Carotenoid composition of Spirulina maxima von Miki, Wataru, Yamaguchi, Katsumi, Konosu, Shoji

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Identification of feeding stimulants for red sea bream [Pagrus major] in the extract of marine worm Perinereis brevicirrus von FUKE, Shinya, KONSU, Shoji, INA, Kazuo

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Amino acids and related compounds in the extracts of different parts of the muscle of chum salmon von KONOSU, Shoji, YAMAGUCHI, Katsumi, FUKE, Shinya, SHIRAI, Takaaki

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Antimicrobial activity of plankton von MURKAMI, Masahiro, SUITANI, Yoshihko, YAMAGUCHI, Kastumi, KONOSU, Shoji

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Occurrence of balenine in the muscle of eel [Anguilla japonica] von WATANABE, Katsuko, KONOSU, Shoji

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Comparison of taste between natural and synthetic extracts of snow crab meat von HAYASHI, Tetsuhito, FURUKAWA, Hideko, YAMAGUCHI, Katsumi, KONOSU, Shoji

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Comparison of nitrogenous extractives of cultured and wild red sea breams von KONOSU, Shoji, WATANABE, Katsuko

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Studies on flavor components in boiled crabs, 1: Amino acids and related compounds in the extracts von Konosu S, Yamaguchi K, Hayashi T

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Distribution of nitrogenous constituents in the muscle extracts of eight species of fish von KONOSU, Shoji, WATANABE, Katsuko, SHIMIZU, Tetsuji

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Incorporation of (14)C-histidine into carnosine in the eel, Anguilla japonica von Watanabe K, Konosu S

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Studies on flavor components in boiled crabs, 3: Sugars, organic acids, and minerals in the extracts von Hayashi T, Asakawa A, Yamaguchi K, Konosu K

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Quaternary ammonium bases in the adductor muscle of fan-mussel von HAYASHI, Tetsuhito, KONOSU, Shoji

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Occurrence of beta-alanine betaine in the muscles of New Zealand whiptail and southern blue whiting von KONOSU, Shoji, MURAKAMI, Masahiro, HAYASHI, Tetsuhito, FUKE, Shinya

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Taste-active components of the shrimp, Pandalus borealis von Asakawa T, Yamaguchi K, Konosu S

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Seasonal variation of extractive nitrogenous constituents in ascidian Halocynthia roretzi tissues von Park, C.K. (Tokyo Univ. (Japan). Faculty of Agriculture), Matsui, T, Watanabe, K, Yamaguchi, K, Konosu, S

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Taste-active components of scallop, 2: Role of extractive components of scallop in its characteristic taste development von Watanabe, K. (Tokyo Univ. (Japan). Faculty of Agriculture), Lan, H.L, Yamaguchi, K, Konosu, S

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Changes in extractive components during processing of dried mullet [Mugil cephalus] roe von Chiou, T.K. (Tokyo Univ. (Japan). Faculty of Agriculture), Konosu, S

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Taste-active components of scallop, 1: Extractive components of scallop and identification of its taste-active components by omission test von Konosu, S. (Tokyo Univ. (Japan). Faculty of Agriculture), Watanabe, K, Koriyama, T, Shirai, T, Yamaguchi, K

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Biosynthesis of halocynine in the ascidian Halocynthia roretzi von Watanabe, K. (Tokyo Univ. (Japan). Faculty of Agriculture), Nakamura, K, Yamaguchi, K, Konosu, S

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Seasonal variation of extractive nitrogeneous constituents in the muscle of the ascidian Halocynthia roretzi von Watanabe, K, Uehara, H, Sato, M, Konosu, S. (Tokyo Univ. (Japan). Faculty of Agriculture)

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