Search Results21-27 of  27

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  • Usui Masao ID: 9000020424678

    Organic Division, Tokyo Metropolitan Industrial Technology Center (1979 from CiNii)

    Articles in CiNii:1

    • Dechlorination of polychlorinated biphenyls by UV-irradiation. V. Reaction of 2,4,6-trichlorobiphenyl in neutral and alkaline alcoholic solution. (1979)
  • Usui Masao ID: 9000252801556

    Organic Chemistry Division, Tokyo Metropolitan Industrial Technology Center (1984 from CiNii)

    Articles in CiNii:1

    • Cyclophanes containing nitrogen atoms in the bridged chains. Photochromism of N,N'-bis(arylsulfonyl)-2,11-diaza(3.3)-paracyclo(9,10)anthracenophanes. (1984)
  • Usui Masao ID: 9000253117377

    Department of Chemistry, Tokyo Metropolitan University (1976 from CiNii)

    Articles in CiNii:1

    • Hydrogen kinetic isotope effects in sulfonyloxylation and aroyloxylation of arenes. (1976)
  • Usui Masao ID: 9000256041702

    Organic Division, Tokyo Metropolitan Industrial Technology C enter (1982 from CiNii)

    Articles in CiNii:1

    • Photo-Dechlorinations of Tetrachlorobenzenes from Their Excited Singlet and Triplet States in 2-Propanol (1982)
  • Usui Masao ID: 9000283371693

    Organic Chemistry Division, Tokyo Metropolitan Industrial Technology Center (1990 from CiNii)

    Articles in CiNii:1

    • Syntheses and reactions of diazaanthracenophanes. V. Intramolecular photo- and thermal dimerizations of diaza(3.3)(9,10)anthracenophanes. (1990)
  • Usui Masao ID: 9000347141740

    Tochigi Prefectural Department of Agriculture Agricultural Management Division (2014 from CiNii)

    Articles in CiNii:1

    • Development of fertilizer at andosol using controlled-release coated urea for the Japanese noodle wheat “Satonosora” (2014)
  • Usui Masao ID: 9000391586845

    Tochigi Prefectural Agricultural Experiment Station|Present address: Tochigi Prefectural Department of Agriculture (2017 from CiNii)

    Articles in CiNii:1

    • The two-row malting barley cultivar 'New Sachiho Golden' with null lipoxygenase-1 improves flavor stability in beer and was developed by marker-assisted selection (2017)
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