E-LIB Suche - Ergebnisse für: Nakauma, A

1

Genomic and Transcriptomic Characterization of Metastatic U..:

Nakauma, A ; Rijnders, M ; van Riet, J...
Urologic Oncology: Seminars and Original Investigations. 38 (2020) 12 - p. 910 , 2020

Link: https://doi.org/10.1016/..

2

Rheology of bolus as a wet granular matter – Influence of s..:

Nishinari, Katsuyoshi ; Ishihara, Sayaka ; Nakauma, Makoto...
Food Hydrocolloids. 150 (2024) - p. 109704 , 2024

Link: https://doi.org/10.1016/..

3

Contributors:

, In: Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being,

Acevedo-Fani, Alejandra ; Almeida, Carina ; Alvarez, M.D.... - p. xv-xx , 2023

Link: https://doi.org/10.1016/..

4

Relationship between maximal isometric tongue pressure and ..:

Murakami, Kazuhiro ; Kasakawa, Naohiko ; Hori, Kazuhiro...
Journal of Oral Rehabilitation. 51 (2023) 3 - p. 574-580 , 2023

Link: https://doi.org/10.1111/..

5

Cation-responsive food polysaccharides and their usage in f..:

Funami, Takahiro ; Nakauma, Makoto
Food Hydrocolloids. 141 (2023) - p. 108675 , 2023

Link: https://doi.org/10.1016/..

6

Characteristics of O/W emulsion gels stabilized by soy prot..:

Funami, Takahiro ; Nakano, Kosuke ; Maeda, Kazuhiro..
Journal of Texture Studies. 54 (2023) 3 - p. 428-439 , 2023

Link: https://doi.org/10.1111/..

7

How to assess consumer perception and food attributes of no..:

, In: Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being,

Funami, Takahiro ; Nakauma, Makoto - p. 365-398 , 2023

Link: https://doi.org/10.1016/..

8

Instrumental food texture evaluation in relation to human p..:

Funami, Takahiro ; Nakauma, Makoto
Food Hydrocolloids. 124 (2022) - p. 107253 , 2022

Link: https://doi.org/10.1016/..

9

Subjective-Physiological Coherence during Food Consumption ..:

Saito, Akie ; Sato, Wataru ; Ikegami, Akira...
Nutrients. 14 (2022) 22 - p. 4736 , 2022

Link: https://doi.org/10.3390/..

10

Effect of maximal voluntary tongue pressure and mechanical ..:

Murakami, Kazuhiro ; Hori, Kazuhiro ; Uehara, Fumiko...
Food Hydrocolloids. 124 (2022) - p. 107323 , 2022

Link: https://doi.org/10.1016/..

11

Stabilization of whey protein isolate-based emulsions via c..:

Matsuyama, Shingo ; Kazuhiro, Maeda ; Nakauma, Makoto...
Food Hydrocolloids. 111 (2021) - p. 106365 , 2021

Link: https://doi.org/10.1016/..

12

Correlation of human perception in swallowing with extensio..:

Funami, Takahiro ; Nakauma, Makoto
Journal of Texture Studies. 53 (2021) 1 - p. 60-71 , 2021

Link: https://doi.org/10.1111/..

13

Fracture phenomena of soft gellan gum gels during compressi..:

Kohyama, Kaoru ; Ishihara, Sayaka ; Nakauma, Makoto.
Food Hydrocolloids. 112 (2021) - p. 106283 , 2021

Link: https://doi.org/10.1016/..

14

Structuring for Elderly Foods:

, In: Food Hydrocolloids,

Nakauma, Makoto ; Funami, Takahiro - p. 445-472 , 2021

Link: https://doi.org/10.1007/..

15

Brow and Masticatory Muscle Activity Senses Subjective Hedo..:

Sato, Wataru ; Ikegami, Akira ; Ishihara, Sayaka...
Nutrients. 13 (2021) 12 - p. 4216 , 2021

Link: https://doi.org/10.3390/..