is a type of thick wheat flour noodle of Japanese cuisine.

Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)
Copper-catalyzed general CN and CO bond cross-coupling with arylboronic acid
Macroporous calcium phosphate ceramic for long bone surgery in humans and dogs. Clinical and histological study.
Specific MALDI imaging and profiling for biomarker hunting and validation: fragment of the 11S proteasome activator complex, Reg alp...
ChemInform Abstract: Copper-Promoted C—N Bond Cross-Coupling with Hypervalent Aryl Siloxanes and Room-Temperature N-Arylation with ...
Coordinated Cluster/Double Star observations of dayside reconnection signatures
Normal Retina Releases a Diffusible Factor Stimulating Cone Survival in the Retinal Degeneration Mouse
PARASITE‐HOST FITNESS TRADE‐OFFS CHANGE WITH PARASITE IDENTITY: GENOTYPE‐SPECIFIC INTERACTIONS IN A PLANT‐PATHOGEN SYSTEM
PARP inhibition versus PARP-1 silencing: different outcomes in terms of single-strand break repair and radiation susceptibility
Smart Antenna Array Patterns Synthesis: Null Steering and Multi-User Beamforming by Phase Control