Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process von KANEKO, Kentaro, OTOGURO, Chikao, KIKUCHI, Setsuko, ODAKE, Sachiko, SUMINO, Takeshi, TSUJI, Kyoko, SAITO, Kazuko

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Effect of anthoropogenic contamination on the water quality of Lake Oze von Kageyama, S. (Koriyama Women's Coll., Fukushima (Japan)), Sumino, T, Morooka, N

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Salted Fermented Fish Produced in Japan, Korea and South-East Asian Countries von Sumino, Takeshi

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Preservative property of cut vegetables subjected to steam heating von Yaghi, S.(Nippon Veterinary and Life Science Univ., Musashino, Tokyo (Japan). Faculty of Applied Life Science), Otoguro, C, Sumino, T, Egawa, M, Takita, T, Kaneko, K

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New chiral catalyst, t-butyllithium complexed with axially chiral diamine, for asymmetric polymerizations of triphenylmethyl methacrylate and its 2-pyridyl derivative von KANOH, S, SUMINO, T, KAWAGUCHI, N, MOTOI, M, SUDA, H

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Various component and bacteria of commercial Hatahatazushi von Muro, Karin, Sumino, Takeshi

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Various Component and Bacteria of Budu Produced in Malaysia von Chihara, Risa, Sumino, Takeshi, Yamada, Koji

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Effect of Low-temperature Steam Heating on the Free Amino Acids in Various Vegetables von Yaghi, Shouhei, Otoguro, Chikao, Sumino, Takeshi, Hara, Hiroshi, Kaneko, Kentaro

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Characteristics of “malt mizuame”, a traditional food in the Minamiaizu region of Fukushima Prefecture von Honma, Yuko, Sumino, Takeshi, Manabe, Hisashi

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Profiles of the principal components and bacteria of the Korean salted and fermented fish “Sikhe” von Muro, Karin, Sumino, Takeshi, Cho, Soon-Yeong, Jung, Jin-Ku, Fujimoto, Kenshiro

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Various components and bacteria of Kaburazushi and Daikonzushi von Aida, Kuniko, Sumino, Takeshi

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The Sterilization Effects of the Low Temperature Steam-Heating Process on Vegetables von Yaghi, Shouhei, Otoguro, Chikao, Sumino, Takeshi, Kaneko, Kentaro

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Various component and bacteria of home-made Izushi in Hokkaido area von Aida, Kuniko, Abe, Junko, Sumino, Sachiko, Yamahana, Keiko, Endo, Eiko, Sumino, Takeshi, Yamada, Koji

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Effect of anions on binding between calcium and pectic substance von Kaneko, K. (Koriyama Women's Junior Coll., Fukushima (Japan)), Ota, K, Sumino, T, Maeda, Y

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Asymmetric polymerization of triphenylmethyl methacrylate by C2-chiral catalysts von Kanoh, Shigeyoshi, Kawaguchi, Naotaka, Sumino, Takeshi, Hongoh, Yukihiko, Suda, Hiroshi

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Various component and Bacteria of “Bagoong” in The Philippines von Sumino, Takeshi, Aida, Kuniko, Sumino, Sachiko, Yamada, Koji

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Various Component and Bacteria of “Pasted Kapi” and “Nam prik” in Thailand von Sumino, Takeshi, Aida, Kuniko, Sumino, Sachiko, Yamada, Koji

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Mean Electric Axis in Cats von KATAHIRA, Kiyoaki, SUMINO, Takeshi

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Electrocardiograms Recorded by A-B lead, Standard Limb Leads and Augmented Unipolar Limb Leads in the Cat von KATAHIRA, Kiyoaki, SUMINO, Takeshi

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Free Amino Acid Composition and Sensory Test of Imported Rice von AIDA, Kuniko, SUMINO, Sachiko, MIZUNO, Tokiko, SUMINO, Takeshi, YAMADA, Koji

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