Three Cases of Cryptococcal Pleuritis Diagnosed by Thoracoscopy Under Local Anesthesia von Funasaka, Takashi, Nakashima, Harunori, Fujiura, Yuki, Mori, Yuta, Hori, Sho, Kagajo, Michiko, Abe, Takashi, Ando, Morihide, Shindo, Jo

Volltext

Toxicity Assessment of the Xanthid Crab Demania cultripes from Cebu Island, Philippines von Shindo, Jo, Taniyama, Shigeto, Shida, Yasuo, Barte-Quilantang, Mercy, Shimomura, Michitaka, Tsuruda, Shintaro, Asakawa, Manabu, Gomez-Delan, Gloria

Volltext

Effect of the air press treatment before killing on the delay of rigor mortis in Fish von NAGAI, MAKOTO, SHINDO, JO, MIKI, HIDEMASA

Volltext

Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke‐dried skipjack von MASENGI, Simson, SHINDO, Jo, MIKI, Hidemasa

Volltext

Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack [Katsuwonus pelamis] von Masengi, S. (Kagoshima Univ. (Japan)), Sato, Y, Shindo, J, Miki, H

Volltext

Influence of freshness on occurrence of setting and disintegrating in heat-induced gels from tilapia [Oreochromis niloticus] von Onibara, H. (Kagoshima Univ. (Japan)), Takayama, T, Shindo, J, Hayashi, S, Miki, H

Volltext

Effect of air press treatment before killing on the delay of post-mortem of eel [Anguilla japonica] and tilapia [Oreochromis niloticus] von Nagai, M. (Kagoshima Univ. (Japan)), Shindo, J, Miki, H

Volltext

局所麻酔下胸腔鏡検査で診断に至ったクリプトコッカス胸膜炎の3例 von 舩坂, 高史, 中島, 治典, 藤浦, 悠希, 森, 裕太, 堀, 翔, 加賀城, 美智子, 安部, 崇, 安藤, 守秀, 進藤, 丈

Volltext

Effects of tasteless smoke treatment on the quality of chilled yellowfin tuna (Thunnus albacares) von Ami, Leticia-J, Shindo, Jo

Volltext

Relationship between critical water content and denaturation of myofibrillar protein in fish surimi von Shindo, J. (Kagoshima Univ. (Japan). Faculty of Fisheries), Ueshin, M, Miki, H

Volltext

Effect of heating rate on reduction of himodori [disintegration of gel, occursat 60 to 70 degree C] in heat-induced gel of fish pastes [of common mackerel] von Onibala, H. (Kagoshima Univ. (Japan)), Takayama, T, Shindo, J, Nishimoto, J, Miki, H

Volltext

Effect of injection of hypertonic saline before killing on post-mortem changes in eels [Anguilla japonica] von Nagai, M. (Kagoshima Univ. (Japan)), Inoue, H, Shindo, J, Miki, H

Volltext

EPD12-5. Low detection rate of EGFR driver and T790M mutation in plasma EGFR Mutation Test after acquired resistance to afatinib von Yuko Oya, Tatsuya Yoshida, Kazuhiro Asada, Tetsuya Oguri, Naoki Inui, Sayako Morikawa, Kentaro Ito, Tomoki Kimura, Eiji Kunii, Takashi Matsui, Akihito Kubo, Tatsuo Kato, Jo Shindo, Takeshi Tsuda, Motoyasu Okuno, Toyoaki Hida

Volltext

Calculation for an Index of Disintegration due to Penetrating Strength in Fish Paste Products von Miki, Hidemasa, Shindo, Jo, Ninomiya, Takashi

Volltext

Highlights of activities of postharvest and food science team von Santos, Leonor-M, Shindo, Jo

Volltext

Effect of a compressed air treatment on living eels [Anguilla japonica] on the quality of "Shirayaki" von Nagai, M.(Meijo Univ., Nagoya (Japan)), Shindo, J, Miki, H

Volltext

Relations between Instrumental Measurements and Sensory Evaluations of Fish Paste Products von Shindo, Jo, Nishimoto, Jun-ichi, Miki, Hidemasa

Volltext

Oxidation rate of lipid in fish muscles during storage at low temperature von Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries), Nishimoto, J, Nishimoto, M, Shindo, J

Volltext

Effects of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat von Panggat, Erlinda-B, Shindo, Jo, Ichikawa, Hisashi

Volltext

Effect of KCl Concentration on the Denaturation of Tilapia Myosin B by Change of Heat von Shindo, Jo, Ichiki, Hitoshi, Nishimoto, Jun-ichi, Miki, Hidemasa

Volltext