UCHIDA MOTOHARU | National Research Institute of Fisheries and Environment of Inland Sea
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概要
- UCHIDA MOTOHARUの詳細を見る
- 同名の論文著者
- National Research Institute of Fisheries and Environment of Inland Seaの論文著者
関連著者
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UCHIDA MOTOHARU
National Research Institute of Fisheries and Environment of Inland Sea
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Murata Masakazu
National Res. Inst. Of Fisheries Sci. Fisheries Res. Agency
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Murata Masakazu
National Research Institute Of Fisheries Science
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SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
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Satoh Yoko
National Research Institute Of Fisheries Science Fisheries Research Agency
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Murata M
National Research Institute Of Fisheries Science Fisheries Research Agency
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Murata Masakazu
National Research Institute Of Fisheries Science Fisheries Research Agency
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Kimura Mariko
Faculty Of Food Culture Department Of Food Systems Kurashiki Sakuyo University
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Maeda Megumi
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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HAMA Yoichiro
Department of Applied Biological Sciences, Faculty of Agriculture, Saga University
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Satomi Masataka
National Res. Inst. Of Fisheries Sci.
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Satomi Masataka
Department Of Food Science And Technology Tokyo University Of Fisheries
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ISHIKAWA Fumiyasu
Yakult Central Institute for Microbiological Research
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Kimura Yoshinobu
Department Of Agricultural Science Faculty Of Agriculture Okayama University
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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Yoshiie Takeo
Department Of Bioresources Chemistry Faculty Of Agriculture Okayama University
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Shirai Yoshihito
Department Of Biochemical Engineering And Science Faculty Of Computer Science And Systems Engineerin
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MATSUSHIMA Ryoji
National Research Institute of Fisheries Science
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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SHIBA TSUNEO
Department of Food Science and Technology, National Fisheries University
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OU JIE
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN BI-WEN
Department of Food Science and Technology, Shanghai Fisheries University
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YUAN CHUN-HONG
Department of Food Science and Technology, Shanghai Fisheries University
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ZHANG XUR-HUA
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN SHUN-SHENG
Department of Food Science and Technology, Shanghai Fisheries University
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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FUKUDA YUTAKA
National Research Institute of Fisheries Science
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AMAKASU HANAKO
National Research Institute of Fisheries Science, Fisheries Research Agency
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Ou Jie
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Bi-wen
Department Of Food Science And Technology Shanghai Fisheries University
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Zhang Xur-hua
Department Of Food Science And Technology Shanghai Fisheries University
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Yuan Chun-hong
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Shun-sheng
Department Of Food Science And Technology Shanghai Fisheries University
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Uchida M
National Research Institute Of Fisheries And Environments Of Inland Sea Fisheries Research Agency
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Uchida M
National Res. Inst. Fisheries Sci. Yokohama Jpn
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Uchida Motoharu
National Research Institute Of Fisheries And Environments Of Inland Sea
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Uchida Motoharu
National Research Institute Of Fisheries And Environment Of Inland Sea Fisheries Research Agency
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Uchida Motoharu
National Research Institute Of Fisheries Science Fisheries Research Agency
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Uchida Motoharu
National Research Institute Of Fisheries Science Marine Biochemistry Division
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Hama Yoichiro
Department Of Applied Biochemistry And Food Science Saga University
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Yoshiie Takeo
Department Of Biofunctional Chemistry Graduate School Of Natural Science And Technology Okayama Univ
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Shiba Tsuneo
Departmnent Of Food Science And Technology National Fisheries University
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Kimura Mariko
Fac. Of Food Culture Dep. Of Nutrition Kurashiki Sakuyo Univ.
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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Maeda Toshimichi
Department Of Food Science And Technology National Fisheries University
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Maeda Toshimichi
Departmnent Of Food Science And Technology National Fisheries University
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Funatsu Y
Toyama Prefectural Food Research Institute
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Jang Sung-soo
Department Of Biological Functions And Engineering Graduate School Of Life Science And Systems Engin
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Amakasu Hanako
National Research Institute Of Fisheries Science Fisheries Research Agency
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Numaguchi K
National Research Institute Of Fisheries Science Fisheries Research Agency
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Numaguchi Katsuyuki
National Research Institute Of Fisheries Science
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WAKISAKA Minato
Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engi
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Wakisaka Minato
Department Of Biological Functions And Engineering Graduate School Of Life Science And Systems Engin
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Shirai Yoshihito
Department Of Biological Functions And Engineering Graduate School Of Life Science And Systems Engin
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Shirai Yoshihito
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakayama Akihiko
National Research Institute Of Fisheries Science
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ABE Shinnichiro
Tokyo University of Fisheries
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Urano Naoto
Graduate School Of Marine Science And Technology Tokyo University Of Marine Science And Technology
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TAKAGI Toshiyuki
Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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ISHIDA Masami
Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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Ishida Masami
Graduate School Of Marine Science And Technology Tokyo University Of Marine Science And Technology
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Takagi Toshiyuki
Graduate School Of Marine Science And Technology Tokyo University Of Marine Science And Technology
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ISHIKAWA Fumiyasu
Yakult Central Institute for MicrobiologicaI Research
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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MATSUSHIMA Ryoji
National Research Institute of Fisheries Science, Fisheries Research Agency
著作論文
- Lactic acid bacteria effective for regulating the growth of contaminant bacteria during the fermentation of Undaria pinnatifida (Phaeophyta)
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage
- Formation of Single Cell Detritus Densely Covered with Bacteria during Experimental Degradation of Laminaria japonica Thalli
- Phylogenic analysis of three marine bacteria that have an ability to decompose Laminaria japonica
- Mass preparation of marine silage from Undaria pinnatifida and its dietary effect for young pearl oysters
- Production of L(+)-Lactic Acid from Mixed Acid and Alkali Hydrolysate of Brown Seaweed
- Distribution and Characterization of Bacteria Capable of Decomposing Brown Algae Fronds in Waters Associated with Laminaria Vegetation
- Efficient bioethanol production from water hyacinth Eichhornia crassipes by both preparation of the saccharified solution and selection of fermenting yeasts
- Structural Features of N-Glycans of Seaweed Glycoproteins : Predominant Occurrence of High-Mannose Type N-Glycans in Marine Plants