Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis von KIYOHARA, Masashi, KOYANAGI, Takashi, MATSUI, Hiroshi, YAMAMOTO, Keiko, TAKE, Harumi, KATSUYAMA, Yoko, TSUJI, Atsushi, MIYAMAE, Hiroto, KONDO, Tetsufumi, NAKAMURA, Shizuo, KATAYAMA, Takane, KUMAGAI, Hidehiko

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YOGURT CONTAINING LACTIC ACID BACTERIUM DERIVED FROM TRADITIONAL FISHERY FERMENTED FOOD PRODUCT IN ISHIKAWA PREFECTURE von MATSUMOTO KENJI, KUMAGAI HIDEHIKO, MIYAMAE HIROTO, KOYANAGI TAKASHI

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Synthesis and Metal‐Complexation Ability of Cross‐Linking Materials Containing Noria‐Templated Cavities with Pendant Carboxylic Acid Groups von Kudo, Hiroto, Miyamae, Tsubasa, Kitagawa, Kouta, Isoi, Kohei, Murayama, Norihiro, Hayashi, Jun'ichi

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Construction of an asymmetric quaternary carbon via an asymmetric aza-Claisen rearrangement and its application in the total synthesis of (+)-α-cuparenone von Nishii, Takeshi, Miyamae, Fumiaki, Yoshizuka, Makoto, Kaku, Hiroto, Horikawa, Mitsuyo, Inai, Makoto, Tsunoda, Tetsuto

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GENERATION APPARATUS AND GENERATION METHOD von FUNAISHI KEISUKE, NISHIMURA HIROTO, HAYASHI SHUNSUKE, SUZUKI NOBUAKI, SHIOYA (MIYAMAE) HIROKO, AOTA KEIJI

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PRODUCTION DEVICE AND PRODUCTION METHOD von FUNAISHI KEISUKE, NISHIMURA HIROTO, HAYASHI SHUNSUKE, SUZUKI NOBUAKI, SHIOYA (MIYAMAE) HIROKO, AOTA KEIJI

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