Change of Egg Yolk Protein in Mayonnaise during Preservation.Kajino, Ryoko; Totsuka, Junko; Matsuoka, Hiroatsu; Sasago, Kenji · NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI · 2003

Proteolysis of Hen's Egg Yolk Incubated in Acidic Condition.KAMETSUKA, Ryoko; MATSUOKA, Hiroatsu; SASAGO, Kenji · NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI · 2001

Determination of Chlorophylls in Kiwi Fruit and Their Changes during RipeningYOKO FUKE; KENJI SASAGO; HIROATSU MATSUOKA · 1985

Comparison of Compositions of Duck Eggs and Their Yolk Electrophoretic PatternsSEKIGUCHI, Masakatsu; MATSUOKA, Hiroatsu; SASAGO, Kenji · Eiyo To Shokuryo · 1979

A Study on the Manufacturing of Pidan from Quail's EggSEKIGUCHI, MASAKATSU; MATSUOKA, HIROATSU; SASAGO, KENJI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1972

Manufacturing of a Cheese-like Product from Soybean Milk Part IMATSUOKA, HIROATSU; SASAGO, KENJI; SEKIGUCHI, MASAKATSU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968

Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during PreservationKAJINO, Ryoko; MATSUOKA, Hiroatsu; SASAGO, Kenji; GOMYO, Toshiharu · Food Science and Technology Research · 2007

Studies on Betaine of "Kuko"NISIYAMA, RYUZO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1963

Polyphenolic Substances of Tea-SeedsMIZUNO, TAKASHI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964

Tasty Substances of Oyster SauceINA, KAZUO; IKENO, TADASHI; NAKABAYASHI, TOSHIO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Utilization of 5'-Ribonucleotides in PicklesMIYOSHI, HIDEAKI; SHIODA, OSAMU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Application of Nisin in Food IndustryIWAIDA, MASAHIRO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Utilization of 5'-Ribonucleotides for PicklesMIYOSHI, HIDEAKI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Beet Sugar as Biscuit IngredientOSHIMA, KATSUMI; YOKOO, YOSHIO; KOYAMA, YOSHITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968

Method of Shoyu BrewingUmeda, Isao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968