Shirai Takaaki | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
関連著者
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Shirai Takaaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki T
Tohoku National Fisheries Research Institute
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Suzuki Takeshi
Department of Internal Medicine, Nippon Medical School
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Suzuki Takeshi
Department Of Anatomy And Cell Biology Gunma University Graduate School Of Medicine
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Suzuki Takeshi
Department Of Allergy And Rheumatology Graduate School Of Medicine University Of Tokyo
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SHIRAI Takaaki
Department of Obstetrics and Gynecolory, Shimane Medical University
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Hirano Takahiro
Faculty Of Fisheries Hokkaido University
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Hirano Toshiyuki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hirano T
Tokyo University Of Fisheries
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Shirai Takaaki
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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YOSHIE Yumiko
Department of Food Science and Technology, Tokyo University of Fisheries
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Yoshie Y
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yoshie Yumiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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WANG Wei
Department of Mechanical Engineering, Chiba University
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稲田 紘
兵庫県大 大学院応用情報科学研究科
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王 嵬
大分医科大学法医学教室
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Inada H
Tokyo Univ. Fisheries Tokyo Jpn
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MATSUO Shingo
Department of Oral Functional Science, Graduate School of Dental Medicine, Hokkaido University
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Wang W
Department Of Forensic Medicine Oita Medical University
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Ogawa M
Department Of Chemistry Faculty Of Science And Technology Sophia University
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Kikuchi Naoki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Matsuo Shingo
Department Of Food Science And Technology Tokyo University Of Fisheries
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HOSHIAI GEN-ICHI
Miyagi Prefecture Fisheries Research and Development Center
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SUZUKI TOSHIYUKI
Tohoku National Fisheries Research Institute
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YAMASAKI MAKOTO
National Research Institute of Aquaculture
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ONODERA Munenaka
Department of Food Science and Technology, Tokyo University of Fisheries
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SAITOH Susumu
Department of Food Science and Technology, Tokyo University of Fisheries
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Saitoh Susumu
Department Of Food Science And Technology Tokyo University Of Fisheries
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Wang W
Laboratory Of Pharmaceutical Sciences Department Of Biological Sciences And Biotechnology Tsinghua U
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Onodera Munenaka
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Wang Wei
Department Of General Surgery Shanghai Chang Zheng Hospital Second Military Medical University
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Wang Wei
Department Of Cardiology Shanghai Xuhui Central Hospital
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Wang Wei
Department Of Biology Graduate School Chinese Academy Of Sciences Beijing
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Wang Wei
Department Of Biochemistry Hainan Medical College
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Wang Wei
Department of Anesthesiology, China-Japan Friendship Hospital, the Chinese Ministry of Health, Beijing, China
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INADA Hiroshi
Department of Precision Engineering, Graduate School of Engineering, The University of Tokyo
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稲田 紘
東京大学大学院工学系研究科
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Terayama Makoto
The Miyazaki Prefectural Fisheries Experimental Station
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Carvalho Nilson
Instituto Nacional De Pesquisa Da Amazonia
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INADA Hiroshi
Laboratory of Fishing Science and Technology, Tokyo University of Fisheries
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Inada Hiroshi
Department Of Applied Chemistry Graduate School Of Engineering Osaka University
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KAMIYAMA TAKASHI
Tohoku National Fisheries Research Institute, Fisheries Research Agency
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ICHIMI KAZUHIKO
National Research Institute of Aquaculture
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ONNAGAWA Megumi
Department of Food Science and Technology, Tokyo University of Fisheries
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PETILLO David
Department of Food Science and Technology, Tokyo University of Fisheries
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OGAWA Masayoshi
Universidade Federal do Ceara, Campus Universitario do Pici
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UCHIDA Shinichirou
Department of Food Science and Technology, Tokyo University of Fisheries
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HOSHIAI Gen-ichi
Kesennuma Fisheries Experimental Station
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ONODERA Takeshi
Kesennuma Fisheries Experimental Station
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YAMASAKI Makoto
Tohoku National Fisheries Research Institute
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TAGUCHI Shigeyuki
Kesennuma Fisheries Experimental Station
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OHSUGI Yasufumi
Department of Food Science and Technology, Tokyo University of Fisheries
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HIRAKAWA Yoshinori
Department of Food Science and Technology, Tokyo University of Fisheries
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KOSHIKAWA Yoshimi
Department of Food Science and Technology, Tokyo University of Fisheries
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TORAISHI Hiroshi
Department of Food Science and Technology, Tokyo University of Fisheries
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Kamiyama Takashi
Tohoku National Fisheries Research Institute
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Ohsugi Yasufumi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Onnagawa Megumi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Uchida Shinichirou
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hirakawa Yoshinori
Department Of Food Science And Technology Tokyo University Of Fisheries
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Petillo David
Department Of Food Science And Technology Tokyo University Of Fisheries
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Taguchi Shigeyuki
Kesennuma Fisheries Experiment Station
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Inada Hiroshi
Laboratory Of Fishing Science And Technology Tokyo University Of Fisheries
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Inada Hiroshi
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Ogawa Masayoshi
Universidade Federal Do Ceara Campus Universitario Do Pici
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Koshikawa Y
Kajima Corp. Kanagawa Jpn
著作論文
- Water temperature and salinity during the occurrence of Dinophysis fortii and D. acuminata in Kesennuma Bay, northern Japan
- Binding of bile salts to soluble and insoluble dietary fibers of seaweeds
- Distribution of catechins in Japanese seaweeds
- Free Amino Acids, Creatine, ATP Related Compounds, Trimethylamine Oxide, and Inorganic Ions of the Muscle Extract of Fishes Caught in the Amazon River
- Extractive Components of the Squid Ink
- Taste Components of Boreo Pacific Gonate Squid Gonatopsis borealis
- Simultaneous Determination of Creatine and Creatinine in the Fish Tissue Extracts by High-performance Liquid Chromatography
- A Case of Non-toxic Mussels under the Presence of High Concentrations of Toxic Dinoflagellate Dinophysis acuminata that Occurred in Kesennuma Bay, Northern Japan
- Dietary Fiver Content, Water-holding Capacity and Binding Capacity of Seaweeds
- Taste Components of Japanese Spiny and Shovel-Nosed Lobsters
- Effect of Sodium Alginate on Fat Contents and Digestive Organs of Rats Fed with Fat-free Diet