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Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce

Journal of food protection, 2006-02, Vol.69 (2), p.323-329

2006

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Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage

Journal of food protection, 2005-02, Vol.68 (2), p.251-255

2005

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Efficiency of sodium hypochlorite and calcinated calcium in killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus attached to freshly shredded cabbage

Bioscience, biotechnology, and biochemistry, 2009-01, Vol.73 (1), p.9-14

2009

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Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

Journal of food composition and analysis, 2005-06, Vol.18 (4), p.269-278

2005

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Behavior of Yersinia enterocolitica in Foods

Journal of pathogens, 2011-01, Vol.2011 (2011), p.1-13

2011

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Detection of Recombinant DNA Segments Introduced to Genetically Modified Maize (Zea mays)

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2100-2109

2002

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Food safety and food chain approach

JSM Mycotoxins, 2017/01/31, Vol.67(1), pp.29-32

Isshiki, Kenji

2017

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Iron, manganese and aluminum in upper waters of the western South Pacific Ocean and its adjacent seas

Journal of oceanography, 2008-04, Vol.64 (2), p.233-245

2008

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Primary structure analysis and functional expression of erythrose reductases from erythritol-producing fungi (Trichosporonoides megachiliensis SNG-42)

Bioscience, biotechnology, and biochemistry, 2005-05, Vol.69 (5), p.944-951

2005

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6. Risk reduction of seafood using time-temperature indicator for cold chain

NIPPON SUISAN GAKKAISHI, 2014, Vol.80(6), pp.1008-1008

ISSHIKI, KENJI

2014

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Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation

Bioscience, biotechnology, and biochemistry, 1992, Vol.56 (9), p.1476-1477

1992

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Yersiniosis and Food Safety

Journal of Pathogens, 2012-01, Vol.2012 (2012), p.19-19

2012

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ベンジルイソチオシアネートの抗菌効果

食品衛生学雑誌, 2009/12/25, Vol.50(6), pp.311-314

2009

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Can pure gold be dissolved in seawater mixed with aqueous nitric acid?

Journal of molecular liquids, 2014-06, Vol.194, p.68-76

2014

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Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food

Japanese Journal of Food Chemistry and Safety, 2012/08/24, Vol.19(2), pp.84-87

2012

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Hydrothermal plumes at the Rodriguez triple junction, Indian ridge

Earth and planetary science letters, 1996-07, Vol.142 (1), p.261-270

1996

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Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate on inactivation of Escherichia coli

Journal of food protection, 2000-07, Vol.63 (7), p.884-888

2000

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食品安全とフードチェーン・アプローチ

マイコトキシン, 2017/01/31, Vol.67(1), pp.29-32

一色, 賢司

2017

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Development of the indicator consisted of food dye to warn against the temperature rise of the chilled food

Japanese Journal of Food Chemistry and Safety, 2011/04/26, Vol.18(1), pp.12-17

2011

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Simplification of an Indicator of Temperature Fluctuations during Cold Food Storage

Nippon Shokuhin Kagaku Kogaku Kaishi, 2013/09/15, Vol.60(9), pp.466-470

2013

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Necessity of food chain approach for safe food

Shokuhin eiseigaku zasshi, 2006-08, Vol.47 (4), p.J259-J261

Isshiki, Kenji

2006

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Food Safety and Food Chain Approach for Seafood and Others

Agricultural Information Research, 2008, Vol.17(4), pp.145-150

Isshiki, Kenji

2008

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Use of Allylisothiocyanate to Prevent Histamine Producing on Bigeye and Skipjack Tuna

Japanese Journal of Food Microbiology, 2014/06/30, Vol.31(2), pp.108-112

2014

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A Rapid and Simple Determination of Food-Borne Salmonella Strains by Using Multi-Channel Oxygen Electrodes

Biocontrol Science, 2005/06/01, Vol.10(1-2), pp.73-77

2005

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6. 低温管理用インジケータを用いた水産物等のリスク低減

日本水産学会誌, 2014, Vol.80(6), pp.1008-1008

一色, 賢司

2014

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Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce

Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage

Efficiency of sodium hypochlorite and calcinated calcium in killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus attached to freshly shredded cabbage

Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

Behavior of Yersinia enterocolitica in Foods

Detection of Recombinant DNA Segments Introduced to Genetically Modified Maize (Zea mays)

Food safety and food chain approach

Iron, manganese and aluminum in upper waters of the western South Pacific Ocean and its adjacent seas

Primary structure analysis and functional expression of erythrose reductases from erythritol-producing fungi (Trichosporonoides megachiliensis SNG-42)

6. Risk reduction of seafood using time-temperature indicator for cold chain

Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation

Yersiniosis and Food Safety

ベンジルイソチオシアネートの抗菌効果

Can pure gold be dissolved in seawater mixed with aqueous nitric acid?

Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food

Hydrothermal plumes at the Rodriguez triple junction, Indian ridge

Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate on inactivation of Escherichia coli

食品安全とフードチェーン・アプローチ

Development of the indicator consisted of food dye to warn against the temperature rise of the chilled food

Simplification of an Indicator of Temperature Fluctuations during Cold Food Storage

Necessity of food chain approach for safe food

Food Safety and Food Chain Approach for Seafood and Others

Use of Allylisothiocyanate to Prevent Histamine Producing on Bigeye and Skipjack Tuna

A Rapid and Simple Determination of Food-Borne Salmonella Strains by Using Multi-Channel Oxygen Electrodes

6. 低温管理用インジケータを用いた水産物等のリスク低減

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