Search Results - NANAYAMA, Kazuko

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  1. 1
    Distribution of Major Xanthones in the Pericarp, Aril, and Yellow Gum of Mangosteen (Garcinia Mangostana Linn.) Fruit and Their Contribution to Antioxidative Activity

    Distribution of Major Xanthones in the Pericarp, Aril, and Yellow Gum of Mangosteen (Garcinia Mangostana Linn.) Fruit and Their Contribution to Antioxidative Activity by SUKATTA, Udomlak, TAKENAKA, Makiko, ONO, Hiroshi, OKADOME, Hiroshi, SOTOME, Itaru, NANAYAMA, Kazuko, THANAPASE, Warunee, ISOBE, Seiichiro

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  2. 2
    Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding

    Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding by Hossen, Md. Sharif, Sotome, Itaru, Nanayama, Kazuko, Sasaki, Tomoko, Okadome, Hiroshi

    Published in Cereal chemistry
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  3. 3
    Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing

    Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing by Takenaka, M.(National Food Research Inst., Tsukuba, Ibaraki (Japan)), Nanayama, K, Isobe, S, Murata, M

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  4. 4
    Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa

    Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa by TAKENAKA, Makiko, ONO, Hiroshi, OKADOME, Hiroshi, SOTOME, Itaru, NANAYAMA, Kazuko, SUMI, Hidekazu, ISOBE, Seiichiro

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  5. 5
    Effect of extraction method on yield and quality of Citrus depressa juice

    Effect of extraction method on yield and quality of Citrus depressa juice by Takenaka, M, Nanayama, K, Isobe, S, Ozaki, K, Miyagi, K, Sumi, H, Toume, Y, Morine, S, Ohta, H

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  6. 6
    Cooking loss of major onion antioxidants and the comparison of onion soups prepared in different ways

    Cooking loss of major onion antioxidants and the comparison of onion soups prepared in different ways by Takenaka, M, Nanayama, K, Ohnuki, I, Udagawa, M, Sanada, E, Isobe, S

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