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نمایش تعداد 1-10 از 21

Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

نوع: Journal Paper

نویسنده : Ryoji DOIHARA; Koji TAKAHASHI

سال: 2001

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CFD geometrical optimization to improve mixing performance of axial mixer

نوع: Journal Paper

نویسنده : Toshihiro Hanada; Kenji Kuroda; Koji Takahashi

سال: 2016

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Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

نوع: Journal Paper

نویسنده : Toshiyuki Yokota; Nobutaka Tutumi; Koji Takahashi

ناشر: Elsevier Science

سال: 1999

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β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

نوع: Journal Paper

نویسنده : Makoto Hattori; Akemi Watabe; Koji Takahashi

سال: 1995

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Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

نوع: Journal Paper

نویسنده : Yoko Tomo; Koji Takahashi; Takashi Nishiyama; Tatsuya Ikuta; Yasuyuki Takata

سال: 2017

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Hydrophilic domains enhance nanobubble stability

نوع: Journal Paper

نویسنده : Takashi Nishiyama; Koji Takahashi; Tatsuya Ikuta; Yutaka Yamada; Yasuyuki Takata

سال: 2016

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Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

نوع: Journal Paper

نویسنده : MAKOTO HATTORI; YOICHI AIBA; KOICH NAGASAWA; KOJI TAKAHASHI

ناشر: Institute of Food Technologists

سال: 1996

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Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

نوع: Journal Paper

نویسنده : Kotoji Ando; Koji Takahashi; Shin Nakayama; Shinji Saito

ناشر: John Wiley and Sons

سال: 2002

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Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

نوع: Journal Paper

نویسنده : Wenhong Yang; Makoto Hattori; Tetsuya Kawaguchi; Koji Takahashi

سال: 1998

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DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

نوع: Journal Paper

نویسنده : KEIZO WADA; KOJI TAKAHASHI; KUJNIO SHIRAI; AKIRA KAWAMURA

ناشر: Institute of Food Technologists

سال: 1979

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Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

CFD geometrical optimization to improve mixing performance of axial mixer

Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

Hydrophilic domains enhance nanobubble stability

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

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Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

CFD geometrical optimization to improve mixing performance of axial mixer

Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

Hydrophilic domains enhance nanobubble stability

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS