Optical characterization of point defects on internal quantum efficiency in AlGaN quantum wells grown on face-to-face-annealed sputtered AlN templates von Kurai, Satoshi, Fujii, Megumi, Ohnishi, Yuta, Oshimura, Ryota, Inai, Kosuke, Himeno, Kunio, Okada, Narihito, Uesugi, Kenjiro, Miyake, Hideto, Yamada, Yoichi

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Changes in gamma-aminobutyric acid content during beni-koji making von Kono, I. (Okayama-ken. Government Office (Japan)), Himeno, K

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Temperature‐ and Excitation Power Density‐Resolved Photoluminescence of AlGaN‐Based Multiple Quantum Wells Emitting in the Spectral Range of 220–260 nm von Murotani, Hideaki, Inai, Kosuke, Himeno, Kunio, Tani, Kaichi, Hayashi, Hiromasa, Kurai, Satoshi, Okada, Narihito, Uesugi, Kenjiro, Miyake, Hideto, Yamada, Yoichi

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Well Number Dependence of Internal Quantum Efficiency in AlGaN Quantum Wells on Low‐Dislocation Sputtered AlN Templates von Inai, Kosuke, Oshimura, Ryota, Himeno, Kunio, Fujii, Megumi, Onishi, Yuta, Kurai, Satoshi, Okada, Narihito, Uesugi, Kenjiro, Miyake, Hideto, Yamada, Yoichi

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Photoluminescence Excitation Spectroscopy of Stimulated Emission from AlGaN‐Based Multiple Quantum Wells with an Emission Wavelength Around 280 nm von Murotani, Hideaki, Himeno, Kunio, Ohkawara, Hayate, Tani, Kaichi, Kurai, Satoshi, Okada, Narihito, Maeda, Noritoshi, Khan, Muhammad Ajmal, Hirayama, Hideki, Yamada, Yoichi

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Antimicrobial activity of Monascus pilosus IFO 4520 against contaminant of Koji von Kono, I. (Okayama-ken. Government Office (Japan)), Himeno, K

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A Novel Killer Yeast Effective on Schizosaccharomyces pombe von Kono, Isato, Himeno, Kunio

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Changes in [gamma]-Aminobutyric Acid Content during beni-koji Making von KONO, Isato, HIMENO, Kunio

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Beni-koji (Monascus sp.) Making with the Multiple Tomo koji Addition Technique von KONO, Isato, HIMENO, Kunio

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Characterization of the Culture Filtrate of Kluyveromyces thermotolerans IFO 1778 as a Killer Yeast von KONO, Isato, HIMENO, Kunio

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Accumulation of γ-aminobutyric acid in beni-koji after anaerobic incubation von KONO, Isato, HIMENO, Kunio

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Development and Present Situation in “HIMEITTSUKURI” Sake Brewing System von HIMENO, Kunio

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ISOLATION AND CHARACFERIZATION OF GLUTATHIONE UTILIZATION DEFICIENCY MUTANTS OF THE BUDDING YEAST Saccharomyces cerevisiae von MIYAKE Tsuyoshi, SAMMOTO Hiroyuki, HIMENO Kunio, ONO Bun-ichiro

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PRODUCTION OF KOJI von KONO ISATO, HIMENO KUNIO, TANABE NOBUKAZU, HIRAKAWA YOICHI

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Application of proteinous materials from unused rice to miso brewing von HIMENO, KUNIO

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A Trend of Sweet White Miso Making von HIMENO, Kunio, NOZAKI, Nobuyuki

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キラー酵母Kluyveromyces thermotolerans IFO 1778株の培養ろ液の諸性質 von 河野, 勇人, 姫野, 国夫

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紅麹の嫌気処理によるγ-アミノ酪酸の蓄積 von 河野, 勇人, 姫野, 国夫

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姫飯造りの開発と現状 von 姫野, 国夫

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Breeding of Sake Yeasts f or Making Sake with Low Alcohol Content von KONO, Isato, SANMOTO, Hiroyuki, TOMBE, Tadaatsu, HIMENO, Kunio

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