Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids von Mutaguchi, Yuta, Ohmori, Taketo, Akano, Hirofumi, Doi, Katsumi, Ohshima, Toshihisa

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Phenolic Compounds Responsible for the Superoxide Dismutase-like Activity in High-Brix Apple Vinegar von Nakamura, Kozo, Ogasawara, Yasushi, Endou, Kiyoshi, Fujimori, Seiji, Koyama, Masahiro, Akano, Hirofumi

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Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar von Koyama, Masahiro, Ogasawara, Yasushi, Endou, Kiyoshi, Akano, Hirofumi, Nakajima, Takero, Aoyama, Toshifumi, Nakamura, Kozo

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The evolution of sushi and the power of vinegar von Akano, Hirofumi

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Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold von Hatae, Keiko, Takeutchi, Fujio, Sakamoto, Mariko, Ogasawara, Yasushi, Akano, Hirofumi

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Auf einem poröser Träger gebundene Polysaccharide, Verfahren zu deren Herstellung und ihre Verwendungen von AKANO. HIROFUMI, AKANO. HIROFUMI, ENOMOTO, NAOKI, KAWAMURA, YOSHIYA, OKAMOTO, YOSHIO, OGASAWARA, YASUSHI, FURUKAWA, SACHIKO

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Effect of water hardness on the chemical composition and taste of soupstocks von Sakamoto, Mariko, Kohno, Kazuyo, Kumagai, Mayumi, Akano, Hirofumi, Hatae, Keiko

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Development of Vinegars Suited for Drinking von OGASAWARA, Yasushi, AKANO, Hirofumi

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Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method von OGASAWARA YASUSHI, AKANO HIROFUMI, OTSUJI YOSHIAKI

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Process for producing black vinegar and black vinegar produced by the process von YASUSHI OGASAWARA, HIROFUMI AKANO, YOSHIAKI OTSUJI

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PRODUCTION OF FOOD VINEGAR von AKANO HIROFUMI

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METHOD FOR PRODUCING BLACK VINEGAR AND BLACK VINEGAR PRODUCED BY THE SAME METHOD von OGASAWARA YASUSHI, AKANO HIROFUMI, OTSUJI YOSHIAKI

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METHOD AND APPARATUS FOR MEASURING MINUTE PARTICLES von KAWAMURA KICHIYA, AKANO HIROFUMI

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Improvement of fish sauce flavor by Eurotium herbariorum von Morimoto, K.(Hiroshima-ken. Food Technology Research Center (Japan)), Yoshiwa, T, Sakamoto, K, Akano, H, Ishikawa, Y

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METHOD FOR PRODUCING BROWN RICE KOJI AND METHOD FOR PRODUCING VINEGAR USING THE SAME BROWN RICE KOJI von OGASAWARA YASUSHI, AKANO HIROFUMI, KAMIBAYASHI KAZUYUKI, OTSUJI YOSHIAKI, NAKAMURA MASAHIKO

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PRODUCTION OF EDIBLE VINEGAR von AKITA SUMIO, AKANO HIROFUMI

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「なれずし」から「江戸前寿司」への進化とその復元について von 赤野, 裕文

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Process for measuring microbial activity state von IWASAKI, HIROSHI, AKANO, HIROFUMI, NOMURA, SATOSHI, FUKUSHIGE, TOMOAKI, TOMITA, KATSUHIKO

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Salt-reducing Effect of Vinegar on Cooking von Ogasawara, Yasushi, Yoshida, Tatsuro, Okada, Chiho, Sakamoto, Mariko, Akano, Hirofumi, Hatae, Keiko

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Process for visually measuring a microbial activity state during real time von IWASAKI, HIROSHI, AKANO, HIROFUMI, TOMITA, KATSUHIKO, NOMURA, SATOSHI, FUKUSHIGE, TOMOAKI

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