Search Results1-18 of  18

  • Yoshikawa Shuji ID: 9000404835841

    Articles in CiNii:1

    • Conservative finite difference schemes for one-dimensional nonlinear thermoelasticity (非線形発展方程式を基盤とする現象解析に向けた数学理論の展開) (2019)
  • YOSHIKAWA SHUJI ID: 9000397862007

    Food Processing Research Center, Industrial Technology Research Department, Local Independent Administrative Agency Hokkaido Research Organization (2018 from CiNii)

    Articles in CiNii:1

    • Estimation of odor components contributing to sensory evaluation of frozen scallop <i>Mizuhopecten yessoensis</i> by multivariate analysis (2018)
  • YOSHIKAWA SHUJI ID: 9000398608627

    Food Processing Research Center, Industrial Technology Research Department, Local Independent Administrative Agency Hokkaido Research Organization (2018 from CiNii)

    Articles in CiNii:1

    • Estimation of odor components contributing to sensory evaluation of frozen scallop <i>Mizuhopecten yessoensis</i> by multivariate analysis (2018)
  • YOSHIKAWA Shuji ID: 9000003848487

    Makita (2001 from CiNii)

    Articles in CiNii:1

    • K-1608 Onset of Natural-Convection in Two Layered Fluid Placed in a Shallow Cavity and Heated from Below (2001)
  • YOSHIKAWA Shuji ID: 9000004255110

    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)
  • YOSHIKAWA Shuji ID: 9000004409826

    Articles in CiNii:24

    • Fermentation of Scallop Paste with Lactic Acid Bacteria (2002)
    • 食品製造用乳酸菌乾燥粉末スターターの開発 (1996)
    • 無駄なく使おう海の恵み (2004)
  • YOSHIKAWA Shuji ID: 9000018783415

    Hokkaido Food Processing Research Center (2011 from CiNii)

    Articles in CiNii:1

    • Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine (2011)
  • YOSHIKAWA Shuji ID: 9000254764396

    Hokkaido Food Processing Research Center (1994 from CiNii)

    Articles in CiNii:1

    • Gelatinization of Chum Salmon Surimi by Fermentation with Lactic Acid Bacteria. (1994)
  • YOSHIKAWA Shuji ID: 9000256490650

    Hokkaido Food Processing Research Center (1999 from CiNii)

    Articles in CiNii:1

    • SAKE Brewing with Using Dry Yeast Strains K 701 and K 901 (1999)
  • YOSHIKAWA Shuji ID: 9000256491234

    Hokkaido Food Processing Research Center (2002 from CiNii)

    Articles in CiNii:1

    • A dry starter of <I>Tetragenococcus halophila</I> for miso (soybean paste) fermentation (2002)
  • YOSHIKAWA Shuji ID: 9000258724282

    Hokkaido Food Processing Research Center, Hokkaido Local Independent Administrative Agency Hokkaido Research Organization (2013 from CiNii)

    Articles in CiNii:1

    • Fish Sauce Production in Hokkaido and its Prospect (2013)
  • YOSHIKAWA Shuji ID: 9000283606888

    Articles in CiNii:1

    • Global solutions for shape memory alloy systems (2007)
  • YOSHIKAWA Shuji ID: 9000363282957

    Hokkaido Food Processing Research Center, Hokkaido Local Independent Administrative Agency Hokkaido Research Organization (2011 from CiNii)

    Articles in CiNii:2

    • Effect of Halotolerant Starter Microorganisms Inoculation to the Fermentation and the Quality of Fish Sauce (2011)
    • 構造改革特別区域制度を活用したどぶろくの製造 (2011)
  • YOSHIKAWA Shuji ID: 9000378115406

    <i>Hokkaido Food Processing Research Center, Hokkaido Local Independent Administrative Agency Hokkaido Research Organization</i> (2013 from CiNii)

    Articles in CiNii:1

    • Fish Sauce Production in Hokkaido and its Prospect (2013)
  • YOSHIKAWA Shuji ID: 9000391688261

    Articles in CiNii:3

    • Significance and Possibilities of a Teacher's Psychoanalytic Viewpoint : Case Study by a Teacher Recognizing Projective Identification (2016)
    • The Activity of the Teacher Having a Clinical Psychologist Qualification : Special Needs Education and Developmental Disorder (2017)
    • The Activity of the Teacher Having a Clinical Psychologist Qualification:Special Needs Education and Developmental Disorder (2017)
  • Yoshikawa Shuji ID: 9000002616593

    Department of Engineering for Production and Environment, Graduate School of Science and Engineering, Ehime University (2016 from CiNii)

    Articles in CiNii:10

    • Weak solutions for the Falk model system of shape memory alloys in energy class (Harmonic Analysis and Nonlinear Partial Differential Equations) (2004)
    • Global Existence for a Quasilinear System Arising in Shape Memory Alloys (Mathematical Models of Phenomena and Evolution Equation) (2006)
    • Local risk-minimization under transaction costs depending on the underlying asset price (2007)
  • Yoshikawa Shuji ID: 9000006832687

    宇部工業高等専門学校経営情報学科 (2008 from CiNii)

    Articles in CiNii:1

    • Global well-posedness and exponential attractor for the oregonator system with global feedback (2008)
  • Yoshikawa Shuji ID: 9000402614456

    Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization (2019 from CiNii)

    Articles in CiNii:1

    • Effects of Fermentation Method on Quality of Sakura Shrimp Sauce (2019)
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