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Kotaro TADA
Observed names:
Kotaro Tada,
Tada, Kotaro,
多田, 耕太郎
Institution:
Tokyo University of Agriculture
Observed institution:
Tokyo University of Agriculture
OpenAlex ID:
A5111541960
Characterization of the microbiota and chemical properties of pork loins during dry aging
2021
·
Akihito Endo
, Ryosuke Koizumi
, et al.
·
MicrobiologyOpen
·
12
PDF
Effect of Pressure Treatment on the Heat-induced Gelation of Mixture of Actomyosin and Whey Protein ConcentrateF
1994
·
Kotaro TADA
, Toshiro SUZUKI
·
Nihon Chikusan Gakkaiho
·
2
PDF
Development and Quality of Puffed Food from Pigskin
2012
·
Kotaro TADA
, Teruya TERASHIMA
, et al.
·
food preservation science
·
1
PDF
Analysis of Emu Egg White Protein by Using Two-dimensional Polyacrylamide Gel Electrophoresis
2011
·
Yu NAKAMURA
, Yutaro MATSUMOTO
, et al.
·
food preservation science
·
1
PDF
The Manufacture of Low Salt Pork Sausage using High Pressure Processing
2002
·
Toshiro SUZUKI
, Kotaro TADA
·
food preservation science
·
1
PDF
Effect of High Pressure Treatment on the Heat-induced Gelation of Mixture of Actomyosin and Soy11S Globulin
2002
·
Toshiro SUZUKI
, Kotaro TADA
·
food preservation science
·
1
PDF
Effect of Pressure Treatment on the Heat-induced Gelation of α-Lactalbumin and β-Lactoglobulin
1997
·
Kotaro TADA
, Toshiro SUZUKI
·
Nihon Chikusan Gakkaiho
·
1
PDF
Modification of Enzymatic Coagulation for Ultra-High Temperature Treated Milk and Recombined Milk from Whole Milk Powder
2023
·
Ryosuke KOIZUMI
, Tomohiro IRISAWA
, et al.
·
food preservation science
PDF
Effects of Salt Concentration and Pressure Intensity on Formation Mechanism and Microstructure of Pressure-Induced Gel of Actomyosin
2016
·
小泉, 亮輔
, 入澤, 友啓
, et al.
·
Institutional Repositories DataBase (IRDB)
Effect of Temperature and Pressure Intensity on the Formation Mechanism and Microstructure of Pressure-induced Hen Egg Yolk Gel
2016
·
Ryosuke KOIZUMI
, Tomohiro IRISAWA
, et al.
·
food preservation science
PDF
Effect of High-Pressure Processing on β-lactoglobulin Gel Formation at Low to Medium Temperatures
2016
·
Ryosuke KOIZUMI
, Tomohiro IRISAWA
, et al.
·
food preservation science
PDF
Development and Quality Analysis of Fermented Butter-like Food Prepared Using Gamma Aminobutyric Acid (GABA)-Producing Lactic Acid Bacterium
2015
·
Tomohiro TANAKA
, Ryosuke KOIZUMI
, et al.
·
food preservation science
PDF
Effect of Ovomucin on the Viscosity and Foaming Properties of Emu Egg White
2012
·
Yu NAKAMURA
, Miyuki YOSHIZAWA
, et al.
·
food preservation science
PDF
Quality of Sausages Containing 'Okara' Soybean Curd Residue
2012
·
Kotaro TADA
, Teruya TERASHIMA
, et al.
·
food preservation science
PDF
The manufacture of hybrid sausage with soy protein using high pressure processing
2003
·
Toshiro SUZUKI
, Kotaro TADA
·
food preservation science
PDF
Effect of Pressure Treatment on the Heat-induced Gelation of Mixture of Actomyosin and Whey Protein Isolates (WPI)
1995
·
Kotaro TADA
, Toshiro SUZUKI
·
Nihon Chikusan Gakkaiho
PDF
Effect of Pressure Treatment on the Heat-induced Gelation of Whey Protein Isolates (WPI)
1995
·
Kotaro TADA
, Toshiro SUZUKI
·
Nihon Chikusan Gakkaiho
PDF
Effect of Pressure Treatment on the Heat-induced Gelation of Whey Protein Concentrate
1994
·
Kotaro TADA
, Toshiro SUZUKI
·
Nihon Chikusan Gakkaiho
PDF
Effects of Okara Addition on the Quality of Frozen Sausages
·
多田, 耕太郎
, 小泉 亮輔
, et al.
·
Institutional Repositories DataBase (IRDB)
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Works count:
19
Citation count:
19
H-index:
2
I10-index:
1
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