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Soft x-ray diagnostics system for electron temperature measurement in the integrated commissioning phase of JT-60SA

Review of scientific instruments, 2024-07, Vol.95 (7)

2024

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Psychosocial Determinants of Fruit and Vegetable Consumption in a Japanese Population

International journal of environmental research and public health, 2016-08, Vol.13 (8), p.1-1

2016

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RF Central Solenoid Operation for Plasma Production and Current Drive in TST-2

Plasma and Fusion Research, 2016/02/10, Vol.11, pp.1202004-1202004

2016

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Design of JT-60SA core Thomson scattering diagnostic system

Review of scientific instruments, 2021-04, Vol.92 (4)

2021

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First Measurement of Electron Temperature and Density Profiles for Spherical Tokamak Plasmas Sustained by Lower Hybrid Waves

Plasma and Fusion Research, 2015/12/28, Vol.10, pp.1202082-1202082

2015

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Fruiting-body formation, cultivation properties, and host specificity of a fungicolous fungus, Asterophora lycoperdoides

Mycoscience, 2006-10, Vol.47 (5), p.269-276

2006

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Stages of Change for Increasing Fruit and Vegetable Intake in a Japanese Population

Global journal of health science, 2019-06, Vol.11 (7), p.139

2019

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Protease Activity and Miso Production from Quinoa Seeds by Mushrooms

Nippon Shokuhin Kagaku Kogaku Kaishi, 2014/09/15, Vol.61(9), pp.439-443

2014

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A WAY TO ENABLE IAN THORPE TO SET A NEW WORLD RECORD IN FREESTYLE EVENTS

Journal of biomechanics, 2007, Vol.40, p.S773-S773

2007

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Production of Fermented Food using Mushrooms ~ Screening of mushrooms having alcohol-tolerant amylase activity for making “Mirin”

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2017, Vol.112 (6), p.378-385

2017

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The Effect of Riboflavin Concentration, Antioxidant Activity, and Chromaticity on Craft Beer Photooxidation

Food preservation science, 2020, Vol.46 (4), p.243-250

2020

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Contents of Water-Soluble Vitamins (Niacin, Pantothenic Acid and Biotin) in Various Craft Beers

Food preservation science, 2020, Vol.46 (1), p.17-24

2020

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Preparation of High-Optical-Purity L-Lactic Acid from DL-Lactate using Optical Isomer Preferential Lactic Acid Assimilating Microorganisms

Food preservation science, 2021, Vol.47 (3), p.153-159

2021

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キノアに生育したきのこのプロテアーゼ活性とキノア味噌醸造への応用

日本食品科学工学会誌, 2014/09/15, Vol.61(9), pp.439-443

2014

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Lignin-degrading activity of edible mushroom Strobilurus ohshimae that forms fruiting bodies on buried sugi (Cryptomeria japonica) twigs

Journal of wood science, 2007-02, Vol.53 (1), p.80-84

2007

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Antioxidant Activity of Various Styles of Craft Beer

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2014, Vol.109 (7), p.507-512

2014

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Identification of Elite Swimmers' Race Patterns Using Cluster Analysis

International journal of sports science & coaching, 2007-09, Vol.2 (3), p.293-303

2007

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Preparation of High-Optical-Purity D-Lactic Acid from DL-Lactic Acid Using Optical Isomer-Preferential Lactic Acid Assimilating Microorganisms

Food preservation science, 2018, Vol.44 (2), p.79-85

2018

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Taste and Degree of Satisfaction of the Middle-aged Consumers to Various Style of Beers

Food preservation science, 2012, Vol.38 (4), p.229-236

2012

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Screening of Mushrooms Producing Salt-Tolerant Protease for Use in Miso and Soy Sauce Fermentation

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2012, Vol.107 (11), p.830-835

2012

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Antioxidant Activity of Various Styles of Craft Beers

Food preservation science, 2013, Vol.39 (4), p.189-198

2013

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Utilization of an Electrically Pretreated Biomass as Raw Material for Fermentation

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2013, Vol.108 (4), p.277-284

2013

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Cheese-like Food Production from Various Nuts

Food preservation science, 2009, Vol.35 (4), p.195-199

2009

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The Productivity of Sucrose-degrading Enzyme by the Sucrose-assimilating Lactic Acid Bacterium Lactobacillus paracasei NRIC0765

Food preservation science, 2011, Vol.37 (6), p.265-271

2011

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中高年層消費者における各種ビールの嗜好およびその満足度

Food preservation science, 2012, Vol.38 (4), p.229-236

2012

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Soft x-ray diagnostics system for electron temperature measurement in the integrated commissioning phase of JT-60SA

Psychosocial Determinants of Fruit and Vegetable Consumption in a Japanese Population

RF Central Solenoid Operation for Plasma Production and Current Drive in TST-2

Design of JT-60SA core Thomson scattering diagnostic system

First Measurement of Electron Temperature and Density Profiles for Spherical Tokamak Plasmas Sustained by Lower Hybrid Waves

Fruiting-body formation, cultivation properties, and host specificity of a fungicolous fungus, Asterophora lycoperdoides

Stages of Change for Increasing Fruit and Vegetable Intake in a Japanese Population

Protease Activity and Miso Production from Quinoa Seeds by Mushrooms

A WAY TO ENABLE IAN THORPE TO SET A NEW WORLD RECORD IN FREESTYLE EVENTS

Production of Fermented Food using Mushrooms ~ Screening of mushrooms having alcohol-tolerant amylase activity for making “Mirin”

The Effect of Riboflavin Concentration, Antioxidant Activity, and Chromaticity on Craft Beer Photooxidation

Contents of Water-Soluble Vitamins (Niacin, Pantothenic Acid and Biotin) in Various Craft Beers

Preparation of High-Optical-Purity L-Lactic Acid from DL-Lactate using Optical Isomer Preferential Lactic Acid Assimilating Microorganisms

キノアに生育したきのこのプロテアーゼ活性とキノア味噌醸造への応用

Lignin-degrading activity of edible mushroom Strobilurus ohshimae that forms fruiting bodies on buried sugi (Cryptomeria japonica) twigs

Antioxidant Activity of Various Styles of Craft Beer

Identification of Elite Swimmers' Race Patterns Using Cluster Analysis

Preparation of High-Optical-Purity D-Lactic Acid from DL-Lactic Acid Using Optical Isomer-Preferential Lactic Acid Assimilating Microorganisms

Taste and Degree of Satisfaction of the Middle-aged Consumers to Various Style of Beers

Screening of Mushrooms Producing Salt-Tolerant Protease for Use in Miso and Soy Sauce Fermentation

Antioxidant Activity of Various Styles of Craft Beers

Utilization of an Electrically Pretreated Biomass as Raw Material for Fermentation

Cheese-like Food Production from Various Nuts

The Productivity of Sucrose-degrading Enzyme by the Sucrose-assimilating Lactic Acid Bacterium Lactobacillus paracasei NRIC0765

中高年層消費者における各種ビールの嗜好およびその満足度

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