Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries von Park, Jung-Nim, Fukumoto, Yuki, Fujita, Eriko, Tanaka, Tadayoshi, Washio, Takuya, Otsuka, Soichiro, Shimizu, Tetsuji, Watanabe, Katsuko, Abe, Hiroki

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Taste-active components in a Vietnamese fish sauce von "Park, J.N. (Tokyo Univ. (Japan)), Watanabe, T, Endoh, K, Watanabe, K, Abe, H.

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Taste effects of oligopeptides in a Vietnamese fish sauce von "Park, J.N. (Tokyo Univ. (Japan)), Ishida, K, Watanabe, T, Endoh, K, Watanabe, K, Murakami, M, Abe, H.

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Role of free d- and l-alanine in the Japanese mitten crab Eriocheir japonicus to intracellular osmoregulation during downstream spawning migration von Abe, Hiroki, Okuma, Emiko, Amano, Hideomi, Noda, Hiroyuki, Watanabe, Katsuko

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Distribution of free D-amino acids in bivalve mollusks and the effects of physiological conditions on the levels of D- and L-alanine in the tissues of the hard clam, Meretrix lusor... von Okuma, E. (International Medical Center of Japan, Tokyo), Watanabe, K, Abe, H

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Effects of seawater acclimation on the levels of free D- and L-alanine and other osmolytes in the Japanese mitten crab Eriocheir japonicus von Abe, H. (Tokyo Univ. (Japan)), Okuma, E, Amano, H, Noda, H, Watanabe, K

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Occurrence of D-amino acids in fish sauces and other fermented fish products von Abe, H. (Tokyo Univ. (Japan)), Park, J.N, Fukumoto, Y, Fujita, E, Tanaka, T, Washio, T, Otsuka, S, Shimizu, T, Watanabe, K

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Analysis, Distribution and Physiological Function of D-Amino Acids in Marine Organisms. Distribution of D-Amino Acids in Molluscs von Watanabe, Katsuko

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Identification of D-cysteamide in European flat oyster [Ostrea edulis] von Watanabe, K. (Tokyo Univ. (Japan). Faculty of Agriculture), Sato, T, Sakashita, T, Yamaguchi, K

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The effects of oils on the taste of tuna extract von Koriyama, T. (Nippon Suisan Kaisha Ltd., Tokyo (Japan). Central Research Lab.), Kohata, T, Watanabe, K, Abe, H

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Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste von Koriyama, Tsuyoshi, Kohata, Tomoko, Watanabe, Katsuko, Abe, Hiroki

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Contents of glutathione in seafoods and its flavor characteristics von Ueda, Y. (Ajinomoto Co. Inc., Tokyo (Japan)), Hibino, G, Kohmura, M, Kuroda, M, Watanabe, K, Sakaguchi, M

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Occurrence of Ditaurobilirubin, Bilirubin Conjugated with Two Moles of Taurine, in the Gallbladder Bile of Yellowtail, Seriola quinqueradiata von SAKAI, Tadashi, WATANABE, Katsuko, KAWATSU, Hiroshi

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Analysis, Distribution and Physiological Function of D-Amino Acids in Marine Organisms von Abe, Hiroki, Sato, Minoru, Watanabe, Katsuko

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Ditribution of D-Amino Acids in Molluscs von Watanabe, Katsuko

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Taste quality of glycine betaine and its contribution to the taste of a whelk von Michikawa, K. (Kyoritsu Women's Univ., Tokyo (Japan)), Ohno, T, Watanabe, K, Yamaguchi, K, Konosu, S

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Extractive Components of the Ascidian, Halocynthia roretzi von WATANABE, Katsuko, KONOSU, Shoji

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Effects of seawater acclimation on the levels of free D- and L-alanin and other osmolytes in the Japanese mitten crab Eriocheir japonicus von Abe, Hiroki, Okuma, Emiko, Amano, Hideomi, Noda, Hiroyuki, Watanabe, Katsuko

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Distribution of nitrogenous constituents in the muscle extracts of eight species of fish von KONOSU, Shoji, WATANABE, Katsuko, SHIMIZU, Tetsuji

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Ditribution of D-Amino Acids in Molluscs von Watanabe, Katsuko

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