Search Results1-20 of  48

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  • Fujiharu Yanagida ID: 9000401543899

    Articles in CiNii:1

    • Cloning and Characterization of groESL Operon in Acetobacter aceti (2002)
  • YANAGIDA FUJIHARU ID: 9000254274982

    of Agriculture (1972 from CiNii)

    Articles in CiNii:1

    • Changes of Enzyme Activities during Preparation of Haku-Shoyu-Koji (1972)
  • YANAGIDA FUJIHARU ID: 9000254275081

    Department of Fermentation, Tokyo University of Agriculture (1973 from CiNii)

    Articles in CiNii:1

    • III. Composition of Organic Acids (1973)
  • YANAGIDA FUJIHARU ID: 9000254759580

    Department of Fermentation, Tokyo University of Agriculture (1971 from CiNii)

    Articles in CiNii:1

    • Heat Treatment of Haku Soy Sauce (1971)
  • YANAGIDA FUJIHARU ID: 9000255996800

    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2002 from CiNii)

    Articles in CiNii:1

    • Cloning and Characterization of groESL Operon in Acetobacter aceti. (2002)
  • YANAGIDA FUJIHARU ID: 9000256535951

    Department of Brewing, Tokyo University of Agriculture (1972 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (Part III):Prevention of Clouding of Vinegar by DEPC (1972)
  • YANAGIDA FUJIHARU ID: 9000256536294

    Department of Brewing, Tokyo University of Agriculture (1973 from CiNii)

    Articles in CiNii:1

    • Studies on the acetic acid bacteria and their utilization (part 9):On the free amino acid in the fermenting vinegar moromi (1973)
  • YANAGIDA FUJIHARU ID: 9000401960969

    Articles in CiNii:1

    • Cloning and Characterization of groESL Operon in Acetobacter aceti (2002)
  • YANAGIDA Fujiharu ID: 9000004162781

    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2002 from CiNii)

    Articles in CiNii:11

    • High Effeciency Transformation of Bacillus brevis by Electroporation (1997)
    • Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods (1995)
    • Polymine Content of Ordinary Foodstuffs and Various Fermented Foods (1997)
  • YANAGIDA Fujiharu ID: 9000004409122

    Dept. Ferment. Sci., Tokyo Univ. Agricul (2002 from CiNii)

    Articles in CiNii:44

    • Identification of Lactic Acid Bacteria, Yeasts and Acetic Acid Bacteria Isolated during Manufacturing Process of Pot Vinegar (Studies on the Pot Vinegar Part III) (1996)
    • 伝統的製法で行われている壷発酵黒酢の微生物叢の変化 (1995)
    • Isolation of Protease-productive Bacteria from Fish Sauces Collected in Vietnam (2000)
  • YANAGIDA Fujiharu ID: 9000021933640

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1995 from CiNii)

    Articles in CiNii:1

    • Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce. (1995)
  • YANAGIDA Fujiharu ID: 9000254276871

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part III. Free amino acid, organic acid, color and sensory evaluation in commercial cooked curry.:A Study on Curry Part III (1986)
  • YANAGIDA Fujiharu ID: 9000254276992

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part V Changes of aroma components in the course of processing commercial cooked curry.:A study on curry Part V (1987)
  • YANAGIDA Fujiharu ID: 9000254277028

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. (Part VI). Changes of volatile components in spices for curry making after heat treatments.:A study on curry, Part VI (1987)
  • YANAGIDA Fujiharu ID: 9000254277092

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • Studies on the special vinegars. Part I. The general composition, inorganic cations, free amino acids and organic acids of special vinegars.:Studies on the Special Vinegars Part I (1987)
  • YANAGIDA Fujiharu ID: 9000254277137

    Department of Brewing and Fermentaion, Tokyo University of Agriculture (1988 from CiNii)

    Articles in CiNii:1

    • Studies on the pot vinegar. Part I. Role of floating Koji on the manufacturing process of pot vinegar.:Studies on the Pot Vinegar Part I (1988)
  • YANAGIDA Fujiharu ID: 9000254761717

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1985 from CiNii)

    Articles in CiNii:1

    • General composition, sugar components and inorganic cations of vinegars made in China. A study on components of vinegars made in China. Part I.:A Study on Components of Vinegars Made in China Part I (1985)
  • YANAGIDA Fujiharu ID: 9000254761732

    YOKOI Brewing Co. Ltd. (1985 from CiNii)

    Articles in CiNii:1

    • A study on the components of vinegars made in China. Part II. The free amino acids, organic acids and aroma components of Chinese vinegars.:A Study on the Components of Vinegars Made in China Part II (1985)
  • YANAGIDA Fujiharu ID: 9000254761845

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1985 from CiNii)

    Articles in CiNii:1

    • Enzymes participating in acetoin formation in vinegar making. (1985)
  • YANAGIDA Fujiharu ID: 9000254762028

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on Curry. Part II. The fatty acid components and free fatty acid in commercial cooked Curry.:A Study on Curry Part II (1986)
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