Authors: Agustini, TW Suzuki, M Suzuki, T Hagiwara, T Okouchi, S Takai, R

Citation: Tw. Agustini et al., The possibility of using oxidation-reduction potential to evaluate fish freshness, FISHERIES S, 67(3), 2001, pp. 547-549

Authors: Uedaira, H Okouchi, S Tsuda, S Uedaira, H

Citation: H. Uedaira et al., Hydration of glucose and galactose derivatives, B CHEM S J, 74(10), 2001, pp. 1857-1861

Authors: Okouchi, S Kanou, F Omata, K Uchida, H Maruyama, M Ishihara, Y

Citation: S. Okouchi et al., Calorimetric evaluation of antifungal activity of TBZ, J JPN SOC F, 46(4), 1999, pp. 230-235

Authors: Okouchi, S Ishihara, Y Ikeda, S Uedaira, H

Citation: S. Okouchi et al., Progressive increase in minimum proton exchange rate with maturation of liquor, FOOD CHEM, 65(2), 1999, pp. 239-243