E-LIB Suche - Ergebnisse für: Kakuda, Y.

1

Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigal..:

Li, Y. ; Lim, L.‐T. ; Kakuda, Y.
Journal of Food Science. 74 (2009) 3 - p. , 2009

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

2

A Hybrid Greedy Routing with Location Information for Mobil..:

NAKAGAWA, H. ; NAKAMARU, K. ; OHTA, T..
IEICE Transactions on Communications. E91-B (2008) 9 - p. 2806-2817 , 2008

Link: https://doi.org/10.1093/..

3

Route-Split Routing Resilient to Simultaneous Failure for M..:

MIZUMOTO, T. ; OHTA, T. ; KAKUDA, Y.
IEICE Transactions on Fundamentals of Electronics, Communications and Computer Sciences. E91-A (2008) 7 - p. 1625-1633 , 2008

Link: https://doi.org/10.1093/..

4

Development of a Topology Controllable Testing Environment ..:

KAWANO, A. ; OHTA, T. ; MAEDA, K...
IEICE Transactions on Communications. E90-B (2007) 11 - p. 3104-3107 , 2007

Link: https://doi.org/10.1093/..

5

Extraction, fractionation, structural and physical characte..:

LI, W ; CUI, S ; KAKUDA, Y
Carbohydrate Polymers. 63 (2006) 3 - p. 408-416 , 2006

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

6

Comparative Evaluation of Regenerative Capacity of Differen..:

Phogat, S. S. ; Mittal, G. S. ; Kakuda, Y.
Food Science and Technology International. 12 (2006) 2 - p. 145-157 , 2006

Link: https://doi.org/10.1177/..

7

Elimination of aggregates of (1→3) (1→4)-β-D-glucan in dilu..:

Li, W. ; Wang, Q. ; Cui, S.W...
Food Hydrocolloids. 20 (2006) 2-3 - p. 361-368 , 2006

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

8

Stability of Lycopene During Food Processing and Storage:

Xianquan, S. ; Shi, J. ; Kakuda, Y..
Journal of Medicinal Food. 8 (2005) 4 - p. 413-422 , 2005

Link: https://doi.org/10.1089/..

9

Synergistic Anti-Oxidative Effects of Lycopene with Other B..:

Shixian, Q. ; Dai, Y. ; Kakuda, Y....
Food Reviews International. 21 (2005) 3 - p. 295-311 , 2005

Link: https://doi.org/10.1080/..

10

Hydrocolloids in emulsions: particle size distribution and ..:

Huang, X ; Kakuda, Y ; Cui, W
Food Hydrocolloids. 15 (2001) 4-6 - p. 533-542 , 2001

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

11

Changes in protein and fat structure in whipped cream cause..:

Smith, A.K ; Kakuda, Y ; Goff, H.D
Food Research International. 33 (2000) 8 - p. 697-706 , 2000

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

12

Fatty acid and triacylglycerol compositions of seed oils of..:

Jahaniaval, F. ; Kakuda, Y. ; Marcone, M. F.
Journal of the American Oil Chemists' Society. 77 (2000) 8 - p. , 2000

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

13

Microstructure and rheological properties of whipped cream ..:

Smith, A.K. ; Goff, H.D. ; Kakuda, Y.
International Dairy Journal. 10 (2000) 4 - p. 295-301 , 2000

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

14

A comparative study of the functional properties of amarant..:

Marcone, M. F. ; Kakuda, Y.
Nahrung/Food. 43 (1999) 6 - p. 368-373 , 1999

Link: https://doi.org/10.1002/..

15

A protocol synthesis method for fault-tolerant multipath ro..:

Ishida, K ; Kakuda, Y ; Nakamura, M..
Information and Software Technology. 41 (1999) 11-12 - p. 745-754 , 1999

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