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17篇 您的检索式:作者名="HATATE H"
    题名 作者 年代 出处 被引量
1Comparison of protease activity in liver among several species of squid and cuttlefish显示文摘HATATE H TANAKA R SUZUKI N 2000Fish Sci2000,66,:1
2Characteristics of Wild Silk Fibers and Processing Technology for Their Use 显示文摘Kato H HataT TakahashiT 1997Jarq-Japan Agricultural Research Quarterly1997,31,4:1
3A Phase Ⅱ triai of neoadjuvant preoperative chemoradiotherapy with S-1 plus irinotecan and radiation in patients with locally advanced rectal cancer:clinical feasibility and response rate显示文摘Sato T Ozawa H Hatate K 0,,:1
4Quanti- tative separation of antioxidant pigments in purple sea urchin shells using a reversed - phase high perform- ance liquid chromatography 显示文摘Kuwahara R Hatate H Chikami A 2010LWT - Food Sci- ence and Technology2010,43,:1
5Electrical properties,rheology and packing density of colloidal alumina particles显示文摘Hirata Y Wang X H Hatate Y H 2003Journal of the Ceramic Society of Japan2003,111,4:1
6Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation显示文摘PERALTE E M HATATE H KAWABE D 2008Food Chemistry2008,111,1:1
7Decomposition behavior of plant biomass in hot-compressed water显示文摘Ando H Sakaki T Kokusho T Shibata M Uemura Y Hatate Y 2000Industrial & Engineering Chemistry Research2000,39,10:1
8显示文摘Yoshida M Hatate H Uezu K 2000J Polym Sci A2000,38,:1
9Metal-imprinted microsphere prepared by surface template polymerization and it's application to chromatography显示文摘Yoshida M Hatate H Uezu K 2000J Polym Sci A2000,38,:1
10Preparation of monodispersed polymeric microspheres for toner particles by the Shirasu porous glass membrane emulsification technique 显示文摘 Ohta H Yoshimitsu U 1997Journal of Applied Polymer Science1997,64,:1
11Enhance ment of antioxidative activity of R-tocopherol and sodium ascorbate using tetrapeptide prepared from bovine serum albumin hydrolysates 显示文摘Hatate H Hama Y Araki T 1997Food Sci Technol Int Tokyo1997,3,:1
12Antioxidative ac- tivity of philippine salt-fermented shrimp and variation of its con- stituents during fermentation显示文摘PERALTA E M HATATE H WATANABE D 2005J Oleo Sci2005,54,10:1
13Accumulation of fatty acids in Chaetoceros gracilis (Baeillariophyc eae) during stationary growth phase 显示文摘Hatate H Ohgai M Murase N 1998Fisheries Science1998,64,4:1
14Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation显示文摘Peralta E M Hatate H Kawahc D 2008Food Chemistry2008,111,1:1
15Accumulation of fatty acids in Chaetoceros gracilis ( Bacillariophyceae) during stationary growth phase 显示文摘HATATE H OHGAI M MURASE N 1998Fisheries Science1998,64,4:1
16Fabrication and properties of CoPt patterned media with perpendicular magnetic anisotropy显示文摘Aoyama T Uchiyama K Kagotani T Hattori K Wada Y Okawa S Hatate H Nishio H Sato I 2001IEEE Trans Magn2001,37,:1
17Accumulation of fatty acids in Chaetoceros gracilis (Bacillariophyceae) during stationary growth phase显示文摘Hatate H Ohgai M Murase N 0,,04:1
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