Ohshima Toshiaki | Department Of Food Science And Technology Tokyo University Of Fisheries
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関連著者
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
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KOIZUMI Chiaki
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of
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Giri Anupam
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Koizumi C
Department Of Food Science And Technology Graduate School Of Fisheries Science Tokyo University Of F
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OSAKO Kazufumi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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GIRI Anupam
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Yamanaka Hideaki
Department of Material Physics, Faculty of Engineering Science, Osaka University
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Pan Xiang-qing
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Yamanaka H
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
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KAEWSRITHONG Janthira
Department of Food Science and Technology, Tokyo University of Fisheries
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Tepwong Pramvadee
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ohshima Toshiaki
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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SOHN Jeong-Ho
Department of Food Science and Nutrition, Chonnam National University
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Sohn Jeong-ho
Department Of Food Science And Nutrition Chonnam National University
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FUKUDA HIDEO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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JEONG Bo-Young
Department of Food Science/Institute of Marine Industry, Gyeongsang National University,
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MOON Soo-Kyung
Department of Food Science/Institute of Marine Industry, Gyeongsang National University,
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JEONG Woo-Geon
Department of Aquaculture/Institute of Marine Industry, Gyeongsang National University,
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Fukuda Hideo
Department Of Applied Microbial Technology The Kumamoto Institute Of Technolgy
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Jang Mi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Jang Mi
Department Of Bio-materials Graduate School And Research Center For Proteineous Materials Chosun Uni
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ohshima T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Doisaki Nobushige
Nippon Suisan Kaisha Ltd
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KAWASE Shinobu
Department of Food Science and Technology Tokyo University of Fisheries
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OIAU Di-Fei
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of
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MURAMATSU Maiko
Department of Food Science and Technology, Tokyo University of Fisheries
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SHOZEN Kei-ichi
Department of Food Science and Technology, Tokyo University of Fisheries
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Tepwong Pramvadee
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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SANADA AIKO
Department of Food Science and Technology, Tokyo University of Fisheries
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NAKAYA KYOKO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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KOHATA TOMOKO
Nippon Suisan Kaisha Ltd
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Oiau Di-fei
Department Of Food Science And Technology Graduate School Of Fisheries Science Tokyo University Of F
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Nakaya Kyoko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Fukuda Hideo
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Fukuda Hideo
Department Of Aquatic Bioscience Tokyo University Of Fisheries
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Sanada Aiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Muramatsu Maiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Shozen Kei-ichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Qiau Di-Fei
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of Fisheries
著作論文
- Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
- Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems
- Effects of food colorants on photooxidation of lipids added to Alaska pollack Theragra chalcogramma surimi
- Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine
- Preparation of monoclonal antibodies against tuna parvalbumin
- Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish
- Fatty Acid Compositions of Biological Membranes from Fast Skeletal Muscle of Carp
- Fatty Acid Compositions in Glycerophospholipids from Brain Lobes of Rainbow Trout, Carp and Skipjack Tuna
- Formation of Cholesterol Oxides in Marine Fish Products Induced by Grilling
- AN-O1 Biosynthesis of ergothioneine during different stages of submerged fermentation of "Shiitake" (Lentinus edodes) mushroom and their bioactive properties(Section I Animal and Plant Cell Cultures)
- Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants
- SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product
- Effect of raw materials on the extractive components and taste aspects of fermented fish paste : sakana miso
- Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
- Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes