Changes in volatile compounds of living Pacific oyster Crassostrea gigas during air-exposed storage von Kawabe, Shinya, Murakami, Haruna, Usui, Masakatsu, Miyasaki, Taiko

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Change of Volatile Compounds in Fresh Fish Meat during Ice Storage von Miyasaki, Taiko, Hamaguchi, Makiko, Yokoyama, Shiho

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Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen von USUI, Masakatsu, HARADA, Akihito, ISHIMARU, Takayuki, SAKUMICHI, Emiri, SARATANI, Fumihiko, SATO-MINAMI, Chiho, AZAKAMI, Hiroyuki, MIYASAKI, Taiko, HANAOKA, Ken'ichi

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Relationship between the risk for a shrimp allergy and freshness or cooking von Usui, Masakatsu, Harada, Akihito, Yasumoto, Shinya, Sugiura, Yoshimasa, Nishidai, Anri, Ikarashi, Maria, Takaba, Honami, Miyasaki, Taiko, Azakami, Hiroyuki, Kondo, Masakazu

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Extracellular secretion of phenolic substances from living brown algae von SHIBATA, Toshiyuki, HAMA, Yoichiro, MIYASAKI, Taiko, ITO, Makoto, NAKAMURA, Takashi

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The Influence of Phlorotannins and Bromophenols on the Feeding Behavior of Marine Herbivorous Gastropod Turbo cornutus von Shibata, Toshiyuki, Miyasaki, Taiko, Miyake, Hideo, Tanaka, Reiji, Kawaguchi, Shigeo

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Flavor of boiled fish with fermented rice bran “Nukamiso” von MIYASAKI, Taiko, KAWABE, Shinya, USUI, Masakatsu

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Feeding attractants and stimulants for aquatic animals von MIYASAKI, TAIKO, HARADA, KATSUHIKO

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Flavor and off-flavor compounds in fish and shellfish von MIYASAKI, Taiko, KAWABE, Shinya, USUI, Masakatsu

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Flavor and off-flavor compounds in fish and shellfish von MIYASAKI, Taiko, KAWABE, Shinya, USUI, Masakatsu

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Discrimination of excellent-grade ‘nori’, the dried laver Porphyra spp., with analytical methods for volatile compounds von Miyasaki, Taiko, Ozawa, Hideo, Banya, Hiroshi, Tanaka, Hisakatsu, Usui, Masakatsu, Hanaoka, Ken’ichi

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Evaluation of attractiveness of 12 commonly observable algae for abalone using all parameters of two logistic curves of different behaviors von MIYASAKI, TAIKO, HARADA, KATSUHIKO, MAEDA, HIROSHI

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Flavor of boiled fish with fermented rice bran “Nukamiso” von MIYASAKI, Taiko, KAWABE, Shinya, USUI, Masakatsu

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Studies on the feeding attractants for fishes and shellfishes. XXVI. Probable feeding attractants in allspice Pimenta officinalis for black abalone Haliotis discus von Harada, Katsuhiko, Miyasaki, Taiko, Kawashima, Shigeyasu, Shiota, Haruyasu

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Effect of vitamin C on lipid and carnitine metabolism in rainbow trout [Oncorhynchus mykiss] von Miyasaki, T. (Shimonoseki Univ. of Fisheries, Yamaguchi (Japan)), Sato, M, Yoshinaka, R, Sakaguchi, M

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Preparation of Adlay Bran Beds for Vegetable Pickling, and Comparison of Characteristics of the Beds with Those of Rice Bran Beds von Kimura, Hiroshi, Watanabe, Shoichi, Hatano, Junko, Yano, Sumiko, Kimura, Yasuko, Mishima, Mayumi, Doi, Kotomi, Hatsumi, Yasuhiro, Kawabe, Shinya, Miyasaki, Taiko

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Flavor improvement of boiled fish by addition of fermented rice bran “Nuka” von MIYASAKI, TAIKO, KAWABE, SHINYA, YAMASHITA, SHYOTA, KOJIMA, AYAKA, USUI, MASAKATSU

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Attractivity of exotic fruit fleshes for the abalone [Haliotis discus], the oriental weatherfish [Misgurnus anguillicaudatus], and the yellowtail [Seriola quinqueradiata] von Harada, K. (Shimonoseki Univ. of Fisheries, Yamaguchi (Japan)), Miyasaki, T

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Flavor improvement of boiled fish by addition of fermented rice bran “Nuka” von MIYASAKI, TAIKO, KAWABE, SHINYA, YAMASHITA, SHYOTA, KOJIMA, AYAKA, USUI, MASAKATSU

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Determination of Free and Esterified Carnitine in Tissues of Rainbow Trout by High-Performance Liquid Chromatography von Miyasaki, Taiko, Sato, Mamoru, Yoshinaka, Reiji, Sakaguchi, Morihiko

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