Jun Toda

Whipping and Emulsifying Properties of Soybean Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka et al. · Agricultural and Biological Chemistry · 1972 · 652 citations

Food Chemistry, Nutrition, Food Colloid +11

Whipping and Emulsifying Properties of Soybean Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka et al. · Agricultural and Biological Chemistry · 1972 · 180 citations

Food Chemistry, Nutrition, Food Colloid +11

Curdlan: Properties and Application to Foods

Yukihiro NAKAO, Akira Konno, Tetsuya Taguchi et al. · Journal of Food Science · 1991 · 90 citations

Food Chemistry, Nutrition, Food Colloid +8

Synthesis of Erythrina and related alkaloids. XVI Diels-Alder approach : Total synthesis of dl-erysotrine, dl-erythraline, dl-erysotramidine, dl-8-oxoerythraline and their 3-epimers.

Takehiro Sano, Jun Toda, Noriaki Kashiwaba et al. · Chemical and Pharmaceutical Bulletin · 1987 · 46 citations · Full text

Bioorganic Chemistry, Activated Butadienes, Biochemistry +12

Dioxopyrrolines. XXVII. Syntheses of 2-aryl-3-ethoxycarbonyl-.DELTA.2-pyrroline-4,5-diones.

Takehiro Sano, Yoshie Horiguchi, Jun Toda et al. · Chemical and Pharmaceutical Bulletin · 1984 · 40 citations · Full text

Engineering, Natural Sciences, Infrared Spectroscopy +9