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Showing results 1 to 19 of 19
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article山崎, 浩司; 田代, 卓; 白浜, 慎也; 全, 峻瑩; 川合, 祐史ナイシンによる水産練り製品における芽胞形成菌の発育抑制Growth inhibition of spore-forming bacteria in fish-paste products by nisin日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishiJournal of the Japanese Society for Food Science and TechnologyFeb-2014
articleShimizu, Shigemasa; Aoi, Ryouhei; Osanai, Yui; Kawai, Yuji; Yamazaki, KojiRapid quantitative detection of Salmonella enterica using fluorescence in situ hybridization with filter-cultivation (FISHFC) method培養併用FISH(FISHFC)法を用いたサルモネラの迅速定量検出Food science and technology research-Jan-2013
bulletin (article)Kobayashi, Tetsuya; Yamazaki, Koji; Bagenda, Dominic K.; Kawai, YujiInfluence of Medium Components and Growth Conditions on Pediocin Iz3.13 Production by Pediococcus pentosaceus Iz3.13, Isolated from Japanese Traditional Fermented Seafood-北海道大学水産科学研究彙報Bulletin of Fisheries Sciences, Hokkaido University9-Mar-2010
bulletin (article)清水, 茂雅; 堀口, 明日香; 山崎, 浩司; 川合, 祐史加熱損傷ウェルシュ菌の検出培地の比較と改良Comparison and Improvement of Detection Media for Sub-lethal Injured Clostridium perfringens北海道大学水産科学研究彙報Bulletin of Fisheries Sciences, Hokkaido University3-Aug-2009
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Mar-2006
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的,微生物学的性状に及ぼす熟成温度の影響Effects of ripening temperature on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Mar-2006
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的, 微生物学的性状に及ぼす原料サケの塩蔵の影響Effect of salting of salmon on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Jul-2005
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的, 微生物学的性状に及ぼす原料サケの酢漬処理の影響Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-May-2005
bulletin (article)KAWAI, Yuji; SAWANO, Ryo; KUMAGAI, Hironori; YAMAZAKI, Koji; SUZUKI, Hiroaki; TEDZUKA, Mamiko; INOUE, NorioAntimicrobial activity of extracts from giant knotweed Polygonum sachalinense against animal pathogenic bacteria-北海道大学水産科学研究彙報BULLETIN OF FISHERIES SCIENCES, HOKKAIDO UNIVERSITYDec-2004
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの熟成過程における化学成分と微生物相の変化Changes in chemical composition and microbial flora of salmon Izushi during the ripening process日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Nov-2004
bulletin (article)森下, 惟一; 大高坂, 和歌奈; 山崎, 浩司; 川合, 祐史; 猪上, 徳雄; 信濃, 晴雄市販塩辛の化学的および微生物学的特性についてChemical and Microbiological Characteristics of Commercial “Shiokara”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1994
bulletin (article)KAWAI, Yuji; OTAKA, Maiko; KAKIO, Mayu; OEDA, Yuji; INOUE, Norio; SHINANO, HaruoScreening of Antioxidant-Producing Fungi in Aspergillus niger Group for Liquid- and Solid-State FermentationAspergillus niger群における抗酸化性物質産生菌の検索北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1994
bulletin (article)KAWAI, Yuji; NAKASATO, Takahito; HATANO, MutsuoEffect of Heat-Treatment on the Solubility and Viscosity of Salt-Extracted Protein from Mature Chum Salmon Oncorhynchus keta産卵回帰シロサケの塩抽出タンパク質の溶解性と粘性に及ぼす加熱処理の影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1993
bulletin (article)KAWAI, Yuji; OEDA, Yuji; OTAKA, Maiko; KASAKAWA, Tomoko; INOUE, Norio; SHINANO, HaruoScreening and Identification of Antioxidant-Producing Strains in Food-Borne Fungi食品由来糸状菌における抗酸化性物質産生株の検索と同定北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1993
bulletin (article)山崎, 浩司; 川合, 祐史; 猪上, 徳雄; 信濃, 晴雄細菌の増殖に及ぼす二酸化炭素の影響Effect of Carbon Dioxide on the Growth of Bacteria北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1992
bulletin (article)Ando, Seiichi; Kodama, Hirohito; Kawai, Yuji; Hatano, MutsuoAnalysis of Purine Nucleotides by High Performance Liquid Chromatography:Its application for anadromous salmonid fishes高速液体クロマトグラフィーによるサケ科魚類酸可溶性ヌクレオチド類の分析北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1988
bulletin (article)川合, 祐史; 野俣, 洋; 羽田野, 六男多獲性多脂魚タンパク質の高度利用:Ⅵ.マイワシ筋肉の直接サクシニル化物の調製とサクシニル化タンパク質の微生物による利用Developments in the Protein Utilization of Abundantly Caught Fatty Fish:Ⅵ. Preparation of succinylated total protein from sardine muscle and utilization of the modified protein by microorganisms北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1988
bulletin (article)川合, 祐史; 羽田野, 六男加熱処理コイ筋肉ミオシンとトリオレインのエマルションの流動特性The Flow Characteristics of Emulsion:Heat-treated Carp Myosin with Triolein北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1986
bulletin (article)川合, 祐史; 羽田野, 六男; 座間, 宏一コイ筋肉ミオシンの加熱処理による性状変化Effect of Heat Treatment on Some Physico-chemical Properties of Carp Myosin北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1983
Showing results 1 to 19 of 19

 

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