Search Results1-20 of  34

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  • Satomi Masataka ID: 9000252664857

    Articles in CiNii:1

    • Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce (2014)
  • SATOMI MASATAKA ID: 9000001570190

    National Research Institute of Fisheries Science, Fisheries Research Agency (2005 from CiNii)

    Articles in CiNii:1

    • Effects of microbial growth on the preservation of scallop muscle in a vital state (2005)
  • SATOMI MASATAKA ID: 9000001938376

    National Research Institute of Fisheries Science (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)
  • SATOMI MASATAKA ID: 9000017039245

    National Research Institute of Fisheries Science (2009 from CiNii)

    Articles in CiNii:1

    • Multi-Probe-Fluorescence in situ Hybridization for the Rapid Enumeration of Viable Vibrio parahaemolyticus (2009)
  • SATOMI MASATAKA ID: 9000254577945

    National Research Institute of Fisheries Science (2004 from CiNii)

    Articles in CiNii:1

    • Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor (2004)
  • SATOMI MASATAKA ID: 9000272992589

    National Research Institute of Fisheries Science, Fisheries Research Agency (2014 from CiNii)

    Articles in CiNii:1

    • 2. Food chain approach in seafood processing (2014)
  • SATOMI MASATAKA ID: 9000272992592

    National Research Institute of Fisheries Science, Fisheries Research Agency (2014 from CiNii)

    Articles in CiNii:1

    • Foreword (2014)
  • SATOMI MASATAKA ID: 9000272992640

    National Research Institute of Fisheries Science, Fisheries Research Agency (2014 from CiNii)

    Articles in CiNii:1

    • Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in <i>shimesaba</i> production (2014)
  • SATOMI MASATAKA ID: 9000283220359

    National Research Institute of Fisheries Science, Fisheries Research Agency (2015 from CiNii)

    Articles in CiNii:1

    • Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing (2015)
  • SATOMI MASATAKA ID: 9000325469086

    National Research Institute of Fisheries Science, Fisheries Research Agency (2016 from CiNii)

    Articles in CiNii:1

    • Studies on microorganisms in fermented seafood (2016)
  • SATOMI MASATAKA ID: 9000367031701

    National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency (2017 from CiNii)

    Articles in CiNii:1

    • Effect of essential oil from pomelo <i>Citrus grandis</i> on suppression of histamine accumulation in dried whole red-eye round herring <i>Etrumeus teres</i> (2017)
  • SATOMI MASATAKA ID: 9000398610541

    National Research Institute of Fisheries Science, Fisheries Research Agency (2018 from CiNii)

    Articles in CiNii:1

    • Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in <i>shimesaba</i> production (2018)
  • SATOMI MASATAKA ID: 9000403419877

    Articles in CiNii:1

    • Erratum: Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing (2019)
  • SATOMI Masataka ID: 9000000290233

    Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency (2012 from CiNii)

    Articles in CiNii:7

    • Microbial Diversity in Kusaya Gravy (1997)
    • Profile of a Nonylphenol-Degrading Microflora and Its Protential for Bioremedial Applications^1 (2000)
    • Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor (2004)
  • SATOMI Masataka ID: 9000000665359

    National Research Institute of Fisheries Science, Fisheries Research Agency (2013 from CiNii)

    Articles in CiNii:13

    • A Comparison of Volatile Compounds in Fish Sauces Prepared from Silver Carp by Use of Soy Sauce Koji and Lactic Acid Bacteria with those in Chinese Commercial Fish Sauces (2002)
    • Quality Comparison of a New Surimi-Based Product Using Natural or Chemical Condiments (2007)
    • Effect of Citrate Treatment on Quality of Fermented Fish-Miso Prepared from Small Horse Mackerel (2008)
  • SATOMI Masataka ID: 9000000835765

    Articles in CiNii:5

    • Effect of Media on the Detection Rate of Pressure-Injured Bacteria (1995)
    • Effect of Conditions on the Barotolerance of Escherichia coli (1995)
    • Effect of Several Conditions on the Recovery of Pressure-Injured Bacteria (1995)
  • SATOMI Masataka ID: 9000019035186

    National Research Institute of Fisheries Science, Fisheries Research Agency (2012 from CiNii)

    Articles in CiNii:1

    • Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan (2012)
  • SATOMI Masataka ID: 9000252920777

    Department of Food Science and Technology, Tokyo University of Fisheries (1995 from CiNii)

    Articles in CiNii:1

    • Effect of Several Conditions on the Recovery of Pressure-Injured Bacteria (1995)
  • SATOMI Masataka ID: 9000253672269

    Department of Food Science and Technology, Tokyo University of Fisheries (1994 from CiNii)

    Articles in CiNii:1

    • Changes in Freshness Indexes and Bacterial Flora during Storage of Pressurized Mackerel (1994)
  • SATOMI Masataka ID: 9000253672499

    Department of Food Science and Technology, Tokyo University of Fisheries (1995 from CiNii)

    Articles in CiNii:1

    • Effect of Conditions on the Barotolerance of <i>Escherichia coli</i> (1995)
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