Scientific evaluation of the taste of “udon dashi soup” (soup for thick wheat noodles) served in the restaurant chain von Maekawa, Takatsugu, Kozai, Ayaka, Yuasa, Masahiro, Ebara, Shuhei, Negoro, Munetaka, Watanabe, Toshiaki

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Comparative study on taste characteristics of Japanese and Chinese people von Maekawa, Takatsugu, Kozai, Ayaka, Iizuka, Atsuko, Matsumoto, Kimi, Sawamura, Hiromi, Hattori, Yuki, Watanabe, Toshiaki

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Analysis of characteristics of commercial seasonings using taste response by a taste sensor von Maekawa, Takatsugu, Kozai, Ayaka, Yuasa, Masahiro, Ebara, Shuhei, Negoro, Munetaka, Watanabe, Toshiaki

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The development of the method of synthesizing the complex of thiamine-sodium precipitate von Negoro, Munetaka, Sawamura, Hiromi, Ebara, Shuhei, Watanabe, Toshiaki, Maekawa, Takatsugu

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APPARATUS FOR PRODUCING OSHIRU von MAEKAWA TAKATSUGU

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Study on the Distribution of Mineral and Calcium Extraction from Fish Bone von Maekawa, Takatsugu, Kanja, Shihono, Ebara, Shuhei, Watanabe, Toshiaki, Fukui, Toru

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Studies on activity of bonito bouillon (Katsuo-Dashi) and their raw materials von Negoro, Munetake, Kouzai, Ayaka, Sawamura, Hiromi, Ebara, Shuhei, Watanabe, Toshiaki, Maekawa, Takatsugu

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Comparative Study on Amino Acid Composition in Bouillons Extracted from Bonitos and Seaweeds von Maekawa, Takatsugu, Kanja, Shihono, Ishimori, Yoshihiro, Ebara, Shuhei, Watanabe, Toshiaki

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味覚センサーを利用した市販調味料の呈味特性についての解析 von 前川, 隆嗣, 香西, 彩加, 湯浅, 正洋, 榎原, 周平, 根來, 宗孝, 渡邊, 敏明

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Comparative Study on the Amino Acid Composition in Bouillons of Processed Fish von Maekawa, Takatsugu, Kanja, Shihono, Nomura, Naotaka, Ebara, Shuhei, Watanabe, Toshiaki

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店舗提供のうどんだしの呈味特性についての科学的評価 von 前川, 隆嗣, 香西, 彩加, 湯浅, 正洋, 榎原, 周平, 根來, 宗孝, 渡邊, 敏明

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Effects of Green Tea Catechins on Serum Vitamins, Minerals and Intestinal Microflora von Maekawa, Yukari, Taniguchi, Ayumi, Fukui, Toru, Hayashida, Kohkichi, Maekawa, Takatsugu, Watanabe, Toshiaki

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Comparative Study on the Composition of Amino Acids Contained in Bonito Bouillon and Extracts von Maekawa, Takatsugu, Nomura, Naotaka, Ogushi, Misa, Ebara, Shuhei, Fukui, Toru, Watanabe, Toshiaki

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新規チアミン・ナトリウム沈殿物の形成について von 根來, 宗孝, 澤村, 弘美, 榎原, 周平, 渡邊, 敏明, 前川, 隆嗣

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EXTERIOR BAG FOR STORING INFUSION SOLUTION BAG, AND INFUSION SOLUTION BAG UNIT von MASUTA MASARU, HATAKEYAMA SANEYUKI, YAMASHITA SHINGO, MAEKAWA TAKATSUGU

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かつおだし及びその原材料等の抗酸化能発現に関する研究 von 根來, 宗孝, 香西, 彩加, 澤村, 弘美, 榎原, 周平, 渡邊, 敏明, 前川, 隆嗣

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ARTICULAR DISEASE THERAPEUTIC AGENT von NESZMELI ERZSEBET, SERIZAWA ISAO, ILLES JANOS, MAEKAWA TAKATSUGU

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日本と中国における味覚についての比較調査 von 前川, 隆嗣, 香西, 彩加, 飯塚, 敦子, 松本, 希美, 澤村, 弘美, 服部, 優紀, 渡邊, 敏明

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魚節におけるミネラルの分布とカルシウムの抽出についての検討 von 前川, 隆嗣, 甘庶, 志帆乃, 榎原, 周平, 渡邊, 敏明, 福井, 徹

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かつお節および昆布の抽出液におけるアミノ酸組成の産地による比較検討 von 前川, 隆嗣, 甘庶, 志帆乃, 石盛, 嘉浩, 榎原, 周平, 渡邊, 敏明

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