1.Unique Distribution of Diacyl-, Alkylacyl-, and Alkenylacyl-Phosphatidylcholine Species Visualized in Pork Chop Tissues by Matrix-Assisted Laser Desorption/Ionization–Mass Spectrometry Imaging

作　　者：Hirofumi Enomoto ;Tomohiro Furukawa ;Shiro Takeda 等

出　　处：Foods. 2020 ;9(2):205-218.doi:10.3390/foods9020205

出版社：MDPI Publishing

文章 ID：257044949

文章详细全文下载
2.Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

作　　者：Yu Wang ;Yasumi Horimoto ;Francoise Nau 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;14(2):50-55.doi:10.19026/ajfst.14.5831

出版社：MAXWELL Science Publication

文章 ID：215709020

文章详细全文下载
3.Proposal of a Micro Analysis for Singlet Oxygen Absorption Capacity using a Disposable 96-Well Microplate

作　　者：Yu Wang ;Tomomi Kimura ;Tomoko Nohara 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;14(4):126-130.doi:10.19026/ajfst.14.5905

出版社：MAXWELL Science Publication

文章 ID：219764753

文章详细
4.Evaluation of Antioxidant Activity of Egg White Hydrolysates and Their Application on Color Stability of Pork Meat Slices

作　　者：Yu Wang ;Jufang Shen ;Hajime Hatta

出　　处：Advance Journal of Food Science and Technology. 2018 ;14(5):148-154.doi:10.19026/ajfst.14.5912

出版社：MAXWELL Science Publication

文章 ID：219764756

文章详细
5.Effect of Egg White Hydrolysates on the Shrinkage, Cooking Loss and Texture of Pork Meat Slices

作　　者：Yu Wang ;Hirofumi Enomoto ;Jufang Shen 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;14(6):186-193.doi:10.19026/ajfst.14.5980

出版社：MAXWELL Science Publication

文章 ID：219800693

文章详细

	有全文链接	3篇
	有本地全文	2篇

	Nobuhiro Zaima	1篇
	Shiro Takeda	1篇
	Tomohiro Furukawa	1篇
	Tomoko Nohara	1篇
	Tomomi Kimura	1篇
	Yasumi Horimoto	1篇

	英国	4篇
	瑞士	1篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Hajime Hatta")))) )) ) )"

	Hajime Hatta	5篇
	Yu Wang	4篇
	Jufang Shen	3篇
	Hirofumi Enomoto	2篇
	Francoise Nau	1篇

	2020	1篇
	2018	4篇

	Advance Journal of Food Science and Technology	4篇
	Foods	1篇