232 results on '"Kumagai, Hitoshi"'
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2. Crystal structures of 1,1′-bis(carboxymethyl)-4,4′-bipyridinium derivatives
3. Crystal structure of dilithium biphenyl-4,4′-disulfonate dihydrate
4. Prediction of column shortening due to creep and shrinkage in tall buildings
5. Research on water in foods
6. Differences and similarities of albumins from japonica rice bran, japonica, indica, and javanica rice endosperm in the suppressive effect of postprandial blood glucose elevation
7. Heterogeneous intercalated metal-organic framework active materials for fast-charging non-aqueous Li-ion capacitors
8. Noncentrosymmetric Supramolecular Hydrogen-Bonded Assemblies Based on Achiral Pyrazine-Bridged Zinc(II) Coordination Polymers with Pyrazinedione Derivatives
9. Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin
10. Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane
11. Suppression of postprandial blood glucose elevation by buckwheat (Fagpopyrum esculentum) albumin hydrolysate and identification of the peptide responsible to the function
12. Research on Water in Foods
13. Metal(II) Ion Dependence of the Structures and Properties of Square-Grid Coordination Polymers of Tetrabromobenzenedicarboxylate and Pyrazine as Bridging Ligands
14. Evaluation of Allergenicity of Deamidated And/or Hydrolyzed Wheat Gliadin by Cutaneous Sensitization
15. Examination of an efficient extraction method for rice-bran albumin and its suppressive effect on postprandial blood glucose elevation
16. Low-Resistance Mechanism of Nanoflake Crystalline Aromatic Dicarboxylates with Selective Defects for Safe and Fast Charging Negative Electrodes
17. Physical and textural properties of foods with swallowing ease for aged people
18. Promotion of Bone Formation by Phytate-Removed Deamidated Soybean Glycinin
19. Physical Properties of Foods and the Effect of Water on Them-Water Activity and Glass Transition
20. Development of Oil-Based Cosmetics Containing Highly Concentrated Ceramide by Using Organogel Composed of Ceramide, Meadowfoam Estlide and Non-Polar Oil
21. Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration
22. Rice (Oryza sativa japonica) albumin hydrolysates suppress postprandial blood glucose elevation by adsorbing glucose and inhibiting Na+-d-glucose cotransporter SGLT1 expression
23. Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis
24. Interaction Between Polyelectrolyte Inhibitors of Calcium Phosphate Formation and Calcium Ion
25. Critical Behavior of Agarose Near the Sol-Gel Transition Point
26. Mechanical Properties of Foods in the Vicinity of Gelation Point
27. Mechanical Properties of Foods Near the Sol-Gel Transition Point
28. Interaction between Inhibitors of Calcium Phosphate Formation and Calcium Ion
29. Critical Behavior of Agarose Near the Sol-Gel Transition Point
30. Changes in Water Activity and Functional Properties of Protein Hydrolysates
31. Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch
32. Assessment of Physical Properties of Care Foods for Dysphagic Patients: What Foods Are Easy to Swallow for Aged People?
33. Solid-State Electrochemistry of Copper(I) Coordination Polymers Containing Tetrafluoroborate Anions
34. [Regular Paper] Texture of Polysaccharide Gels and their Velocity through the Pharynx of their Boluses
35. Hydrogen-Bonding Assembly of Coordination Polymers Showing Reversible Dynamic Solid-State Structural Transformations
36. Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat (Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia
37. Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy
38. Development of a bicistronic expression system in the branchiopod crustacean Daphnia magna
39. CRISPR/Cas-mediated knock-in via non-homologous end-joining in the crustacean Daphnia magna
40. An Effective Synthetic Process for Pt-ZnO Composite and PtZn Alloy Using Spherical Coordination Polymer Particles as Precursors
41. Physical and Thermal Properties of Concrete Subjected to High Temperature
42. Analysis of water sorption isotherms of amorphous food materials by solution thermodynamics with relevance to glass transition: evaluation of plasticizing effect of water by the thermodynamic parameters
43. Viscosity and Hardness of Food Hydrocolloids and Their Relation with Velocity through the Pharynx
44. Analysis of Physical Properties of Foods Relating to Water and Their Application
45. Rice (Oryza sativa japonica) Albumin Suppresses the Elevation of Blood Glucose and Plasma Insulin Levels after Oral Glucose Loading
46. Acoustic Analysis of the Swallowing Sound for Food Gels Relevant as Care Foods for Dysphagic Patients
47. Development of 3-Dimensional Large-Scale Shaking Table and 3-Dimensional Long-stroke Shaking Table
48. Proton conduction via lattice water molecules in oxalato-bridged lanthanide porous coordination polymers
49. Invasion and molecular evolution of Daphnia pulex in Japan
50. Prevention of Osteoporosis by Oral Administration of Phytate-Removed and Deamidated Soybean β-Conglycinin
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