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Search Results - KOGISO, Kana
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Assessment of functional components in sika deer and wild boar meats with improvement in processing and flavor and a novel analytical prediction method
by
Kogiso, Kana
Published in
Applied Food Research
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The Effect of Different Processing Methods on the Texture of Dumplings in Commercial Oyaki: A Preliminary Study Focusing on the Heating Process and the Use of Expanding Agents
by
KOGISO, Kana
,
NAKAZAWA, Hiroko
,
OGAWA, Akiko
,
OZEKI, Aya
Published in
Journal of Home Economics of Japan
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市販おやきにおける加工方法の差が皮の食感に及ぼす影響: 加熱工程および膨張剤の使用を中心にした予備的研究
by
小木曽, 加奈
,
中澤, 弥子
,
小川, 晶子
,
尾関, 彩
Published in
日本家政学会誌
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Portopulmonary hypertension and the risk of high right ventricular systolic pressure in liver transplant candidates
by
Hayashi, Ryoko
,
Kogiso, Tomomi
,
Kikuchi, Noriko
,
Yamamoto, Kana
,
Nakamura, Shinichi
,
Egawa, Hiroto
,
Hagiwara, Nobuhisa
,
Tokushige, Katsutoshi
Published in
PloS one
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Portopulmonary hypertension and the risk of high right ventricular systolic pressure in liver transplant candidates
by
Ryoko Hayashi
,
Tomomi Kogiso
,
Noriko Kikuchi
,
Kana Yamamoto
,
Shinichi Nakamura
,
Hiroto Egawa
,
Nobuhisa Hagiwara
,
Katsutoshi Tokushige
Published in
PloS one
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Nihon Kasei Gakkaishi
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日本家政学会誌
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Dumpling
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Nagano Prefecture
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Oyaki
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Texture
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Anserine
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Biochemistry
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Brain Natriuretic Peptide
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Carnosine
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Cholangitis
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Cirrhosis
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