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Publications by Shoji Konosu
Changes in Extractive Components During Processing of Dried Mullet Roe.
Nippon Suisan Gakkaishi
Aquatic Science
Extractive Nitrogenous Components of the Blue-Green Alga Spirulina Maxima
Nippon Suisan Gakkaishi
Aquatic Science
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Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix Lusoria During Storage at Different Temperatures
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Quality Changes in Unsulfured Sun Dried Apricots During Storage
International Journal of Food Properties
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Denaturation of Spray-Dried Egg Yolk During Processing and Storage
Japan Journal of Food Engineering
Industrial
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Tannins in Mineral Processing and Extractive Metallurgy
Metals
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Changes in Aroma Components During Roasting of Green Tea
NIPPON SHOKUHIN KOGYO GAKKAISHI
Variation of Glucoraphanin and Glucobrassicin: Anticancer Components in Brassica During Processing
Food Science and Technology
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Changes in Volatile Components ofRape Seeds(Brassica napusL.)during Germination
Agricultural and Biological Chemistry
Changes in Soybean Protein Components During Its Gel Formation Process
NIPPON SHOKUHIN KOGYO GAKKAISHI
