Search Results1-18 of  18

  • SASAKI SHIGEFUMI ID: 9000392033598

    HOKKAIDO FOOD PROCESSING RESERCH CENTER (2003 from CiNii)

    Articles in CiNii:1

    • Usage of potato pulp fermentated by <I>Rhizopus oryzae</I> NBRC 4707 in food processing (2003)
  • SASAKI Shigefumi ID: 9000001269079

    Hokkaido Food Processing Research Center (1999 from CiNii)

    Articles in CiNii:1

    • Seasonal Variations of Chemical Components in Surf Clam (Spisula sachalinensis) (1999)
  • SASAKI Shigefumi ID: 9000004255102

    Hokkaido Food Processing Research Center (2002 from CiNii)

    Articles in CiNii:1

    • α-Glucosidase Inhibitory Activity of a 70% Methanol Extract from Ezoishige (Pelvetia babingtonii de Toni) and Its Effect on the Elevation of Blood Glucose Level in Rats (2002)
  • SASAKI Shigefumi ID: 9000004418935

    Hokkaido Food Processing Research Center (2004 from CiNii)

    Articles in CiNii:6

    • Modified Atmosphere Storage of Chum Salmon (Oncorhynchus keta) Fillets (1995)
    • Fermentation of Scallop Paste with Lactic Acid Bacteria (2002)
    • The manufacture of vinegar made from potato pulp fermented with Rhizopus oryzae NBRC 4707 (2004)
  • SASAKI Shigefumi ID: 9000007051092

    Articles in CiNii:1

    • Preparation of Salmon Roe Polar Lipid Concentrate as an HUTA Enricher of Artemia Nauplii (2003)
  • SASAKI Shigefumi ID: 9000020593360

    Department of Agricultural Chemistry, Obihiro University of Agriculture and Veterinary Medicine (1989 from CiNii)

    Articles in CiNii:1

    • Molecular species of triacylglycerols in rice bran and some oil-bearing seeds. (1989)
  • SASAKI Shigefumi ID: 9000020792738

    Articles in CiNii:1

    • Characterization of triacylglycerol species in oil-poor beans. (1989)
  • SASAKI Shigefumi ID: 9000021926266

    Hokkaido Food Processing Research Center (1997 from CiNii)

    Articles in CiNii:1

    • Antihypertensive Action of the Orally Administered Protease Hydrolysates of Chum Salmon Head and Their Angiotensin I-Converting Enzyme Inhibitory Peptides. (1997)
  • SASAKI Shigefumi ID: 9000254764399

    Hokkaido Food Processing Research Center (1994 from CiNii)

    Articles in CiNii:1

    • Gelatinization of Chum Salmon Surimi by Fermentation with Lactic Acid Bacteria. (1994)
  • SASAKI Shigefumi ID: 9000256491608

    Hokkaido Food Processing Research Center (2004 from CiNii)

    Articles in CiNii:1

    • The manufacture of vinegar made from potato pulp fermented with <I>Rhizopus oryzae</I> NBRC 4707 (2004)
  • Sasaki Shigefumi ID: 9000019990144

    Department of Chemistry, Faculty of Fisheries, Hokkaido University (1991 from CiNii)

    Articles in CiNii:1

    • Hydrocarbon components of salmons in the Gulf of Alaska. (1991)
  • Sasaki Shigefumi ID: 9000019997719

    Faculty of Fisheries, Hokkaido University (1989 from CiNii)

    Articles in CiNii:1

    • Compositions of fatty acids in the lipids of masu salmon and pink salmon, and latter canned flesh. (1989)
  • Sasaki Shigefumi ID: 9000020007391

    Faculty of Fisheries, Hokkaido University (1990 from CiNii)

    Articles in CiNii:1

    • Fatty acid compositions of the lipids obtained from commercial salmon products. (1990)
  • Sasaki Shigefumi ID: 9000020022193

    Faculty of Fisheries, Hokkaido University (1989 from CiNii)

    Articles in CiNii:1

    • Compositions of fatty acids in the lipids of chum salmon during spawning migration. (1989)
  • Sasaki Shigefumi ID: 9000020036977

    Hokkaido Food Processing Research Center (1993 from CiNii)

    Articles in CiNii:1

    • Hydrocarbon Composition of Salmon in the Gulf of Alaska. (1993)
  • Sasaki Shigefumi ID: 9000243906003

    Hokkaido Food Processing Research Center (2003 from CiNii)

    Articles in CiNii:1

    • Yak butter lipid composition and vitamins in comparison with cow butter lipids (2003)
  • Sasaki Shigefumi ID: 9000345259575

    Hokkaido Food Processing Research Center (2016 from CiNii)

    Articles in CiNii:1

    • Effects of <i>Asterias amurensis</i>-derived Sphingoid Bases on the <i>de novo</i> Ceramide Synthesis in Cultured Normal Human Epidermal Keratinocytes (2016)
  • Sasaki Shigefumi ID: 9000345378602

    Hokkaido Food Processing Research Center (2017 from CiNii)

    Articles in CiNii:1

    • Sensory Evaluation and Volatile-Compound Analysis of Scallops During Refrigerated Storage at 5°C (2017)
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