Some characteristics of arsenate transport in a marine cyanobacterium, Synechococcus sp von Takahashi, Akira, Kawakami, Hidekazu, Iwakiri, Katsuyuki, Matsuto, Shigeki

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Studies on the Flavors of Roast Barley (Mugi-Cha) von SHIMIZU, Yasuo, MATSUTO, Shigeki, MIZUNUMA, Yasuyuki, OKADA, Ikunosuke

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Studies on the Flavors of Roast Barley (Mugi-cha) von SHIMIZU, Yasuo, MATSUTO, Shigeki, MIZUNUMA, Yasuyuki, OKADA, Ikunosuke

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A Convenient Method for Gas-chromatography of 2, 4-Dinitrophenyl-hydrazones of Carbonyl Compounds and Oxo-Fatty Acids von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (MUGI-CHA) Part IV: Separation and Identification of Mono-, Di- and Oxo-carboxylic Acids von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (MUGI-CHA) Part III: Separation and Identification of Volatile Mono-Carbonyl Compounds von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (so-called MUGI-CHA) Part I: Separation and Identification of Sodium Carbonate- and Sodium Hydroxide-Soluble Components of MUGI-CHA von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (so-called MUGI-CHA) Part II: The Changes in the Compositions of Barley during Roasting von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Effects of phosphate on arsenate inhibition in a marine cyanobacterium, Phormidium sp von Takahashi, Akira, Kawakami, Hidekazu, Bada, Akira, Okonogi, Yasutaka, Matsuto, Shigeki

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Arsenobetaine in the red crab, Chionoecetes opilio von Matsuto, Shigeki, Stockton, R.A., Irgolic, Kurt J.

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Studies on Flavors of Roast Barley (Mugi-Cha) (Part 7): Separation and Identification of Furfurylalcohol, Acetylfuran and 3-Hydroxypyridine von Shimizu, Yasuo, Matsuto, Shigeki, Mizunuma, Yasuyuki, Okada, Ikunosuke

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Studies on Flavors of Roast Barley (Part 8): Separation and Identification of Palmitic Acid, Oleic Acid and Linoleic Acid von Mizunuma, Yasuyuki, Shimizu, Yasuo, Matsuto, Shigeki, Okada, Ikunosuke

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Volatile Monocarbonyls in Frozen Halibut von MATSUTO, Shigeki, NAGAYAMA, Fumio, ONO, Toyoki

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Accumulation of arsenic in blue-green alga, Phormidium sp von Shigeki, Matsuto, Hiroyasu, Kasuga, Hiroshi, Okumoto, Akira, Takahashi

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Studies on Flavor of Roast Barley (MUGI-CHA) Part III von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (so-called MUGI-CHA) Part I von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on the Flavors of Roast Barley (Mugi-Cha): Part V. Further Separation and Identification of Carbonyl Compounds von Shimizu, Yasuo, Matsuto, Shigeki, Mizunuma, Yasuyuki, Okada, Ikunosuke

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Studies on the Flavors of Roast Barley (Mugi-cha): Part VI. Separation and Identification of 5-Hydroxymaltol, Maltol, 5-Methylcyclopent-2-en-2-ol-1-one and Other Compounds von Shimizu, Yasuo, Matsuto, Shigeki, Mizunuma, Yasuyuki, Okada, Ikunosuke

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Studies on Flavor of Roast Barley (MUGI-CHA) Part IV von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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Studies on Flavor of Roast Barley (so-called MUGI-CHA) Part II von SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke

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