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Effect of wheat flour aging on starch-granule surface proteinsSEGUCHI, M.Cereal chemistry. 1993, Vol 70, Num 3, pp 362-364, issn 0009-0352Article

Oil-binding ability of gelatinized prime starch granules from chlorinated wheat flour = Capacité de liaison de l'huile de granules d'amidon de première qualité gélatinisés provenant de farine de blé chloréeSEGUCHI, M.Stärke. 1985, Vol 37, Num 4, pp 116-118, issn 0038-9056Article

STUDIES ON PAN-CAKE BAKING. III. EFFECTS OF PH, MIXING TIME, AND MOISTURE LEVEL ON THE QUALITY OF PAN-CAKE FROM RECONSTITUTED FLOUR.SEGUCHI M; MATSUKI J.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 5; PP. 1056-1061; BIBL. 8 REF.Article

Surface staining of wheat starch granules with remazolbrilliant blue R dye and their extraction with aqueous sodium dodecyl sulfate and mercaptoethanolSEGUCHI, M.Cereal chemistry. 1995, Vol 72, Num 6, pp 602-608, issn 0009-0352Article

Model experiments on hydrophobicity of chlorinated starch and hydrophobicity of chlorinated surface protein = Essais pilote sur l'hydrophobicité de l'amidon chloré et sur l'hydrophobicité des protéines à surface chloréeSEGUCHI, M.Cereal chemistry. 1985, Vol 62, Num 3, pp 166-169, issn 0009-0352Article

Study of wheat starch granule surface proteins from chlorinated wheat floursSEGUCHI, M.Cereal chemistry. 1990, Vol 67, Num 3, pp 258-260, issn 0009-0352, 3 p.Article

Lipid binding by protein films heated on glass beads and prime wheat starch = Fixation des lipides par des films de protéines chauffés, adhérant sur une surface de verre ou sur de l'amidon natif de bléSEGUCHI, M.Cereal chemistry. 1986, Vol 63, Num 4, pp 311-315, issn 0009-0352Article

Oil-binding ability of heat-treated wheat starch = Capacité de fixation de l'huile des amidons de blé traités thermiquementSEGUCHI, M.Cereal chemistry. 1984, Vol 61, Num 3, pp 248-250, issn 0009-0352Article

Oil-binding capacity of prime starch from chlorinated wheat flour = Capacité de fixation des lipides des amidons primaires des farines chlorées de bléSEGUCHI, M.Cereal chemistry. 1984, Vol 61, Num 3, pp 241-244, issn 0009-0352Article

STUDIES ON PAN-CAKE BAKING. I. EFFECT OF CHLORINATION OF FLOUR ON PAN-CAKE QUALITIES.SEGUCHI M; MATSUKI J.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 287-299; BIBL. 17 REF.Article

Effect of heat-treatment of wheat flour on pancake springinessSEGUCHI, M.Journal of food science. 1990, Vol 55, Num 3, pp 784-789, issn 0022-1147, 6 p.Article

Dye binding to the surface of wheat starch granules = Fixation des colorants à la surface des granules d'amidons de bléSEGUCHI, M.Cereal chemistry. 1986, Vol 63, Num 6, pp 518-520, issn 0009-0352Article

Contribution of wheat starch granule hydrophobicity to pancake textureSEGUCHI, M.Cereal foods world. 1993, Vol 38, Num 7, pp 493-497, issn 0146-6283Article

Effect of chlorination on the hydrophobicity of wheat starch = Effet de la chloration sur l'hydrophobicité des amidons de bléSEGUCHI, M.Cereal chemistry. 1987, Vol 64, Num 4, pp 281-282, issn 0009-0352Article

Comparison of oil-binding ability of different chlorinated starches = Comparaison de la capacité de fixation des lipides de différents amidons chlorésSEGUCHI, M.Cereal chemistry. 1984, Vol 61, Num 3, pp 244-247, issn 0009-0352Article

OCCURRENCE OF ARGINYL-TRNA: PROTEIN ARGINYL TRANSFERASE IN BAKER'S YEASTHORINISHI H; HASHIZUME S; SEGUCHI M et al.1975; BIOCHEM. BIOPHYS. RES. COMMUNIC.; U.S.A.; DA. 1975; VOL. 65; NO 1; PP. 82-88; BIBL. 17REFArticle

SOIL MOISTURE AND RUNOFF CHARACTERISTICS IN A SMALL MOUNTAIN WATERSHEDTANAKA K; SHIKASHO S; SEGUCHI M et al.1982; KYOTO DAIGAKU BOSAI KENKYUJO NENPO. (DISASTER PREVENTION RESEARCH INSTITUTE ANNUALS); ISSN 0386-412X; JPN; DA. 1982; NO 25B; PART. 2; PP. 195-205; ABS. ENG; BIBL. 4 REF.Article

Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake SpringinessOZAWA, M; SEGUCHI, M.Cereal chemistry. 2008, Vol 85, Num 5, pp 626-628, issn 0009-0352, 3 p.Article

Induction of ICAM-1 expression on the eosinophilic leukemia cell line-3 (EoL-3) by platelet-activating factor and platelet factor 4SEGUCHI, M; NAKAJIMA, S.Annals of allergy, asthma, & immunology. 1995, Vol 74, Num 3, pp 255-257, issn 1081-1206Article

Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent ProcessingMORIMOTO, N; SEGUCHI, M.Cereal chemistry. 2011, Vol 88, Num 4, pp 409-413, issn 0009-0352, 5 p.Article

Lipophilization of curdlan granules by heat-treatment or chlorinationSEGUCHI, M; KUSUNOSE, C.Food hydrocolloids. 2001, Vol 15, Num 2, pp 177-183, issn 0268-005XArticle

Study of three-dimensional structure of wheat starch granules stained with remazolbrilliant blue dye and extracted with aqueous sodium dodecyl sulfate and mercaptoethanol solutionSEGUCHI, M; KANENAGA, K.Cereal chemistry. 1997, Vol 74, Num 5, pp 548-552, issn 0009-0352Article

Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I2HAYASHI, M; SEGUCHI, M.Cereal chemistry. 2004, Vol 81, Num 5, pp 621-625, issn 0009-0352, 5 p.Article

Structure of lysophosphatidylglyceryl-remazolbrilliant blue (LPG-RBB) from the surface of dyed wheat starch granulesSEGUCHI, M; KANENAGA, K.Cereal chemistry. 1998, Vol 75, Num 3, pp 294-296, issn 0009-0352Article

Study of proteins extracted from the surface of wheat starch granules with sodium dodecyl sulfate = Analyse des protéines extraites, par le dodécylsulfate de sodium, à la surface des granules d'amidons de bléSEGUCHI, M; YAMADA, Y.Cereal chemistry. 1989, Vol 66, Num 3, pp 193-196, issn 0009-0352Article

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