DERANCIDIFICATION OF MILK BY ADSORPTION = "DERANCIDATION" DU LAIT PAR ADSORPTIONNAKAI S.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 9; PP. 1815-1821; BIBL. 22 REF.; 5 TABL.Article

ON THE INTERPOLATION OF INTERRUPTION IN TIDAL RECORDNAKAI S.1981; MAREES TERR., BULL. INF.; ISSN 0542-6766; BEL; DA. 1981; NO 85; PP. 5457-5466Article

COMPARISON OF OPTIMIZATION TECHNIQUES FOR APPLICATION TO FOOD PRODUCT AND PROCESS DEVELOPMENTNAKAI S.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 144-176; 10 P.; BIBL. 22 REF.Article

PRE-PROCESSING OF TIDAL DATA.NAKAI S.1977; MAREES TERRESTRES, BULL. INFORM.; BELG.; DA. 1977; NO 75; PP. 4334-4340; BIBL. 2 REF.Article

STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINS WITH AN EMPHASIS ON THE IMPORTANCE OF PROTEIN HYDROPHOBICITY = LES CORRELATIONS ENTRE LA STRUCTURE ET LES PROPRIETES FONCTIONNELLES DES PROTEINES ALIMENTAIRES AVEC REFERENCE PARTICULIERE A L'IMPORTANCE DE L'HYDROPHOBICITE DES PROTEINESNAKAI S.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 676-683; BIBL. 67 REF.; 9 FIG./3 TABL.Article

Pellet and implosion scalingNAKAI, S.Laser and particle beams (Print). 1989, Vol 7, pp 711-720, issn 0263-0346, 4Article

RELATIONSHIPS BETWEEN HYDROPHOBICITY AND FOAMING CHARACTERISTICS OF FOOD PROTEINS = CORRELATIONS ENTRE L'HYDROPHOBICITE ET LES PROPRIETES MOUSSANTES DES PROTEINES ALIMENTAIRESTOWNSEND AN; NAKAI S.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 588-594; BIBL. 33 REF.; 10 FIG./4 TABL.Article

HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE PROPERTIES OF PROTEINSKATO A; NAKAI S.1980; BIOCHIM. BIOPHYS. ACTA; NLD; DA. 1980; VOL. 624; NO 1; PP. 13-20; BIBL. 20 REF.Article

ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINSHOLGUIN M; NAKAI S.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1218-1222; BIBL. 29 REF.Article

SOME PROPERTIES OF DESULFURIZED K-CASEINTOMA SJ; NAKAI S.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 2; PP. 92-96; ABS. FR.; BIBL. 17REFArticle

COAGULATION OF SKIM MILK WITH PROTEASES IMMOBILIZED ON HYDROPHOBIC CARRIERS. = COAGULATION DU LAIT ECREME PAR DES PROTEASES IMMOBILISEES SUR SUPPORTS HYDROPHOBESVOUTSINAS LP; NAKAI S.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 4; PP. 694-703; BIBL. 38 REF.; 3 FIG./2 TABL.Article

A SIMPLE TURBIDIMETRIC METHOD FOR DETERMINING THE FAT BINDING CAPACITY OF PROTEINS. = METHODE TURBIDIMETRIQUE SIMPLE POUR L'EVALUATION DE LA CAPACITE DE FIXATION DES LIPIDES PAR LES PROTEINES.VOUTSINAS LP; NAKAI S.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 1; PP. 58-63; BIBL. 28 REF.; 6 FIG./2 TABL.Article

NONLINEAR ANALYSIS OF A LATERALLY LOADED PILE = ANALYSE NON LINEAIRE D'UN PIEU A CHARGEMENT LATERALNAKAI S; KISHIDA H.1982; INTERNATIONAL CONFERENCE ON NUMERICAL METHODS IN GEOMECHANICS. 4/1982/EDMONTON; NLD; ROTTERDAM: A.A. BALKEMA; DA. 1982; VOL. 2; PP. 835-842; BIBL. 5 REF.; ILL.Conference Paper

OPTIMIZATION OF DATA TRANSFORMATIONS FOR LINEARIZATIONFUJII S; NAKAI S.1980; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1980; VOL. 13; NO 4; PP. 188-191; BIBL. 8 REF.Article

EFFECTS OF TYROSINE MODIFICATION ON STABILIZING ABILITY OF KAPPA-CASEIN.LI ECY; NAKAI S.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 278-282; BIBL. 39 REF.Article

EFFECTS OF SULPHYDRYL BLOCKING ON THE THINNING OF EGG WHITE = EFFETS DU BLOCAGE DES SULFHYDRYLES SUR LA PERTE DE VISCOSITE DU BLANC D'OEUFBEVERIDGE T; NAKAI S.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 864-868; BIBL. 26 REF.Article

HEAT TRANSFER FROM A HORIZONTAL CIRCULAR WIRE AT SMALL REYNOLDS AN GRASHOF NUMBERS. II. = TRANSFERT DE CHALEUR A PARTIR D'UN FIL CIRCULAIRE HORIZONTAL POUR DE FAIBLES NOMBRES DE REYNOLDS ET DE GRASHOF. 2EME PARTIENAKAI S; OKAZAKI T.1975; INTERNATION. J. HEAT MASS TRANSFER; G.B.; DA. 1975; VOL. 18; NO 3; PP. 397-413; BIBL. 16 REF.Article

HEAT TRANSFER FROM A HORIZONTAL CIRCULAR WIRE AT SMALL REYNOLDS AND GRASHOF NUMBERS. I. PURE CONVECTION. = TRANSFERT DE CHALEUR A PARTIR D'UN FIL CIRCULAIRE HORIZONTAL POUR DE FAIBLES NOMBRES DE REYNOLDS ET DE GRASHOF. 1ERE PARTIE. CONVECTION PURENAKAI S; OKAZAKI T.1975; INTERNATION. J. HEAT MASS TRANSFER; G.B.; DA. 1975; VOL. 18; NO 3; PP. 387-396; BIBL. 8 REF.Article

Laser fusion experimentNAKAI, S.Laser and particle beams (Print). 1989, Vol 7, Num 3, pp 467-475, issn 0263-0346, 9 p.Article

COAGULATION OF SKIM MILK WITH PROTEASES IMMOBILIZED ON HYDROPHOBIC CARRIERS = COAGULATION DE LAIT ECREME AVEC DES PROTEASES IMMOBILISEES SUR DES SUPPORTS HYDROPHOBESVOUTSINAS LP; NAKAI S.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 4; PP. 694-703; BIBL. 38 REF.Article

CARBOXYL-MODIFIED PORCINE PEPSIN: PROPERTIES AND REACTIONS ON MILK AND CASEINSMA CY; NAKAI S.1980; J. DAIRY SCI.; USA; DA. 1980; VOL. 63; NO 5; PP. 705-714; BIBL. 30 REF.Article

INDUCTION OF SPONTANEOUS AND UV-INDUCED MUTATIONS DURING COMMITMENT TO MEIOSIS IN SACCHAROMYCES CEREVISIAEMACHIDA I; NAKAI S.1980; MUTAT. RES.; ISSN 0027-5107; NLD; DA. 1980; VOL. 73; NO 1; PP. 59-68; BIBL. 22 REF.Article

PREPARATION OF KAPPA -CASEINE BY AGAROSE GEL CHROMATOGRAPHY = PREPARATION DE CASEINE KAPPA PAR CHROMATOGRAPHIE SUR GEL D'AGAROSETOMA SJ; NAKAI S.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 4; PP. 285-287; BIBL. 12 REF.Article

STABILIZATION OF ALPHA S₁-CASEIN BY KAPPA -CARRAGEENAN IN THE PRESENCE OF CALCIUMSKURA BJ; NAKAI S.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 1; PP. 59-63; ABS. FRE; BIBL. 21 REF.Article

COVALENT BINDING OF METHIONINE AND TRYPTOPHAN TO SOY PROTEINVOUTSINAS LP; NAKAI S.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1205-1211; BIBL. 27 REF.Article