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1

Studies on the Physical and Chemical Properties of Kiwi Fruit Starch

YOKO FUKE, HIROATSU MATSUOKA

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 354 KB

english, 1984

2

Determination of Chlorophylls in Kiwi Fruit and Their Changes during Ripening

YOKO FUKE, KENJI SASAGO, HIROATSU MATSUOKA

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 559 KB

english, 1985

3

Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation

KAJINO, Ryoko, MATSUOKA, Hiroatsu, SASAGO, Kenji, GOMYO, Toshiharu

Journal:

Food Science and Technology Research

Year:

2007

Language:

english

File:

PDF, 7.12 MB

english, 2007

4

Preparation of Fermented Soybean Curd using Stem Bromelain

YOKO FUKE, HIROATSU MATSUOKA

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 220 KB

english, 1984

5

Nature of Stem Bromelain Treatments on the Aggregation and Gelation of Soybean Proteins

YOKO FUKE, MASAKATSU SEKIGUCHI, HIROATSU MATSUOKA

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 955 KB

english, 1985

6

The Purification and Characterization of Prolyl Aminopeptidase from Penicillium camemberti

Fuke, Yoko, Matsuoka, Hiroatsu

Journal:

Journal of Dairy Science

Year:

1993

Language:

english

File:

PDF, 490 KB

english, 1993

7

Purification and Properties of Aminopeptidase I from Penicillium caseicolum

Fuke, Yoko, Kaminogawa, Shuichi, Matsuoka, Hiroatsu, Yamauchi, Kunio

Journal:

Journal of Dairy Science

Year:

1988

Language:

english

File:

PDF, 538 KB

english, 1988

8

Purification and debittering effect of aminopeptidase II from Penicillium caseicolum

Matsuoka, Hiroatsu, Fuke, Yoko, Kaminogawa, Shuichi, Yamauchi, Kunio

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 473 KB

english, 1991

9

Proteolysis of Hen's Egg Yolk Incubated in Acidic Condition.

KAMETSUKA, Ryoko, MATSUOKA, Hiroatsu, SASAGO, Kenji

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2001

File:

PDF, 1.13 MB

2001

10

Manufacturing and Ripening of Soybean Cheese.

MATSUOKA, Hiroatsu

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1995

File:

PDF, 404 KB

1995

11

Effects of Cooking Methods of Cabbage on the Production of TNF-.ALPHA. and Induction of Quinone Reductase in Hapa 1c1c7 Cells.

FUKE, Yoko, NAGATA, Ikuko, WATANABE, Yoko, FURUKAWA, Toshiko, TAKASAKI, Sadako, NANAYAMA, Masako, MATSUOKA, Hiroatsu, UEDA, Hiroshi

Journal:

Food Science and Technology Research

Year:

2001

Language:

english

File:

PDF, 104 KB

english, 2001

12

A Study on the Manufacturing of Pidan from Quail's Egg

SEKIGUCHI, MASAKATSU, MATSUOKA, HIROATSU, SASAGO, KENJI

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1972

File:

PDF, 216 KB

1972

13

Changes in proteins and protease activities during ripening of cheese-like product from soymilk using Penicillium caseicolum.

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1987

Language:

english

File:

PDF, 4.68 MB

english, 1987

14

Curd Formation from Soymilk Combined with Bovine Milk and its Ripening.

WATANABE, Yoko, SEKIGUCHI, Masakatsu, MATSUOKA, Hiroatsu

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

Language:

english

File:

PDF, 1.17 MB

english, 2000

15

Curd Formation by Rennet from Soymilk Combined with Bovine Milk and its Ripening

Watanabe, Yoko, Sekiguchi, Masakatsu, Matsuoka, Hiroatsu

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2004

File:

PDF, 1.83 MB

2004

16

Change of Egg Yolk Protein in Mayonnaise during Preservation.

Kajino, Ryoko, Totsuka, Junko, Matsuoka, Hiroatsu, Sasago, Kenji

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2003

Language:

english

File:

PDF, 3.19 MB

english, 2003

17

Manufacturing of a Cheese-like Product from Soybean Milk Part I

MATSUOKA, HIROATSU, SASAGO, KENJI, SEKIGUCHI, MASAKATSU

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1968

Language:

english

File:

PDF, 2.43 MB

english, 1968

18

Manufacturing of a Cheese-like Product from Soybean Milk

MATSUOKA, HIROATSU, SASAGO, KENJI

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1972

File:

PDF, 316 KB

1972

19

10.3136/nskkk1962.22.436

MATSUOKA, HIROATSU, FUKE, YOKO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1975

Language:

english

File:

PDF, 411 KB

english, 1975

20

10.3136/nskkk1962.28.1

KAWAGUCHI, Yutaka, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1981

File:

PDF, 4.32 MB

1981

21

10.3136/nskkk1962.29.11_642

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

Language:

english

File:

PDF, 406 KB

english, 1982

22

10.3136/nskkk1962.27.6_275

FUKE, YOKO, MATSUOKA, HIROATSU

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1980

Language:

english

File:

PDF, 350 KB

english, 1980

23

10.3136/nskkk1962.24.553

MATSUOKA, HIROATSU, FUKE, YOKO

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1977

Language:

english

File:

PDF, 417 KB

english, 1977

24

10.3136/nskkk1962.28.8

KAWAGUCHI, Yutaka, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1981

File:

PDF, 331 KB

1981

25

10.3136/nskkk1962.31.31

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1984

Language:

english

File:

PDF, 400 KB

english, 1984

26

Manufacture of cheese-like product from whole soybean inoculated with Penicillium caseicolum.

MATSUOKA, Hiroatsu, FUKE, Yoko

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 386 KB

1988

27

Heat-Treated Coagulation of Water Soluble Soybean Proteins Pre-Treated with Bromelain.

MATSUOKA, Hiroatsu, SEKIGUCHI, Masakatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1992

File:

PDF, 1.52 MB

1992

28

Changes of Phytate Contents in Manufacturing and Ripening Processes of Soybean Cheese, and Productivity of Phytase by Penicillium caseicolum used as a Starter.

WATANABE, Yoko, MATSUOKA, Hiroatsu

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1994

Language:

english

File:

PDF, 336 KB

english, 1994

29

Studies on the Ripening of the Semi-soft White Mould Cheese Ripened by Penicillium caseicolum, Part I

MATSUOKA, Hiroatsu, TSUGO, Tomokichi

Journal:

Journal of the agricultural chemical society of Japan

Year:

1963

File:

PDF, 423 KB

1963

30

The Influence of Added Microorganism on the Quality of margarine. Part II

NIIYA, Isao, TAKAGI, Kazuko, MATSUOKA, Hiroatsu

Journal:

Journal of the agricultural chemical society of Japan

Year:

1964

File:

PDF, 433 KB

1964

31

Studies on the Ripening of the Semi-soft White Mould Cheese Ripened by Penicillium caseicolum, Part II

MATSUOKA, Hiroatsu, TSUGO, Tomokichi

Journal:

Journal of the agricultural chemical society of Japan

Year:

1963

File:

PDF, 813 KB

1963

32

Comparison of Compositions of Duck Eggs and Their Yolk Electrophoretic Patterns

SEKIGUCHI, Masakatsu, MATSUOKA, Hiroatsu, SASAGO, Kenji

Journal:

Eiyo To Shokuryo

Year:

1979

File:

PDF, 1.22 MB

1979

33

Cholesterol Content and Identification of Foreign Fats in Processed Cheeses

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

Eiyo To Shokuryo

Year:

1974

File:

PDF, 647 KB

1974

34

Cholesterol Content and Identification of Foreign Fats in Processed Cheeses

FUKE, Yoko, MATSUOKA, Hiroatsu

Journal:

Eiyo To Shokuryo

Year:

1974

File:

PDF, 647 KB

1974

35

Mixed chimerism and secondary graft failure in allogeneic hematopoietic stem cell transplantation for aplastic anemia

Kako, Shinichi, Yamazaki, Hirohito, Ohashi, Kazuteru, Ozawa, Yukiyasu, Ota, Shuichi, Kanda, Yoshinobu, Maeda, Tetsuo, Kato, Jun, Ishiyama, Ken, Matsuoka, Ken-ichi, Miyamoto, Toshihiro, Iida, Hiroatsu,

Journal:

Biology of Blood and Marrow Transplantation

Year:

2019

Language:

english

File:

PDF, 617 KB

english, 2019

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