Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Yasuyuki Harada"'
Publikováno v:
Food Science and Technology Research. 23:863-870
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9efff5affaff44b52bc0c31c55bbb1f3
https://doi.org/10.3136/fstr.23.863
https://doi.org/10.3136/fstr.23.863
Autor:
Akira Shinagawa, Takeshi Kobayashi, Takeshi Terahara, Chihiro Taguchi, Kouichi Ishii, Chiaki Imada, Xuguang Wang, Yasuyuki Harada, Naoki Shigeta, Kei-ichi Shozen
Publikováno v:
Annals of Microbiology. 66:1277-1284
Histamine-producing bacteria were isolated from various types of canned salted anchovies with cooking oil, which were purchased from retail groceries over a study period of eight years. Thirty-two histamine-producing bacterial isolates were collected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bfd6a2d18167ded03e992d7e782a4f9
https://doi.org/10.1007/s13213-016-1213-7
https://doi.org/10.1007/s13213-016-1213-7
Autor:
Yasuyuki Harada, Tooru Ooizumi
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:117-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::545d11275b4dd184975b61aac2897923
https://doi.org/10.3136/nskkk.63.117
https://doi.org/10.3136/nskkk.63.117
Publikováno v:
ISIJ International. 54:2426-2431
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::125fc99018c90a34b84567c818b0d739
https://doi.org/10.2355/isijinternational.54.2426
https://doi.org/10.2355/isijinternational.54.2426
Autor:
Yasuyuki Harada, Ken-ji Yokoi, Ayumi Furutani, Masataka Saito, Kei-ichi Shozen, Masataka Satomi
Publikováno v:
Fisheries Science. 80:93-101
Histidine decarboxylase (HDC) from Staphylococcus epidermidis TYH1, a halotolerant histamine-producing bacterium isolated from Japanese fermented fish-miso, was purified to homogeneity for the first time. The enzyme was purified 182-fold from cell-fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e61432274fda9f3ba10fc0b11f389dd
https://doi.org/10.1007/s12562-013-0675-9
https://doi.org/10.1007/s12562-013-0675-9
Autor:
Yasuhiro Funatsu, Ayumi Furutani, Takashi Takano, Yutaka Yano, Yasuyuki Harada, Masataka Satomi, Kei-ichi Shozen
Publikováno v:
NIPPON SUISAN GAKKAISHI. 78:726-735
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3272559697430037fe6a044453b35d2
https://doi.org/10.2331/suisan.78.726
https://doi.org/10.2331/suisan.78.726
Autor:
Yasuyuki Harada, Mayumi Mori, Yasuhiro Funatsu, Masataka Satomi, Ken-ji Yokoi, Kei-ichi Shozen
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 59:17-21
市販の魚醤油に，一定量のベントナイトを添加することで魚醤油中のHm付着·吸着を試みた．また，魚醤油モデル溶液を調製し，温度，pHおよび塩濃度がベントナイトのHm吸着能に及ぼす
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eac425f7d50c5c781ba51c5d7797ec0
https://doi.org/10.3136/nskkk.59.17
https://doi.org/10.3136/nskkk.59.17
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 57:395-399
低水温である海洋深層水を17℃に加温することにより，水温を一定に保持して養殖した殻長約8cmのアワビ（エゾアワビとメガイアワビの交雑種F1）足筋について，通年にわたり肥満度，遊
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e34a69ceeb6c77b13dc20e3d8464a2c
https://doi.org/10.3136/nskkk.57.395
https://doi.org/10.3136/nskkk.57.395
Autor:
Daisuke Anraku, Hidekazu Fujimoto, Keita Takakusagi, Naokatsu Kannari, Jun-ichi Ozaki, Yasuyuki Harada
Publikováno v:
Tetsu-to-Hagane. 96:249-257
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ce091e33a5e92f0e4201a623045049
https://doi.org/10.2355/tetsutohagane.96.249
https://doi.org/10.2355/tetsutohagane.96.249
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:25-31
クエン酸を用いて骨を軟化し，小アジ魚体すべてを利用した魚味噌の調製を試みた．小アジの魚体全体を細切りし，2.3％（w/w）のクエン酸で4℃，72時間処理し，その後終濃度9％の塩およ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::452f4f420a87b45d28e3cbb031d4e4fa
https://doi.org/10.3136/nskkk.55.25
https://doi.org/10.3136/nskkk.55.25