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22篇 您的检索式：作者名="OKADOME H"

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	题名	作者	年代	出处	被引量
1	Application of visible/near-infrared transmittance spectroscopy for the improvement of amylose determination accuracy显示文摘	SHIMIZU N OKADOME H YANAGISAWA T	2003	Food Science and Technology Research2003，，9：	1
2	A rat pituitary tumor cell line ( GH3 ) expresses type Ⅰ and type Ⅱ receptors and other cell surface binding protein (s) for transforming growth factor-beta 显示文摘	Yamashita H Okadome T Franzen P	1995	J Biol Chem1995，270，2：	1
3	Thermal and physicochemical properties of rice grain, flour and starch显示文摘	SINGH V OKADOME H TOYOSHIMA H	2000	J Agric Food Chemistry2000，，48：	1
4	Thermal and phys- icochemical properties of rice grain flour and starch显示文摘	Singh V Okadome H Toyoshima H	2000	Jour nal of Agricultural and Food Chemistry2000，48，：	1
5	Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system显示文摘	Uyen T T Suzuki K Okadome H	2004	Food Chemistry2004，88，4：	1
6	Electron effects on the sterility and viscosity of Grains显示文摘	Hayashi T Okadome H	1997	Journal of Food Science1997，62，4：	1
7	Effects of soaking and high-presure treatment on the qualities of cooked rice 显示文摘	Yamakura M Haraguchi K Okadome H	2005	Journal of Applied Glycoscience2005，52，2：	1
8	Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system显示文摘	Tran T U Suzuki K Okadome H	2004	Food Chemistry2004，88，4：	1
9	Palatability evaluation of Japonica rice grains based on multiple physical measurements of individual cooked rice grain显示文摘	OKADOME H S TOYOSHIMA H C OHTSUBO K I	1998	Nippon Shokuhin Kagaku Kogaku Kaishi1998，45，7：	1
10	Manysided evaluation of physical properties of cooked rice grains with a single apparatus显示文摘	OKADOME H S TOYOSHIMA H C OHTSUBO K I	1996	Nippon Shokuhin Kagaku Kogaku Kaish1996，43，9：	1
11	Thermal and Physicochemical Properties of Rice Grain, Flour and Starch 显示文摘	Singh V Okadome H Toyoshima H	2008	Journal of Agricultural and Food Chemistry2008，48，：	1
12	Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system显示文摘	TRAN T U SUZUKI K OKADOME H	2004	Food Chemistry2004，88，4：	1
13	Life cycle inventory (LCI) of different forms of rice consumed in households in Japan 显示文摘	Roy P Ijiri T Nei D Orikasa T Okadome H Nakamura N Shiina T	2009	Journal of Food Engineering2009，91，1：	1
14	Analysis of the Tastes of Brown Rice and Milled rice with Different Milling Yields Using a Taste Sensing System显示文摘	Tran T U Suzuki K Okadome H	2004	Food Chemistry2004，88，：	1
15	Effects of soaking and high-pressure treatment on the qualities of cooked rice 显示文摘	Yamakura M Haraguchi K Okadome H	2005	Journal of Applied Glycoscience2005，52，2：	1
16	Thermal and physicochemical properties of rice grain,flour and starch显示文摘	SINGH V OKADOME H TOYOSHIMA H	2000	Agricultural and Food Chemistry2000，48，7：	1
17	Thermal and physicochemical properties office grain,flour and starch显示文摘	SINGH V OKADOME H TOYOSHIMA H	2000	J Agr Food Chem2000，48，7：	1
18	Potential im- pact of combined high- and low-risk human papilloma- virus infection on the progression of cervical intraepithe- lial neoplasia 2 显示文摘	Okadome M Saito T Tanaka H	2014	Obstet Gynaecol Res2014，40，2：	1
19	Thermal and physicochemical properties office grain, flour and starch显示文摘	Singh V Okadome H Toyoshima H	2000	Journal of Agricultural and Food Chemistry2000，48，7：	1
20	Effects of soaking and high-pressure treatment on the qualities of cooked rice显示文摘	Yamakura M Haraguchi K Okadome H	2005	Journal of Applied Glycoscience2005，52，2：	1

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