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المؤلفون: Yasushi Sugimoto, Takayoshi Aoki, Hajime Hatta, C. Takeda, Hisham R. Ibrahim, Yoko Hayashi, Can-Peng Li, Hirofumi Enomoto, S. Nagano
المصدر: Journal of Food Science. 74:C68-C72
مصطلحات موضوعية: Hot Temperature, Time Factors, Chromatography, Chemistry, Phosphorus, Egg Proteins, chemistry.chemical_element, Hydrogen-Ion Concentration, Pyrophosphate, Diphosphates, chemistry.chemical_compound, Solubility, Rheology, Chemical engineering, Dry heating, Food Technology, Phosphorylation, Food Science, Specific gravity, Egg white
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60505f7fe6b1d9a776474abc5492a97eTest
https://doi.org/10.1111/j.1750-3841.2008.01019.xTest -
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المؤلفون: Hisham R. Ibrahim, Keiji Kinoshita, Shin Okamoto, Yoshizane Maeda, Takeshi Shimogiri, Joji Ishizuka, Kotaro Kawabe
المصدر: Animal Science Journal. 74:355-362
مصطلحات موضوعية: Genetics, biology, Nucleic acid sequence, General Medicine, Molecular biology, law.invention, Ovalbumin, law, Genotype, biology.protein, Restriction fragment length polymorphism, Allele, General Agricultural and Biological Sciences, Allele frequency, Genotyping, Polymerase chain reaction
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cfcbe2f575ea477de7bfaf374107dacdTest
https://doi.org/10.1046/j.1344-3941.2003.00126.xTest -
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المؤلفون: Yasushi Sugimoto, Seiichiro Aoe, Takayoshi Aoki, Yasuhiro Toba, Hisham R. Ibrahim, Jiro Tamochi, Tomoki Nakano, Arvin S. Salvador, Hiroshi Kawakami
المصدر: Nahrung/Food. 47:274-278
مصطلحات موضوعية: Calcium Phosphates, Hot Temperature, Starch, chemistry.chemical_element, Calcium, Polysaccharide, chemistry.chemical_compound, Casein, Dextrins, Food science, Phosphorylation, Potato starch, chemistry.chemical_classification, Chromatography, Phosphorus, fungi, food and beverages, Hydrogen-Ion Concentration, Phosphate, Maillard Reaction, Kinetics, Solubility, chemistry, Dextrin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8a5ae0e868497c49c810b9621fe048bTest
https://doi.org/10.1002/food.200390064Test -
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المؤلفون: Hisham R. Ibrahim
المصدر: Nahrung / Food. 42:187-193
مصطلحات موضوعية: chemistry.chemical_classification, Gram-negative bacteria, biology, Biological activity, Antimicrobial, biology.organism_classification, Divalent, chemistry.chemical_compound, Enzyme, chemistry, Biochemistry, Lysozyme, Deamidation, Food Science, Antibacterial agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::6175fb2dc2da5840ffb30db47c999838Test
https://doi.org/10.1002Test/(sici)1521-3803(199808)42:03/04<187::aid-food187>3.3.co;2-6 -
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المؤلفون: Kazuo Honma, Hiroyuki Watanabe, Hisham R. Ibrahim, Akio Kato, Kunihiko Kobayashi
المصدر: Journal of Food Science. 55:1280-1283
مصطلحات موضوعية: Differential scanning calorimetry, Magazine, Chemistry, law, Enthalpy, Egg White Proteins, Thermodynamics, Denaturation (biochemistry), Food Science, Egg white, law.invention, Structural factor
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::ef9e2dd7f7b541082761b6a66838d6e9Test
https://doi.org/10.1111/j.1365-2621.1990.tb03916.xTest -
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المؤلفون: Hisham R. Ibrahim, M. Kato, T. Matsumi, Soichiro Nakamura, C. Tsumiyama, Akio Kato
المصدر: Nahrung / Food. 42:128-130
مصطلحات موضوعية: Glycosylation, Gram-negative bacteria, biology, biology.organism_classification, Yeast, Genetically modified organism, Microbiology, chemistry.chemical_compound, Transformation (genetics), chemistry, Biochemistry, Complementary DNA, Lysozyme, Food Science, Antibacterial agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::856812fa0033ed6c868531ef1479b3cdTest
https://doi.org/10.1002Test/(sici)1521-3803(199808)42:03/04<128::aid-food128>3.3.co;2-q