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Quality assurance of raw fish based on HACCP concept

Food control, 2005-04, Vol.16 (4), p.301-307

2005

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Construction of a glucose sensor based on a screen-printed electrode and a novel mediator pyocyanin from Pseudomonas aeruginosa

Biosensors & bioelectronics, 2004-05, Vol.19 (10), p.1237-1244

2004

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Foreword

Nippon Suisan Gakkaishi, 2014-05, Vol.80 (3)

WATANABE, ETSUO

2014

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Induction of TNF-α production from human peripheral blood monocytes with β-1,3-glucan oligomer prepared from laminarin with β-1,3-glucanase from Bacillus clausii NM-1

Journal of bioscience and bioengineering, 2003, Vol.95 (2), p.192-195

2003

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Foreword

Nippon Suisan Gakkaishi, 2014, Vol.80 (3), p.313-313

WATANABE, ETSUO

2014

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Foreword

Nippon Suisan Gakkaishi, 2014-01, Vol.80 (3)

Watanabe, Etsuo

2014

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Foreword

NIPPON SUISAN GAKKAISHI, 2014, Vol.80(3), pp.313-313

WATANABE, ETSUO

2014

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Development of agmatine sensor using the combination of putrescine oxidase and agmatinase for squid freshness

Biosensors & bioelectronics, 2004-11, Vol.20 (4), p.833-840

2004

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Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia

The Journal of General and Applied Microbiology, 2003, Vol.49(5), pp.279-286

2003

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Molecular Analysis of the Gene Encoding a Novel Chitin-Binding Protease from Alteromonas sp. Strain O-7 and Its Role in the Chitinolytic System

Journal of Bacteriology, 2002-04, Vol.184 (7), p.1865-1872

2002

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1. Practical ethics for engineers about fisheries

NIPPON SUISAN GAKKAISHI, 2010, Vol.76(6), pp.1107-1107

WATANABE, ETSUO

2010

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High-Frequency Properties of Embedded Passives and Thermal Resistance in Organic Substrates for RF Module

International journal of microwave science and technology, 2010-01, Vol.2010 (2010), p.1-5

2010

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Development of quality evaluation sensor for fish freshness control based on KI value

Biosensors & bioelectronics, 2005-09, Vol.21 (3), p.534-538

2005

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Flow system for fish freshness determination based on double multi-enzyme reactor electrodes

Biosensors & bioelectronics, 2002-05, Vol.17 (5), p.367-372

2002

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Degradation of ferric chelate of ethylenediaminetetraacetic acid by bacterium isolated from deep-sea stalked barnacle

Marine biotechnology (New York, N.Y.), 2005-01, Vol.7 (1), p.21-25

2005

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Practice and implementation of JABFF Program for Fisheries Science-2 : Case Study of Faculty of Fisheries, Nagasaki University(<Featured Articles>Perspectives of Engineering Education Programs for Fisheries Science to Be Accredited by JABEE as Agricultural Science and Similarly Named Engineering Programs)

NIPPON SUISAN GAKKAISHI, 2003/03/15, Vol.69(2), pp.226-227

WATANABE, ETSUO

2003

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Development of an octopine biosensor and its application to the estimation of scallop freshness

Enzyme and microbial technology, 1998-07, Vol.23 (1), p.10-13

1998

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Occurrence of a metalloprotease (thermolysin) inhibitor among Brevibacillus species and purification of such inhibitor from Brevibacillus reuszeri IFO 15719T

Fisheries science, 2004-04, Vol.70 (2), p.299-305

2004

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これからの水産

日本水産学会誌, 2014, Vol.80(3), pp.313-313

渡辺, 悦生

2014

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Development of quality evaluation sensor for fish freshness control based on K I value

Biosensors & bioelectronics, 2005-09, Vol.21 (3), p.534-538

2005

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Isolation and characterization of tyrosinase inhibitor-producing microorganisms from marine environment

Fisheries science, 2001-12, Vol.67 (6), p.1151-1156

2001

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Development of an ultra high sensitive tissue biosensor for determination of swellfish poisoning, tetrodotoxin

Biosensors & bioelectronics, 1996, Vol.11 (12), p.1185-1191

1996

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Development of a d-alanine sensor for the monitoring of a fermentation using the improved selectivity by the combination of d-amino acid oxidase and pyruvate oxidase

Biosensors & bioelectronics, 2003-12, Vol.19 (5), p.423-431

2003

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Effect of NaCl and Sucrose Permeation on Textural Properties of Blue Marlin Meat during Soaking

Nippon Shokuhin Kagaku Kogaku Kaishi, 2004/07/15, Vol.51(7), pp.339-345

2004

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Effects of oxygen concentration on ascorbic acid contents in model solution of aseptic and hot-packed cans

Nippon Shokuhin Kagaku Kogaku Kaishi, 2004/04/15, Vol.51(4), pp.191-195

2004

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Quality assurance of raw fish based on HACCP concept

Construction of a glucose sensor based on a screen-printed electrode and a novel mediator pyocyanin from Pseudomonas aeruginosa

Foreword

Induction of TNF-α production from human peripheral blood monocytes with β-1,3-glucan oligomer prepared from laminarin with β-1,3-glucanase from Bacillus clausii NM-1

Foreword

Foreword

Foreword

Development of agmatine sensor using the combination of putrescine oxidase and agmatinase for squid freshness

Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia

Molecular Analysis of the Gene Encoding a Novel Chitin-Binding Protease from Alteromonas sp. Strain O-7 and Its Role in the Chitinolytic System

1. Practical ethics for engineers about fisheries

High-Frequency Properties of Embedded Passives and Thermal Resistance in Organic Substrates for RF Module

Development of quality evaluation sensor for fish freshness control based on KI value

Flow system for fish freshness determination based on double multi-enzyme reactor electrodes

Degradation of ferric chelate of ethylenediaminetetraacetic acid by bacterium isolated from deep-sea stalked barnacle

Development of an octopine biosensor and its application to the estimation of scallop freshness

Occurrence of a metalloprotease (thermolysin) inhibitor among Brevibacillus species and purification of such inhibitor from Brevibacillus reuszeri IFO 15719T

これからの水産

Development of quality evaluation sensor for fish freshness control based on K I value

Isolation and characterization of tyrosinase inhibitor-producing microorganisms from marine environment

Development of an ultra high sensitive tissue biosensor for determination of swellfish poisoning, tetrodotoxin

Development of a d-alanine sensor for the monitoring of a fermentation using the improved selectivity by the combination of d-amino acid oxidase and pyruvate oxidase

Effect of NaCl and Sucrose Permeation on Textural Properties of Blue Marlin Meat during Soaking

Effects of oxygen concentration on ascorbic acid contents in model solution of aseptic and hot-packed cans

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