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Showing results 1 to 8 of 8
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article (author version)Kumura, Haruto; Satoh, Megumi; Machiya, Taiki; Hosono, Makoto; Hayakawa, Toru; Wakamatsu, Jun-Ichi'Lipase and protease production of dairy Penicillium sp. on milk-protein-based solid substrates'-International journal of dairy technology-Aug-2019
article (author version)Kumura, Haruto; Ohtsuyama, Takeru; Matsusaki, Yoh-hey; Taitoh, Miho; Koyanagi, Haruka; Kobayashi, Ken; Hayakawa, Toru; Wakamatsu, Jun-ichi; Ishizuka, SatoshiApplication of red pigment producing edible fungi for development of a novel type of functional cheese-Journal of food processing and preservation-Oct-2018
article (author version)Yan, Wenjing; Kanno, Chihiro; Oshima, Eiki; Kuzuma, Yukiko; Kim, Sung Woo; Bai, Hanako; Takahashi, Masashi; Yanagawa, Yojiro; Nagano, Masashi; Wakamatsu, Jun-ichi; Kawahara, ManabuEnhancement of sperm motility and viability by turmeric by-product dietary supplementation in roosters-Animal reproduction science-Oct-2017
article (author version)Wakamatsu, Jun-ichi; Okui, Jun; Hayashi, Nobutaka; Nishimura, Takanori; Hattori, AkihitoZn protoporphyrin IX is formed not from heme but from protoporphyrin IX-Meat Science-Dec-2007
article (author version)Wakamatsu, Jun-ichi; Ito, Toshiaki; Nishimura, Takanori; Hattori, AkihitoDirect demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham-Meat Science-Jun-2007
article (author version)Wakamatsu, J.; Odagiri, H.; Nishimura, T.; Hattori, A.Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis-Meat Science-Nov-2006
article (author version)Wakamatsu, J.; Okui, J.; Ikeda, Y.; Nishimura, T.; Hattori, A.Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham-Meat Science-Oct-2004
article (author version)Wakamatsu, J.; Nishimura, T.; Hattori, A.A Zn-porphyrin complex contributes to bright red color in Parma ham-Meat Science-May-2004
Showing results 1 to 8 of 8

 

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