Fuchigami

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants

Yuri, Mayumi, Tabuchi, 2014 .

Rubisco activation state decreases with increasing nitrogen content in apple leaves

Fuchigami, Chêng, 2000, Journal of experimental botany.

Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam

Yasumi, Yuri, Mayumi, 2013 .

Microwave Spectrum, Structure, and Nuclear Quadrupole Coupling Constants of 1-Bromo-1-fluoroethane.

Oe, Fuchigami, Ogata, 1999, Journal of molecular spectroscopy.