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. , S asaki , S. , M urakami , K. , T akahashi , Y. , O kubo , H. , H irota , N. , N otsu , A. , T odoriki , H. , M iura , A. , F ukui , M. & D ate , C. ( 2009 ): Estimation of caffeine intake in Japanese adults using 16 d weighed

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. 2008 24 2369 2374 Nakakuki, T. (2003): Development of functional oligosaccharides in Japan. Trends

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Shirai, N. & Wada, S. (2001): Seasonal variation of fatty acid composition of phosphatidylinositol in the dorsal meat, liver and ovary of cultured Japanese catfish Silurus asotus . Fishery Sci. , 67 , 386

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Nii, M., Hayashi, T., Tani, F., Niki, A., Mori, N., Fujisima-Kanaya, N., Komatsu, M., Aikawa, K., Awata, T. & Mikawa, S. (2006): Quantitative trait loci mapping for fatty acid composition traits in perirenal and backfat using a Japanese wild boar

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Acta Alimentaria
Authors: J. Goon, C. Choor, R. Ainaa, X. Sze, M. Syahriah, M. Syamimi, S. Rashidi, M. Mardiyanna, and J. Zakiah

markers. Japanese Soc. Anti-Aging Med ., 7 , 36–44. Yonei Y. Oxidative stress markers Japanese Soc. Anti-Aging Med 2010

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): Current medical therapies for Crohn's disease in Japan, ref, Nippon Geka Gakkai Zasshi , 98 , 406-111. Current medical therapies for Crohn's disease in Japan, ref, Nippon Geka Gakkai Zasshi

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Murata, H. & Higashi, T. (1980): Selective utilization of fatty acids as energy source in carp. Bull. Japan. Soc. Sci. Fish. , 46 , 1333–1338. Higashi T. Selective utilization of

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Acta Alimentaria
Authors: R. Kiss, G. Szita, M. Herpay, Gy. Csikó, J. Pászti, T. Mag, P. Kovács, G. Kovács, J. Szita, P. Tóth, I. Szatmári, and S. Bernáth

, Japan, 1999–2004. Emerg. inf. Dis. , 12 , 323–325. Okabe N. Verotoxin-producing Escherichia coli, Japan, 1999–2004 Emerg. inf. Dis

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Kitagawa, Y. , Kanayama, Y. & Yamaki, S. (1995): Isolation of β-galactosidase fractions from Japanese pear: activity against native cell wall polysaccharides. Physiol. Pl. , 93 , 545–550. Yamaki S

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Acta Alimentaria
Authors: E. Rapavi, K. Szentmihályi, A. Lugasi, E. Vági, É. Bányai, A. Balázs, É. Szőke, and A. Blázovics

products of browning reaction prepared from glucosamine. Japan J. Nutr. , 44 , 307-315. Studies on products of browning reaction prepared from glucosamine Japan J. Nutr

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