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Journal of Applied Glycoscience|December 2, 2021
"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-GlucanKen Tokuyasu, Kenji Yamagishi, Junko Matsuki, et al.
Methods (San Diego, Calif.)|January 17, 2012
Genomic- and protein-based approaches for connectin (titin) identification in the ascidian Ciona intestinalisAkira Hanashima, Michio Ogasawara, Yui Nomiya, et al.
Gan to Kagaku Ryoho. Cancer & Chemotherapy|November 18, 2025
[A Case of Peristomal Abscess after Treatment with Panitumumab]Tomoko Sasaki, Yutaka Nishinari, Miyuki Hiraka, et al.
Nursing Economic$|April 9, 2016
Effect of Prior Health-Related Employment on the Registered Nurse Workforce SupplyByung-kwan Yoo, Tzu-chun Lin, Minchul Kim, et al.
Bioscience, Biotechnology, and Biochemistry|October 1, 2005
Mastication effort estimated by electromyography for cooked rice of differing water contentKaoru Kohyama, Mieko Yamaguchi, Chiharu Kobori, et al.
Critical Care Medicine|November 6, 2015
Economic Evaluation of Telemedicine for Patients in ICUsByung-Kwang Yoo, Minchul Kim, Tomoko Sasaki, et al.
Foods (Basel, Switzerland)|January 23, 2024
Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food PrintingVerónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu, et al.
Microbial Pathogenesis|February 12, 2008
Variation of extracellular proteases produced by Vibrio vulnificus clinical isolates: genetic diversity of the metalloprotease gene (vvp), and serine protease secretion by vvp-negative strainsJiyou Wang, Tomoko Sasaki, Yoko Maehara, et al.
Telemedicine Journal and E-Health : the Official Journal of the American Telemedicine Association|June 30, 2017
Selected Use of Telemedicine in Intensive Care Units Based on Severity of Illness Improves Cost-EffectivenessByung-Kwang Yoo, Minchul Kim, Tomoko Sasaki, et al.
Food Science & Nutrition|March 9, 2019
Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditionsTomoko Sasaki, Junko Matsuki, Koichi Yoza, et al.
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