Recent progress in the development of high-performance bonded magnets using rare earth–Fe compounds

por Horikawa, Takashi, Yamazaki, Masao, Matsuura, Masashi, Sugimoto ‎, Satoshi
Publicado 2021

Recent developments of mathematical fluid mechanics

por Amann, Herbert, Giga, Yoshikazu, Kozono, Hideo, Okamoto, Hisashi, Yamazaki, Masao
Publicado 2016

Data on free amino acid contents in Japanese basket clams (Corbicula japonica) from Lake Abashiri and Abashirigawa River

por Enda, Hisaki, Sagane, Yoshimasa, Nakazawa, Yozo, Sato, Hiroaki, Yamazaki, Masao
Publicado 2017

Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan

por Enda, Hisaki, Sagane, Yoshimasa, Nakazawa, Yozo, Sato, Hiroaki, Yamazaki, Masao
Publicado 2017

Data on the chemical properties of commercial fish sauce products

por Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Publicado 2017

Chemical properties and colors of fermenting materials in salmon fish sauce production

por Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Publicado 2017

Data on volatile compounds in fermented materials used for salmon fish sauce production

por Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Publicado 2017

New gene markers for classification and quantification of Faecalibacterium spp. in the human gut

por Tanno, Hiroki, Chatel, Jean-Marc, Martin, Rebeca, Mariat, Denis, Sakamoto, Mitsuo, Yamazaki, Masao, Salminen, Seppo, Gueimonde, Miguel, Endo, Akihito
Publicado 2023

Clustering of commercial fish sauce products based on an e-panel technique

por Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Publicado 2017

Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan

por Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negichi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi
Publicado 2017

Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults

por Sato, Hiroaki, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Itoyama, Ryuichi, Ichisawa, Megumi, Negishi, Junko, Sakuma, Rui, Furusho, Tadasu, Sagane, Yoshimasa, Takano, Katsumi
Publicado 2017

Characterization of the microbiota and chemical properties of pork loins during dry aging

por Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao
Publicado 2021

Usefulness of the newly developed artificial denture plaque for practical denture care training

por Kawanishi, Katsuya, Okahashi, Tomoe, Aita, Hideki, Kan, Yuki, Yamazaki, Masao, Asahiro, Kenya, Oyama, Shizue, Ueki, Takumi, Sugihara, Kana, Chiba, Riyo, Yamagata, Masa, Matsubara, Kunio, Murata, Yukie, Shirai, Kaname, Kono, Mai, Sasaki, Mizuho, Toyoshita, Yoshifumi, Sakakura, Yasunori, Nagasawa, Toshiyuki, Koshino, Hisashi
Publicado 2020