Search Results1-9 of  9

  • Shozen Kei-ichi ID: 9000242669574

    Articles in CiNii:1

    • Purification and properties of a histidine decarboxylase from Staphylococcus epidermidis TYH1 isolated from Japanese fish-miso (2014)
  • Shozen Kei-ichi ID: 9000252664858

    Articles in CiNii:1

    • Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce (2014)
  • SHOZEN Kei-ichi ID: 9000000287014

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

    Articles in CiNii:1

    • Formation of Cholesterol Oxides in Marine Fish Products Induced by Grilling (1995)
  • SHOZEN Kei-ichi ID: 9000002020061

    Articles in CiNii:10

    • 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)
    • Seasonal Variations in Chemical Composition and the Quality of F1-hybrid Abalone Cultured in the Water Adjusted to Constant Temperature (2010)
  • SHOZEN Kei-ichi ID: 9000019132556

    Agriculture, Forestry and Fisheries Department, Toyama Prefecture Government (2012 from CiNii)

    Articles in CiNii:1

    • Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods (2012)
  • Shozen Kei-Ichi ID: 9000378119227

    Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute (2017 from CiNii)

    Articles in CiNii:1

    • Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium <i>Staphylococcus epidermidis</i> TYH1 Isolated from Sakana Miso Fermented Fish Paste (2017)
  • Shozen Kei-ichi ID: 9000254573166

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

    Articles in CiNii:1

    • Formation of Cholesterol Oxides in Marine Fish Products Induced by Grilling (1995)
  • Shozen Kei-ichi ID: 9000283256462

    Food Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center (2012 from CiNii)

    Articles in CiNii:1

    • Bacterial communities in fish sauce mash using culture-dependent and -independent methods (2012)
  • Shozen Kei-ichi ID: 9000345438698

    Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute|Present address: Toyama Prefectural Agricultural, Forestry and Fishery Public Corporation (2016 from CiNii)

    Articles in CiNii:1

    • Effect of Citric Acid Addition on Histamine Accumulation and Component Extraction during Processing of <i>Sakana Miso </i>Fish Paste (2016)
Page Top