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Department of Food Science and Technology, National Fisheries University | 論文
- Comparison of Characteristics of β-N-Acetylhexosaminidase from Moon Jellyfish Aurelia aurita with Those from Other Species
- 銀染色と制限酵素断片を用いたPCR-SSCP法によるスサビノリとアサクサノリの迅速判定
- アマノリ無基質糸状体の無菌化
- 数種のかつお節カビ付け菌による抗酸化物質の産生
- 主に山口県の沿岸から採取した海藻類の脂肪酸組成
- 有機酸によるAspergillus oryzaeの菌体内リパ-ゼの生産阻害
- アナゴ加工時に産生する調味廃液の再生法
- Chemical and Microbiological Characteristics of Sardine Meal Fermented with Aspergillus oryzae IFO 4202
- 化学的および物理的処理によるエビのWSS原因ウイルス(PRDV, SEMBV)の不活化
- Nitric Acid-based Partial-digestion Method for Selective Determination of Inorganic Arsenic in Hijiki and Application to Soaked Hijiki
- ストレプトゾトシン投与糖尿病マウスにおけるホルボールエステルおよびアラキドン酸誘発性耳介炎症とアスタキサンチン塗布による抑制について
- Very High Energy Particle Astronomy with All-Sky Survey High Resolution Air-Shower Detector (ASHRA)
- The Oxidation State and Its Distribution of Selenium in the Blood of Cultured Yellow Tail Seriora Quinqueradiata
- A facile synthesis of Tyrian purple based on a biosynthetic pathway
- Glutathione Peroxidase Activity in the Blood of Tunas and Marlins
- Reduction of Antigenicity of Cry j I, Major Allergen of Japanese Cedar Pollen, by the Attachment of Polysaccharides(Food & Nutrition Science)
- Alcohol Brine Freezing of Japanese Horse Mackerel (Trachurus japonicus) for Raw Consumption
- Functional Properties of Glycosylated Lysozyme Secreted in Pichia pastoris(Food & Nutrition Sience)
- Lipid peroxide levels and accumulation of hydroxy lipids in live fish with oxidative stress (Eleventh Pukyong National University: National Fisheries University symposium)
- Elevation of lipid peroxide level and production of hydroxy lipids in cultured Hepa-T1 cells by oxidative stressors