UENO Shigeaki | Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
スポンサーリンク
概要
関連著者
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Shigematsu Toru
Department of Materials and Life Science, Graduate School of Science and Technology, Kumamoto Univer
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Fujii Tomoyuki
Department Of Food Science And Technology Niigata University Of Pharmacy And Applied Life Sciences
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Shigematsu Toru
Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
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Ueno Shigeaki
Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
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UENO Shigeaki
Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
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Hayashi Mayumi
Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
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MASAKI Haruhiko
Department of Biotechnology, The University of Tokyo
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Fujii Tomoyuki
Niigata University Of Pharmacy And Applied Life Sciences (nupals):tohoku University
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Hayashi Mayumi
Department Of Biochemistry Unitika Research And Development Center
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Shigematsu Toru
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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TSUCHIDA Yasuharu
Department of Food Science, Faculty of Applied Life Sciences, Niigata University of Pharmacy and App
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OKONOGI Hiroko
Department of Food Science, Faculty of Applied Life Sciences, Niigata University of Pharmacy and App
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Fujii Tomoyuki
Department Of Applied Biological Chemistry The University Of Tokyo
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Ueno Shigeaki
Department Of Food Science Niigata University Of Pharmacy And Applied Life Sciences Nupals
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Masaki Haruhiko
The University of Tokyo
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Masaki Haruhiko
Department Of Biotechnology Faculty Of Agriculture The University Of Tokyo
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Okonogi Hiroko
Department Of Food Science Faculty Of Applied Life Sciences Niigata University Of Pharmacy And Appli
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Hayashi Mayumi
Niigata Industrial Creation Organization
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Tsuchida Yasuharu
Department Of Food Science Faculty Of Applied Life Sciences Niigata University Of Pharmacy And Appli
著作論文
- Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage
- Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation: Increased Culturability of Marine Bacteria under Liquid Cultivation
- Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation : Increased Culturability of Marine Bacteria under Liquid Cultivation
- Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage