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Ohshima, Kazufumi
24  results:
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1

Isolation, sequencing, and heterologous expression of the P..:

Oka, Takuji ; Komachi, Yuji ; Ohshima, Kazufumi...
Applied Microbiology and Biotechnology.  99 (2014)  4 - p. 1755-1763 , 2014
Link: https://doi.org/10.1007/..
 
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2

Isolation, sequencing, and heterologous expression of the P..:

Oka, Takuji ; Komachi, Yuji ; Ohshima, Kazufumi...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC.  , 2014
Link: http://www.ncbi.nlm.nih...
 
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3

Low Serum IL-18 Levels May Predict the Effectiveness of Dup..:

Watanabe, Shizuka ; Suzukawa, Maho ; Tashimo, Hiroyuki...
Internal Medicine.  63 (2024)  2 - p. 179-187 , 2024
Link: https://doi.org/10.2169/..
 
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4

Serum MMP3 and IL1-RA levels may be useful biomarkers for d..:

Takada, Kazufumi ; Suzukawa, Maho ; Tashimo, Hiroyuki...
World Allergy Organization Journal.  16 (2023)  11 - p. 100840 , 2023
Link: https://doi.org/10.1016/..
 
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5

The risk of weekend biopsy: Impact of specimen source and f..:

Nakamura, Michio ; Watanabe, Ayako ; Yoshizawa, Aki...
Pathology International.  73 (2023)  10 - p. 509-519 , 2023
Link: https://doi.org/10.1111/..
 
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6

Effects of Koji Fermented Phenolic Compounds on the Oxidati..:

Giri, Anupam ; Osako, Kazufumi ; Okamoto, Akira..
Journal of Food Science.  77 (2012)  2 - p. , 2012
Link: https://doi.org/10.1111/..
 
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7

Effects of hypobaric and temperature-dependent storage on h..:

Giri, Anupam ; Osako, Kazufumi ; Ohshima, Toshiaki
Food Research International.  44 (2011)  3 - p. 739-747 , 2011
Link: https://doi.org/10.1016/..
 
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8

Antioxidative properties of aqueous and aroma extracts of s..:

Giri, Anupam ; Osako, Kazufumi ; Okamoto, Akira..
Food Research International.  44 (2011)  1 - p. 317-325 , 2011
Link: https://doi.org/10.1016/..
 
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9

Effect of meat washing on the development of impact odorant..:

Giri, Anupam ; Osako, Kazufumi ; Okamoto, Akira..
Journal of the Science of Food and Agriculture.  91 (2010)  5 - p. 850-859 , 2010
Link: https://doi.org/10.1002/..
 
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10

Olfactometric characterization of aroma active compounds in..:

Giri, Anupam ; Osako, Kazufumi ; Okamoto, Akira.
Food Research International.  43 (2010)  4 - p. 1027-1040 , 2010
Link: https://doi.org/10.1016/..
 
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11

Value-added use of mushroom ergothioneine as a colour stabi..:

Bao, Huynh ND ; Osako, Kazufumi ; Ohshima, Toshiaki
Journal of the Science of Food and Agriculture.  90 (2010)  10 - p. 1634-1641 , 2010
Link: https://doi.org/10.1002/..
 
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12

SPME Technique for Analyzing Headspace Volatiles in FishMis..:

GIRI, Anupam ; OSAKO, Kazufumi ; OHSHIMA, Toshiaki
Bioscience, Biotechnology, and Biochemistry.  74 (2010)  9 - p. 1770-1776 , 2010
Link: https://doi.org/10.1271/..
 
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13

Identification and characterisation of headspace volatiles ..:

Giri, Anupam ; Osako, Kazufumi ; Ohshima, Toshiaki
Food Chemistry.  120 (2010)  2 - p. 621-631 , 2010
Link: https://doi.org/10.1016/..
 
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14

Extractive components and taste aspects of fermented fish p..:

Giri, Anupam ; Osako, Kazufumi ; Ohshima, Toshiaki
Fisheries Science.  75 (2009)  2 - p. 481-489 , 2009
Link: https://doi.org/10.1007/..
 
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15

Effect of raw materials on the extractive components and ta..:

Giri, Anupam ; Osako, Kazufumi ; Ohshima, Toshiaki
Fisheries Science.  75 (2009)  3 - p. 785-796 , 2009
Link: https://doi.org/10.1007/..
 
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