Bioscience, biotechnology, and biochemistry, 2009-08, Vol.73 (8), p.1699-1703

2009

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Isolation and Characterization of Barosensitive Mutants of Saccharomyces cerevisiae Obtained by UV Mutagenesis

Journal of food science, 2010-10, Vol.75 (8), p.M509-M514

2010

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Comparative analyses of viable bacterial counts in foods and seawater under microplate based liquid- and conventional agar plate cultivation: Increased culturability of marine bacteria under liquid cultivation

Bioscience, biotechnology, and biochemistry, 2007-12, Vol.71 (12), p.3093-3097

2007

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Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature

Bioscience, biotechnology, and biochemistry, 2009-11, Vol.73 (11), p.2478-2482

2009

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Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1208-1213

2010

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Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour

High pressure research, 2019-07, Vol.39 (3), p.509-524

2019

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Effects of high hydrostatic pressure on [beta]-glucan content, swelling power, starch damage, and pasting properties of high-[beta]-glucan barley flour

High pressure research, 2019-09, Vol.39 (3), p.509

2019

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Quality Properties and Taste Improvement of Fig Leaf Tea Harvested in a Tsunami Salt-damaged Area

Nippon Shokuhin Kagaku Kogaku Kaishi, 2018/05/15, Vol.65(5), pp.264-269

2018

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Quality Properties and Taste Improvement of Fig Leaf Tea Harvested in a Tsunami Salt-damaged Area

Nihon Shokuhin Kagaku Kōgaku kaishi, 2018-05, Vol.65 (5), p.264-269

2018

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Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in IPhyscomitrella/I Protonemal Cells

Plants (Basel), 2022-08, Vol.11 (16)

2022

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Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans

Japan Journal of Food Engineering, 2019-06, Vol.20 (2), p.41-49

2019

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Effect of Acidulants on Cooking of Cottage Cheese Like Milk Aggregated Products

Journal of Home Economics of Japan, 2016, Vol.67(9), pp.508-512

2016

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Effect of high-hydrostatic-pressure processing on catechin content in green tea leaves

Enzyme from Padina arborescens Holmes Synthesizes Parinaric Acid, a Conjugated Tetraenoic Fatty Acid, from α-Linolenic Acid

Enzyme from Padina arborescens Holmes Synthesizes Parinaric Acid, a Conjugated Tetraenoic Fatty Acid, from α-Linolenic Acid

The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves

Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure

Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas)

Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean

Degradation of fish gelatin using hot-compressed water and the properties of the degradation products

Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in Physcomitrella Protonemal Cells

Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage

Enzymatic Production of γ-Aminobutyric Acid in Soybeans Using High Hydrostatic Pressure and Precursor Feeding

High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates

Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index

Isolation and Characterization of Barosensitive Mutants of Saccharomyces cerevisiae Obtained by UV Mutagenesis

Comparative analyses of viable bacterial counts in foods and seawater under microplate based liquid- and conventional agar plate cultivation: Increased culturability of marine bacteria under liquid cultivation

Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature

Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour

Effects of high hydrostatic pressure on [beta]-glucan content, swelling power, starch damage, and pasting properties of high-[beta]-glucan barley flour

Quality Properties and Taste Improvement of Fig Leaf Tea Harvested in a Tsunami Salt-damaged Area

Quality Properties and Taste Improvement of Fig Leaf Tea Harvested in a Tsunami Salt-damaged Area

Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in IPhyscomitrella/I Protonemal Cells

Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans

Effect of Acidulants on Cooking of Cottage Cheese Like Milk Aggregated Products

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