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1 . Academic Journal
Screening of Lactic Acid Bacteria for Production of GABA-Enriched Non-Centrifugal Brown Sugar 'Kokuto', Isolated from Sugar Cane Bagasse / サトウキビ搾汁粕から分離したGABA強化黒糖製造に利用可能な乳酸菌
저자
by
Goki MAEDA
;
Kensaku TAKARA
;
Koji WADA
;
Naoto HIROSE
;
Ryo TERUYA
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2018, 44(1):17
Open Access (JSTAGE)
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7 . Academic Journal
Development of GABA-enriched Non-centrifugal Brown Sugar;'Kokuto' by Lactic Acid Fermentation / 乳酸発酵によってGABAを強化した黒糖の開発
저자
by
Goki MAEDA
;
Kensaku TAKARA
;
Koji WADA
;
Naoto HIROSE
;
Ryo TERUYA
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2017, 43(6):269
Open Access (JSTAGE)
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7 . Academic Journal
Effects of Relative Light Intensity on the Growth, Yield and Curcumin Content of Turmeric (Curcuma longa L.) in Okinawa, Japan
저자
by
Mohammad Amzad Hossain
;
Hikaru Akamine
;
Yukio Ishimine
;
Ryo Teruya
;
Yoko Aniya
, et al.
소스
Plant Production Science, Vol 12, Iss 1, Pp 29-36 (2009)
Open Access (JSTAGE)
Open Access (DOAJ)
Web of Science
Scopus
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7 . Academic Journal
Wort Processing Using Pitaya (dragon fruit) Juices and its Effects on the Quality of Low-malt Beer / ピタヤ(ドラゴンフルーツ)果汁を用いた麦汁の加工および発泡酒の品質への影響
저자
by
Gouki MAEDA
;
Koji WADA
;
Makoto TAKAHASHI
;
Naoto HIROSE
;
Ryo TERUYA
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2014, 40(4):177
Open Access (JSTAGE)
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7 . Academic Journal
Extraction of Nobiletin and Synephrine from the Waste Peels of Shiikuwasha (Citrus depressa Hayata) by Using Vinegar / シークワシャー(Citrus depressa Hayata)搾汁残渣を原料とした有用成分の酢抽出:ノビレチン,シネフリンに着目して
저자
by
Eriko ARAKAKI
;
Hideaki OHTA
;
Kazuna MIYAGI
;
Koji WADA
;
Naoto HIROSE
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2013, 39(6):337
Open Access (JSTAGE)
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7 . Academic Journal
Cold Storage Characteristics of Four Fresh Pineapple Cultivars (Ananas comosus (L.) Merr) / 生食用パインアップル(Ananas comosus(L.)Merr)4品種間の低温貯蔵性の比較
저자
by
Kaname YONAMINE
;
Masato TAKEUCHI
;
Moriyuki SHODA
;
Naoto HIROSE
;
Ryo TERUYA
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2013, 39(1):9
Open Access (JSTAGE)
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7 . Academic Journal
Development of GABA-enhanced Lactic Acid Beverage Using Sugar Cane and its Functionality / γ-アミノ酪酸(GABA)を増強したサトウキビ乳酸発酵飲料の開発
저자
by
Gouki Maeda
;
Hitoshi Yoshitake
;
Koji Wada
;
Kunihiro Ujihara
;
Makoto Yoshimoto
, et al.
소스
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2008, 55(5):209
Web of Science
Scopus
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7 . Academic Journal
Effect of Roller Material Used in Mill and Liming Treatments on Color Tone and Quality of Non-centrifugal Sugar / 黒砂糖の色調と品質に及ぼすサトウキビ搾汁機ローラーの材質とライミング処理の影響
저자
by
Koji Wada
;
Kunihiro Ujihara
;
Makoto Yoshimoto
;
Naoto Hirose
;
Ryo Teruya
, et al.
소스
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2009, 56(6):343
Web of Science
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7 . Academic Journal
Effects of sunlight levels on yield and curcumin content of turmeric (Curcuma longa L.) / 太陽光量がウコンの収量及びクルクミン含量に与える影響
저자
by
Hikaru Akamine
;
Kenji Yamawaki
;
Md. Amzad Hossain
;
Ryo Teruya
;
Yoko Aniya
, et al.
소스
Abstracts of Meeting of the CSSJ. 2007, :104
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7 . Academic Journal
Effect of Heat Treatment on Anthracnose of 'Irwin' Mango
저자
by
Hitoshi YOSHITAKE
;
Naoto HIROSE
;
Ryo TERUYA
;
Takayoshi AKINAGA
;
Tetsuya TAKUSHI
.
소스
Food Preservation Science. 2008, 34(5):267
Open Access (JSTAGE)
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