Kishimoto, Norihito
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1

Evaluation of the process for transferring limonene from le..:

Kishimoto, Norihito ; Kashiwagi, Ayako
Food Science and Technology Research.  28 (2022)  2 - p. 113-118 , 2022
 
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2

Enhanced moisture loss and oil absorption of deep-fried foo..:

Kishimoto, Norihito ; Takano, Nami
Food Science and Technology Research.  27 (2021)  1 - p. 63-68 , 2021
 
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3

Evaluation of the Process of Flavoring Olive Oil with Garli:

Kishimoto, Norihito ; Kashiwagi, Ayako
Food Science and Technology Research.  26 (2020)  5 - p. 605-610 , 2020
 
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4

Microwave Heating Induces Oxidative Degradation of Extra Vi..:

Kishimoto, Norihito
Food Science and Technology Research.  25 (2019)  1 - p. 75-79 , 2019
 
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5

Influence of Exposure to Sunlight on the Oxidative Deterior..:

Kishimoto, Norihito
Food Science and Technology Research.  25 (2019)  4 - p. 539-544 , 2019
 
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6

Reducing the Formation of Acrolein from Linolenate-Rich Oil..:

Kishimoto, Norihito ; Kashiwagi, Ayako
Food Science and Technology Research.  24 (2018)  6 - p. 1017-1020 , 2018
 
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7

Reptin/Ruvbl2 is a Lrrc6/Seahorse interactor essential for ..:

Zhao, Lu ; Yuan, Shiaulou ; Cao, Ying...
Proceedings of the National Academy of Sciences.  110 (2013)  31 - p. 12697-12702 , 2013
 
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9

Reptin/Ruvbl2 is a Lrrc6/Seahorse interactor essential forc..:

Zhao, Lu ; Yuan, Shiaulou ; Cao, Ying...
Proceedings of the National Academy of Sciences of the United States of America.  110 (2013)  31 - p. 12697-12702 , 2013
 
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10

Planar polarity of ependymal cilia:

Kishimoto, Norihito ; Sawamoto, Kazunobu
Differentiation.  83 (2012)  2 - p. S86-S90 , 2012
 
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