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Results:
1-14
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Results: 14
Authors:
Hatae, K
Toda, S
Imai, E
Matsuoka, Y
Doubles, PG
Kasai, M
Citation: K. Hatae et al., Comparative study on the sensitivity to graininess perception and taste efficiency ratio between the elderly and the young, J JPN SOC F, 48(7), 2001, pp. 491-497
Authors:
Hayakawa, F
Hatae, K
Shimada, A
Citation: F. Hayakawa et al., Studies on onomatopoeic terms for describing food properties - Part II - Characterization of onomatopoeic terms for describing food properties, J JPN SOC F, 47(3), 2000, pp. 197-207
Authors:
Hoshii, S
Honda, M
Itami, N
Oh, S
Matsumura, C
Moriya, S
Mori, M
Hatae, K
Ito, Y
Karashima, S
Citation: S. Hoshii et al., Sclerosing encapsulating peritonitis in pediatric peritoneal dialysis patients, PED NEPHROL, 14(4), 2000, pp. 275-279
Authors:
Yoneda, C
Ahsan, MN
Nakaya, M
Matsubara, Y
Ebihara, T
Irie, S
Uno, Y
Hatae, K
Watabe, S
Citation: C. Yoneda et al., Abalone collagens: immunological properties and seasonal changes of their mRNA levels, COMP BIOC B, 126(1), 2000, pp. 59-68
Authors:
Awazuhara, M
Nakagawa, A
Yamaguchi, J
Fujiwara, T
Hayashi, H
Hatae, K
Chino, M
Shimada, A
Citation: M. Awazuhara et al., Distribution and characterization of enzymes causing starch degradation inrice (Oryza sativa cv. Koshihikari), J AGR FOOD, 48(2), 2000, pp. 245-252
Authors:
Toyohara, H
Sato, K
Hatae, K
Yamashita, M
Citation: H. Toyohara et al., Meat tenderization of fish in association with collagen breakdown, NIP SUIS G, 66(5), 2000, pp. 903-903
Authors:
Hatae, K
Citation: K. Hatae, Effect of the textural properties on the food preference., NIP SUIS G, 66(1), 2000, pp. 135-136
Authors:
Kaneto, K
Hatae, K
Nagamatsu, S
Takashima, W
Pandey, SS
Endo, K
Rikukawa, M
Citation: K. Kaneto et al., Photocarrier mobility in regioregular poly(3-hexylthiophene) studied by the time of flight method, JPN J A P 2, 38(10B), 1999, pp. L1188-L1190
Authors:
Sato, H
Hatae, K
Shimada, A
Citation: H. Sato et al., Effect of heating system on the evaporating process of food: Radiation andconvection, J JPN SOC F, 46(8), 1999, pp. 508-513
Authors:
Sato, H
Hatae, K
Shimada, A
Citation: H. Sato et al., Coloring process of food surface by convective heating, J JPN SOC F, 46(7), 1999, pp. 454-461
Authors:
Hisano, S
Hattori, S
Tsuru, N
Furuse, A
Ito, Y
Ogawa, O
Karashima, S
Hatae, K
Kaku, Y
Sato, T
Aoki, S
Ninomiya, M
Matsumoto, T
Niimi, K
Hiramatsu, M
Tamae, S
Yoshimura, H
Citation: S. Hisano et al., Acquired cystic kidney disease in children undergoing continuous ambulatory peritoneal dialysis, AM J KIDNEY, 34(2), 1999, pp. 242-246
Authors:
Imai, E
Saito, K
Hatakeyama, M
Hatae, K
Shimada, A
Citation: E. Imai et al., Effect of physical properties of food particles on the degree of graininess perceived in the mouth, J TEXT STUD, 30(1), 1999, pp. 59-88
Authors:
Yoneda, C
Hirayama, Y
Nakaya, M
Matsubara, Y
Irie, S
Hatae, K
Watabe, S
Citation: C. Yoneda et al., The occurrence of two types of collagen pro alpha-chain in the abalone Haliotis discus muscle, EUR J BIOCH, 261(3), 1999, pp. 714-721
Authors:
Hatae, K
Citation: K. Hatae, Textural changes by cooking, EXTRACELLULARMATRIX OF FISH AND SHELLFISH, 1999, pp. 95-106
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