MULTICORE PROCESSOR von YAMAZAKI SHINGO, OIZUMI TAKAHIRO, IMADA MOE

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IMAGE FORMING APPARATUS, ENERGY SAVING MANAGEMENT METHOD, AND ENERGY SAVING MANAGEMENT PROGRAM von ISHIDORI ATSUSHI, OIZUMI TAKAHIRO, IMADA MOE

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Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi von Kobayashi, Takeshi, Taguchi, Chihiro, Kida, Kakeru, Matsuda, Hiroko, Terahara, Takeshi, Imada, Chiaki, Moe, Nant Kay Thwe, Thwe, Su Myo

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Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product von Moe, Nant Kay Thwe, Wilaipun, Pongtep, Yonezuka, Kenta, Ishida, Wakana, Yano, Hirona, Terahara, Takeshi, Imada, Chiaki, Kamio, Michiya, Kobayashi, Takeshi

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Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar von Moe, Nant Kay Thwe, Thwe, Su Myo, Shirai, Takaaki, Terahara, Takeshi, Imada, Chiaki, Kobayashi, Takeshi

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Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye von Kobayashi, Takeshi, Taguchi, Chihiro, Futami, Kunihiko, Matsuda, Hiroko, Terahara, Takeshi, Imada, Chiaki, Khin Gyi, Khin, Moe, Nant Kay Thwe, Thwe, Su Myo

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Production of an antibacterial substance by Bacillus mojavensis strain F412 isolated from a Myanmar shrimp product fermented with boiled rice von Moe, Nant Kay Thwe, Thwe, Su Myo, Suzuki, Kousuke, Nakai, Ryosuke, Terahara, Takeshi, Imada, Chiaki, Kobayashi, Takeshi

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