Search Results1-20 of  27

  • 1 / 2
  • Funatsu Yasuhiro ID: 9000009358017

    Articles in CiNii:1

    • Study on Extractive Components Fish Sauces from the Minced Meat of Frigate Mackerel and the Waste of Frigate Mackerel Surimi Processing (2001)
  • FUNATSU YASUHIRO ID: 9000001938375

    Toyoma Prefectural Food Research Institute (2007 from CiNii)

    Articles in CiNii:1

    • Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products (2007)
  • FUNATSU YASUHIRO ID: 9000004174215

    Toyama Prefecture Food Research Institute (2005 from CiNii)

    Articles in CiNii:5

    • Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor (2004)
    • Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix (2005)
    • A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science) (2002)
  • FUNATSU YASUHIRO ID: 9000254577038

    Toyama Prefectural Food Research Institute (2002 from CiNii)

    Articles in CiNii:1

    • A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan (2002)
  • FUNATSU YASUHIRO ID: 9000254577946

    Toyama Prefectural Food Research Institute|Department of Food Science, Faculty of Dairy Science, Rakunogakuen University (2004 from CiNii)

    Articles in CiNii:1

    • Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor (2004)
  • FUNATSU Yasuhiro ID: 9000003788921

    酪農学園大学酪農学部食品科学科 (2013 from CiNii)

    Articles in CiNii:49

    • Effect of Sorbitol on Change in Myofibrillar Protein of Meat Block from Walleye Pollack during Soaking in NaCl Solution (1995)
    • Effect of Sorbitol on Change in Myofibrillar Protein of Cured Meat Block from Walleye Pollack during Dehydration (1995)
    • Effect of Sorbitol on Rheological Properties and Cross-Linking of Myosin Heavy Chain of Meat Block from Walleye Pollack during Soaking and Dehydration (1995)
  • FUNATSU Yasuhiro ID: 9000020676189

    Articles in CiNii:1

    • Purification and some properties of endo-1,4-.BETA.-D-mannanase from Pseudomonas sp. PT-5. (1990)
  • FUNATSU Yasuhiro ID: 9000020933788

    Division of Gastroenterology, Showa University Fujigaoka Hospital (2000 from CiNii)

    Articles in CiNii:1

    • MATRIX METAOLLOPROTEINASE-9, SIALYL LEWISA, AND LAMININ IN COLORECTAL CANCER: RELATIONSHIP TO CLINICOPATHOLOGICAL FACTORS AND LIVER METASTASIS (2000)
  • FUNATSU Yasuhiro ID: 9000020959828

    Division of Gastroenterology, Department of Internal Medicine, Fujigaoka Hospital, Showa University School of Medicine (2001 from CiNii)

    Articles in CiNii:1

    • COMPARISON OF THE SURFACE ANTIGENS OF LYMPHOCYTES IN PEYER'S PATCHES AND IN THE PERIPHERAL BLOOD OF PATIENTS WITH OR WITHOUT CROHN'S DISEASE (2001)
  • FUNATSU Yasuhiro ID: 9000021090741

    Division of Gastroenterology, Department of Internal Medicine, Fujigaoka Hospital, Showa University School of Medicine (2001 from CiNii)

    Articles in CiNii:1

    • IMPORTANCE OF ENDOSCOPIC EXAMINATION OF PATIENTS WITH CROHN'S DISEASE DURING THE REMISSION/RELAPSE PERIOD:COMPARISON BETWEEN VARIOUS LABORATORY INDICATORS AND ENDOSCOPIC FINDINGS (2001)
  • FUNATSU Yasuhiro ID: 9000283577872

    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University (2016 from CiNii)

    Articles in CiNii:4

    • エゾシカの有効活用を目的とした肉醤(ししびしお)の開発 : 特に醤油醸造技術を用いて発酵させたもろみと製品の品質特性について (2015)
    • Quality characteristics of Yezo sika deer (<i>Cervus nippon yes</i>oensis) meat sauce products prepared using soy sauce production technology (2015)
    • The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours (2015)
  • FUNATSU Yasuhiro ID: 9000363348910

    Department of Gastroenterology, Showa University Fujigaoka Hospital (2003 from CiNii)

    Articles in CiNii:5

    • A Case of Extrahepatic growing Hepatocellular Carcinoma : Ultrasonographic Finding of Extrahepatic Growth (1999)
    • Changes in Peripheral Blood Cell and Coagulation Factors during Leukocyteapheresis Therapy by Cellsorba^<(R)> (L-CAP) (2003)
    • 09 肝病変のstagingの進んだHBV carrierの劇症化例における血液浄化の意義について (2002)
  • FUNATSU Yasuhiro ID: 9000396093833

    <i>Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University</i> (2016 from CiNii)

    Articles in CiNii:1

    • Quality Characteristics of Yezo Sika Deer <i>Cervus nippon yesoensis</i> Meat Sauce Products Prepared Using Different Fermentation Methods (2016)
  • Funatsu Yasuhiro ID: 9000019984044

    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University (1991 from CiNii)

    Articles in CiNii:1

    • Alkali-induced Denaturation of Carp Myofibrillar Protein. (1991)
  • Funatsu Yasuhiro ID: 9000019985434

    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University|Toyama Food Research Institute (1993 from CiNii)

    Articles in CiNii:1

    • Effects of Sorbitol on Gelation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack. (1993)
  • Funatsu Yasuhiro ID: 9000019990387

    Laboratory of Biochemistry, Faculity of Fisheries, Hokkaido University (1991 from CiNii)

    Articles in CiNii:1

    • The pH-dependence of Changes in Gel Forming Ability and Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack. (1991)
  • Funatsu Yasuhiro ID: 9000019991665

    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University|Toyama Food Research Institute (1993 from CiNii)

    Articles in CiNii:1

    • Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain of Salt-Ground Meat from Sardine Surimi Acidified by Lactic Acid. (1993)
  • Funatsu Yasuhiro ID: 9000019997737

    Laboratory of Biochemistory, Faculty of Fisheries, Hokkaido University (1990 from CiNii)

    Articles in CiNii:1

    • Acid-induced denaturation of carp myofibrillar Ca-ATPase in connection with KCl concentration. (1990)
  • Funatsu Yasuhiro ID: 9000020007282

    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University (1990 from CiNii)

    Articles in CiNii:1

    • Acid-induced denaturation of carp myofibrillar protein. (1990)
  • Funatsu Yasuhiro ID: 9000020008899

    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido University (1992 from CiNii)

    Articles in CiNii:1

    • Changes in Gel Forming Ability and Myosin Heavy Chain of Salt-Ground Meat by Acid Treatment of Surimi from Walleye Pollack. (1992)
  • 1 / 2
Page Top