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:
Agustini, TW
Suzuki, T
Hagiwara, T
Ishizaki, S
Tanaka, M
Takai, R
Citation: Tw. Agustini et al., Change of K-value and water state of yellowfin tuna Thunnus albacares meatstored in a wide temperature range (20 degrees C to -84 degrees C), FISHERIES S, 67(2), 2001, pp. 306-313
Authors:
Takai, R
Hasegawa, K
Kaku, H
Shibuya, N
Minami, E
Citation: R. Takai et al., Isolation and analysis of expression mechanisms of a rice gene, EL5, whichshows structural similarity to ATL family from Arabidopsis, in response toN-acetylchitooligosaccharide elicitor, PLANT SCI, 160(4), 2001, pp. 577-583
Authors:
Kim, YJ
Suzuki, T
Hagiwara, T
Yamaji, I
Takai, R
Citation: Yj. Kim et al., Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling, CARBOHY POL, 46(1), 2001, pp. 1-6
Authors:
Strussmann, CA
Nakatsugawa, H
Takashima, F
Hasobe, M
Suzuki, T
Takai, R
Citation: Ca. Strussmann et al., Cryopreservation of isolated fish blastomeres: Effects of cell stage, cryoprotectant concentration, and cooling rate on postthawing survival, CRYOBIOLOGY, 39(3), 1999, pp. 252-261