Dependence of Se beam pressure on defect states in CIGS-based solar cells von Sakurai, T., Islam, M.M., Uehigashi, H., Ishizuka, S., Yamada, A., Matsubara, K., Niki, S., Akimoto, K.

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Temperature dependence of photocapacitance spectrum of CIGS thin-film solar cell von Sakurai, T., Uehigashi, H., Islam, M.M., Miyazaki, T., Ishizuka, S., Sakurai, K., Yamada, A., Matsubara, K., Niki, S., Akimoto, K.

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Effect of Transplanting Time on Brown Rice Quality and Sake Making Properties of a Brewer's Rice Cultivar‘Ginnoyume’in Kochi Prefecture von AKAGI, K, SAKATA, M, HOKI, Y, UEHIGASHI, H, UMEMOTO, T, KONDO, M

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Study on deep defects in Cu(In,Ga)Se2 solar cells by photocapacitance spectroscopy von Sakurai, T., Uehigashi, H., Islam, M.M., Miyazaki, T., Akimoto, K., Ishizuka, S., Sakurai, K., Yamada, A., Matsubara, K., Niki, S.

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Properties of L-Lysine ε-Dehydrogenase from Agrobacterium tumefaciens von Misono, Haruo, Hashimoto, Hiroyuki, Uehigashi, Haruhiko, Nagata, Shinji, Nagasaki, Susumu

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移植時期の違いが高知県酒造好適米品種‘吟の夢’の玄米品質および酒造適性に及ぼす影響 von 赤木, 浩介, 坂田, 雅正, 甫木, 嘉朗, 上東, 治彦, 梅本, 貴之, 近藤, 始彦

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Study on making high-quality sake using DNA microarray analysis von Katoh, R.(Kochi-ken. Industrial Technology Center (Japan)), Uehigashi, H

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Functionality of a lactic acid beverage made from white rice flour von Sugano, N. (Kochi-ken. Government Office (Japan)), Uehigashi, H, Moriyama, H, Yamazaki, Y, Hisatake, M

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Effect of the conditions used in the steamed rice cooling process of sake brewing on aging von Uehigashi, H. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture), Moriyama, H, Sugano, N, Nagata, S, Misono, H

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Development of new growth product in alcoholic drinks von Uehigashi, H.(Kochi-ken. Industrial Technology Center (Japan)), Katoh, R, Tomishige, R

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Fitness for sake brewing of the material rice cultivated Kochi prefecture von Uehigashi, H.(Kochi-ken. Industrial Technology Center (Japan)), Katoh, R

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Effective use of agricultural processing by-products: Process development of yuzu [Citrus junos] essential oil by vacuum distillation, and its functionality von Sugimoto, A.(Kochi-ken. Industrial Technology Center (Japan)), Uehigashi, H

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The characteristics of the Ginnoyume rice cultivar for sake brewing von Uehigashi, H. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture), Nakamura, Y, Moriyama, H, Mizobuchi, M, Sugano, N, Nagata, S, Misono, H

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Effect of deep seawater on sake yeast von Uehigashi, H.(Kochi-ken. Industrial Technology Center (Japan)), Katoh, R, Sugiyama, H, Uwagami, H, Nakao, M, Sami, M

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Analyses of the genes involved in production of ethyl caproate from sake yeast von Uehigashi, H.(Kochi-ken. Industrial Technology Center (Japan)), Katoh, R, Kawamoto, O, Nagata, S, Misono, H

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Purification and properties of L-lysine epsilon-dehydrogenase from Agrobacterium tumefaciens von Misono, H. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture), Uehigashi, H, Morimoto, E, Nagasaki, S

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Breeding of sake yeast that produce enhanced levels of flavor by transformation with a mutated FAS 2 gene and their utilization in brewing rice flour shochu von Uehigashi, H. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture), Nakagawa, E, Moriyama, H, Nagata, S, Misono, H

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Breeding of sake yeasts that produce enhanced levels of flavor by transformation with a mutated LEU4 gene or Leudh gene von Uehigashi, H. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture), Katoh, R, Kawamoto, O, Seki, M, Nakagawa, E, Ojima, Y, Nagata, S, Misono, H

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A new rice [Oryza sativa] variety for sake brewing, 'Kazenaruko' von Mizobuchi, M. (Kochi-ken. Inst. of Agricultural and Forest Science, Ino (Japan)), Yamasaki, Y, Iwasaki, A, Nakamura, Y, Kameshima, M, Uehigashi, H

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Development of reliable technique for evaluating the properties of water vapor barriers von Suzuki, A., Takahagi, H., Uehigashi, A., Hara, S.

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